Access At CVUHS

Ruah Swennerfelt, a homesteader and sourdough lover will share about the magic of sourdough in this two-part course. Sourdough becomes your yeast for bread, and so much more. Dream of wild yeasts living all around you! You'll go away with starter, recipes for bread and more, and the hands-on knowledge to create sourdough baked goods at home. On the first night you will get your starter going, taste some artisan sourdough bread baked earlier that day, and see the dough in action, readying for a loaf to be baked the next day. Walk away with a recipe for how to make your own starter, how to take care of it, keep it alive and play with it. Take home a bread recipe to try. We’ll look at various resources and items to have in your kitchen to make sourdough successfully at home. Between classes you'll have some homework: keep your own starter alive using Ruah's expert tips and the instructions provided. In the second class you'll bring your starter and make some yummy baked goods like coffee cake, cookies, and more. This is a participatory class. While each student will make their own starter on the first night, a small group of 3-4 students will work together at each cooking station to complete the baking recipes on the second night. "I cannot recommend this workshop enough! Ruah completely took away all my fears about working with a starter. I finally feel confident and excited to care for my starter at home. We learned not only how to nurture our starters but also how to get creative with the discard in delicious recipes. Ruah's vast experience and approachable teaching style made the class enjoyable and easy to follow, regardless of our varying skill levels. It was such a positive and inspiring experience that I would absolutely take this class again and invite my friends to join me. It's a must for anyone interested in baking!" CF This class is generously sponsored by City Market:

Join Alganesh for another night of Eritrean cooking as she introduces a combo of new meat and vegetable dishes served at special occasions. Learn how this cultural event is celebrated, and be ready to enjoy a delicious meal with the class at the end. Menu: Curried Chicken, Spiced lentils and mildly seasoned spinach. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu. "Alganesh led us in preparing delicious food and a wonderful experience learning about Ethiopian and Eritrean cuisine. Well timed for cooking and enjoying within the class time frame and cognizant of folks attending after work. Highly recommend!" - M. A. "I loved this class! Alganesh is a wonderful, joyful teacher who makes the class so enjoyable and everything tastes so delicious. I have taken all of her classes and will take them again." "It was a wonderful class. She was very enthusiastic, the recipe was easy to follow, and the product was delicious! I would love to take more of her classes." Michelle A.

Injera is unique staple food to Ethiopia & Eritrea best known for spongy sourdough flatbread. It's a mixture of Teff (nutrient-dense & gluten-free), barley, corn & self-rising flour. Learn to mix the dough in class and carefully observe batter as it readies to be baked. Everyone will take a turn making injera and then take home a dinner prepared by Alganesh to enjoy. One meat and two vegetarian dishes will be served. This is a participatory class. A small group of 3-4 students will work together at each cooking station to prepare the Injera. "I loved this class! Alganesh is a wonderful, joyful teacher who makes the class so enjoyable and everything tastes so delicious. I have taken all of her classes and will take them again." "I loved this class, learned a lot, and would definitely take other classes from her. Wonderful evening of learning and sharing of a different culture. Memorable!" "This was our second class at Access, and second with Alganesh. I can't recommend enough. Alganesh is very warm and welcoming. She has put a lot of thought and consideration into her classes. We had a fun time learning about Eritrean and Ethiopian culture, and learning how to make Injera, the foundation of their cuisine. The best part, of course, was getting to eat our delicious food at the end! Thank you for a wonderful evening!"