Courses

Our region’s orchards provide over three-thousand apple varieties, many of them remarkably different in flavor, texture, color, in the juice they provide and their fermenting potential. Join Beth Dooley and explore the wide world of apples. We’ll cover how different varieties are especially well suited to different dishes. Some make…

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…

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…

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…

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,…

Old favorites are reimagined in this casual class. Experienced and novice bakers alike will discover the delightful effects of banana and cardamom, rosemary and black pepper on three old standbys: shortbread, chocolate chip, and gingersnaps. We'll make plenty to sample- and save for later.

The foods of Scandinavia are rich in tradition (and butter), emerging from cultures deeply tied to the land--fish, dairy, grains and berries are all hallmarks of this delicious and varied cuisine. This class will cover a variety of classic Nordic foods, such as hot-smoked herring, beet-cured gravlax, rugbrød and smørrebrød,…

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,…

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…

Have you always been interested in gathering wild foods but just weren't sure where to start? This class is a great first 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…

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…

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…

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…