Just in time for the Holiday Season, learn to create these famous cookies! Norwegian Krumkakes -- Rolled cookies made with cream, butter and cinnamon (or sometimes flavored with vanilla). For generations, Minnesotans have purchased their irons to bake krumkakes from local manufacturer Nordic Ware in St. Louis Park. Italian Pizzelles -- These flat cookies are also baked on the top of the stove using an iron and are either flavored with anise or vanilla. Swedish Sandbakkels -- Chewy, delicate, almond-flavored cookies that are baked in tiny tins to resemble tarts. Scandinavian Rosettes -- Exceedingly fragile, paper-thin delicacies dusted with confectioner's sugar. Expect great recipes plus the many tips and techniques that will make your banking a success! NOTE: Remember to bring a materials fee to class of $14/person (exact change). NOTE: Please bring your own containers to bring your creations home safely.

Learn the techniques for making your own fresh cheese. Chef Tom Skold will guide the process for making Fesh Mozzarella, Ricotta, Paneer, and Chevre. Plan to create and sample in class! Designed for Intermediate-level skill.

This wonderful Norwegian delicacy is made for banquets, holidays, weddings and all special occasions. Learn the fine points in making the dough, baking, storing, and of course how to serve lefse- bonus is a bit of history and humor too. We will begin with real potatoes using a number of authentic recipes - and a modern version using instant potatoes. Plan to sample your fresh, warm creations with traditional fillings, plus take home finished lefse and dough to bake and share with family and friends. This class has a supply fee of $9/student to be paid to the instructor at the start of class. Please bring exact change!

Chef Tom will work hands on with students making chicken, seafood, pork, and vegetarian ramen using hand made noodles and freshly made broth This class has a supply fee to be paid to the instructor at the start of class. Please bring exact change! Skill level: Intermediate

There’s something deeply satisfying about baking your own bread—especially during the cozy months of fall and winter. In this hands-on workshop, you’ll learn how to create, care for, and bake with a sourdough starter using simple, practical methods that work in a real home kitchen.Whether you’re completely new to sourdough or you’ve tried before and felt overwhelmed, this class will help you understand the process and build confidence with your starter.During the workshop, we’ll cover:• What sourdough starter really is and how it works• How to feed and maintain your starter• Simple routines that fit into everyday life• Signs of a healthy starter and common troubleshooting tips• How to prepare your starter for baking• A demonstration of the full sourdough bread making process: mixing dough, shaping, scoringYou’ll leave with your own active sourdough starter, clear instructions, and the confidence to continue baking at home.This workshop is designed to make sourdough feel approachable and manageable—so you can enjoy the rhythm of baking fresh bread throughout the season.Additional supplies available for purchase Experience Level: No prior experience is necessary.

The "Art of the Infinitely Better Bowl" Cooking SeriesReady to ditch the canned stuff and discover how a handful of simple, whole ingredients can create a flavor explosion? This isn’t just a cooking class—it’s a hands-on laboratory for deliciousness. Join us for a vibrant, aromatic journey where we turn "healthy" into "crave-worthy," one ladle at a time!Why You’ll Love Rolling Up Your Sleeves With Us:Get Your Hands Messy: This is a 100% interactive experience. From mastering knife skills on peak-season produce to learning the secret "bloom" technique for spices, you’ll be the one at the stove building layers of incredible flavor.The "Whole" Truth: We’re stripping away the processed fillers and focusing on the power of whole grains, hearty legumes, and garden-fresh vegetables. You’ll learn how to create creamy, rich textures without a drop of dairy.Fuel Your Future: While the pots simmer, we’ll dive into the "why" behind the bowl. We’ll share the latest insights on how plant-forward eating boosts your energy, sharpens your mind, and adds quality years to your life.The Scent of Success: The Royal Kitchen is about to become an aromatic sanctuary. We’ll explore how to balance heat, acid, and fresh herbs to make every soup smell like a five-star trattoria.The Leftover Luxury: Bring a take-home container! The only thing better than a bowl of fresh soup is having a gourmet, prepped meal waiting for you in the fridge tomorrow.SEPTEMBER - A Taste of Tuscany: The Ultimate Plant-Based Comfort Forget everything you know about "healthy" soup being boring. This September, we’re bringing the sun-drenched flavors of the Italian countryside straight to your bowl. Join us as we craft a Tuscan Bean Soup that is as vibrant as a late-summer garden and as soul-warming as a campfire.Why You’ll Love This Class:The "Magic" Topping: Learn the secrets of our Cashew Parmesan. It’s savory, "cheesy," and packed with protein—you’ll want to sprinkle this dairy-free gold on absolutely everything you cook.The Perfect Dip: We’re pairing our masterpiece with thick slices of whole-grain sourdough. It’s the ultimate vessel for soaking up every last drop of that rich, herb-infused broth.Garden-to-Table Goodness: We’re loading this pot with velvety cannellini beans and a rainbow of harvest vegetables, all seasoned with authentic Tuscan spices that will make the kitchen smell like a dream.OCTOBER - Autumn in a Bowl: The Ultimate Harvest ChiliWhen the October chill sets in, nothing beats a bowl of chili—but we’re moving way beyond the standard "meat and potatoes" routine. Get ready for a Vegetarian Quinoa Chili that is a total texture explosion! This class is all about hearty, "stick-to-your-ribs" comfort that’s secretly a nutritional powerhouse.Why This Class is a Game-Changer:The "Everything" Chili: We’re packing the pot with a protein-packed trifecta of beans, lentils, and quinoa. It’s thick, smoky, and satisfying enough to win over the most dedicated carnivores.The Garnish Gala: A chili is only as good as its toppings. We’re going all out with a DIY garnish bar so you can load your bowl high with all your favorites.The Perfect Crunch: Forget the greasy bagged chips; we’re serving this up with oven-baked tortilla chips for that satisfying, guilt-free snack.NOVEMBER - The Golden Coconut GlowShake off the November chill with a soup that’s as vibrant as it is velvety. This isn’t your average "lentil soup"—it’s a creamy, dreamy masterpiece that feels like a tropical escape in the middle of autumn. Simple enough for a weeknight but fancy enough for a dinner party, this Coconut Lentil Soup is about to become your new kitchen obsession.Why You’ll Fall for This Class:The "Magic" of Red Lentils: Discover how red lentils melt into a naturally thick, creamy base without a drop of heavy cream. It’s pure plant-based alchemy!Aromatic Adventure: We’re building layers of "how-does-it-smell-that-good?" flavor using spicy aromatics balanced by the silky sweetness of rich coconut milk.The Naan Factor: No soup is complete without a sidekick. We’re serving this with pillowy naan bread—the ultimate tool for swiping up every last bit of golden goodness.The Perfect Tang: We’ll finish each bowl with a dollop of Greek yogurt (or your favorite plant-based alternative!) to add that cool, tangy contrast that makes the spices pop.DECEMBER - The Ultimate "Better-Than-Restaurant" Zuppa ToscanaStep aside, Olive Garden—there’s a new Zuppa in town. This December, we’re wrapping up the year with a plant-based version of the world’s most famous Italian soup. It’s thick, it’s spicy, it’s creamy, and it’s basically a holiday hug in a bowl.Why This Class is the Ultimate Winter Treat:The "Sausage" Secret: We’re using vegan hot Italian sausage crumbles to bring that authentic, bold kick. Combined with caramelized onions and a hit of garlic, the base of this soup is pure flavor fireworks.Fennel-Spiced Magic: Learn how to craft a broth that tastes like it’s been simmering for days. We’re leaning into fennel and savory spices to give you that deep, "trattoria-style" complexity.The Perfect Texture: Think tender Russet potatoes and vibrant curly kale swimming in a rich, velvety broth. It’s hearty enough to be a full meal and gorgeous enough for a holiday spread.The Dunking Finale: No Zuppa is complete without the crunch. We’re serving this with crusty, herb-topped focaccia bread designed specifically for maximum broth absorption.

The "Rise & Glow" Brunch: Sweet, Spicy & Sunny Forget the basic brunch—we’re turning the volume up on your morning routine! Join us for a hands-on session where we redefine "Toast & Smoothies" using bold, whole-food ingredients that will make your taste buds dance, and your body feel incredible. This is high-vibe eating at its finest. On the Menu: The "Everything" Avocado Toast: This isn't your average smash. We start with a base of homemade, oil-free lemony almond hummus (your new favorite secret weapon) spread thick on toasted Tuscan Pane. Then, we layer on the drama with sweet strawberries, spicy jalapeños, and a sprinkle of zesty green onions. It’s a sweet-meets-heat masterpiece you have to taste to believe! The "Sunrise" Anti-Inflammatory Elixir: Drink in the sunshine with our Sunrise Smoothie. This golden blend of creamy mango and earthy turmeric isn't just a treat for your eyes—it’s a powerful tonic designed to fight free radicals, boost your immune system, and give you a natural, jitter-free energy kick.

The "Sunrise Skillet": A Mediterranean Morning Masterpiece Forget the cereal bowl—we’re bringing the sizzle to your breakfast table! Join us for a hands-on class where we craft a rustic, plant-forward Breakfast Skillet that’s so hearty and vibrant, it’ll make you actually want to jump out of bed. This is the ultimate "weekend brunch" vibe, simplified for your everyday routine.Why You’ll Crave This Class:The Savory "Stew" Base: We’re building a deep, rich foundation of savory tomatoes and buttery cannellini beans. It’s thick, protein-packed, and bursting with slow-simmered Italian soul.The Perfect Poach: Master the art of the poached egg. We’ll show you how to get those silky, golden yolks that melt into the tomato stew for a luxurious, creamy finish.The Gremolata Glow-Up: Learn to whip up a zesty Italian Gremolata. This fresh, herby sauce of lemon zest, garlic, and parsley is the "secret weapon" that cuts through the richness and makes the whole dish pop.The Crusty "Dop": No skillet is complete without a vehicle for the sauce. We’re serving this with thick, crusty bread perfect for "mopping up" every last drop of that tomatoey goodness.