Mozzarella cheese was first made by the monks of San Lorenzo di Capua in Italy. It has been made from sheep’s milk, buffalo milk and finally cow’s milk. Our cheese artisan Gary Colles will teach you how to make your own fresh mozzarella at home. Served with crusty bread and wine will make this the…

Come join local herbalist Heather Mashuga for a hands-on fire cider/cider tonic-making class. Historically, apple cider vinegar and the ingredients in fire cider have been beneficial in treating various ailments and illnesses. It excels with boosting the immune system, helping movement and circulation, expelling congestion, and fighting viruses and microbes. It is also packed full…

Come join local herbalist, Heather Mashuga, for a hands-on elderberry syrup-making class. Elderberry syrup is a must-have, especially through the colder months! Elderberries are known for their immune-boosting and anti-viral properties. They reduce the duration of colds and flus, as well as the symptoms experienced. They are also packed full of other benefits like clearing…

Croissants and puff pastry are made by stacking layer after layer of butter between dough in a process called lamination. While it may seem intimidating at first, it’s a process fully accessible by the home and the professional baker alike with a little bit of guidance. This class will be spread out over the course…

Who doesn’t love dumplings? And making them is almost as fun as eating them. In China, dumplings are often served at holiday meals. Wrapping dumplings is an integral part of the occasion. Family members gather in the kitchen and gossip as they work. You can adapt the fillings to incorporate leftovers or your favorite ingredients…

Although most of us heard about egg rolls before we knew spring rolls existed—especially those of us who grew up in the 1960s and ’70s—spring rolls are actually the original. The difference is in the wrapper and where they originated. These are always a hit at parties, and in this class you’ll learn how easy…

Baking with rye flour requires a very different process than baking with wheat. Its sticky texture may seem difficult to work with at first, but with a few tricks and tips it’s possible for bakers of any skill level to be producing rye breads and pastries of all types. In this one-day class we’ll be…

Come join master cheesemaker Gary Colles for this class making your own feta cheese! Feta (Greek: φέτα, féta) is a brined curd white cheese made in Greece from sheep’s milk or from a mixture of sheep and goat milk. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture…

Come join local herbalist, Heather Mashuga, in a hands-on salve-making class. Want to take that next step and feel comfortable turning all the amazing herbs you have learned about into topical remedies? We will make a couple of different herb-infused oils, turn those oils into salve, and learn how to utilize them. Each participant will…

Rye flour combined with spices makes flavorful holiday breads. Imagine those fresh-baked smells coming from your kitchen during the holidays! You’ll make Bryce’s Swedish Limpa, as well as a honey-sweetened rye spice bread. Join Master Bakers Bryce Johnson and Ross Safford for this hands-on class. You’ll get your hands messy, laugh, and learn a lot.…

Mapo Tofu is having a moment in foodie circles these days, but instructor Patti Isaacs Rescigno has been cooking it for decades. This isn’t tofu masquerading as cheese, eggs, or meat;  it’s tofu in its unapologetic original form, with the ma-la (numbing and spicy) seasoning characteristic of China’s Sichuan province.    Since every good Chinese…

Learn the Scandinavian art of making Kransekake with a virtual two-day class. Both Denmark and Norway claim Kransekage (Danish) and Kransekake (Norwegian) as their own.  With a nod to both countries, Laurelei will walk you through the steps to create a beautiful 18-ring cake that is typically created for weddings, birthdays, anniversaries, baptisms, Christmas, and…