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Currently Scheduled Foods CoursesSee Full list of Archived 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 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,…
Fri, Oct 11th, 2019  –  Sat, Oct 12th, 2019
Instructor: Jay Arrowsmith DeCoux
2½ 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 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…
Fri, Nov 8th, 2019  –  Sun, Nov 10th, 2019
Day 1: 5pm-9pm; Days 2 & 3: 8am-4pm
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 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…
Fri, Sep 27th, 2019  –  Sat, Sep 28th, 2019
9am - 5pm
Instructor: Scott Graden
1 Day
Baked fish filet

Bounty of the Big Lake: Fish Cookery

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…
Sat, Aug 24th, 2019
Instructor: Karalyn Littlefield
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,…
Fri, Nov 15th, 2019
1 Day
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Cooking with the Seasons: Dinner on the Harbor

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…
Sat, Aug 17th, 2019
Instructor: Judi Barsness
Sat, Oct 26th, 2019
Instructor: Judi Barsness
½ Day
Teaser image for Crafting Fine Homemade Hard Cider

Crafting Fine Homemade Hard Cider

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…
Sun, Oct 20th, 2019
Instructor: Lindsay Lee
1 Day
Teaser image for Drink Your Medicine: Healing Teas, Natural Sodas, and More

Drink Your Medicine: Healing Teas, Natural Sodas, and More

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…
Sat, Aug 3rd, 2019
Instructor: Monarda Thrasher
1 Day

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 and…
Sun, Aug 25th, 2019
Instructor: Karalyn Littlefield
1 Day
Teaser image for Ethnic Pastries: A European Tour

Ethnic Pastries: A European Tour

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,…
Sat, Nov 2nd, 2019
Instructor: Kim Ode
½ Day
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Exploring Kombucha

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…
Fri, Aug 23rd, 2019
Instructor: Karalyn Littlefield
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
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…
Fri, Aug 30th, 2019
Instructor: Karalyn Littlefield
½ Days
Salad with homemade vinegar

Homemade Vinegars: The Lost Art

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…
Thu, Nov 21st, 2019
Instructors: Tom McCann, Bob Shannon
½ Day
Teaser image for In a Jam and a Pickle: Stocking Up!

In a Jam and a Pickle: Stocking Up!

Preserve the glorious harvest of apples, pears, berries, root vegetables, onions, pickles, peppers, all from the garden, all good. We’ll review basic preserving techniques and provide guidelines for different, sure-fire methods. Using less sugar and no added pectin, we’ll create healthy condiments that shine with natural flavors. Depending on what’s…
Fri, Sep 27th, 2019
Instructor: Beth Dooley