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Currently Scheduled Foods CoursesSee Full list of Archived Foods Courses

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
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
Teaser image for Herbal Foods and Drinks

Herbal Foods and Drinks

Food is Medicine. This is a simple mantra that can inspire how and what you choose to eat and drink. This workshop will introduce participants to creative, delicious and nourishing ways to incorporate fresh and local medicinal and edible herbs into and onto daily foods. As participants learn several preparations…
Sat, Aug 21st, 2021  –  Sun, Aug 22nd, 2021
9am - 5pm
Instructor: Monarda Thrasher
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
Teaser image for Ovencrafting: Building the Wood-Fired Brick Oven

Ovencrafting: Building the Wood-Fired Brick Oven

Hearth loaves, live-fire cooking, flatbreads, and overnight baked bean pots—just a few of the many potential uses of the wood-fired masonry oven made popular by Alan Scott. This workshop will explore the history and construction of masonry ovens and the mixing and baking of wood-fired bread. Over the four days…
Thu, Sep 16th, 2021  –  Sun, Sep 19th, 2021
9 am-5 pm each day Day 1 at North House, Days 2-4 at Creaking Tree Farm
Instructor: Caleb Mattison
Teaser image for Pastry Pleasures -Strudel & Danish Pastry: Online Course

Pastry Pleasures -Strudel & Danish Pastry: Online Course

Fabulous bakeries with their jewel-toned Danish are wonderful, as are time-saving foods like phyllo dough that inhabit grocery store freezers. This class, however, returns these foods to their handmade origins. We’ll make a butter-laminated Danish pastry dough that makes the most of a shortcut. Then you’ll amaze yourself by pulling…
Sat, Jul 31st, 2021
10am-1pm
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 Small Breads: English Muffins, Biscuits & Buns Online Course

Small Breads: English Muffins, Biscuits & Buns Online Course

Discover the satisfaction of making your own pretzel buns for sandwiches, fresh English muffins for breakfast, or the flakiest buttermilk biscuits for any meal. Baking your own bread is fun and economical, but it also enables you to vouch for every ingredient. We’ll explore the role of lye in a…
Sun, Aug 1st, 2021
10 am-1 pm CT
Instructor: Kim Ode