Skip to main content

Currently Scheduled Foods CoursesSee Full list of Archived Foods Courses

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…
0.5 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 as…
Thu, Nov 21st, 2019
Instructor: Tom McCann
½ Days
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
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…
Fri, Mar 8th, 2019  –  Sun, Mar 10th, 2019
½ Day
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 will take…
Fri, May 17th, 2019
Instructors: Beth Dooley, Mette Nielsen
1½ Days
Teaser image for North Woods Cuisine: A Wild Culinary & Ecological Experience

North Woods Cuisine: A Wild Culinary & Ecological Experience

Experience North Woods 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…
Sat, Jul 20th, 2019  –  Sun, Jul 21st, 2019
Instructor: Eric Edgin
1¼ 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
4½ 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
Wed, Aug 14th, 2019  –  Sun, Aug 18th, 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
½ Day
NHFS logo

S is for Spring Greens

Spring Greens! 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; Wild Mushroom,…
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.  This course is designed to teach you how to make several kinds of sausage for those easy summer meals—from andouille to Polish.  You will…
Sun, May 5th, 2019
Instructor: Jay Arrowsmith DeCoux
3 Days
NHFS logo

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, yeasted dough creations, and learn how to make a Scandinavian braided bread filled…
Sat, Jun 29th, 2019  –  Mon, Jul 1st, 2019
Instructor: Kim Hendrickson
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 to mixing, rolling, folding, and storing, as well as the equipment used to be successful. Other recipes and uses for…