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

Smoking Primer


A 4-hour cooking class culminating in dinner served with wine and beer.

Arguably the oldest food preservation technique, smoking is the most historically significant aspect of charcuterie.  Join us for an in-depth class exploring the many unexpected and delicious applications of this ancient tradition.


     St Louis-style Pork Ribs
     Little Carrots
     Country Bacon with Pickled Vegetables
     Grilled Peaches with Bourbon and Smoked Pecan Ice Cream


Can Jam: Cherries


The season of jam is upon us! Cherries have officially arrived, and it’s time to dust off that big canning pot and put up a batch of late spring 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.

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.

The most exciting cheese on the cheese board needs little explanation: burrata is fresh mozzarella filled with luscious cream and more cheese. You get to make your own in one short night. And eat it too!

Cheesemaking: Queso Fresco y Crema


Celebrate Cinco de Mayo this year by making your very own wheel of Queso Fresco. Local cheesemaking instructor Louella Hill (SF Milk Maid) will guild you from fresh milk to finished wheel--and all in two short hours. Learn which milk to use, where to find the rennet, when to add the chiles (if you want un queso picante) and how best to serve. As a bonus, you'll also learn how to make crema, that magical creamy sauce you've likely had on top of a taco. Both recipes are perfect starting points for home cheesemaking and can be easily replicated in your home kitchen. 

The Secrets of a Southern Baker


Come learn the secrets of a Southern baker! Lisa Donovan has overseen some of the finest pastry kitchens in the South - City House and Husk - and has created some of the most memorable desserts in Nashville. 


buttermilk biscuits (served with country ham, cheddar, butter, sorghum, pickles, beer, sweet iced tea)
the perfect pie dough (Lisa's secrets revealed!)
local fruit hand pies
The Infamous Husk Buttermilk Pie 

Intro to Pickling


Learn to preserve local, seasonal vegetables! The singular Shakirah Simley will cover the process, ingredients, technique and science of pickling. Every student will leave with jars of in-house concoctions. This course is equally suitable for the novice pickler or the more experienced. Hearty snacks, wine, and beer will be served.  

This class is a mix of hands-on and demonstration.


Fermentation II


The art of fermentation preserves and enhances foods and flavors of the season. Celebrate spring by learning to make cultured dairy and whey, beet kvass, fermented beets and turnips, spring kimchi and more. Suitable for experienced fermenters.


Cheesemaking for Kids


Hey Kids! What's cool? Cheese! What even cooler? Making your own! Join us for a splash course on home cheesemaking with the San Francisco Milk Maid (Louella Hill). In two fun-filled hours, you'll learn about chemistry and food history as you magically turn milk into curds and whey. While that recipe drains, you'll have a ball making braids and lassos out of just-stretched mozzarella. Head home with your very own cheese project to complete.


We will gear class towards kids aged 8 to 13. Parent accompaniment not required. Class size limited to 14 students.


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