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- A Midsommar Feast
6/11/2027 - 6/12/2027
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Tuition: $230.00
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Materials Fee: $60.00 - payable at registration
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Instructor: Anna Lindall
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Capacity Remaining: 1
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Dates: 6/11/2027 - 6/12/2027
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Times: Day 1: 9am-4pm; Day 2: 10am-8pm
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- All Ground Up: Sausage Making
3/13/2027 - 3/14/2027
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $230.00
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Materials Fee: $0.00 - payable at registration
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Instructor: Jay DeCoux
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Capacity Remaining: -9 (Negative number indicates number of people on the wait list)
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Dates: 3/13/2027 - 3/14/2027
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Times: 9am-5pm each day
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- Artisan Breads Immersion
10/23/2026 - 10/25/2026
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $335.00
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Materials Fee: $50.00 - payable at registration
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Instructor: Caleb Mattison, Rob Caruson
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Capacity Remaining: -33 (Negative number indicates number of people on the wait list)
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Dates: 10/23/2026 - 10/25/2026
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Times: 9am-5pm each day
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- Artisan Breads Immersion
1/12/2027 - 1/14/2027
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $335.00
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Materials Fee: $65.00 - payable at registration
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Instructor: Caleb Mattison, Rob Caruson
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Capacity Remaining: -9 (Negative number indicates number of people on the wait list)
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Dates: 1/12/2027 - 1/14/2027
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Times: 9am-5pm each day
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- Artisan Breads Immersion
1/15/2027 - 1/17/2027
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $335.00
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Materials Fee: $65.00 - payable at registration
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Instructor: Caleb Mattison, Rob Caruson
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Capacity Remaining: -9 (Negative number indicates number of people on the wait list)
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Dates: 1/15/2027 - 1/17/2027
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Times: 9am-5pm each day
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- Baking Baltic Black Rye Breads
4/2/2027 - 4/3/2027
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $230.00
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Materials Fee: $45.00 - payable at registration
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Instructor: Tricia Cornell
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Capacity Remaining: -1 (Negative number indicates number of people on the wait list)
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Dates: 4/2/2027 - 4/3/2027
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Times: 9am-5pm each day
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- Baking for a Swedish Christmas
11/20/2026 - 11/20/2026
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $115.00
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Materials Fee: $45.00 - payable at registration
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Instructor: Erin Swenson-Klatt
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Capacity Remaining: -9 (Negative number indicates number of people on the wait list)
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Dates: 11/20/2026 - 11/20/2026
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Times: 9am-5pm
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This course is part of the Winterers’ Gathering and Arctic Film Festival 2026. The fun begins on Friday morning, with films, speakers, and community gatherings planned all day Nov 20-21-22. Full schedule available online in September 2026.
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- Better Butter Baking
11/13/2026 - 11/15/2026
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $275.00
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Materials Fee: $35.00 - payable at registration
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Instructor: Kim Ode
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Capacity Remaining: -9 (Negative number indicates number of people on the wait list)
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Dates: 11/13/2026 - 11/15/2026
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Times: Day 1: 3-6pm; Day 2: 9am-5pm; Day 3: 9am-3pm
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- Better Butter Baking
5/21/2027 - 5/23/2027
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $275.00
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Materials Fee: $35.00 - payable at registration
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Instructor: Kim Ode
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Capacity Remaining: -1 (Negative number indicates number of people on the wait list)
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Dates: 5/21/2027 - 5/23/2027
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Times: Day 1: 3-6pm; Day 2: 9am-5pm; Day 3: 9am-3pm
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- Cardamom
11/30/2026 - 12/1/2026
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $250.00
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Materials Fee: $125.00 - payable at registration
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Instructor: Scott Graden
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Capacity Remaining: -11 (Negative number indicates number of people on the wait list)
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Dates: 11/30/2026 - 12/1/2026
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Times: 9am-5pm each day
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- Catching the Rye: Many Uses of a Great Grain
10/16/2026 - 10/17/2026
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $230.00
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Materials Fee: $27.00 - payable at registration
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Instructor: Kim Ode
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Capacity Remaining: -4 (Negative number indicates number of people on the wait list)
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Dates: 10/16/2026 - 10/17/2026
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Times: 9am-5pm each day
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- Cider: Crafting Fine Hard Cider at Home
9/22/2026 - 9/22/2026
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $125.00
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Materials Fee: $35.00 - payable at registration
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Instructor: Lindsay Lee, Mike Vermace
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Capacity Remaining: -2 (Negative number indicates number of people on the wait list)
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Dates: 9/22/2026 - 9/22/2026
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Times: 9am-5pm
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- Dead of Winter Cooking
1/31/2027 - 1/31/2027
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $75.00
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Materials Fee: $15.00 - payable at registration
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Instructor: Beth Dooley
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Capacity Remaining: 0 (Negative number indicates number of people on the wait list)
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Dates: 1/31/2027 - 1/31/2027
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Times: 2-4:30pm
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- Fermented Foods: From the Basics to Soy Sauce and Miso
3/5/2027 - 3/7/2027
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $335.00
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Materials Fee: $145.00 - payable at registration
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Instructor: Eric Edgin
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Capacity Remaining: -2 (Negative number indicates number of people on the wait list)
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Dates: 3/5/2027 - 3/7/2027
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Times: 9am-5pm each day
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- Flatbreads from Around the World
12/12/2026 - 12/13/2026
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $230.00
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Materials Fee: $45.00 - payable at registration
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Instructor: Caleb Mattison
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Capacity Remaining: -8 (Negative number indicates number of people on the wait list)
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Dates: 12/12/2026 - 12/13/2026
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Times: 9am-5pm each day
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- Hand Pies
1/9/2027 - 1/10/2027
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $230.00
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Materials Fee: $55.00 - payable at registration
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Instructor: Kirsten Wisniewski
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Capacity Remaining: -4 (Negative number indicates number of people on the wait list)
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Dates: 1/9/2027 - 1/10/2027
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Times: 9am-5pm each day
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- Herbal Foods and Drinks
9/22/2026 - 9/23/2026
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $230.00
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Materials Fee: $50.00 - payable at registration
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Instructor: Monarda Thrasher
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Capacity Remaining: -3 (Negative number indicates number of people on the wait list)
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Dates: 9/22/2026 - 9/23/2026
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Times: 9am-4pm each day
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- Jewish Baking
4/4/2027 - 4/4/2027
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Tuition: $125.00
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Materials Fee: $45.00 - payable at registration
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Instructor: Tricia Cornell
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Capacity Remaining: 9
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Dates: 4/4/2027 - 4/4/2027
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Times: 9am-5pm
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- Lake Superior Fish: Cured, Fermented, Smoked, and Pickled!
6/4/2027 - 6/6/2027
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $335.00
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Materials Fee: $150.00 - payable at registration
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Instructor: Eric Edgin, Ian Carr
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Capacity Remaining: 0 (Negative number indicates number of people on the wait list)
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Dates: 6/4/2027 - 6/6/2027
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Times: 9am-5pm each day
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- Layer Up! The Art and Science of Lamination
9/29/2026 - 10/1/2026
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $275.00
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Materials Fee: $50.00 - payable at registration
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Instructor: Tabitha Blanchard
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Capacity Remaining: 0 (Negative number indicates number of people on the wait list)
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Dates: 9/29/2026 - 10/1/2026
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Times: Day 1: 4-6pm; Days 2-3: 9am-5pm
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- Layer Up! The Art and Science of Lamination
10/2/2026 - 10/4/2026
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $275.00
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Materials Fee: $50.00 - payable at registration
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Instructor: Tabitha Blanchard
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Capacity Remaining: -1 (Negative number indicates number of people on the wait list)
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Dates: 10/2/2026 - 10/4/2026
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Times: Day 1: 4-6pm; Days 2-3: 9am-5pm
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- Meat Preservation: The Basics and Beyond
2/19/2027 - 2/21/2027
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $335.00
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Materials Fee: $0.00 - payable at registration
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Instructor: Jay DeCoux, Eric Edgin
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Capacity Remaining: -2 (Negative number indicates number of people on the wait list)
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Dates: 2/19/2027 - 2/21/2027
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Times: 9am-5pm each day
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- Oodles of Noodles: An Introduction to Chip Carving and Handmade Pasta
3/9/2027 - 3/11/2027
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $335.00
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Materials Fee: $110.00 - payable at registration
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Instructor: Cooper Ternes, Brandon Ternes
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Capacity Remaining: 0 (Negative number indicates number of people on the wait list)
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Dates: 3/9/2027 - 3/11/2027
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Times: 9am-5pm each day
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This course is part of Wood Week 2027. Plan to stay a day longer for the Carvers Conference on Friday, March 12, which features demonstrations, speakers, and community gatherings offered as a benefit to students enrolled in Wood Week coursework. Full schedule available online in early 2027.
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- Pizza by Hand
12/10/2026 - 12/11/2026
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $230.00
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Materials Fee: $60.00 - payable at registration
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Instructor: Marybeth Garmoe, Caleb Mattison
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Capacity Remaining: -5 (Negative number indicates number of people on the wait list)
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Dates: 12/10/2026 - 12/11/2026
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Times: 9am-5pm each day
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- Seasonal Pies: Baking for the Colder Months
11/7/2026 - 11/8/2026
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $230.00
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Materials Fee: $60.00 - payable at registration
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Instructor: Kirsten Wisniewski
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Capacity Remaining: -8 (Negative number indicates number of people on the wait list)
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Dates: 11/7/2026 - 11/8/2026
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Times: Day 1: 9am-5pm; Day 2: 9am-4pm
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- Soupcraft
2/6/2027 - 2/7/2027
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $230.00
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Materials Fee: $40.00 - payable at registration
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Instructor: Kim Ode
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Capacity Remaining: -3 (Negative number indicates number of people on the wait list)
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Dates: 2/6/2027 - 2/7/2027
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Times: 9am-5pm each day
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- Spring Gastronomy - Sweet to Savory
5/15/2027 - 5/16/2027
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $250.00
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Materials Fee: $125.00 - payable at registration
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Instructor: Scott Graden
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Capacity Remaining: -1 (Negative number indicates number of people on the wait list)
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Dates: 5/15/2027 - 5/16/2027
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Times: 9am-5pm each day
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- The Butcher and the Baker: Meat Pastries and Pies
5/8/2027 - 5/9/2027
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $230.00
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Materials Fee: $0.00 - payable at registration
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Instructor: Jay DeCoux, Kirsten Wisniewski
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Capacity Remaining: -11 (Negative number indicates number of people on the wait list)
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Dates: 5/8/2027 - 5/9/2027
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Times: 9am-5pm each day
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- Tortillas, Polenta, and More: Traditional Corn Processing
10/31/2026 - 11/1/2026
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $230.00
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Materials Fee: $35.00 - payable at registration
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Instructor: Ian Carr
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Capacity Remaining: -2 (Negative number indicates number of people on the wait list)
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Dates: 10/31/2026 - 11/1/2026
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Times: 9am-5pm each day
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- Wild Yeast: The Art and Science of Sourdough Bread
3/25/2027 - 3/28/2027
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Tuition: $390.00
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Materials Fee: $75.00 - payable at registration
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Instructor: Caleb Mattison
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Capacity Remaining: 1
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Dates: 3/25/2027 - 3/28/2027
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Times: Day 1: 4-8pm; Days 2-4: 9am-5pm
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- Wild Yeast: The Art and Science of Sourdough Bread
4/21/2027 - 4/24/2027
- THIS CLASS IS FULL. Please click the "Add to Wait List" button below
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Tuition: $390.00
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Materials Fee: $75.00 - payable at registration
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Instructor: Caleb Mattison
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Capacity Remaining: 0 (Negative number indicates number of people on the wait list)
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Dates: 4/21/2027 - 4/24/2027
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Times: Day 1: 4-8pm; Days 2-4: 9am-5pm
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- Wild Yeast: The Art and Science of Sourdough Bread
4/26/2027 - 4/29/2027
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Tuition: $390.00
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Materials Fee: $75.00 - payable at registration
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Instructor: Caleb Mattison
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Capacity Remaining: 5
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Dates: 4/26/2027 - 4/29/2027
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Times: Day 1: 4-8pm; Days 2-4: 9am-5pm
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