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

Flavors of Fermentation: Sweet, Sour, Bitter


Flavor sits at the intersection of health and pleasure.  Integrating traditional culinary and medical wisdom with the scientific insights of contemporary nutrition, this class is a gastronomic and intellectual journey through the major flavors that define the effects of foods, herbs, and spices on the body, mind, and palate.  This all-new series from holistic doctor and chef Nishanga Bliss includes cooking and fermentation demos, hands-on projects, and a unique series of flavor labs to inspire you in the kitchen and invigorate your health. 

Students will make and take home:

Cheesemaking: Ricotta


A hands-on cheesemaking and cooking class culminating in dinner served with wine and beer.

If you love fresh cheese, but think you could never make it yourself, Kirstin Jackson is here to empower you! In this hands-on class, we’ll make two ricotta styles -- whole, from cow and sheep's milk, and ricottone from whey (considered “true ricotta”) -- and prepare a few recipes that make the most of the unique flavor of each:


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