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Cardamom: A Global Approach
Instructors:
Scott Graden
Get those taste buds ready to travel. Join chef Scott Graden, owner of the New Scenic Café, to…
Sat, Feb 8th, 2025 – Sun, Feb 9th, 2025
9am-5pm each day
9am-5pm each day
Instructor:
Scott Graden
A Midsommar Feast
Instructors:
Anna Sharratt
Come celebrate Swedish Midsommar by Lake Superior! Over two days, students will collaborate to…
Fri, Jun 13th, 2025 – Sat, Jun 14th, 2025
Day 1: 9am-4pm; Day 2: 10am-8pm
Day 1: 9am-4pm; Day 2: 10am-8pm
Instructor:
Anna Sharratt
All Ground Up: Sausage Making
Instructors:
Jay DeCoux
Make your own sausage, flavored the way you like it, using your favorite meats. As a class,…
Sat, May 10th, 2025 – Sun, May 11th, 2025
9am-5pm each day
9am-5pm each day
Instructor:
Jay DeCoux
Artisan Breads Immersion
Lace up your baking shoes and get ready for an artisan breads baking marathon. This 2.5…
Tue, Nov 12th, 2024 – Thu, Nov 14th, 2024
Day 1: 4-8pm; Days 2-3: 8am-4pm
Day 1: 4-8pm; Days 2-3: 8am-4pm
Tue, Feb 25th, 2025 – Thu, Feb 27th, 2025
Day 1: 4-8pm; Days 2-3: 8am-4pm
Day 1: 4-8pm; Days 2-3: 8am-4pm
Tue, Apr 1st, 2025 – Thu, Apr 3rd, 2025
Day 1: 4-8pm; Days 2-3: 8am-4pm
Day 1: 4-8pm; Days 2-3: 8am-4pm
Fri, Apr 4th, 2025 – Sun, Apr 6th, 2025
Day 1: 4-8pm; Days 2-3: 8am-4pm
Day 1: 4-8pm; Days 2-3: 8am-4pm
Basic Yeasted Breads
Instructors:
Caleb Mattison
Yeast: it’s the magic ingredient that makes dinner rolls fluffy and gives crusty artisan…
Tue, Jan 7th, 2025 – Thu, Jan 9th, 2025
Day 1: 3-7pm; Days 2-3: 9am-5pm
Day 1: 3-7pm; Days 2-3: 9am-5pm
Instructor:
Caleb Mattison
Fri, Jan 10th, 2025 – Sun, Jan 12th, 2025
Day 1: 3-7pm Days 2-3: 9am-5pm
Day 1: 3-7pm Days 2-3: 9am-5pm
Instructor:
Caleb Mattison
Beyond Pot Pies: Meat Pastries and Pasties
Have you ever wanted the crunch of a delectable pastry with a savory bite of a meaty filling? If so,…
Sat, May 17th, 2025 – Sun, May 18th, 2025
9am-5pm each day
9am-5pm each day
Buche de Noel: Bake Your Own
Instructors:
Kirsten Wisniewski
Learn to make the bûche de noël, a classic French cake elaborately decorated to resemble a…
Sat, Dec 7th, 2024
9am-5pm
9am-5pm
Instructor:
Kirsten Wisniewski
Cooking With Spring Vegetables
Instructors:
Tricia Cornell
Spring brings flavors we just can’t find any other time of year: ramps, green garlic,…
Sat, May 24th, 2025
9am-5pm
9am-5pm
Instructor:
Tricia Cornell
Creativity with Beverages: Teas, Herbs, Water, and Bubbles
Instructors:
Monarda Thrasher
Join us for a day of exploring the world of creativity in beverage-making. As participants learn…
Sat, Jan 18th, 2025 – Sun, Jan 19th, 2025
9am-4pm each day
9am-4pm each day
Instructor:
Monarda Thrasher
Duck, Duck, Grey Duck!
Instructors:
Scott Graden
Put aside the old canard that cooking duck is something best left to the professionals. Join Chef…
Sat, May 3rd, 2025 – Sun, May 4th, 2025
9am-5pm each day
9am-5pm each day
Instructor:
Scott Graden
Fermented Foods: From the Basics to the World of Koji
Instructors:
Eric Edgin
Though common practice throughout history, food fermentation is now approached with both excitement…
Tue, Mar 11th, 2025 – Thu, Mar 13th, 2025
9am-5pm each day
9am-5pm each day
Instructor:
Eric Edgin
Flatbreads from Around the World
Instructors:
Caleb Mattison
Flatbreads are quick to make, easy to bake on griddles or piles of hot coals, or in a hot oven,…
Thu, Mar 20th, 2025 – Fri, Mar 21st, 2025
9am-5pm each day
9am-5pm each day
Instructor:
Caleb Mattison
Sat, Mar 22nd, 2025 – Sun, Mar 23rd, 2025
9am-5pm each day
9am-5pm each day
Instructor:
Caleb Mattison
Flavorful Rye Breads
Explore the many flavors of rye breads using seeds, spices, and fruit to make traditional breads…
Fri, Nov 15th, 2024 – Sun, Nov 17th, 2024
Day 1: 4-8pm; Days 2-3: 8am-4pm
Day 1: 4-8pm; Days 2-3: 8am-4pm
Fri, Feb 28th, 2025 – Sun, Mar 2nd, 2025
Day 1: 4-8pm; Days 2-3: 8am-4pm
Day 1: 4-8pm; Days 2-3: 8am-4pm
Gjetost
Instructors:
Scott Graden
Though a little hard to categorize, Norwegian gjetost cheese, with its distinct caramel color and…
Sat, Mar 8th, 2025 – Sun, Mar 9th, 2025
9am-5pm each day
9am-5pm each day
Instructor:
Scott Graden