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November 2014

NuGenesis Wellness Cooking Class – Healthy Holidays

November 19 @ 5:30 pm - 7:30 pm
Good Harvest Market,
1850 Meadow Ln, Pewaukee, WI 53072 United States
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Forget cranberry sauce out of the can! Registered Dietitian, Amy Giffin, will demonstrate healthy dishes to serve and enjoy at your holiday celebrations.

Menu for class (all recipes are Gluten-Free for this workshop):

Sweet Potato Canapes
Garlicky Potato and Cauliflower Mash
Ginger Cran-Applesauce
Wild and Brown Rice Stuffing
Pumpkin Chai Tarts

At NuGenesis our cooking classes focus on introducing foods that might be new to you and demonstrating how to add them to your daily diet with simple and delicious recipes.

Our Registered Dietitian instructors not only teach how to use and cook with seasonal ingredients, but also how food works as medicine with …

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Beyond the Basics Cheese Making: Gouda and Cheddar

November 15 @ 10:00 am - 3:30 pm
Wellspring Education Center and Organic Farm,
4382 Hickory Rd. , West Bend, WI 53090 United States
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Join home cheese maker, Linda Conroy of Moonwise Herbs, as we focus on two styles of cheese that you can easily make at home. Participants will be guided through the process of making each cheese, with a focus on details. From curd to press, you will be inspired to go home and try these yourself. Making a home cheese cave will be discussed and participants will leave with recipes, a culture and a bottle of rennet to get them started. Samples and lunch will be …

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Seasonal Produce Cooking – Thanksgiving Sides – With Chef Karen Gill – The Down to Earth Chef

November 13 @ 6:00 pm - 8:00 pm
Wellspring Education Center and Organic Farm,
4382 Hickory Rd. , West Bend, WI 53090 United States
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Forget Mushy Green Bean Casserole – learn to make tasty Thanksgiving dishes using seasonal produce! Wellspring offers a series of monthly cooking classes, inspiring students based on veggies during their peak season! In each class, a chef leads demos and tastings, and provides healthy cooking tips. Wine served to accompany each tasting and recipe handouts to take home.

Cost: $30 for those pre-registered the Monday before, $35 at the door (if openings) For more info and to register (414) 522-6989 or www.wellspringinc.org

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Traditional Food Weekend: Hands-On Learning!

November 9 @ 10:00 am - 4:00 pm
Wellspring Education Center,
4382 Hickory Rd., West Bend, 53090 United States
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Immerse yourself in a weekend workshop all about learning traditional ways to prepare nourishing, healthy foods! Led by Linda Conroy and John Holzwart of Moonwise Herbs, students will go home with the knowledge to start or expand upon their own traditional food preparation. In these hands-on workshops, students will work together, learning and creating several types of traditional food to make and take home.

Workshop participants can elect to take the whole weekend workshop (Saturday and Sunday) or individual days. The schedule for each day is …

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Traditional Food Weekend: Hands-On Learning!

November 8 @ 10:00 am - 4:00 pm
Wellspring Education Center and Organic Farm,
4382 Hickory Rd. , West Bend, WI 53090 United States
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Immerse yourself in a weekend workshop all about learning traditional ways to prepare nourishing, healthy foods! Led by Linda Conroy and John Holzwart of Moonwise Herbs, students will go home with the knowledge to start or expand upon their own traditional food preparation. In these hands-on workshops, students will work together, learning and creating several types of traditional food to make and take home.

Workshop participants can elect to take the whole weekend workshop (Saturday and Sunday) or individual days. The schedule for each day is …

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Seasonal Desserts Cooking Class – with Chef Greg Leon of Amilinda

November 6 @ 6:00 pm - 8:00 pm
Wellspring Education Center and Organic Farm,
4382 Hickory Rd. , West Bend, WI 53090 United States
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Impress your family and friends this holiday season! Learn to create festive, seasonal desserts, using locally sourced products and seasonal produce! Chef Greg Leon will lead demos, tasting and give cooking tips. Wine served and recipes to take home!

Cost: $30 till 11/3, $35 after. For more info and to register: (414) 522-6989 or www.wellspringinc.org

 

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$42.00

The Art and Science of Preserving: Pickling the Fall Harvest

November 2 @ 1:00 pm - 3:00 pm
Milwaukee Public Market,
400 North Water Street,, milwaukee, WI 53202 United States
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The late fall harvest make for wonderful crunchy pickles. Join Master Gardener, Master Food Preserver, and Registered Dietitian, Lisa Kingery, and learn to pickle them quick or ferment them slow. We’ll explore pickle recipes from around the globe—from German Sauerkraut to Spicy Italian Giardinera. Students will learn safe canning practices that are easy to understand and apply at home. This is a hands-on class. Participants will leave the lesson with a jar or 2 of their own canned-creations along with tip sheets, recipes and resources …

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October 2014
$60

Fermentation: Making Sauerkraut, Pickles and Beyond

October 30 @ 6:00 pm - 9:00 pm
Wellspring Education Center,
4382 Hickory Rd., West Bend, WI 53090 United States
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Preserving vegetables with live-cultures — this is Lacto-Fermentation, an ancient practice experiencing contemporary revival. In this hands-on workshop, we will learn about the science, method and magic of “wild fermentation”, and will transform local, seasonal vegetables into delicious treats. Participants will leave with some of our preparations to nurture at home. Samples, instructions and recipes will be provided. Please bring 2 pint canning jars so that you can take home some of our preparations.

Cost: $60 per person until 10/26, $65 after.

For more info and to …

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Food Day – Disco Soup

October 24 @ 10:00 am - 10:00 pm
Troop Cafe,
3430 W. Wisconsin Ave., Milwaukee, 53208
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$5.00

Community Cooks Slow Meat Series: Brat Workshop

October 23 @ 6:00 pm - 8:00 pm
Steve Shapson’s House,
11611 North Grace Court, Mequon, 53029 United States
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Join Slow Food WiSE for an evening “stuffed” with knowledge and fun!

Scott Proell, owner of Haught Distributors in Menomonee Falls will be sharing his expertise as well his antique sausage grinding and stuffing tools. He’ll discuss the Wisconsin tradition of making brats, meat preservation, spices and more! Jen Ede, Slow Meat Coordinator for Slow Food WiSE, will discuss the Slow Meat Initiative. While our gracious host, Steve Shapson the Cheesemaker, will serve as the expert newbie, helping the group make both brats and Italian sausages.

Each …

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