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.
A Midsommar Feast
Instructors:
Anna Lindall
Come celebrate Swedish Midsommar by Lake Superior! Over two days, students will collaborate to…
Fri, Jun 11th, 2027 - Sat, Jun 12th, 2027
Day 1: 9am-4pm; Day 2: 10am-8pm
Day 1: 9am-4pm; Day 2: 10am-8pm
Instructor:
Anna Lindall
All Ground Up: Sausage Making
Instructors:
Jay DeCoux
Students will make and take home a selection of sausage of their choosing from a list of about ten…
Sat, Mar 13th, 2027 - Sun, Mar 14th, 2027
9am-5pm each day
9am-5pm each day
Instructor:
Jay DeCoux
Après-ski
Instructors:
Scott Graden
After a day filled with calorie-burning ski runs, little is more satisfying than coming in from the…
Mon, Jan 25th, 2027 - Tue, Jan 26th, 2027
9am-5pm each day
9am-5pm each day
Instructor:
Scott Graden
Artisan Breads Immersion
Crusty, dark, flavorful loaves. Crispy, wood-fired flatbreads. Warm, open-crumb bread dipped in…
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Fri, Oct 23rd, 2026 - Sun, Oct 25th, 20269am-5pm each day
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Tue, Jan 12th, 2027 - Thu, Jan 14th, 20279am-5pm each day
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Fri, Jan 15th, 2027 - Sun, Jan 17th, 20279am-5pm each day
Asparagus
Instructors:
Scott Graden
Spring is peak asparagus time, and if you know the tricks, it can be a most versatile and tasty…
Mon, May 17th, 2027 - Tue, May 18th, 2027
9am-5pm each day
9am-5pm each day
Instructor:
Scott Graden
Baking Baltic Black Rye Breads
Instructors:
Tricia Cornell
The taste of rye is the taste of the Baltics, where bread is considered almost sacred. Heavy loaves…
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…
Better Butter Baking
Instructors:
Kim Ode
We know that butter makes food better. But which butter, and why? In this course, we…
Breads, Salads & Soups
Instructors:
Scott Graden
Put an artful spin on the hearty winter meal. Join Chef Scott Graden, owner of the New Scenic…
Sat, Jan 23rd, 2027 - Sun, Jan 24th, 2027
9am-5pm each day
9am-5pm each day
Instructor:
Scott Graden
Cardamom
Instructors:
Scott Graden
A cherished spice used in cuisines across the world, cardamom reigns supreme in Sweden and infuses…
Catching the Rye: Many Uses of a Great Grain
Instructors:
Kim Ode
Rye is an ancient grain and among the more challenging grains to work with. With an immense…
Cider: Crafting Fine Hard Cider at Home
From traditions reaching deep into American and European history, the art of making fine craft…
Dead of Winter Cooking
Instructors:
Beth Dooley
Reignite your winter menu with bold spices and local ingredients. (Yes, it is possible to eat well…
Sun, Jan 31st, 2027
2-4:30pm
2-4:30pm
Instructor:
Beth Dooley
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
Fermented Foods: From the Basics to Soy Sauce and Miso
Instructors:
Eric Edgin
Though common practice throughout history, food fermentation is now approached with both excitement…