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 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,…

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…

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…

Fall means apples in abundance! In anticipation of the season, join Chef Graden for an exploration of the versatile applications of a fruit that is both ubiquitous and under-utilized. This class will cover preparing (and eating!) all of these recipes, and more: apple and cran-apple ciders, apple pie, apple cider…

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.

We may spend a great deal of time enjoying the gift of Lake Superior’s beauty from the shores or from a vessel. How often do we think of the delicious food ingredients dwelling below the surface? In this class, we will discover different species of fish that thrive in the…

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. Enjoy an evening cooking and…

Spring into Summer with a light, plant-based menu of delicious local greens and grains. Here’s how to move plants to center plate for seasonal entertaining that is healthy and sustainable. But WAIT! This class is all about cooking without a recipe. We’ll ground ourselves in basic techniques, then turn ourselves…

There is nothing better than a fresh doughnut, and the best way to make sure they are fresh is to make them at home! We’ll start with the basics, raised and cake doughs, plus how to get the right fry on your doughnut. Students will have a chance to get…

Join us for a day of exploring the world of drinkable medicine, aka herbal tea. As participants learn several techniques for making medicinal drinks, Monarda will weave in herbal wisdom, knowledge, and stories. We will start the day with a plant walk, learning how to identify common weeds and wild…

This class is for folks who want a (hand-sculpted) masonry oven that requires no special materials, tools, or skills — and very little cash! With little more than hands and mud, we’ll make a wood-fired oven directly from the earth that feeds us. Your (small) kids can help (indeed, they’re…

Food is Medicine. This is a simple mantra that can inspire how and what you choose to eat. This workshop will introduce participants to creative and delicious ways to incorporate fresh and local medicinal and nourishing herbs into and onto daily foods. As participants learn techniques for making culinary herbal…

Although 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 are a mainstay of cultures around the world: German sauerkraut, Korean kimchi, and Japanese soy sauce are…

Flatbreads 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, and two parts tasty, come…