Build your confidence using yeast. Learn how to make bread dough, knead, shape and bake traditional loaves of bread and rolls the old fashioned way...by hand and by touch. Roberta Scott has been making her own bread for decades and local potluck attendees recognize and devour her homemade rolls! Students will leave with enough dough for 3 loaves of bread or rolls to bake at home. Please bring loaf pans and/or baking pans.
In this hands-on class we will make savory and sweet filled Polish dumplings from scratch (sweet cabbage & onion, cheese & potato, and blueberry). Learn tips and tricks as we roll, form, cook, serve, eat and store these tasty morsels of comfort food. Please bring containers to take home what we create.
Sue is a second generation Pole on both her parents’ sides. She learned to cook authentic recipes by taking notes while her mother and aunts cooked. Sue still prepares many Polish dishes, and she loves to cook and share recipes, techniques, and best practices.
In this interactive online Zoom workshop, you’ll learn to make show-stopping, multi-purpose, SIMPLE plant-based cheeses. All cheezes use ingredients you can find at your local grocery store, but may require a trip to your local natural food market. An ingredients list is provided beforehand so you can make it as we go, if desired. While these cheezes are simple to make, they require 12-24 hours culturing—they’re worth the wait, I promise!
- Cashew Soft Gruyere
- Cashew Cream Cheeze
- Tofu Cheeze
- Smoked Muenster (it melts!)
This menu is 100% plant-based and is gluten and dairy-free.
A Q&A session is offered at the end of the workshop with recipe suggestions.
Alicia has offered plant-powered meals since 2007 and has a Masters in Holistic Wellness. She has taught cooking demos, live and online wellness courses since 2013.
On the first night participants will receive an introduction to the many varieties of seaweed and their unique flavor and nutrition profiles plus we'll make an Irish Moss Pudding and take a tour of the MCSV facility. The second evening we’ll set an Alaria-Adzuki Bean Stew simmering while we create a garden salad with a Dijon-sea vegetable vinaigrette, try seaweed butters on toasty baguettes, and create a surprise sweet finish. Bring your take-home containers and a healthy appetite!