Foods
Category:
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.
Introduction to Artisan Cheesemaking
Instructors:
Karalyn Littlefield
Can’t whey-t to experience home cheesemaking? In this class, we will explore the basics of…
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Wed, Jul 29th, 2026 – Thu, Jul 30th, 20269am-5pm each day
Instructor:
Karalyn Littlefield
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
Laminates - Advanced
Instructors:
Scott Graden
Dive into more advanced techniques for laminates that will include layering, shaping and knotting.…
Sat, Mar 21st, 2026 – Sun, Mar 22nd, 2026
9am-5pm each day
9am-5pm each day
Instructor:
Scott Graden
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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Sat, May 23rd, 2026 – Mon, May 25th, 2026Day 1: 4-6pm; Days 2-3: 9am-5pm
Instructor:
Tabitha Blanchard
Fri, Aug 14th, 2026 – Sun, Aug 16th, 2026
Day 1: 4-6pm; Days 2-3: 9am-5pm
Day 1: 4-6pm; Days 2-3: 9am-5pm
Instructor:
Tabitha Blanchard
Tue, Sep 29th, 2026 – Thu, Oct 1st, 2026
Day 1: 4-6pm; Days 2-3: 9am-5pm
Day 1: 4-6pm; Days 2-3: 9am-5pm
Instructor:
Tabitha Blanchard
Fri, Oct 2nd, 2026 – Sun, Oct 4th, 2026
Day 1: 4-6pm; Days 2-3: 9am-5pm
Day 1: 4-6pm; Days 2-3: 9am-5pm
Instructor:
Tabitha Blanchard
Meat Preservation: The Basics and Beyond
In this class, students will revisit time-honored skills that have fallen out of daily use and learn…
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Fri, Mar 6th, 2026 – Sun, Mar 8th, 20269am-5pm each day
Ovencrafting: Building and Baking in the Wood-Fired Oven
Instructors:
Caleb Mattison
Hearth loaves, live-fire cooking, flatbreads, and overnight baked bean pots are just a few of the…
Thu, Apr 23rd, 2026 – Mon, Apr 27th, 2026
Day 1: 3-6:30 pm; Days 2-5: 9am-5pm
Day 1: 3-6:30 pm; Days 2-5: 9am-5pm
Instructor:
Caleb Mattison
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
Pies and Tarts for Spring and Summer
Instructors:
Kirsten Wisniewski
A perfectly baked, decorative pie is the ideal centerpiece of any spring or summer (or fall or…
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Sat, Jun 6th, 2026 – Sun, Jun 7th, 20269am-5pm each day
Instructor:
Kirsten Wisniewski
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
Rhubarbarama
Instructors:
Anna Lindall
Rhubarb, beautiful rhubarb! Throughout the day, we’ll make and eat a variety of sweet,…
Scandinavian Smörgåsbord
Instructors:
Scott Graden
Enjoy a Scandinavian culinary adventure and discover the elements of the…
Seasonal Pies: Baking for the Colder Months
Instructors:
Kirsten Wisniewski
Whether for holiday celebrations or simply for everyday indulgence, the colder months mean making…
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Sat, Nov 7th, 2026 – Sun, Nov 8th, 2026Day 1: 9am-5pm; Day 2: 9am-4pm
Instructor:
Kirsten Wisniewski
Skin Three Ways: Cotechino, Ciccoli, and Chicharrones
Instructors:
Eric Edgin
Skin is not just the domain of leather! In this class, we will make three different traditional…
Sat, May 16th, 2026
9am-5pm
9am-5pm
Instructor:
Eric Edgin
