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Currently Scheduled 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 14th, 2017  –  Sun, Oct 15th, 2017
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, Sep 8th, 2017  –  Sun, Sep 10th, 2017
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…
Wed, Jun 14th, 2017  –  Fri, Jun 16th, 2017
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…
Mon, Jun 19th, 2017  –  Tue, Jun 20th, 2017
Instructor: Gary Colles
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, Sep 2nd, 2017
1 days
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Catching the Rye: Beyond Bread

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,…
Sun, Jul 30th, 2017
Instructor: Kim Ode
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 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.…
Fri, Jul 14th, 2017
Instructor: Judi Barsness
Fri, Aug 11th, 2017
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.…
Sun, Oct 22nd, 2017
Instructor: Lindsay Lee
1 Day
Teaser image for Creative Condiments

Creative Condiments

Sometimes a little salsa, ketchup, aioli or chutney can take something great to the next level. We use condiments all the time, they are often the most interesting, or creative part of a meal, but rarely do we prepare them from scratch. August brings abundant fruits, vegetables, nuts, seeds, herbs…
Fri, Jun 30th, 2017
Instructor: Jenny Breen
1 Day
Teaser image for Entry Level Angling for Adults

Entry Level Angling for Adults

Learn how to catch fish from North Shore lakes and streams in this hands-on class with local angling writer Shawn Perich. Students will receive a rod and reel outfit and a small tackle box of proven north country lures. Classroom instruction includes learning to use fishing tackle and basic fishing…
Sat, Jun 10th, 2017
Instructor: Shawn Perich
1 Day
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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 with quark, and other treats that uphold longtime baking traditions. We’ll use the commercial ovens in the North House teaching kitchen,…
Sat, Nov 4th, 2017
Instructor: Kim Ode
2 days
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From Crust to Crumb: Baking Bread in Cast Iron and Using it Up

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…
Sat, Aug 5th, 2017  –  Sun, Aug 6th, 2017
Instructor: Scott Graden
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 10th, 2017
Instructor: Beth Dooley
1/2 day
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Hot Diggity Dog: Make Your Own Hot Dogs!

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…
Fri, Oct 20th, 2017
1 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…
Sat, Oct 7th, 2017
Instructor: Beth Dooley