What better way to warm up your kitchen – and light up the faces of family and friends – than with the aromas and flavors of freshly baked artisan breads, and luscious grass-fed beef, lamb, pastured pork or pasture-raised chicken?!

Yes, you can bake hearth breads in your home oven and with your busy schedule. Get your hands in dough and learn how to use time, temperature and hydration (the amount of water in the dough) to bend the baking process to fit your schedule.
Each class is limited to 4-6 students. Beverages, samples and hearty lunch provided. Cost: $48.50/student (plus small credit card fee).

Classes based on poolish (a bubbly, batter-like yeast starter used to make focaccia, ciabatta and pizza), Oct. 29 or Dec. 10. For details.

Classes based on French Sourdough (a mild, versatile country bread), Nov. 19, or Dec. 17. For details.

Cooking Grass-fed Beef, and pastured Pork and Chicken
Pastured meats tend to be lean, which is why it’s so important to cook them properly. You don’t want to dry out your roast, or toughen a steak. In our meat cooking class, we’ll look at two approaches for great taste, tenderness and high nutrition: low and slow, and fast using a pressure cooker to make delicious short ribs or beef stew, fall-apart chicken or bone broth, to name just a few dishes.

Each class is limited to 4-6 students. Beverages, samples and a hearty, meaty lunch provided. Cost: $49.25/student (plus small credit card fee).

Cook delicious pastured meats fast & slow, Nov.1, 1-5PM, for details.

li>Cook delicious pastured meats fast & slow, Dec. 3, 11AM-3PM, for details.