We're cooking up lunch using our local grains from Meadowlark Organics in Ridgeway, Wisconsin. Inspired by Abra Berens' cookbook, "Grist," we'll explore grains, beans, seeds, and legumes and various cooking methods for each.
InstructorJoin us at The Book Kitchen as we honor Mineral Point’s Cornish Fest with a special demonstration of Catherine Whitford’s beloved Tea Biscuit recipe. This recipe holds a special place […]
InstructorJoin us at The Book Kitchen as we honor Mineral Point’s Cornish Fest with a special demonstration of Catherine Whitford’s beloved Tea Biscuit recipe. This recipe holds a special place […]
InstructorJoin The Book Kitchen Team for a traditional English Sunday Roast as we wrap up Cornish Fest in style. Traditionally, Sundays have been a day of celebration in Britain, where […]
Join Mother Shucker, Sol Parenti, as he guides you through the oyster basics, tools & techniques, and tasting tips. This class is inspired by Oysters: A Celebration in the Raw by Jeremy Sewall and Marion Lear Swaybill.
Join us for ‘German Afternoon’ where you’ll savor an authentic German lunch hosted by special guests Abbey Breckling and Kevin Kowynia. Immerse yourself in the rich flavors of traditional German […]
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