Lost Arts Kitchen exemplifies the slow food movement in Portland. Chris Musser started Lost Arts Kitchen and is an expert at bread baking, lacto-fermentation, buthering, gardening and just about everything that involves yummie yummie food.
Fortunately for us, she is also a great teacher. Lost Arts Kitchen offers ongoing classes that are fun, affordable and very very practical.
Check out the latest and greatest from Lost Arts Kitchen. To learn more about these and other classes, visit the Lost Arts Kitchen classes page. To register, call 503-253-7331 or email email@example.com. As Chri's newsletter states, she is offering 25% off all canning classes through the end of the summer. Just mention "summer's bounty" when you register.
Yes We Can: Peaches. In this class, we will can whole peaches and preserve golden jars of Sun Relish, a delicious combination of peaches and pepperoncini that complements cheddar cheese beautifully for a marvelous mid-winter snack! We'll talk about what varieties to choose for canning and where to find good deals on peaches. Limited seating for this class, sign up soon. Saturday, September 29th, 10am-1pm. $40 before discount.
Lactofermentation: Cultured Vegetables and Condiments. In this class, we'll make lactofermented pickles, cabbage, and salsa, plus mayonnaise and oh-so-easy and delicious ketchup. Try your hand at this ancient preservation technique that enhances food's nutritional value and tastes delicious! Fair warning: once you taste how good you can make these at home, you won't want to go back to store-bought. Friday, September 11th, 6pm-9pm. $40.
Yes We Can (and Dry): Tomatoes. In one class, we'll can a Basic Tomato Sauce, a Roasted Tomato Sauce and Tomato Jam with Ginger and Coriander, and dry tomatoes. Learn about which tomato varieties are best suited to which preservation technique, where to find good prices on organic, bulk tomatoes for canning, and how to manage your harvest and preservation projects when you're swimming in tomatoes. Seating limited. Saturday, September 12th, 10am-1pm. $40 before discount.
Dairy Magic: Yogurt, Mozzarella, Neufchatel, and More. Practice a little white magic in your kitchen: culture milk! In addition to the usual soft dairy magic, we'll make chevre from local goat milk, plus buttermilk, sour cream, and creme fraiche. The creamy deliciousness just goes on and on. Friday, September 18th, 6pm-9pm. $40.
So Long Supermarket, Hello Pantry. Lost Arts Kitchen's most popular class! Learn to plan meals, bulk purchases, and preservation projects, so you can spend a lot less time pushing wonky carts around the grocery store and a lot more time enjoying real, local, sustainable food. Provides a foundation for many of my other classes, though it is not a prerequisite. Saturday, September 19th, 2pm-5pm. $40.
Making Artisan Goat Cheese at the Cabin with TrackersNW. Once again, I'm pairing up with our family's favorite outdoor ed group, TrackersNW. This time, we're heading off to the Trackers homestead in Sandy, Oregon, to tend to and milk dairy goats, learn to make a variety of artisan goat cheeses, then ending the day by using them to create a sumptuous gourmet meal together. Sunday, September 27th, 8:30am-6:30pm. $135. Click here for details and registration.