Foodsmith

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

Cheesemaking: It's Not You, It's Brie

A hands on cheesemaking class: After a brie tasting and making our own cheese, we'll sit down to light snacks that we crafted with delicious local bries.
 
$75.00

Sourdough: Two-Day Workshop

You must register for the entire two-day workshop. To register, click here.

$0.00

Sourdough: Two-Day Workshop

A two day, hands-on course, with each day culminating in a meal served with wine and beer.
 
$170.00

Easy Cheesemaking: Ricotta and Queso Fresco

A hands-on cheesemaking course, with snacks and accompaniments to round out a light meal served with wine and beer. 

$75.00

Burrata by Hand

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

$75.00

Cheesemaking: Fresh Feta - Cancelled

A hands-on cheesemaking course; each participant leaves with his/her freshly made cheese. 

$75.00

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:

$55.00

Panoramic Sugar Egg Workshop (Adults Only Session)

Each ticket is good for one egg. Feel free to brown bag your dinner and BYOB wine and beer.

$25.00

Panoramic Sugar Egg Workshop (After School Session)

Each ticket is good for one egg (one parent and child; or one adult). Feel free to brown bag your dinner! 

$25.00

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:

$75.00

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