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. You will need a digital kitchen scale for feeding your starter; if you don't already own one, please plan to purchase one ahead of the first class (similar to this). 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:

I Scream, You Scream, we all scream for delicious gelato! And sorbet! With the fruits of spring we will make non-dairy sorbets and gelato with a custard base. The pinnacle is the chocolate gelato made with a recipe from the Cipriani Hotel in Venice! Learning to make ice cream cones will be the cherry on top of this delicious class! Just in time for summer gatherings, you'll be able to show off all of your ice cream making secrets with family and friends. 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.

Picture a world where dinner is served without any of the sauces that would normally accompany your food. Eggs Benedict without hollandaise. Macaroni without cheese. Mashed potatoes without gravy. Such a world seems bleak, parched, and frankly unappetizing. A well made sauce is the workhorse and hero of the kitchen. It adds pizzazz to average dishes, palatability to dry food, and rescues vegetables and proteins from being overcooked. A sauce adds refinement to a dish, elevating it from weeknight dinner to Michelin star cuisine. Come and learn the art of sauce making as we tackle bearnaise, beurre noisette, pan sauces and others on a journey out of the desert of barren, bored chewing, and into the realm of elegant fine dining. Welcome to the sauce zone. 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.