Courses

It’s said that the number of pleats on a chef’s hat represents the number of ways to cook an egg. While he might not wear a hat, Chef Scott Graden can still teach you the common (and less common) ways to prepare this ubiquitous spheroid. This course will cover hard-boiling,…

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…

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…

Go behind the scenes of North House’s Birch Bark Bash fundraising dinner with Chef Scott Graden of New Scenic Cafe. Scott will take you step by step through the process of preparing (and eating) the delicious meal. The class will include a pecan tartlet topped with onion soubise, fig jam,…

Soup and bread are some of the most elemental comfort foods; rediscover how good these staples can be – in distinctly French fashion – with Chef Scott Graden of New Scenic Cafe. Class will start by preparing a country sourdough and the quintessential baguette. While it rises, Scott will lead…

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,…

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…

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…

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…

Fermentation…not just for brewers anymore! These days, fermented foods that can be easily prepared in the home are increasingly popular, as people begin to appreciate the healthful and delicious qualities of this ancient method of food preparation. In this overview course, you’ll explore the science behind fermentation and various cultural…

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…

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…

This course is for anyone with concerns about gluten who does not want to give up the pleasures of holiday desserts.  The class is based on a reliable easy and delicious pie crust recipe, from which students will create three different holiday treats. In addition, gluten free ingredients, techniques, and…