Spend a year with Lost Arts Kitchen gardening in the Pacific Northwest!
Learn how to cook and preserve local and seasonal ingredients all year long. Get real hands-on experiences about gardening and local cooking taught by Chef Chris Musser.
Class is held on the 3rd Wednesday of each month.
Get to gardening!
Yes, you can learn how to make your own Gouda Cheese! We’ll show you how to turn milk into curd and then age it to perfection.
This 3-hour course will leave you prepared to take what you’ve learned and start making cheese on your own. Class registration includes the following:
-3 hours of instruction and hands-on cheesemaking experience from start to finish.
-Printed Gouda cheese recipe and detailed step-by-step instructions to take home with you.
-Invite to a winter cheese pick-up party – we’ll try the aged cheese that we made during class!
-Ample charcuterie and cheese to snack on during class.
-One 14 oz beer/cider of your choice
-Discount at F.H. Steinbart for the purchase of cheese making supplies
Turning milk into cheese is not only delicious but actually easier than you might imagine. It’s a super tasty craft to share with your friends and family. Our Gouda Aged Cheesemaking Course is taught by Sara Szymanski together with long-time instructor and cheese fancier Shannon Todd-Roth. Sara is co-owner of Threshold Brewing & Blending and a prior student of Shannon’s who has been making cheese at home successfully for the past 3 years.
Shannon and Sara will talk you through the science of cheesemaking while giving you hands on experience making a real batch. While all cheeses begin with milk, it’s the specific cultures used, temperature and curd formation that can be varied to produce wildly different styles of cheese. Together we’ll inoculate milk with culture, add rennet to coagulate the curd, and finally separate the curd from the whey to form a young wheel of Gouda. We’ll talk about the history of Gouda as well as the differences between hard and soft cheesemaking.
Join us for a night at The Croft Farm for an Autumn Harvest Dinner. We’ll be led by Corey Pressman: chef, creative consultant, and storyteller extraordinaire. This will be a night of slowing down, cooking good food, telling stories, and enjoying the best of Oregon’s fall bounty. We’ll have storytellers, hands-on cooking lessons, and wine blending from Oak Flat Vineyards.
Menu to include*:
Grilled Persimmons with Brie
Grilled Pork Chops with Grainy Mustard (Vegetarian option: Juicy Grilled Portobello Mushroom)
Roasted Beet Salad with bright vinaigrette
Charred salt potatoes with mushroom butter
Blasted Brussels Sprouts.
What to expect:
Each student will enjoy some light nibbles upon arrival, plus sparkling water, and wine.
We will tour the Croft and learn about the animals and produce that abounds on the farm (chickens! ducks! alpacas! honeybees!!).
Class will include all instruction, tools, recipes, and ingredients.
There will be some demo, and some hands-on opportunities.
Class will end with a seated outdoor meal including wine pairings (we will eat in the barn if weather dictates) .
We will be joined by several storytellers throughout the evening.
Whether you’re thinking about transitioning to a vegan diet, have issues with dairy, or just curious what in the world vegan cheese tastes like, this class may be for you! We will briefly discuss the properties of dairy cheese and how they can be recreated in vegan cheese, and then I teach you how to make 2 varieties that you can easily make again at home! And of course, we will be sampling 3-4 types of vegan cheese as well! You will also go home with original recipes.
Class location: Leikam Brewing Company
Heritage Distilling’s next Eugene My Batch® class is a unique 3-hour educational experience that will teach you about the distillation process from beginning to end.
In this class you are able to get up close and personal with the stills while they are operating. Participants get to bottle and label the spirits that were produced that day.
Each My Batch participant takes home two bottles. The My Batch® class also includes a tour with our distillers and a food pairing with several of our products.
Fall Flavors Frenchie Style!
Learn to make an entremet, a show stopping cake composed of a variety of recipes with complementing and contrast flavors and textures. This entremet will showcase the fall flavors of pumpkin and the recipes can also be put into your own creations.
Chocolate Almond Cake
Fleur de Sel Caramel
Indian Spiced Pecans
Traditional Joconde Biscuit
For more information on our master classes, visit http://www.pixpatisserie.com/master-classes