Food and Drink

Food and Drink

401    Home Cheesemaking   Instructor: John Brunner   This class is full

 Many good cheeses are economical and quite simple to make at home with readily available ingredients. John, with five plus years of cheese making experience, will introduce you to a fascinating hobby. Both beginners and cheese makers with some experience will find this course informative and fun. We will eat a few cheeses we make, and some John has aged. Handouts will include recipes and sources for cultures and other materials and ingredients.

One Saturday, June 16 , 9:00 am to 12:00 pm (noon)

Location: John’s home, 2355 Fair Hill Rd, Montrose

Fee: $5.00 Material Fee: $5.00   This class is full


402    Cooking with Herbs for Flavor and Health     Instructor: Charlene Wildes, Naturalist and Environmental Educator

Herbs are amazing! They are easy to grow, don’t require a lot of care or space and can be grown in containers inside or out. They offer fragrance, taste and best of all health benefits. Learn how to grow and when to harvest herbs for best flavor and health benefits.  Find out how many cultures use herbs daily for better health!
Participants will cook a meal, including dessert, while learning about the culinary and health benefits of herbs and spices. This fun and informative program will introduce you to the many ways herbs can be added to your food, drinks and desserts. Please include $8.00 for cost of ingredients. Recipes will be available. Class limit is 15 people; an additional class in the afternoon will be added if first class is full!
Charlene Wildes is an herb enthusiast. She has been growing herbs organically for over 40 years and using them for enhancing recipes, in oils for cooking & salad dressings, for herbal teas, and for their health benefits. Class limit, 15.

One Saturday
May 19, 10:00 am this session is full

One Saturday May 19, 1:00 pm, spaces are still available for this session

Location:Change of location; This class is now being held at St. Paul’s Episcopal Church, Church St. Montrose.

Fee $5.00     Ingredients fee: $8.00


403    Homemade Beer and Wine Exchange    Coordinator: Steve Castrogiovanni, wine maker this class has been canceled

 For many years Steve has taught an adult school class on home wine making, using the fruits from local orchards or whatever you might have in your backyard. This exchange is an opportunity for all home wine and beer makers in the area to share their crafting experiences with one another and sample each other’s beer and wine. Participants should bring two 750ml bottles or an equal amount in smaller bottles, of the same beer or wine, one to taste and one to exchange. Participants should also bring a food pairing of your choice to enhance your wine or beer. Fee includes cheese and bread.

One Saturday, April 7, 3:00 pm  this class has been canceled

Location: Forest Lake Fire Hall

Fee: $10.00


404    Making Sausage, Waste Not Want Not   Instructor: Dr. Jim Hayes

A responsible hunter needs to revere the prey.  Using every possible part of the animal is part of that reverence, so come learn to make delicious and appealing sausages from the most difficult to use cuts of venison and other game.

One Saturday, April 21, 1:00 pm

Location: Private residence, Montrose area. Directions will be sent prior to the class

Fee: $5.00


405    Introduction to Lebanese Sweets     Instructor: Cindy Bundy

Learn the cultural significance of sweets in the Middle East, and how and when they were typically served.  Sample 4 traditional sweets, and learn to make 2 of them, Basboosa,  a steamed semolina honey cake, and Simsum Barazig, a crisp sesame cookie.  Try the rich, dark Arabic coffee, Qahwah Arabiya, and learn the Debke, a famous Lebanese dance. Class limit, 6.

One Tuesday, April 24, 2:00 pm

Location: Private residence, Brackney , directions will be sent prior to the class.

Fee: $5.00  Ingredients Fee: $8.00


406    Introduction to Lebanese Cuisine      Instructor, Valerie Eassa Winters, Home cook

Come and learn about the healthful benefits of the Mediterranean diet.  We will make delicious salads with a versatile dressing you can use on diced red potatoes as well as a variety of beans.  Also, we’ll be making hummus and Baba Ghannouj ….and sample it all in a buffet luncheon.  Class limit, 6.

One Saturday, April 14, 10:00 am

Location: Private residence, Brackney . Directions will be sent prior to the class

Fee: $5.00   Ingredient Fee: $10.00


407   How to Make Your Own Yogurt and Granola    Instructor, Valerie Winters, home cook

Learn to make your own plain yogurt and granola for a healthy alternative to boxed cereal.  Save the planet and your recycling bin at the same time.  No wasted boxes or plastic containers to toss out on the heap of garbage we create.  Bring your own 1-quart glass canning jar and 1-pint glass jar to fill.  You can reuse them each time you make new batches.  You will also discover you can save a lot of money making your own granola…and reduce the salt and sugar content compared to processed cereals.

One Saturday, April 21, 10:00 am

Location: Private residence, Brackney.  Directions will be sent prior to the class.

Fee: $5.00 Ingredient Fee: $10.00