Foods
Category:
Currently Scheduled Courses
Currently Scheduled Foods Courses
Most North House courses are designed for students 18+, but many welcome youth under age 18, and several allow for a young person to attend and receive our Intergenerational Discount of 25% off their tuition if they sign up with a full-paying adult.
You can find the courses with the Intergenerational Discount here. The information about specific ages allowed is in the course's description.
Artisan Breads Immersion
Instructors:
Caleb Mattison
Crusty, dark, flavorful loaves. Crispy, wood-fired flatbreads. Warm, open-crumb bread dipped in…
Baking for a Swedish Christmas
Instructors:
Erin Swenson-Klatt
Settle into North House Folk School's teaching kitchen for a cozy day of baking. By the end…
Cardamom
Instructors:
Scott Graden
A cherished spice used in cuisines across the world, cardamom reigns supreme in Sweden and infuses…
Cider: Crafting Fine Hard Cider at Home
From traditions reaching deep into American and European history, the art of making fine craft…
Doughnuts!
Instructors:
Kirsten Wisniewski
There is nothing better than a fresh doughnut, and the best way to make sure they are fresh is to…
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Sat, Sep 12th, 2026 - Sun, Sep 13th, 2026Day 1: 9am-5pm; Day 2: 9am-4pm
Instructor:
Kirsten Wisniewski
Flatbreads from Around the World
Instructors:
Caleb Mattison
Flatbreads are humans’ first bread and are still the world’s most popular type of…
Herbal Foods and Drinks
Instructors:
Monarda Thrasher
Food is medicine. This is a simple mantra that can inspire how and what we choose to eat and drink.…
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Tue, Sep 22nd, 2026 - Wed, Sep 23rd, 20269am-4pm each day
Instructor:
Monarda Thrasher
Jewish Baking
Instructors:
Tricia Cornell
The smell of challah baking fills Jewish homes every Friday across the world, marking the start of a…
Sun, Sep 6th, 2026
9am-5pm
9am-5pm
Instructor:
Tricia Cornell
Layer Up! The Art and Science of Lamination
Instructors:
Tabitha Blanchard
Lamination can be rewarding, and the final result can be beautiful and delicious, but it is an…
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Fri, Aug 14th, 2026 - Sun, Aug 16th, 2026Day 1: 4-6pm; Days 2-3: 9am-5pm
Instructor:
Tabitha Blanchard
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Tue, Sep 29th, 2026 - Thu, Oct 1st, 2026Day 1: 4-6pm; Days 2-3: 9am-5pm
Instructor:
Tabitha Blanchard
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Fri, Oct 2nd, 2026 - Sun, Oct 4th, 2026Day 1: 4-6pm; Days 2-3: 9am-5pm
Instructor:
Tabitha Blanchard
Peak Veggie: Cooking with September's Vegetables
Instructors:
Tricia Cornell
September is peak season for veggie lovers. Tomatoes, corn, eggplant, and peppers are still in the…
Sat, Sep 5th, 2026
9am-5pm
9am-5pm
Instructor:
Tricia Cornell
Pizza by Hand
Pizza is one of the world’s most popular foods. How does one make a neapolitan-style pie…
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Thu, Dec 10th, 2026 - Fri, Dec 11th, 20269am-5pm each day
Processing Wild Foods and Homegrown Grains/Legumes
This class will be a deep dive into processing wild foods. Most commonly foraged and home garden…
Fri, Dec 4th, 2026 - Sun, Dec 6th, 2026
9am-5pm each day
9am-5pm each day
Scandinavian Smörgåsbord
Instructors:
Scott Graden
Enjoy a Scandinavian culinary adventure and discover the elements of the…