The CookStack Collective
Twelve chefs. Twelve classes. One very good reason to go paid.
Twelve chefs. Twelve classes. One very good reason to go paid.
I am honored to be one of 12 incredible food writers, bakers, cooks, and teachers in the CookStack Collective. Together, we’ve created a year-long series of live cooking classes designed to get us into our kitchens, cooking and learning from one another.
Over the next year, paid subscribers will get access to a monthly live Zoom class featuring a different host, fresh recipes, and the chance to cook along, ask questions, and learn directly from some very talented cooks.
Access to The CookStack Collective is exclusivly for memebers of The Lost Supper Club (paid subscribers). In addition to all the other paid perks, over the next twelve months, paid subscribers will receive access to:
• 12 live Zoom cooking classes
• Recipes and class materials
• Access to every recording
• The opportunity to cook alongside some incredibly talented teachers
A paid subscription is just $35 a year. Paid subscribers also receive THREE free cookbooks and other exclusive content throughout the year. If you’ve been thinking about upgrading, this is a deliciously good reason.
If you’re already a paid subscriber: thank you.
This class series is included with your membership at no additional cost, and it’s one more example of the kind of community I’d like to continue building in The Lost Supper Club.
The Class Calendar!
July: ME!!!
Friday, July 17, 2026, 7 pm EST: I am tickled pink to kick off the very first CookStack Collective class! This is going to be a fun one, my friends. I’ll be teaching live from the galley of our sailboat, where I’ll make three fresh, easy summer meals that are exactly the kind of food I want to eat in the middle of summer and especially when we are on the boat: A colorful hummus platter, sesame chicken salad, and watermelon and feta salad.
August: Betty Williams
Friday, August 21, 2026, 3 pm EST: Join Betty Williams for a fermentation primer and learn to make 2 kinds of Korean kimchi: quick-pickled Cucumber Kimchi and fermented Cabbage Kimchi.
September: Anna Vocino
Sunday, September 20, 2026: Join Anna Vocino to cook through some of the best recipes from her new cookbook, Eat Happy Cocktail Hour! Anna will show us how to make some low-carb party food, including Low Carb GF Pigs In A Blanket, Caprese Martini, Dill Pickle Ranch Dip, and Pom Pom Mocktails.
October: Nicki Sizemore
Thursday, October 15, 2026, 1 pm EST: Join Nicki Sizemore to make two seasonal staples — a whipped ricotta dip and a grain-free pumpkin apple cake — alongside simple practices for cooking with more intention and joy.
November: Kerry Faber
Tuesday, November 10, 2026, 4 pm EST: Join Kerry Faber to make a cozy fall favorite, Cabbage-Wrapped Chicken Parm Meatballs!
December: Stephanie Hansen
Friday, December 4, 2026, 6pm EST: Join Stephanie Hansen to make three holiday recipes including Baked Brie with Sun Dried Tomatoes, Cranberry Jalapeño Salsa, and Roasted Shrimp!
January: Rachel Ciordas
Sunday, January 24, 2027, 4 pm Eastern: Join Rachel Ciordas to make Focaccia Pizza, Ice Water Salad, and a Champagne Cocktail, all Gluten Free!
February: Emma Frisch
Tuesday, February 27, 2027, 12 pm EST: Join Emma Frisch to make a Classic Italian Bolognese Pasta with a Frisch Twist + batch-cooking for families, tips for picky eaters, and dietary restrictions
March: Kate McDermott
Tuesday, March 16, 2027, 7 PM Eastern: Just in time for St. Patrick’s Day, join Kate McDermott and learn to make a Classic Irish Apple Tart in this virtual session live from her Pie Cottage kitchen. You will receive a bonus recipe for a delicious custard sauce to serve with the tart, too!
April: Lolly Martyn
Sunday, April 18, 2027, 1 pm EST/7 pm Italy time CET: Join Lolly Martyn to meal prep like an Italian nonna: We’ll make the simply delicious family favorite pasta e ceci (chickpeas) and effortlessly whip up some veggie broth and sugo (red sauce) for your freezer or fridge at the same time!
May: Steve Sabicer
Friday, May 7, 2027, 3 PM EST: Buying the Best Meat. Join butcher and sustainable food advocate, Steve Sabicer, for a practical one-hour workshop on navigating today’s confusing meat landscape. Learn what meat labels actually mean, how to buy on a budget, and the questions you should ask your butcher, meat counter, or online vendor. You’ll also learn a few simple at-home butchery techniques to help stretch your dollars with minimal effort.
June: Sheryl O’Connell
Thursday, June 3, 2027, 1 pm EST: Join Sheryl O’Connell for a fresh, summer-themed class featuring legume-based, portable salads.