Wants a kitchen full of jars, jams, and homemade cheese.

Community Can Jam: Stone Fruit


The season of jam is upon us! With ripe fruit bursting off the grocery shelves, it’s time to dust off that big canning pot and put up a batch of summery goodness to last through the winter. Making jam is a hot and messy affair best managed with a little help from our friends. Our Community Can Jam is a new experiment - it’s not a class, exactly, though jam-master Shakirah Simley will be on hand to guide us through her recipe. Rather, it’s an old-fashioned community gathering that will include equal parts socializing, learning, and standing over a hot pot of jam.

Asian Pickles - SOLD OUT


Tired of the same old brine? Take your pickling to a whole new continent with Karen Solomon, longtime 18 Reasons instructor and author of Asian Pickles (and Jam It, Pickle It, Cure It).

In this class (a combination of hands-on and demonstration) we will visit the salty, sweet, spicy, vinegared, and fermented vegetables of Japan, Korea, China, India, and Southeast Asia, discussing each region’s unique properties and techniques. We will taste and craft together to help develop your own culinary skills and Asian pickling palate.

Olive Oil: Out of the Kitchen


Maia Hirschbein loves olive oil. And she believes its use should extend beyond the kitchen walls. 

In this 2 hour course, Maia, along with special guest Valerie Miller, will teach you how to create natural and effective skincare products from olive oil and a few other edible ingredients.

Each student will leave with three items: 

Olive Oil, Grapefruit + Turbinado Sugar Scrub
Olive Oil, Coca Butter + Lavender Salve
Nourishing Facial Oil 


Homemade Feta - SOLD OUT


A hands-on cheesemaking course; each participant leaves with his/her freshly made cheese. Includes a cheese tasting of cheese alongside an array of snacks.

Don't have a space to age cheeses but dying to make something old and stinky? This is the home cheesemaking path for you: feta. All you need in a jar and a pinch of space in the fridge. Learn the recipe from milk to finished cheese then play with brine and various marinades.

Polenta: Sweet and Savory


Polenta is beautiful, textured, versatile, nutritious, easy, and delicious. Its uses span from budget conscious, rustic meal for a large family to elegant offering at an intimate dinner party. The texture and fragrance of polenta can hold memories like no other food. It allows use and reuse in different forms and flavors. In short: this humble food is worth your time and attention.

In this 3-hour hands-on cooking class, Viola Buiotni will share her favorite techniques and recipes for polenta, both sweet and savory.


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