All classes include a snack or tasting and complete notes with recipes and sources for quality ingredients, useful equipment, and more information. Most are hands on--aprons provided! Unless otherwise noted, classes are held at Chris Musser's home in outer NE Portland, Oregon, and limited to 6-8 students.
Spring 2010
Eggs? Eggs! Eggs!?!
Got
a few chickens and wondering what to do with all those eggs? Want to
incorporate egg-based meals into your repertoire? Learn multiple techniques in
this seasonal class; we'll make lactofermented mayonnaise that keeps for weeks, loaves of golden challah bread, no-crust
quiche with spring greens, and creme caramel, all featuring eggs from a dozen of Portland's most pampered backyard hens. Bah-gawk! $40. Register online or call 503-253-7331 to register for Saturday, 4/24, 10am-1pm.
We'll discuss the benefits to animal, human, and environment health of pasture-raised meat. Learn how to save money buying meat direct from local farms, how to talk with a butcher to get the cuts you want, what to do with unfamiliar cuts, and new ways with old favorites. $40. Register online or call 503-253-7331 to register for Sunday, 5/2, 2pm-4pm. This discussion class will be held in North Portland. Exact address will be sent to you when you register.
Garden to Table: Asparagus
In this unique, technique-rich class, learn to grow, harvest, preserve, and cook with the king of spring vegetables. We'll start outside, harvesting asparagus spears while going over the basics of growing it in the home garden. With our harvest in hand, we'll head to the kitchen and explore two methods of pickling--canned in vinegar and lactofermented--prepare spears for freezing, and bake a quiche featuring backyard eggs, homemade chevre, and our fresh picked asparagus. Class notes will include many more of my favorite asparagus recipes. $40. Call 503-253-7331 or email Chris to register for Saturday, 5/8, 2pm-5pm.
Dairy Magic: Yogurt, Neufchatel, Mozzarella, and Chevre
Practice a little white magic in your kitchen--culture milk! Learn to make yogurt, Neufchatel
(like cream cheese, made mostly with milk rather than cream), chevre, and
mozzarella cheese, plus
buttermilk, sour cream, and creme fraiche. Understand the differences between various types of
milk and cultures. Making these and other dairy products at home takes
very little time and offers superb results. $40. Friday, 5/14, 6pm-9pm class is FULL.
Baking Basics: Sandwich Loaves, Bagels, and Crackers
Learn
to make 100% whole grain sandwich loaves, bagels, and seeded crackers that you
and your family will love. Understand the baking characteristics and
nutrient profiles of various flours and grains, how ingredients
interact, and how you can adjust recipes to your liking. Everyone takes home a loaf of bread and we'll enjoy cream cheese made by the previous night's class with our bagels! $40. Call 503-253-7331 email Chris to register for Saturday, 5/15, 10am-1pm.
Garden to Table: Rhubarb
Join us for another day in the garden and the kitchen. This time, we'll explore growing, harvesting, preserving, and cooking with rhubarb. We will can a rhubarb chutney, make rhubarb mustard, prepare rhubarb liqueur, and bake a rhubarb-pear-ginger crisp.
Class notes include many more rhubarb recipes. $40. Call 503-253-7331 or email Chris to register for Saturday, 5/22, 10am-1pm.
Yes We Can (and Freeze and Dry): Strawberries!
And so it begins: the first fruit berry of the season ripens and efforts to preserve the bounty begin in earnest once again. Learn to can strawberry preserves, without using pectin, dry strawberries for an irresistible snack, and freeze berries for mid-winter smoothies and baking. $40. Call 503-253-7331 or email Chris to register for Saturday, 6/5, 10am-1pm.
Lactofermentaion: Vegetables and Condiments
Restock your 'fridge with life! Learn to make mayonnaise, ketchup, sauerkraut, and other pickles using the ancient art of lactofermentation, the only method of preservation that enhances a food's nutritional value. Packed with probiotics, lactofermented foods add flavor to your meals,
aid digestion, and
boost the immune system. $40. Call 503-253-7331 or email Chris to register for Friday, 6/11, 6pm-9pm.
Summer 2010 Schedule Coming Soon!
