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Currently Scheduled Foods CoursesSee Full list of Archived Foods Courses

1 Day
Teaser image for Grains Glorious Grains!

Grains Glorious Grains!

While quinoa and red rice are grabbing all the headlines, our farmers are planting grains that are delicious, easy to use and as super-healthy as any of the “super foods” shipped in from far away.  These grains are low-fat, high protein, and loaded with minerals and vitamins and antioxidants, known…
Fri, Nov 2nd, 2018
Instructor: Beth Dooley
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 24th, 2018
Instructor: Karalyn Littlefield
1/2 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 the 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…
Fri, Sep 28th, 2018
Instructor: Beth Dooley
2 Hours
Teaser image for Intro to Wood-Fired Baking: Wooden Boat Show Mini Course

Intro to Wood-Fired Baking: Wooden Boat Show Mini Course

Artisan bread is all the rage, but at North House, we’ve been pulling crispy crusts and steaming dough out of our harbor-side wood-fired oven for years. With instructor Anna Ruhland you’ll learn to bake delicious foccacia that you can replicate in your own home oven.  Discover the magic of wood-fired…
Sat, Jun 23rd, 2018
Instructor:
Sat, Jun 23rd, 2018
Instructor:
1.25 days
Teaser image for Old World Breads

Old World Breads

Trace the history of your morning toast back to Ancient Egypt and learn to bake bread as it was before commercial yeast and steam-injection convection ovens. Learn the basics of baking artisan breads with a strong emphasis on traditional methods, including ingredient selection, techniques for leavening and methods of baking.…
Sat, Aug 18th, 2018  –  Sun, Aug 19th, 2018
Instructor: Caleb Mattison
June Session: 4 days; September Session: 4.5 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
Wed, Sep 19th, 2018  –  Sun, Sep 23rd, 2018
Instructor: Caleb Mattison
1/2 day
Teaser image for P is for Pears

P is for Pears

Come fall, the pears are perfect. Our local varieties such as Luscious and Moon Glow may not look pretty,  but they sweeter, more flavorful, and more versatile than those shipped in from afar. Pears are even more versatile that apples in the kitchen and present a world of options —…
Thu, Sep 27th, 2018
Instructor: Beth Dooley
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
1 Day
Teaser image for Sampling Scandinavian Flatbreads

Sampling Scandinavian Flatbreads

Soft rolls filled with cheese; crisp bread piled with savory toppings; and thin soft breads browning on the hearth - Scandinavian flatbreads go far beyond Wasa crackers and lefse! In this course, students will work with northern whole grains, traditional spice combinations, and North House’s wood fired bread oven to…
Fri, Jul 6th, 2018
Instructor: Erin Swenson-Klatt
1 Day
Teaser image for Sausages for the Summer Grill

Sausages for the Summer Grill

It's the summer season and time for a course to enable the grill master in all of us to make our own sausages for the BBQ.  Designed to teach you how to make several kinds of sausage for those easy summer meals--from andouille to Polish.  You will learn to grind,…
Sat, Jul 7th, 2018
Instructor: Jay Arrowsmith DeCoux
Fri, Aug 10th, 2018
Instructor: Jay Arrowsmith DeCoux
1 Day
Teaser image for Scandinavian Holiday Baking: Making Lefse

Scandinavian Holiday Baking: Making Lefse

Learn to make lefse the way your grandmother used to do it – an easy, time-tested recipe made from whole potatoes.  You’ll learn the entire process of lefse making – from potato preparation, mixing, rolling, folding and storing – as well as the equipment used to be successful.  Other recipes…
Fri, Nov 9th, 2018
1 Day
Teaser image for Small Breads: Pretzel Rolls, English Muffins & Bagels

Small Breads: Pretzel Rolls, English Muffins & Bagels

Discover the satisfaction of making your own pretzel buns for burgers or brats, griddling fresh English muffins for breakfast, getting the perfect “chew” in a bagel, plus a pull-apart loaf that doubles as a centerpiece. Baking your own bread is fun, and economical, but it also enables you to vouch…
Sun, May 27th, 2018
Instructor: Kim Ode
Sat, Jun 30th, 2018
Instructor: Kim Ode
2 Days
Teaser image for Smoking Sausage

Smoking Sausage

Smoking can be good for you—if it’s sausage that is! The process of smoking has been around for centuries as a way to preserve meat. Smoked sausage takes on an entirely new character, is fully cooked, ready to eat, and has an extended shelf life. Smoking sausage is far more…
Sat, Jul 7th, 2018  –  Sun, Jul 8th, 2018
Instructor: Jay Arrowsmith DeCoux
Fri, Aug 10th, 2018  –  Sat, Aug 11th, 2018
Instructor: Jay Arrowsmith DeCoux
3 Days
Teaser image for Traditional Harvest of Wild Rice

Traditional Harvest of Wild Rice

Manoomin, Zizani aquatica, wild rice… the symbolic grain of the North. Wild rice has been a significant food source for the people who have inhabited the Great Lakes region for centuries and who have harvested this annual grain generation after generation. In this course, you will paddle to a historic…
Fri, Sep 7th, 2018  –  Sun, Sep 9th, 2018
Instructor: Ian Andrus
2 days
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Winter Squash Windfall

A roasted squash, simple and well done, can be delicious in its own right.  But gourds of all varieties can be much more versatile too.  Work with Chef Graden to create and enjoy a wide range of squash and pumpkin based dishes, including, but not limited to: acorn squash pie,…
Sat, Nov 17th, 2018  –  Sun, Nov 18th, 2018
Instructor: Scott Graden