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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, Oct 13th, 2018  –  Sun, Oct 14th, 2018
Instructor: Jay Arrowsmith DeCoux
Sat, Jan 12th, 2019  –  Sun, Jan 13th, 2019
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, 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
Teaser image for Autumn Apple Abundance: From Sweet to Savory

Autumn Apple Abundance: From Sweet to Savory

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…
Sat, Sep 29th, 2018  –  Sun, Sep 30th, 2018
Instructor: Scott Graden
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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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, Nov 3rd, 2018
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…
Thu, Oct 25th, 2018
Instructor: Judi Barsness
Sat, Jul 13th, 2019
Instructor: Judi Barsness
2 days
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Cranberries: Thinking Outside the Can

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…
Sat, Oct 27th, 2018  –  Sun, Oct 28th, 2018
Instructor: Scott Graden
1/2 day
Teaser image for Easy as Pie

Easy as Pie

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…
Sat, Nov 10th, 2018
2 Days
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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