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1.25 days
Wood-fired bread

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, Apr 27th, 2019  –  Sun, Apr 28th, 2019
Instructor: Caleb Mattison
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, 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…
Wed, Jun 26th, 2019  –  Sun, Jun 30th, 2019
Instructor: Caleb Mattison
2 days
Teaser image for Ovencrafting: Building in the Round, Italian-Style

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…
Sat, Feb 23rd, 2019  –  Sun, Feb 24th, 2019
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, Jun 8th, 2019
Instructor: Kim Ode
.5 days
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S is for Spring Greens

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;…
Fri, May 17th, 2019
Instructors: Beth Dooley, Mette Nielsen
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,…
Sun, May 5th, 2019
Instructor: Jay Arrowsmith DeCoux
3 Days
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Scandinavian Baking

Don't expect to sit idly by in this class; instructor Kim Hendrickson has every minute filled with different kinds of pastry, cake and cookies for you to make. We will delve into "quick" cakes and layer cakes, yeast dough creations and learn how to make a Scandinavian braided bread filled…
Sat, Jun 29th, 2019  –  Mon, Jul 1st, 2019
Instructor: Kim Hendrickson
2 days
Teaser image for Skyr: Making Icelandic Yogurt

Skyr: Making Icelandic Yogurt

Skyr is a thick and tangy Icelandic yogurt, known for its low fat content and delightful texture. Traditionally made from skim milk and high in protein, skyr is both healthy and surprisingly creamy. Skyr has been a mainstay of the Icelandic diet for centuries, where a harsh climate made food…
Sat, Mar 23rd, 2019  –  Sun, Mar 24th, 2019
Instructor: Anna Sharratt
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, Jul 28th, 2019
Instructor: Kim Ode
1 day
Wood-fired pizza

The Elements of Pizza

Most of us have opinions about the Italian flatbread known ‘round the world.  There are so many pizza styles, recipes and methods, but what really makes a good homemade pizza?  This class will explore the four basic elements that define a pizza: the dough, the sauce, the cheese, and the…
Fri, May 3rd, 2019
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