Courses

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,…

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…

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,…

Rye is an ancient grain, and is among the more challenging. With an immense depth of flavor, but little gluten, it behaves differently from mainstream grain flours, but it also offers new opportunities. We explore rye beyond bread (although we'll make some buns) taking it into the realm of crackers,…

Spend a fun evening in the kitchen as you learn new cooking skills in a couples format 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.…

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.…

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 with quark, and other treats that uphold longtime baking traditions. We’ll use the commercial ovens in the North House teaching kitchen,…

Wise cooks of all cultures know that if fresh bread is worth baking for, day old bread is worth waiting for! Long time instructor and acclaimed Chef Scott Graden will remind us how easy it is to make great bread at home, starting with a rustic country-style sourdough baked in…

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…

Perfect for the ball park, the campfire or the hockey rink, who doesn't love a hot dog? Make your own, bun size or a foot long, using only stuff parents will approve of (like actual meat). There will be nothing in there that you don't have at home. Learn how…

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…

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…

No one is on the fence about rhubarb. But rhubarb lovers don't mind the haters because that means more rhubarb for us! Still, even devotees can fall into a familiar pattern of pies, sauce and crisps. This class takes rhubarb in new directions -- as pickles, as a luscious curd,…

Soft rolls filled with cheese; crisp bread piled with savory toppings; and thin soft breads browning on the hearth - Scandinavian flatbreads go far beyond Wasa crackers and lefse! In this course, students will work with northern whole grains, traditional spice combinations, and North House’s wood fired bread oven to…

It's the summer season and time for a course to enable the grill master in all of us to make our own sausages for the BBQ. Designed to teach you how to make several kinds of sausage for those easy summer meals--from andouille to Polish. You will learn to grind,…