Courses

This course is for anyone with concerns about gluten who does not want to give up the pleasures of holiday desserts.  The class is based on a reliable easy and delicious pie crust recipe, from which students will create three different holiday treats. In addition, gluten free ingredients, techniques, and…

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…

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…

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…

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…

Sweet things have natural appeal to our taste buds! Embrace nature’s sweet side as you learn to work with local honey and maple syrup -- pure, delicious, versatile and relatively healthful alternatives to refined sugar. Their flavors are concentrated and complex and offer cooks a range of options. This class…

Experience Northwoods cuisine like never before while we expand the realm of possibilities for “local” food. This course is both a culinary experience and field-based exploration of the boreal forest. To begin, we’ll head into the field for a plant-walk in several habitats, learning how to identify and sustainably harvest…

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.…

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…

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…

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 —…

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,…

Spring Green! Welcome this fresh new season with the early harvest — tender greens, delicate spruce tips, fiddleheads garlic scapes, ramps, morels, radishes, tender lettuces, and herbs. Here’s how to forage and harvest the season’s gifts: Spring Greens with Herbed Chèvre and Spruce Tip Vinaigrette, Spinach, Ramp, and Gruyere Tart;…

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,…

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…