| Wed, May 27 |
14 Results
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Cast Iron Cookery (Southwest)
Cozy home cooking for spring and summer: roasted vegetables, roasted chicken, cheesy cornbread, focaccia intended to raise your spirits in warmer and longer days. Scones with your own hand-whipped cream and fruit preserves. Bring closed containers for taking home your leftovers. Breads transport best in cardboard or heavy paper bags. If class is full, please enroll for the waitlist. We will contact you if a space becomes available or we are able to add additional sections. -
Chinese Mooncakes (Lake Harriet Upper)
Mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival. The festival is primarily about the harvest while a legend connects it to moon-watching, and mooncakes are regarded as a delicacy. At this workshop, you will learn how to make your own crusts to make the mooncakes, fill them, and bake them. You will be able to taste your own homemade mooncakes. Price includes a supply kit of ingredients purchased and provided by the instructor. Sign up by yourself or as a group! Price is per person. -
Chinese Scallion Pancakes (Lake Harriet Upper)
Prepare the perfect Chinese Scallion Pancakes using local and organic ingredients. Make Scallion Pancakes that are authentic, healthy and easy to make at home. Price includes a supply kit of ingredients purchased and provided by the instructor. Sign up by yourself or as a group! Price is per person. -
Demystifying Decaf (Summer)
Do you want to know more about Decaf Coffee? This is the class for you! -
Easy Ethiopian/Eritrean (Southwest)
Ethiopian/Eritrean food has become a favorite among foodies worldwide. The food is light, healthy, and flavorful, ranging from very spicy to very mild. Experience the thrilling discovery of exotic spices paired with daily ingredients such as vegetables, and beans. For non-vegetarian, we can use different types of meat sautéed with various kinds of flavored healthy oils. Every step is educational, informative and a dream-like trip into the food culture of these historic countries. Registration is per person. If class is full, please enroll for the waitlist as we will likely add additional sections. -
Focaccia (Southwest)
Learn to make superb homemade focaccia with traditional long fermentation and adorn your breads with the toppings of your choice. Bring paper or cardboard containers for taking home your leftovers. No plastic. If class is full, please enroll for the waitlist. We will contact you if a space becomes available or we are able to add additional sections. -
Focaccia (Summer)
Learn to make superb homemade focaccia two ways: with traditional long fermentation and with quick fermentation in small, deep pans so you can split your breads for making sandwiches. Bring paper or cardboard containers for taking home your leftovers. No plastic. If class is full, please enroll for the waitlist. We will contact you if a space becomes available or we are able to add additional sections. -
Food Dehydration: Preserving Your Harvest (Camden)
When you have more harvest than you can use, dehydration is the lowest cost, easiest to store and simplest to execute method of preservation applicable to the widest range of foods. Learn the many approaches to drying, storage, and use of your harvest. -
Gluten Free Tea Time (Roosevelt)
Traditional tea sweets and treats. Cucumber Tea Sandwiches with Fresh Herby Cream Cheese; Fruited Scones and Fresh Lemon Curd; Almond Flour Shortcakes with Berries and Basil Whipped Cream; “Cloud Cookies” made with Do-it-Yourself Almond Paste; Accompanied by Caffeine-free South African Rooibos tea. Cost includes a $15 supply fee. Discounts are on tuition only. Call 612.668.4828 to register with a discount. -
Rhubarb (Southwest)
Rhubarb can appear on your table as a vegetable or a fruit, and you’ll test out its versatility in class by making a raspberry-rhubarb pie, a rhubarb crisp, and a spring rhubarb-beet-blue cheese salad. If class is full, please enroll for the waitlist. We will contact you if a space becomes available or we are able to add additional sections. -
Shokupan (Summer)
Learn to make Shokupan (Japanese milk bread)! Dough will be prepared ahead of time, but learn how to make it and bake it! Bring a cardboard box or paper bag to bring home your Bread, as plastic will steam it and ruin your creation. -
Spring Vegetable Tarts (Southwest)
Late spring is the season of green delights: ramps, spinach, arugula, green garlic--and morels! Learn to incorporate these treasures into sumptuous, custard-y tarts by baking your own in class. If class is full, please enroll for the waitlist. We will contact you if a space becomes available or we are able to add additional sections. -
Starting SoonRoberto (flickr) (CC BY 2.0)Summer Skewer Snacks (Ella Baker) ONLINE
Food on a stick isn’t just for the Fair! Join Kirsten live online to move beyond the basic Caprese Skewers into a world of color, flavor, and possibilities. Kirsten will share the 3 Rules of Skewering and demonstrate multiple methods to pleasingly present your offerings. From vegan to omnivore there are recipes for everyone. Participants will receive an extensive handout along with the link to join prior to class. There will be ample time for questions during the session, and participants will receive a link to the recording afterwards so you can cook along at your convenience. -
What's for Dinner? Easy Meal Planning (Camden)
Learn how to plan quick meals that are nutritious and satisfying. Get some time-saving food prep tips and budget-friendly food choices at the grocery store. This class is for you if you struggle with weeknight meals for yourself or your family.
