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Currently Scheduled Foods Courses

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, 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, Jan 12th, 2018  –  Sun, Jan 14th, 2018
Instructor: Amy James
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
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
1/2 day
Teaser image for Easy as Pie: Fruit Pies

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…
Fri, Feb 2nd, 2018
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 9th, 2018  –  Sun, Mar 11th, 2018
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 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…
Sat, Feb 3rd, 2018
Instructor: Karalyn Littlefield
1 1/2 days
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Marvelous Marmelades

Let’s turn to bright citrusy flavors during our dark northern winter and learn the fundamentals of preparing and canning marmalades. Longtime home canner Erin Swenson-Klatt will share some of her favorite recipes utilizing grapefruits, oranges, lemons, and kumquats. The class will work together to prepare several marmalades from start to…
Fri, Jan 5th, 2018  –  Sat, Jan 6th, 2018
Instructor: Erin Swenson-Klatt
3 days
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 2nd, 2018  –  Sun, Mar 4th, 2018
2 days
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New Nordic Cuisine

If the idea of Scandinavian cuisine brings to mind only meatballs, lefse and lutefisk, it’s time to update your palate. In kitchens across the globe, chefs are approaching time-honored classics with a fresh eye, emphasizing seasonal and local ingredients and using innovative and adaptive approaches to classic cooking techniques. Join…
Sat, Feb 24th, 2018  –  Sun, Feb 25th, 2018
Instructor: Scott Graden
4 Days
Teaser image for Ovencrafting: Building and Baking In The Wood-Fired Brick Oven

Ovencrafting: Building and Baking In The Wood-Fired Brick Oven

Hearth loaves, wood-fired cooking, traditional baking - all potential uses for the wood-fired masonry oven pioneered and made popular by Alan Scott. This workshop will explore the history of masonry ovens, oven construction, mixing dough and brick oven baking. Over the four days of the course we will, as a…
Sat, Jun 30th, 2018  –  Tue, Jul 3rd, 2018
Instructor: Caleb Mattison
2 days
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Ovencrafting: Building in the Round, Italian-Style

Wood fired brick ovens have been used since the dawn of civilization. They have been found in excavations of virtually every ancient civilization with the brick oven reaching its modern form in ancient Rome. Designs vary widely based on materials and intended use. The round wood-fired oven is found widely…
Fri, Feb 23rd, 2018  –  Sat, Feb 24th, 2018
Instructor: Eric Moshier
1 Day
Teaser image for Reinventing Rhubarb: Savory and Sweet

Reinventing Rhubarb: Savory and Sweet

No one is on the fence about rhubarb. But rhubarb lovers don't mind the haters because that means more rhubarb for us! Still, even devotees can fall into a familiar pattern of pies, sauce and crisps. This class takes rhubarb in new directions -- as pickles, as a luscious curd,…
Sat, May 26th, 2018
Instructor: Kim Ode