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.
Our Teen Baking Club is a great way to introduce your teen to baking! This comprehensive club spans three months, with monthly sessions that focus on building essential skills and applying them to delicious recipes.
Our Cooking Essentials for Beginners is a cooking club spanning over three months with monthly sessions that focus on building essential cooking skills and applying them to delicious recipes.
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.
InstructorI read through Tenderheart by Hetty Lui McKinnon on vacation this past summer and earmarked the recipes I wanted to try. When I returned home, I realized I had tabbed […]
InstructorMaking pie dough for Thanksgiving doesn't have to be stressful! In this hands-on class, Chefs Nicole and Krista will guide you through the process of creating a perfect double-crust pie […]
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