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…

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 may spend a lot 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 Lake…

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,…

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. Take home a recipe packet featuring…

You can make a fine light sparkling hard cider as good as any in the world with a minimum of equipment, some apple juice, and time. Come join in the fun as we begin one batch by pitching the yeast and finish another batch by bottling. Participants will all take…

Join us for a day of exploring the world of drink-able 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…

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 and…

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 or cheesecake, and French arlettes, also known as elephant ears. We’ll use the commercial ovens in the North House teaching kitchen,…

Kombucha—or fermented sweet tea—is an emerging beverage in the U.S.  While it seems like a trend, this fermented beverage is far from new.  Much like bread, cheese, yogurt, and wine, the origins of kombucha are a bit murky. We will explore the history and reputed health benefits. After tasting a…

Have you always been interested in gathering wild foods but just weren't sure where to start? This class is a great 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 gone,…

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…

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…

Traditionally, home vinegar-making was a natural companion to the common wine-making process. As vinegar became available in the grocery, homes abandoned their vinegar jar for the 5% acid levels provided by commercial varieties. Homemade vinegar ranges in acidity from 1% to 3% and is not suitable for canning products such…