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Back to the Future: Mastering Cast Iron & Carbon Steel Cookware (Southwest)

Minnesota passed a statute in the last legislative session outlawing the sale of “deliberately” coated cookware (among other things). What this means to you as a cook is that the days of lightweight nonstick cookware are numbered. Join us for a 3-hour session of learning the superior cooking properties and ease of cleaning and maintaining cast iron, carbon steel, and steel-clad aluminum. You’ll cook in them and discover how terrific these much older, traditional pans cook! Bring closed containers for taking home your leftovers. If class is full, please enroll for the waitlist. We will contact you if a space becomes available or we are able to add additional sections.

Wed, May 21

Waitlist

Becoming A Bread Baker (Southwest)

If you long to create beautiful, tasty hearth and Pullman pan loaves, here’s the class for you! Join a circle of bread-loving bakers and Jan, a bread baker since 1968, in your quest for sourdough perfection! Class consists for 4 in-class sessions, with a week break between weeks 2 and 3 so you can bake up a storm at home. You’ll acquire a community of fellow bread-baking enthusiasts and a solid grounding in the basics of bread making: grain berries and flours; bolted and whole-grain; gluten and its development; baker’s percentages and scaling; home milling; working with those dark horses, rye and pentosan; maintaining and reinvigorating starters; using commercial yeast; stages of building bread dough: autolyse, fermenting, retarding, shaping, scoring, baking; free-form bread baking equipment: baking vessels, domestic hearth stones, stand mixers, Brotforms, &c: resources on bread history, techniques, global bread traditions. Some materials provided but you'll be given a list items for you to bring to class and use at home as well. Expect to spend $50-$60 for these additional items if you do not have already. These include: bench knife bowl scraper 2-L round Cambros with lids, or equivalents (available at best prices @ Costo Business Ctr—two-pack of 2-L Cambros is currently $12.99) digital scale round banetton or wicker basket with liner or flour-sack cotton towel Danish dough whisk or (for home) stand mixer baking vessel: Lodge Combo Cooker or baking stone plus cover straight-sided .5L and .25L Weck jars for starter parchment paper (for home) bottom-heat source: heating pad, seed-starting pad, Raisenne, or other mild heat source for fermenting dough USA Pans or Chefmate 9” Pullman pan (if making Pullman bread interests you) lame (I recommend Breadtopia’s $11.99 lame) If class is full, please enroll for the waitlist. We will contact you if a space becomes available or we are able to add additional sections.

Tue, Apr 29 - May 27

Berries of Summer (Roosevelt)

Fresh Strawberry Coffeecake; Cocoa Brown Rice Bowls with Berries and Struesel; Rhubarb-Raspberry Cobbler with Cornmeal Biscuits; Peanut Butter Blackberry Bars accented with a sprinkle of flaky salt. Cost includes a $15 supply fee. Discounts are on tuition only. Call 612.668.4828 to register with a discount.

Tue, May 20

5:45 - 8:45 PM

Roosevelt High School

Cast Iron Cookery for Spring & Summer (Southwest)

Lighter fare for warmer weather: roasted vegetables for summer sandwiches and hearty salads; focaccia and pizza for indoor and outdoor grilling; vegetable fritters! Bring closed containers for taking home your leftovers. No plastic. If class is full, please enroll for the waitlist. We will contact you if a space becomes available or we are able to add additional sections.

Thu, May 29

Contemplative Cooking: Find Your Zen in the Kitchen (Roosevelt)

Transform the way you cook, and how you feel while doing it. This hands-on class will introduce simple yet powerful kitchen practices, like mise en place, that help you unwind, stay present, and actually enjoy cooking after a long day. Led by a leadership expert who teaches through cooking, you’ll discover three essential techniques that make meal prep easier, more mindful, and even joyful. Together, we’ll prepare a delicious, nourishing meal while learning how to create a stress-free rhythm in the kitchen. Whether you’re a seasoned home cook or someone who wants to enjoy cooking more, this class will leave you feeling refreshed, confident, and inspired every time you step into the kitchen. Cost includes a $15 supply fee. Discounts are on tuition only. Call 612.668.4828 to register with a discount.

Wed, May 21

5:45 - 8:45 PM

Roosevelt High School

Easy Ethiopian/Eritrean (Southwest)

Ethiopian/Eritrean food has become a favorite among foodies worldwide. The food is light, healthy, and flavorful, ranging from very spicy to very mild. Experience the thrilling discovery of exotic spices paired with daily ingredients such as vegetables, and beans. For non-vegetarian, we can use different types of meat sautéed with various kinds of flavored healthy oils. Every step is educational, informative and a dream-like trip into the food culture of these historic countries. Registration is per person. If class is full, please enroll for the waitlist as we will likely add additional sections.

Mon, Jun 2

6:30 - 8:30 PM

Camden High School (formerly Patrick Henry)

Food Dehydration: Preserving Your Harvest (Camden)

When you have more harvest than you can use, dehydration is the lowest cost, easiest to store and simplest to execute method of preservation applicable to the widest range of foods. Learn the many approaches to drying, storage, and use of your harvest.

Wed, May 28

6:30 - 8:30 PM

László Dobos (flickr) (CC BY 2.0)

Mead Making (Summer)

Learn how to make Mead using honey, water, yeast and nutrients, with a focus on crafting a delicious dry beverage. Taught by Julie Jao who has made over 40 batches of Mead. Her specialty is North Star Cherry Melomel made with honey and cherries from South Minneapolis. Julie will share recipes, explain the step by step process, give advice on equipment and reveal little known secrets.

Turkish Cuisine: Meat Entrees (Southwest)

Turkish cuisine has a richness of flavors, ingredients and cooking techniques. In this class, we will focus on meat-based dishes that incorporate light spices and many vegetables. If class is full, please enroll for the waitlist as we will likely add additional sections.

Mon, May 19

6:30 - 8:30 PM