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Currently Scheduled Foods Courses

1/2 day
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A is for Apples

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…
Fri, Oct 6th, 2017
Instructor: Beth Dooley
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
Sat, Jan 20th, 2018  –  Sun, Jan 21st, 2018
Instructor: Jay Arrowsmith DeCoux
Sat, Feb 10th, 2018  –  Sun, Feb 11th, 2018
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
Fri, Jan 12th, 2018  –  Sun, Jan 14th, 2018
Fri, May 18th, 2018  –  Sun, May 20th, 2018
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…
Tue, Jun 19th, 2018  –  Thu, Jun 21st, 2018
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 25th, 2018  –  Tue, Jun 26th, 2018
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 day
Teaser image for Classic Cookies with a Twist

Classic Cookies with a Twist

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.
Sat, Sep 16th, 2017
2 days
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Classic Nordic Cuisine

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,…
Sat, Jan 27th, 2018  –  Sun, Jan 28th, 2018
Instructor: Scott Graden
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
1/2 day
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Easy as Pie: Fruit Pies

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…
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 1/2 Days
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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 9th, 2018  –  Sun, Mar 11th, 2018
Instructor: Amy James
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 26th, 2018
Instructor: Ian Andrus
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 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…