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Course Catalog > Foods

Foods   

 

  • A Midsommar Feast
    6/23/2023 - 6/24/2023
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  • Tuition:  $135.00

  • Materials Fee:  $30.00 - payable at registration

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  • Instructor:  Anna Sharratt

  • Capacity Remaining:  2

     

     

  • Dates:  6/23/2023 - 6/24/2023

  • Times:  Day 1: 2-5pm; Day 2: 10am-7pm

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  • All Ground Up: Sausage Making
    1/7/2023 - 1/8/2023
  • THIS CLASS IS FULL. Please click the "Add to Wait List" button below 
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  • Tuition:  $190.00

  • Materials Fee:  $0.00 - payable at registration

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  • Instructor:  Jay DeCoux

  • Capacity Remaining:  -2 (Negative number indicates number of people on the wait list)

     

     

  • Dates:  1/7/2023 - 1/8/2023

  • Times:  9am-5pm each day

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  • Artisan Breads Immersion
    1/24/2023 - 1/26/2023
  • THIS CLASS IS FULL. Please click the "Add to Wait List" button below 
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  • Tuition:  $245.00

  • Materials Fee:  $45.00 - payable at registration

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  • Instructor:  Amy James, Rob Caruson

  • Capacity Remaining:  -11 (Negative number indicates number of people on the wait list)

     

     

  • Dates:  1/24/2023 - 1/26/2023

  • Times:  Day 1: 4-8pm; Days 2-3: 8am-4pm

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  • Artisan Breads Immersion
    1/27/2023 - 1/29/2023
  • THIS CLASS IS FULL. Please click the "Add to Wait List" button below 
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  • Tuition:  $245.00

  • Materials Fee:  $45.00 - payable at registration

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  • Instructor:  Amy James, Erin Swenson-Klatt

  • Capacity Remaining:  -14 (Negative number indicates number of people on the wait list)

     

     

  • Dates:  1/27/2023 - 1/29/2023

  • Times:  Day 1: 4-8pm; Days 2-3: 8am-4pm

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  • Artisan Breads Immersion
    3/31/2023 - 4/2/2023
  • THIS CLASS IS FULL. Please click the "Add to Wait List" button below 
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  • Tuition:  $245.00

  • Materials Fee:  $45.00 - payable at registration

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  • Instructor:  Amy James, Rob Caruson

  • Capacity Remaining:  -7 (Negative number indicates number of people on the wait list)

     

     

  • Dates:  3/31/2023 - 4/2/2023

  • Times:  Day 1: 4-8pm; Days 2-3: 8am-4pm

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  • Baking with Ancient and Alternative Grains
    5/11/2023 - 5/14/2023
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  • Tuition:  $340.00

  • Materials Fee:  $60.00 - payable at registration

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  • Instructor:  Amy James

  • Capacity Remaining:  1

     

     

  • Dates:  5/11/2023 - 5/14/2023

  • Times:  Day 1: 4-8pm; Days 2-4: 8am-4pm

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  • Cooking With Spring Vegetables
    5/20/2023 - 5/20/2023
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  • Tuition:  $110.00

  • Materials Fee:  $30.00 - payable at registration

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  • Instructor:  Tricia Cornell

  • Capacity Remaining:  5

     

     

  • Dates:  5/20/2023 - 5/20/2023

  • Times:  9am-5pm

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  • Cooking With Woks
    2/24/2023 - 2/26/2023
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  • Tuition:  $300.00

  • Materials Fee:  $95.00 - payable at registration

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  • Instructor:  Eric Edgin

  • Capacity Remaining:  7

     

     

  • Dates:  2/24/2023 - 2/26/2023

  • Times:  9am-5pm each day

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  • Flatbreads from Around the World
    2/4/2023 - 2/5/2023
  • THIS CLASS IS FULL. Please click the "Add to Wait List" button below 
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  • Tuition:  $180.00

  • Materials Fee:  $30.00 - payable at registration

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  • Instructor:  Caleb Mattison

  • Capacity Remaining:  -3 (Negative number indicates number of people on the wait list)

     

     

  • Dates:  2/4/2023 - 2/5/2023

  • Times:  9am-5pm each day

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  • Flavorful Rye Breads
    3/3/2023 - 3/5/2023
  • THIS CLASS IS FULL. Please click the "Add to Wait List" button below 
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  • Tuition:  $245.00

  • Materials Fee:  $60.00 - payable at registration

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  • Instructor:  Amy James, Erin Swenson-Klatt

  • Capacity Remaining:  -5 (Negative number indicates number of people on the wait list)

     

     

  • Dates:  3/3/2023 - 3/5/2023

  • Times:  Day 1: 4-8pm; Days 2-3: 8am-4pm

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  • Herbal Recipes for Winter and Spring
    3/11/2023 - 3/12/2023
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  • Tuition:  $200.00

  • Materials Fee:  $80.00 - payable at registration

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  • Instructor:  Monarda Thrasher

  • Capacity Remaining:  3

     

     

  • Dates:  3/11/2023 - 3/12/2023

  • Times:  9am-4pm each day

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  • New Scenic Café - The Second Cookbook - Seasonal Recipes
    12/17/2022 - 12/18/2022
  • Tuition:  $200.00

  • Materials Fee:  $160.00 - payable at registration

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  • Instructor:  Scott Graden

  • Capacity Remaining:  3

     

     

  • Dates:  12/17/2022 - 12/18/2022

  • Times:  9am-5pm each day

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  • As safety allows, on the final day of each class, we will share a communal meal, beginning around 4pm, typically ending by 6pm. Please feel free to bring a beverage of choice to enjoy (adult beverages are okay). You are welcome to bring a guest for the dinner pending pandemic safety precaution updates. 

 

  • New Scenic Café - The Second Cookbook - Seasonal Recipes
    1/14/2023 - 1/15/2023
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  • Tuition:  $200.00

  • Materials Fee:  $160.00 - payable at registration

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  • Instructor:  Scott Graden

  • Capacity Remaining:  1

     

     

  • Dates:  1/14/2023 - 1/15/2023

  • Times:  9am-5pm each day

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  • Recipes for January 14 - 15, 2023

    Smoked beet / tomato jam / currants / beet vinaigrette
    Cauliflower puree / pine nuts / pecorino romano / browned butter|
    Potato sausage / red quinoa / baby turnips / peas & carrots / radish / buttermilk mustard
    Norwegian salmon / rutabaga & yukon puree / beet / buttermilk mustard / arugula
    Swedish mocha almond meringue torte / espresso buttercream / chocolate ganache / arctic sugar

    As safety allows, on the final day of each class, we will share a communal meal, beginning around 4pm, typically ending by 6pm. Please feel free to bring a beverage of choice to enjoy (adult beverages are okay). You are welcome to bring a guest for the dinner pending pandemic safety precaution updates. 

 

  • New Scenic Café - The Second Cookbook - Seasonal Recipes
    2/11/2023 - 2/12/2023
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  • Tuition:  $200.00

  • Materials Fee:  $160.00 - payable at registration

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  • Instructor:  Scott Graden

  • Capacity Remaining:  6

     

     

  • Dates:  2/11/2023 - 2/12/2023

  • Times:  9am-5pm each day

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  • Recipes for February 11 - 12, 2023

    Red belgian endive / rouille / herb oil / greens / rye / sherry vinegar
    Golden beets / jicama / marcona almonds / creme fraiche / dijon / sherry vinegar
    Beef tenderloin / janssons frestelse / roasted beets / bearnaise / demi glace
    Gjetost creme brulee / lingonberries / pepparkakor

    As safety allows, on the final day of each class, we will share a communal meal, beginning around 4pm, typically ending by 6pm. Please feel free to bring a beverage of choice to enjoy (adult beverages are okay). You are welcome to bring a guest for the dinner pending pandemic safety precaution updates. 

 

  • New Scenic Café - The Second Cookbook - Seasonal Recipes
    3/11/2023 - 3/12/2023
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  • Tuition:  $200.00

  • Materials Fee:  $160.00 - payable at registration

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  • Instructor:  Scott Graden

  • Capacity Remaining:  4

     

     

  • Dates:  3/11/2023 - 3/12/2023

  • Times:  9am-5pm each day

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  • Recipes for March 11 - 12, 2023

    Belgian endive / honeycrisp / danish blue / hazelnut / walnut oil / browned butter / herbs
    Split pea soup / mirepoix / yukon gold
    French lamb rack / king trumpets / porcini puree / foie gras butter / charred onion powder / galliano gelee / garlic confit
    Hazelnut & chocolate rulltarta / fig jam / amarena cherries

    As safety allows, on the final day of each class, we will share a communal meal, beginning around 4pm, typically ending by 6pm. Please feel free to bring a beverage of choice to enjoy (adult beverages are okay). You are welcome to bring a guest for the dinner pending pandemic safety precaution updates. 

 

  • New Scenic Café - The Second Cookbook - Seasonal Recipes
    4/29/2023 - 4/30/2023
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  • Tuition:  $200.00

  • Materials Fee:  $160.00 - payable at registration

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  • Instructor:  Scott Graden

  • Capacity Remaining:  6

     

     

  • Dates:  4/29/2023 - 4/30/2023

  • Times:  9am-5pm each day

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  • Recipes for April 29 - 30, 2023

    Roasted carrots / bearnaise / buckwheat groats / chives / red onion
    Vitello tonnato / tuna aioli / celery hearts / caper berries / olives / meyer lemon
    Chilean sea bass / citrus / sauce vierge / peas / basil / mint
    Romeu e julieta / goat cheese mousse / guava gelee / milk crumb

    As safety allows, on the final day of each class, we will share a communal meal, beginning around 4pm, typically ending by 6pm. Please feel free to bring a beverage of choice to enjoy (adult beverages are okay). You are welcome to bring a guest for the dinner pending pandemic safety precaution updates. 

 

 

  • New Scenic Café - The Second Cookbook - Seasonal Recipes
    5/27/2023 - 5/28/2023
  • THIS CLASS IS FULL. Please click the "Add to Wait List" button below 
  •  

  • Tuition:  $200.00

  • Materials Fee:  $160.00 - payable at registration

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  • Instructor:  Scott Graden

  • Capacity Remaining:  0 (Negative number indicates number of people on the wait list)

     

     

  • Dates:  5/27/2023 - 5/28/2023

  • Times:  9am-5pm each day

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  • Recipes for May 27 - 28, 2023

    Cucumber / herb oil / smoked labneh / dill / sesame & fennel seed
    Fennel sesame crackers
    Salmon burger / cucumber / fennel / cilantro / lime / wasabi mayo / brioche
    Hot-smoked salmon / thai chile / cilantro / summer succotash / soft-center egg / chanterelles
    Rhubarb custard tart / pickled rhubarb / whipped cream

    As safety allows, on the final day of each class, we will share a communal meal, beginning around 4pm, typically ending by 6pm. Please feel free to bring a beverage of choice to enjoy (adult beverages are okay). You are welcome to bring a guest for the dinner pending pandemic safety precaution updates. 

 

 

  • Ovencrafting: Building the Wood-Fired Brick Oven
    5/2/2023 - 5/7/2023
  • THIS CLASS IS FULL. Please click the "Add to Wait List" button below 
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  • Tuition:  $525.00

  • Materials Fee:  $30.00 - payable at registration

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  • Instructor:  Caleb Mattison, Trevor Huggins

  • Capacity Remaining:  -3 (Negative number indicates number of people on the wait list)

     

     

  • Dates:  5/2/2023 - 5/7/2023

  • Times:  Day 1: 4-7pm; Days 2-5: 9am-5pm; Day 6: 9am-noon

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  • Skyr: Making Icelandic Yogurt
    3/18/2023 - 3/19/2023
  • THIS CLASS IS FULL. Please click the "Add to Wait List" button below 
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  • Tuition:  $100.00

  • Materials Fee:  $25.00 - payable at registration

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  • Instructor:  Anna Sharratt

  • Capacity Remaining:  -1 (Negative number indicates number of people on the wait list)

     

     

  • Dates:  3/18/2023 - 3/19/2023

  • Times:  Day 1: 1-4pm; Day 2: 9am-noon

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  • Small Breads - Bagels, Biscuits, Bollars, and more
    6/10/2023 - 6/11/2023
  • THIS CLASS IS FULL. Please click the "Add to Wait List" button below 
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  • Tuition:  $190.00

  • Materials Fee:  $33.00 - payable at registration

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  • Instructor:  Kim Ode

  • Capacity Remaining:  -9 (Negative number indicates number of people on the wait list)

     

     

  • Dates:  6/10/2023 - 6/11/2023

  • Times:  Day 1: 9am-5pm; Day 2: 9am-3pm

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  • Timeless Gluten-Free Noodles
    1/20/2023 - 1/22/2023
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  • Tuition:  $300.00

  • Materials Fee:  $85.00 - payable at registration

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  • Instructor:  Eric Edgin

  • Capacity Remaining:  7

     

     

  • Dates:  1/20/2023 - 1/22/2023

  • Times:  9am-5pm each day

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