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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 to 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,…
Sat, Jan 11th, 2020  –  Sun, Jan 12th, 2020
9am-5pm
Instructor: Jay Arrowsmith DeCoux
Sat, Feb 8th, 2020  –  Sun, Feb 9th, 2020
9am-5pm
Instructor: Jay Arrowsmith DeCoux
2½ 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 two-and-a-half-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 cool rise…
Fri, Jan 17th, 2020  –  Sun, Jan 19th, 2020
Day 1: 5pm-9pm; Days 2/3: 8am-4pm
Instructor: Amy James
Fri, Apr 24th, 2020  –  Sun, Apr 26th, 2020
Day 1: 5pm-9pm; Days 2/3: 8am-4pm
3 Days
Teaser image for Artisan Cheesemaking

Artisan Cheesemaking

Can’t whey-t to take your home cheesemaking to the next level? Make your favorite cheese anytime you want. You will learn the basics of cheese making during class and then be able to replicate and experiment at home. We’ll cover milks, starters, bacteria, molds, and common household equipment for cheese…
Tue, Jul 14th, 2020  –  Thu, Jul 16th, 2020
9am-5pm
Instructor: Gary Colles
2 days
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Artisan Cheesemaking: Scandinavian Cheeses

For centuries, the hardworking goats and cows of the fjords & mountains of Scandinavia have been kept fat and happy on the lush green grasses that thrive in the long daylight hours of summer. And as any foodie will tell you: where there is an abundance of milk, there is…
Sat, Jul 18th, 2020  –  Sun, Jul 19th, 2020
9am-5pm
Instructor: Gary Colles
1.25 Days
Teaser image for Better Butter Baking

Better Butter Baking

We know that butter makes it better. But which butter? And what’s behind the magic? We will learn three distinctive butter techniques as we explore croissants, Danish pastry and kouig amann, which may be the best “muffin” you’ll ever have. We’ll make cultured butter and demystify this ancient treasure.
Sat, Jun 6th, 2020  –  Sun, Jun 7th, 2020
Day 1: 5pm-6pm; Day 2: 9am-5pm
Instructor: Kim Ode
1 Day
Teaser image for Buche de Noel: Bake Your Own

Buche de Noel: Bake Your Own

At North House, you can build your own timber frame and bake your own cake! Learn to make the bûche de noël, a classic French cake elaborately decorated to resemble a holiday yule log for the Christmas table. This class, open to novice and experienced bakers, is a chance to…
Sat, Dec 7th, 2019
9am-5pm
Instructor: Kirsten Wisniewski
1 Day
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Cooking with the Seasons: Dinner on the Harbor

Spend a wonderful 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 cooking class, you’ll prepare and enjoy a delicious summer evening meal, including wine pairings and craft brews. Take home a recipe packet featuring…
Sat, Jun 13th, 2020
9am - 5pm
Instructor: Judi Barsness
Sat, Jul 11th, 2020
9am - 5pm
Instructor: Judi Barsness
1 Day
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 and…
Sun, Feb 2nd, 2020
9am-5pm
Instructor: Karalyn Littlefield
3 Days
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Fermented Foods: From the Basics to the World of Koji

Though common practice throughout history, food fermentation is now approached with both excitement and trepidation. Fermentation extends storage while also greatly increasing the array of flavors in a diet. In fact, fermented foods have the iconic tastes of cultures around the world: German sauerkraut, Korean kimchi, and Japanese soy sauce…
Fri, May 1st, 2020  –  Sun, May 3rd, 2020
9am-5pm
Instructor: Eric Edgin
2 Days
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Flatbreads from Around the World

Why flatbreads? Why NOT flatbreads? They are quick to make, easy to bake on griddles, piles of hot coals, or in a hot oven, and they can bring many new grains into your kitchen that typically aren’t used in loaf breads. One part bread science, one part history and culture,…
Fri, Mar 20th, 2020  –  Sat, Mar 21st, 2020
9am-5pm
Instructor: Caleb Mattison
2½ Days
Teaser image for Flavorful Rye Breads

Flavorful Rye Breads

Explore the many flavors of rye breads using seeds, spices and fruit to make traditional breads such as Limpa, Pumpernickel, and Raisin Rye. Practice techniques that will allow you to work with a potentially difficult dough. We’ll explore the history and characteristics of this nutritious grain, using pre-ferments and soakers…
Fri, Mar 13th, 2020  –  Sun, Mar 15th, 2020
Day 1: 5-9pm; Day 2/3: 8am-4pm
1 Day
Teaser image for Foraging for Spring Wild Edibles

Foraging for Spring Wild Edibles

Have you always been interested in gathering wild foods but just weren't sure where to start? This class is a great introduction to spring edibles as we focus on just five common, nutritious and often abundant plants. These early risers sprout up almost as soon as the snow is gone,…
Sat, May 23rd, 2020
8am-5pm
Instructor: Ian Andrus
Sun, May 24th, 2020
8am-5pm
Instructor: Ian Andrus
1 Day
Teaser image for From Noodles to Strudels

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 25th, 2020
9am-5pm
Instructor: Kim Ode
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…
Sat, Feb 1st, 2020
9am-5pm
Instructor: Karalyn Littlefield
2.5 Days
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Kitchen Table Series

Join Chef Scott Graden of the New Scenic Café in Duluth for a cultural experience centered around the kitchen, and extending far beyond. During the 3 days of each of these workshops, you will take part in a dynamic group conversation following a food-related film screening. You'll share stories and…
Fri, Jan 24th, 2020  –  Sun, Jan 26th, 2020
Day 1: 6-9pm; Day 2 & 3: 9am-4pm
Instructor: Scott Graden
Fri, Feb 28th, 2020  –  Sun, Mar 1st, 2020
Day 1: 6-9pm; Day 2 & 3: 9am-4pm
Instructor: Scott Graden
Fri, Mar 27th, 2020  –  Sun, Mar 29th, 2020
Day 1: 6-9pm; Day 2 & 3: 9am-4pm
Instructor: Scott Graden