Access At CVUHS

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."

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

During this frigid time of year we turn to comfort foods for dinner to help keep our evenings warm and get us through to Spring. Roasts, lasagnas, chickens cooked in a pot or a pie or whole in the oven, all of these satisfy, but none of them as much as the humble soup. And no soup is more humble than the provincial classic, French Onion Soup. Concocted from just a few ingredients it is a glowing example of French culinary ingenuity, elevating the inconsequential onion to regal status. All that’s required are some onions, a pot and a little time (and a little thyme). Join us and learn how to make one of the most revered French classics, as well as the science and process behind making stocks and how fish sauce and vinegar can help to elevate any soup you create. 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.