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Currently Scheduled Foods CoursesSee Full list of Archived Foods Courses

2 days
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A Dozen Ways to Cook an Egg

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,…
Fri, Mar 1st, 2019  –  Sat, Mar 2nd, 2019
Instructor: Scott Graden
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, Jan 12th, 2019  –  Sun, Jan 13th, 2019
Instructor: Jay Arrowsmith DeCoux
2½ 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, Nov 30th, 2018  –  Sun, Dec 2nd, 2018
Instructor: Amy James
Fri, Jan 18th, 2019  –  Sun, Jan 20th, 2019
Instructor: Amy James
Fri, May 10th, 2019  –  Sun, May 12th, 2019
Instructor: Amy James
2 days
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Behind the Scenes with New Scenic Cafe & Scott Graden

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,…
Fri, Jan 4th, 2019  –  Sat, Jan 5th, 2019
Instructor: Scott Graden
2 days
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Bisques and Baguettes: Simple French Cuisine

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…
Fri, Feb 1st, 2019  –  Sat, Feb 2nd, 2019
Instructor: Scott Graden
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 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…
Sat, Jul 13th, 2019
Instructor: Judi Barsness
2 Days
Teaser image for Exploring Fermented Foods

Exploring Fermented Foods

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…
Sat, Apr 13th, 2019  –  Sun, Apr 14th, 2019
Instructor: Eric Edgin
2 1/2 Days
Teaser image for Flavorful Rye Breads

Flavorful Rye Breads

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…
Fri, Mar 15th, 2019  –  Sun, Mar 17th, 2019
1 day
Teaser image for Foraging for Spring Wild Edibles

Foraging for Spring Wild Edibles

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…
Sat, May 25th, 2019
Instructor: Ian Andrus
1 day
Teaser image for From Noodles to Strudels

From Noodles to Strudels

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…
Sat, Jul 27th, 2019
Instructor: Kim Ode
1 day
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Gluten Free Holiday Baking

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…
Sat, Dec 8th, 2018
Instructor: John Beltman
1 Day
Teaser image for Handmade Pasta

Handmade Pasta

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…
Sat, Feb 9th, 2019
Instructor: Karalyn Littlefield
3 days
Teaser image for Meat Preservation: The Basics and Beyond

Meat Preservation: The Basics and Beyond

You eat meat, you love meat, but it is hard to find (and expensive to buy) meats prepared without unnecessary preservatives or from responsibly sourced animals.In this class you will revisit time honored skills that have fallen out of daily use and learn important lessons about how meats have been…
Fri, Mar 8th, 2019  –  Sun, Mar 10th, 2019
.5 days
Teaser image for Naturally Sweet: Using Honey and Maple Syrup

Naturally Sweet: Using Honey and Maple Syrup

Sweet things have natural appeal to our taste buds! Embrace nature’s sweet side as you learn to work with local honey and maple syrup -- pure, delicious, versatile and relatively healthful alternatives to refined sugar. Their flavors are concentrated and complex and offer cooks a range of options. This class…
Fri, May 17th, 2019
Instructors: Beth Dooley, Mette Nielsen
1.5 Days
Teaser image for Northwoods Cuisine: A Wild Culinary & Ecological Experience

Northwoods Cuisine: A Wild Culinary & Ecological Experience

Experience Northwoods cuisine like never before while we expand the realm of possibilities for “local” food. This course is both a culinary experience and field-based exploration of the boreal forest. To begin, we’ll head into the field for a plant-walk in several habitats, learning how to identify and sustainably harvest…
Sat, Jul 20th, 2019  –  Sun, Jul 21st, 2019
Instructor: Eric Edgin