Skip to main content

Currently Scheduled Foods CoursesSee Full list of Archived Foods Courses

1 day
NHFS logo

Gluten Free Holiday Baking

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…
Sat, Dec 8th, 2018
Instructor: John Beltman
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
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 8th, 2019  –  Sun, Mar 10th, 2019
.5 days
Teaser image for Naturally Sweet: Using Honey and Maple Syrup

Naturally Sweet: Using Honey and Maple Syrup

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…
1.5 Days
Teaser image for Northwoods Cuisine: A Wild Culinary & Ecological Experience

Northwoods Cuisine: A Wild Culinary & Ecological Experience

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…
Sat, Jul 20th, 2019  –  Sun, Jul 21st, 2019
Instructor: Eric Edgin
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, 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…
Wed, Sep 19th, 2018  –  Sun, Sep 23rd, 2018
Instructor: Caleb Mattison
Wed, Jun 26th, 2019  –  Sun, Jun 30th, 2019
Instructor: Caleb Mattison
2 days
NHFS logo

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
1/2 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, Jun 8th, 2019
Instructor: Kim Ode
.5 days
NHFS logo

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;…
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,…
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