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Currently Scheduled Foods CoursesSee Full list of Archived Foods Courses

2 Days
Teaser image for All Ground Up: Sausage Making

All Ground Up: Sausage Making

Make your own sausage flavored the way you like it using your favorite meats. As a class, we will make and take home 4-5 kinds of sausage of your choosing from a list of about 10 varieties. These will be fresh, non-smoked, non-cured sausages like bratwurst, breakfast sausage, Moroccan, Polish,…
Sat, Oct 13th, 2018  –  Sun, Oct 14th, 2018
Instructor: Jay Arrowsmith DeCoux
2 1/2 days
Teaser image for Artisan Breads Immersion

Artisan Breads Immersion

Lace up your baking shoes and get ready for an artisan breads baking marathon. Combining the skills of our popular Artisan Breads I and II courses, this 2.5 day intensive course allows students to dig deep into hand-crafted, long fermented and hot-hearth baked breads.  We’ll explore pre-ferments and a long…
Fri, Nov 30th, 2018  –  Sun, Dec 2nd, 2018
Instructor: Amy James
2 days
Teaser image for Autumn Apple Abundance: From Sweet to Savory

Autumn Apple Abundance: From Sweet to Savory

Fall means apples in abundance! In anticipation of the Bayfield Apple Festival in early October, join Chef Graden for an exploration of the versatile applications of a sometimes ubiquitous and under-utilized fruit. This class will cover preparing (and eating!) all of these recipes, and more:  apple and cran-apple ciders, apple…
Sat, Sep 29th, 2018  –  Sun, Sep 30th, 2018
Instructor: Scott Graden
1 Day
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Braunschweiger: Love Your Liver in the Wurst Way

Commercial liverwurst (braunschweiger) can’t hold a candle to the real thing. Learn to make your own healthful liverwurst out of ingredients that you choose, with flavors that you can adjust. Craig and Dianne Peterson have always enjoyed eating various forms of liver, in gourmet recipes, liver pate and of course,…
Sat, Nov 3rd, 2018
1 Day
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Cooking with the Seasons: Dinner on the Harbor

Spend a fun evening in the kitchen as you learn new cooking skills and share great culinary fun with other students who love to cook. In this hands-on, participatory cooking class, you’ll prepare and enjoy a delicious summer evening meal, including wine pairings and craft brews. Take home a recipe packet…
Thu, Jul 26th, 2018
Instructor: Judi Barsness
Thu, Sep 6th, 2018
Instructor: Judi Barsness
Thu, Oct 4th, 2018
Instructor: Judi Barsness
Thu, Oct 25th, 2018
Instructor: Judi Barsness
1 Day
Teaser image for Crafting Cider: Hard and Sweet

Crafting Cider: Hard and Sweet

From traditions reaching deep into American and European history, the art of making fine craft ciders is at once satisfying and simple. In this class we will start by pressing some juice, you'll also learn about blending, yeast choices, racking, bottling and we'll finnish the day with a tasting session.…
Sat, Sep 22nd, 2018
Instructor: Lindsay Lee
2 days
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Cranberries: Thinking Outside the Can

Thanksgiving is around the bend, and your cranberries deserve much more than just being cooked into a sauce, or worse, being scooped from a can.  Join Chef Graden to learn how to infuse fresh and dried cranberries into a wide variety of foods that can grace your Thanksgiving table, or…
Sat, Oct 27th, 2018  –  Sun, Oct 28th, 2018
Instructor: Scott Graden
1/2 day
Teaser image for Easy as Pie

Easy as Pie

Berry or custard, savory or sweet, in a tin or on a cookie sheet, pies offer endless possibilities. Discover why this versatile dish has been around since the ancient Egyptians (and other fun pie trivia). We’ll learn how to turn butter, lard, flour and water into a flakey crust, get…
Sat, Aug 25th, 2018
Sat, Nov 10th, 2018
1 Day
Teaser image for Ethnic Pastries: A European Tour

Ethnic Pastries: A European Tour

Travel across Europe from the comfort of your own kitchen in this intensive, hands-on one-day exploration of beloved ethnic pastries. We’ll make a classic Danish pastry, a German kasekuchen or cheesecake, and French arlettes, also known as elephant ears. We’ll use the commercial ovens in the North House teaching kitchen,…
Sun, Jul 29th, 2018
Instructor: Kim Ode
1 day
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From Noodles to Strudels

Eastern European cultures are a treasure chest of delicious foods that have found their way, pre-made and packaged, onto grocery store shelves. This class returns these foods to their handmade origins. We’ll make noodles from various grains; bring your biceps because we’re using rolling pins! We’ll explore some regional dumplings…
Sat, Jul 28th, 2018
Instructor: Kim Ode
1 Day
Teaser image for Grains Glorious Grains!

Grains Glorious Grains!

While quinoa and red rice are grabbing all the headlines, our farmers are planting grains that are delicious, easy to use and as super-healthy as any of the “super foods” shipped in from far away.  These grains are low-fat, high protein, and loaded with minerals and vitamins and antioxidants, known…
Fri, Nov 2nd, 2018
Instructor: Beth Dooley
1 Day
Teaser image for Handmade Pasta

Handmade Pasta

While a craving for fresh handmade pasta might make you more likely to think "I'll make reservations!" than "I'll make dough!," this does not need to be the case. Learn to demystify making fresh pasta. Once you learn, you’ll never want to go back to boil-from-a-box pastas again!  In this…
Fri, Aug 24th, 2018
Instructor: Karalyn Littlefield
1/2 Day
Teaser image for In a Jam and a Pickle: Stocking Up!

In a Jam and a Pickle: Stocking Up!

Preserve the glorious harvest of apples, pears, berries, root vegetables, onions, pickles, peppers, all from the garden, all good. We’ll review the basic preserving techniques and provide guidelines for different, sure-fire methods. Using less sugar and no added pectin, we’ll create healthy condiments that shine with natural flavors. Depending on…
Fri, Sep 28th, 2018
Instructor: Beth Dooley
1.25 days
Teaser image for Old World Breads

Old World Breads

Trace the history of your morning toast back to Ancient Egypt and learn to bake bread as it was before commercial yeast and steam-injection convection ovens. Learn the basics of baking artisan breads with a strong emphasis on traditional methods, including ingredient selection, techniques for leavening and methods of baking.…
Sat, Aug 18th, 2018  –  Sun, Aug 19th, 2018
Instructor: Caleb Mattison
June Session: 4 days; September Session: 4.5 Days
Teaser image for Ovencrafting: Building and Baking In The Wood-Fired Brick Oven

Ovencrafting: Building and Baking In The Wood-Fired Brick Oven

Hearth loaves, wood-fired cooking, traditional baking - all potential uses for the wood-fired masonry oven pioneered and made popular by Alan Scott.  This workshop will explore the history of masonry ovens, oven construction, mixing dough and brick oven baking. Over the four days of the course we will, as a…
Wed, Sep 19th, 2018  –  Sun, Sep 23rd, 2018
Instructor: Caleb Mattison