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Teaser image for <p>All Ground Up: Sausage Making</p>

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 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,…
Sat, Nov 13th, 2021  –  Sun, Nov 14th, 2021
9am-5pm
Instructor: Jay DeCoux
Sat, Jan 15th, 2022  –  Sun, Jan 16th, 2022
9am-5pm each day
Instructor: Jay DeCoux
Sat, Feb 26th, 2022  –  Sun, Feb 27th, 2022
9am-5pm each day
Instructor: Jay DeCoux
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 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 to…
Fri, Jan 28th, 2022  –  Sun, Jan 30th, 2022
Day 1: 4pm-8pm, Days 2 & 3: 8am-4pm
Instructor: Amy James
Teaser image for Better Butter Baking

Better Butter Baking

We know that butter makes it better. But which butter? And what’s behind the magic? We’ll explore the wonders of lamination and see how only a few folds of butter and dough result in dozens of flaky layers. Croissants will be the main attraction, as we make both the classic…
Fri, Nov 5th, 2021  –  Sat, Nov 6th, 2021
Day 1: 4pm-5pm and Day 2: 9am-4:30pm
Instructor: Kim Ode
Fri, Mar 4th, 2022  –  Sat, Mar 5th, 2022
Day 1: 4 - 5pm Day 2: 9am - 4:30pm
Instructor: Kim Ode
Teaser image for Buche de Noel: Bake Your Own

Buche de Noel: Bake Your Own

At North House, you can build your own timber frame and bake your own cake!  Learn to make the bûche de noël, a classic French cake elaborately decorated to resemble a holiday yule log for the Christmas table. This class, open to novice and experienced bakers, is a chance to…
Sat, Dec 4th, 2021
9am-4pm
Instructor: Kirsten Wisniewski
Teaser image for Fermented Foods: From the Basics to the World of Koji

Fermented Foods: From the Basics to the World of Koji

Though 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 have the iconic tastes of cultures around the world: German sauerkraut, Korean kimchi, Japanese soy sauce are…
Wed, Nov 17th, 2021  –  Fri, Nov 19th, 2021
9am-5pm
Instructor: Eric Edgin
Teaser image for Flatbreads from Around the World

Flatbreads from Around the World

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…
Fri, Feb 4th, 2022  –  Sat, Feb 5th, 2022
9am-5pm each day
Instructor: Caleb Mattison
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 Seeded Rye, Jewish Rye, 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…
Fri, Mar 25th, 2022  –  Sun, Mar 27th, 2022
Day 1: 4pm-8pm, Days 2 & 3: 8am-4pm
Instructor: Amy James
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 11th, 2022  –  Sun, Mar 13th, 2022
9am - 5pm each day
Instructors: Jay DeCoux, Eric Edgin
Teaser image for More Small Breads: Bialys, Wool Bread, Rye Buns and Scones

More Small Breads: Bialys, Wool Bread, Rye Buns and Scones

Individual breads are fun to make, a pleasure to serve and a joy to eat. We cover a range of cultures with savory Jewish bialys with the filling of sautéed onions and poppyseeds; some salty Scandinavian rye buns called sigteboller that are both crunchy and delicate, and English scones that invite endless…
Sun, Nov 7th, 2021
9am-5pm
Instructor: Kim Ode
Sun, Mar 6th, 2022
9am - 5pm
Instructor: Kim Ode
Teaser image for Poached Breads: Bagels and Pretzel Buns Online Course

Poached Breads: Bagels and Pretzel Buns Online Course

It may sound weird, but some breads need a quick dunk in hot water to achieve their distinctive flavor and texture. The poaching process creates gelatinization, and we’ll see how this works by making a batch of bagels and another of pretzel buns in this three-hour online class. We’ll also…
Fri, Mar 4th, 2022
10am-1pm CST
Instructor: Kim Ode
Teaser image for Scandinavian Fika & Edible Gifts

Scandinavian Fika & Edible Gifts

The edible gift is always a winner at the holidays-- festive, tasty and temporary! Join Chef Scott Graden to fill your holiday larder with deliciously giftable treats inspired by the Scandinavian love for sweet treats to accompany coffee at any time of day, known in Sweden in particular as “fika.”…
Sat, Dec 11th, 2021  –  Sun, Dec 12th, 2021
9am-5pm
Instructor: Scott Graden
Teaser image for Swedish Comfort Foods

Swedish Comfort Foods

It should come as no surprise that Swedes are experts at comfort foods: after all, there seems to be a direct connection between shortening days and dropping temperatures and the body’s desire for warm, creamy, dairy-laden foods. Join Chef Scott Graden for a delicious and filling weekend cooking up many…
Sat, Nov 20th, 2021  –  Sun, Nov 21st, 2021
9am-5pm
Instructor: Scott Graden