More Information-

Tentative Schedule:

What to bring:
Dress comfortably and be ready to get messy in the kitchen! We will also spend some time outside, so be prepared with weather appropriate clothing. Food and drinks are provided as well as a recipe book that you can use for notes. 
Lodging Information:
We have several great hotels and Air BnB's locally, for more information please message me. 
Class Descriptions:
Sourdough Bread-In this course, we will cover how to make your own sourdough start. You’ll learn how to feed a start and maintain it throughout different stages. We will also go through the entire process of making sourdough bread from start to finish. You will have the opportunity to get your hands on the dough and see what it feels like when it is ready to bake. I will provide you with a sourdough start to take home, and recipes to begin your journey into the sourdough world!
Jams and preserves-In this course will show you how to use the abundant fresh fruits of the season and easily preserve in a bottle for both beauty and taste. In just a few steps, you will be able to safely prepare fruits including tomatoes and cook them with a water bath canner. You will learn the importance of sanitation, how to clean and prepare jars, how to prepare the fruit, what spices and flavorings can be added, how to prepare the syrups for canning, what sugars are acceptable, and what equipment to use. 
Fermented foods-In this course you will learn why there is more to fermentation than probiotics, nutrient density and food preservation. It's all about the TASTE! You will learn how to make great tasting fermented foods that you will love incorporating into your diet. You will learn how easy it can be to make these nutrient dense and tasty fermented foods and have them on hand for a quick and easy meal. This is a course about lacto-fermentation and how to make it taste delicious. You will make sauerkraut in this course. You will get your hands in the cabbage and really get a feel for how easy it is to make this delicious fermented food. 
Aged Meats-In this course we will learn what cured meats are and why it is an important skill to know. We will learn how to cure meats in the refrigerator with UMAi bags and how easy it can be. We will talk about curing pieces of meat, but the main focus will be ground meat made into sausages. We will also learn how to make a simple breakfast sausage..
Canning Fruits and Vegetables-​This course will show you how to use the abundant fresh fruits of the season and easily preserve in a bottle for both beauty and taste. In just a few steps, you will be able to safely prepare fruits including tomatoes and cook them with a water bath canner. You will learn the importance of sanitation, how to clean and prepare jars, how to prepare the fruit, what spices and flavorings can be added, how to prepare the syrups for canning, what sugars are acceptable, and what equipment to use.
Kombucha-In this class, you will learn everything you need to know to master kombucha at home. You will learn how to make it, store it, flavor it, SCOBY care, troubleshooting and MORE!
Artisan Cheese-This course covers basic cheese-making skills of four cheeses plus butter, including mozzarella, mascarpone, ricotta, and cream cheese. Each cheese will be demonstrated from start to finish so you can see, smell, and then taste the final product. Today's course also includes a cheese tasting of Nature Hills Farm aged cheeses as well as all cheeses made during the retreat. 
Homemade Pasta-In this course, we will learn to make homemade pasta from scratch using both a mixer and by hand. We will play with the different noodle size and shapes including making a stuffed pasta, ravioli. 

Bonus Classes Information and Teacher bios:
Food Photography
Establishing a Morning Routine
Yoga & Meditation
Table/Flower Arrangements
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