Class Descriptions
Urban Farm Kitchen
listed by topic
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Many classes will repeat if there is enough interest. If a class is past or you do not get in on time,
please contact us and we will let you know if another session is forming.
Classes are for age 12 and up unless otherwise
indicated.
SKIP TO:
Cheese
Meat
Preservation
Brewing & Fermenting
Single Ingredient Series
Wils Food Foraging
More Great Kitchen & Food Skills
Cheese
Cheese Making 101: Yogurt, Fresh Cheeses & Feta
Sunday June 16 2013 1-4pm
Sunday July 28 2013 3-6pm
Sunday August 18, 2-5pm
Saturday November 9 2013 2-5pm
Instructor: K.Ruby Blume
Location: North Oakland
Cost: $40-70 plus $12 supply fee to bring on the day of class
This class will introduce you to concepts and techniques of milk transformation and preservation. We will learn about equipment, ingredients and cultures used and get hands-on practice making yogurt, a fresh cheese and a feta cheese. We talk about the hard cheese process, uses for whey and the history of cheese making. We will be working with cow's milk, however all processes will work with other fresh (not ultra-pasteurized) milks. If you have access to fresh (not ultra-pasteurized or homoginzed) goat or sheep milk, please let us know!
Cheese Making 102: Mold Ripened Cheeses
Wednesday October 16 2013 6:30-9:30pm
Instructor: K.Ruby Blume
Location: North Oakland
Cost: $40-65
Pre-requisite: Cheese Making 101
Glory Hallelujah cheese lovers! Mold-ripened cheeses are relatively forgiving and suited to home-cheese making! In this class we will learn about mold ripened cheeses including camembert, brie, blue, gorgonzola and cambezola. We will cover ingredients and special equipment, ripening techniques and more. Amaze your friends and family by making brie just like from the store! In this class we will also learn more about cultures and learn to make cultured butter.
Cheese Making 103: Chevre, Queso Fresco, Mozzarella and Panir
Wednesday May 15 6:30-9pm
Instructor: K.Ruby Blume
Location: North Oakland
Cost:$40-70 plus $10 supply fee to bring on the day of class
Fresh cheeses from around the world! In this class we will round out our cheesemaking palatte and hine our skills. This class will give you a better sense which varibale affect texture and flavour and there will be several yummy things to sample. pre-requisite: Cheese Making 101
Cheese Making Intensive
Memorial Day Weekend ~ Saturday May 25 12-6pm & Sunday May 26 10am-2pm
Sunday October 12 12-6pm & Sunday October 13 10am-2pm
Instructor: K.Ruby Blume
Location: North Oakland
Cost:$160 -220 includes supplies
This two-day intensive course will cover everything you need to get started making simple cheeses that are easily created in a home environment. We will learn about cultures, equipment, ingredients and cheesemaking concepts and will work with both cow & goat milk to complete a number of cheesemaking projects including: Yogurt, Yogurt Cheese, Feta, Ricotta, Brie, Buttermilk, Sour Cream, Chevre, Mozarella and Cultured Butter. We will also learn about the hard cheese process. You will receive hand-outs outlining the major concepts, recipes and resources to help you along once you try your hand at home. Each day will culminate in a community feast in which we share food, sample the cheeses and enjoy the friends we have made working together through the weekend. This course is the equivalent of Cheesemaking 101, 102 & 103 together.
Everyday Nut Milks and Cheeses
Wednesday April 17 2013 6-8:30pm CLASS FULL
Instructor: Heather Haxo Phillips
Location: Oakland, Fruitvale
Cost: $40-70, plus $10 supply fee to bring on day of class
Learn to make your own nut milks and cheeses! Nuts milks & cheeses are delicious, nutritious and are the perfect alternative for those wishing to avoid gluten, dairy and soy. Unlike what you buy in the store, these milks and cheeses are also free of preservatives, stabilizers, artificial ingredients or additives of any kind. And, they are totally fun to make! In this class we will learn to prepare almond milk, cashew cream, a pinenut parmesan, an almond ricotta and a pumpkin seed cheddar as well as learning some basics about kitchen tools & skills. You will get to try the yummy creations we make and will leave with a recipe packet and resource guide with tips on food storage, shopping and more.
Meat
Home Butchering: Fowl
Sunday August 11, 2013 11am-3pm
Teacher: Jim Montgomery & K.Ruby Blume
Location: Berkeley
Cost: $75 -105 includes supplies
As people who are used to getting our meat in the freezer section of the grocery store, one of the big questions about raising animals for meat is…Can I do it? Can I butcher and process my own? This introduction to butchering addresses not only the why and how of it, but the deeper aspects of what it means to take life for our own sustenance and how to do it with the least suffering on the part of the animal. In this class we will learn and practice butchering fowl. This class is reccommended for all people keeping chickens, as there will generally be some point in the life of husbanding chickens where you need to cull or retire a bird. There will be a demonstration, hands-on experience of wielding the knife, cooking and eating. We will also include information on organ meats and recipes for older animals.
Home Sausage Making: Fresh & Cured
Wednesday May 8 2013 7-9:30pm
Instructor: TBA
Location: TBA
Cost: $40-70 plus $10 supply fee on day of class
People have been making dry cured meat products for thousands of years. The process may seem daunting, however it it actually much easier than you might think. This class will demonstrate the ease and practicality of making and curing sausage at home. We will cover appropriate cuts of meat, equipment for grinding and stuffing, ingredients for seasoning and curing and essential conditions for dry curing. We’ll talk about the pros and cons of curing salts (nitrates), when they can be left out and when they are essential for success and safety. Then we’ll practice grinding the meat, mixing it with condiments, salt and fat and running it through the casings. We will taste some of the instructors home cured meats, cook up a bit of fresh sausage prepared that evening and take home a sample to try curing on our own.
Meat 101: The Chicken
Wednesday August 14, 6:30-9:30pm
Instructor: Seth Peterson
Location: Berkeley
$35-65 Plus $10 supply fee
This hands-on class offers you knife skills, preparation and cooking techniques to get the most out of your bird. After we talk about how and where to buy them, we'll cover some basic knife skills and learn to properly break down and debone our chicken. We'll learn about flavor enhancing pre-cooking techniques including brining, air drying, rubs and marinades. Then we'll look at the options for cooking to bring out the best in each cut. This will include proper techniques and timing for roasting, pan frying, poaching and steaming. In order to utilize every morsel, we'll learn about techniques like rendering the fat, bone broths and pates, as well as what to do with the various organ meats. Then we'll build confidence through practice by preparing a big a feast together. We'll send you home with a bounty of meat, brine, spice rubs, and detailed reader with history, anatomy, glossary of cuts, techniques, science and recipes. This is the perfect companion class to our butchering class on August 11.
Pork Belly: Making Bacon & Pancetta at Home
Wednesday April 10, 7-9:30pm
Instructor: Peter Jackson
Location: TBA
Cost: $40-70 plus $10 supply fee
Pork belly is probably the most versatile cut of pork and is the basis of two beloved cured meat products, bacon and pancetta. In this hands on class, we will learn the basics of curing meats, local purchase and selection of quality meats, essential ingredients and basic techniques. We’ll learn how the flavor of bacon is enhanced by smoking, how to salt cure meat in the refrigerator and an explantion of additional projects that can be done in a similar manner such as prociutto and lardo. We’ll taste samples of homemade bacon and pancetta and students will go home with some pork belly, mixed cure and the confidence to make bacon and pancetta at home
Preservation
All About Dehydration
Wednesday July 10 6:30-9:30pm
Instructor: Seth Peterson
Location: Berkeley
Cost: $35 -65
What is it about foods like jerky, apricots, nori, and sun dried tomatoes that makes them so delicious? Dehydration, one of the oldest and simplest methods of preservation, concentrates, develops and matures flavors while preserving nutrition. This class will introduce you to the science and art of dehydration. After an introduction to the culinary, nutritional and historical background of dehydration as a means of preservation, we’ll survey the different options for dehydrating at home including the oven method, stove method, pilot method, electric drier and solar drier, We’ll talk about, how to select and prepare the best produce and meats for dehydration, proper temperatures for best preservation and storage of the finished products. We’ll learn to make some well-known favorites such as meat jerky and fruit leather, but also some more esoteric dehydration practices, such as broth, bread and yeast. We’ll prepare some things in class that can be taken home to dry on your own or picked up from the instructor a few days later. Please note: this class is similar and yet different from the dehydration Basisc class being offered later in the season: do read each description carefully.
Canning Extravaganza: Fruit & Tomatoes
Sunday June 2 , 2013 1-5pm CLASS FULL
Saturday July 13 1-5pm
Saturday August 17, 1-5pm
Saturday September 21 1-5pm
Instructor:K.Ruby Blume
Location: North Oakland
Cost: $50-80 plus $15 supply fee to be paid on day of class
Come learn the joy and simplicity of home canning! Canning is a wonderful way to preserve the bounty of summer. Eat ripe peaches in January and never worry about holiday gifts again! After a thorough introduction to the theory , safety issues, equipment and ingredients, we will put our new knowledge to practice and can up some seasonal organic high acid fruits and tomatoes with two failproof methods --the waterbath method and the inversion method. You will learn about jam, jellies, compotes, vinegar pickled vegetables sauces and salsa, no fail low sugar jams and some secrets about pectin. As an extra bonus we'll demonstrate a quick method for canning juice that extends the bounty. Everyone takes home 3 jars of goodies.
Canning Made Easy
Saturday June 1, 2013 3-5:30pm
Instructor:K.Ruby Blume
Location: North Oakland
Cost: $35-65 plus $8 supply fee to be paid on day of class
In this short form of our canning class you get all the vital information to can fruits and tomatoes safely (see above), complete one jam to take home and see demonstrations of other projects and processes.
Dehydration Basics
Wednesday September 18, 6-8:30pm
Instructor: Heather Haxo Phillips
Location: Oakland, Fruitvale
Cost: $35-70 plus at $10 supply fee to be paid on the night of the class
Learn the ancient art of dehydration and low temperature baking. In this class you will learn about equipment and tools, dehydration methods for fruits and vegetables & uses for dehydrated foods. We will then go beyond the basics of simple dehydrating and learn fantastic recipes for leathers, chips, crackers, cookies & bruschettas. Say good-bye to gluten, additives, fillers and refined sugars and hello to foods from the garden that are packed with antioxidants, vitamins, minerals and the "good" fats, to protect you from disease all year long – even when items aren’t in season. This class will focus on basics from the garden, using vegan and gluten free ingredients.
Introduction to Home Smoking
Sunday June 23, 2-5pm
Instructor: Seth Peterson
Location: Berkeley
Cost: $35 -65
Single Ingredient Series
All About Avocados
Saturday April 13, 2013 1-5pm
Instructor:Jillian Steinberger
Location: Tour starting in Oakland TBA
Cost: $40-70
In this class you will learn that yes, you can grow avocados. Well be carpool caravaning on an adventurous driving tour to visit vigorous avocado trees in the East Bay. Some people have planted with success and others have inherited established trees when they bought their property. Some established trees have 2’-3’ diameter trunks, are over 40 feet tall, and produce hundreds of pounds of fruit which can lend itself to neighborhood sharing and gleaning. We’ll address why so few have been planted here, and why experts are now recommending planting more. We’ll discuss best planting and growing techniques. We’ll also talk about the many varieties we can grow here – from Hass to Mexicola Grande and many more – including which are hardiest for our microclimates, and how to plant for a year round crop. We’ll learn about pollination, cultivation, fertilization, pruning and harvesting. We’ll also talk about health benefits and culinary and cosmetic uses for avocados, and share recipes.
Chiles: The Spice of Life
Wednesday June 5 2013 7-9:30pm CANCELLED
Instructor:
Location: TBA
Cost: $35- 65
Chiles are an essential seasoning in cuisines the world over. Often though of as simply spicy, this class will introduce you to the enormous variety and versatility of this beloved fruit and the many ways they are used in cusines from around the world. There will be a sampling of chiles in their fresh, dried and dehydrated states so students can feel, work with and taste the chiles in their pure form. We’ll learn about different ways to prepare the chiles to bring out their flavor and enhance a wide variety of dishes and prepare and eat them a few different ways in the class.
The Craft of Coconut
Thursday May 30 2013 6:30-9:30pm
Instructor: Lydia Rose Shifferton & Hannah Addario-Berry
Location : TBA
Cost: $40-70 Plus $10 supply fee
Nutrient dense, deliscous and versatile, coconut is increasingly used as a healthful alternative for soy, cane sugar, wheat, and dairy. In this class we’ll get an introduction to the coconut fruit, the wide array of coconut products out there and how to integrate them into your everyday cooking. We will cover the spectrum, from the simple uses such as cracking the fruit open and drinking the water, to how to make your own coconut milk and flour. We’ll get recipes for marinades with coconut aminos, coconut vinegar shrubs, coconut claufoutis and muffins, infused coconut oil and homemade coconut yogurt. As well as sampling some recipes and products, we will prepare coconut whipped cream and coconut butter fudge to take home, along with handouts and recipes to continue the coconut celebration on your own!
Olive Picking & Brining at Hillcrest Ranch
Sunday November 24, 2013 10:30am-1pm
Instructor: Kathleen Elliot
Location: Hillcrest Ranch, Sunol
Cost $35-65 plus $12 supp;y fee to be paid to instructor on the day of class
Discover the joy of making your own olives. You'll learn the process from harvest to milling and from brining to cooking with your olives. Join us at Hillcrest Ranch in Sunol, where we'll start by picking ripe olives from this historic olive orchard. Then we'll learn home to preserve them through the traditional process of brining and take a tour of the home-scale olive press that they use for small pressings on the ranch. Each student will take home a generous quart of olives to enjoy at home. Weather permitting enjoy the spectacular view from the ranch while you eat your pic-nic lunch or stay after for a hike in the Pleasanton Ridge Park.
This class takes place at Hillcrest Ranch a 6 acres olive tree farm in Sunol, planted in the 1890s and still producing olives and olive oil today. The ranch is an approximately 45 minute drive from Oakland and is well worth the time it takes to get there. Come earlier in the day for a hike in Pleasanton Ridge Regional Park (the Ranch is located within its limits) and then enjoy the spectacular views from the Ranch during the class. Carpooling/caravan will be arranged, please let us know if you can offer or need a ride when you register.
Wild Dessert: Carob Harvest & Preparation
Sunday October 20 2013 1-4pm
Instructor: Ilana Fonariov
Location: TBA
Cost: $35-65
In this class you will learn to identify, harvest, process and bake with the fruits of the Carob Tree which may be growing in abundance right under your nose! Carob (Ceratonia siliqua), a mediterranean tree in the legume family, has been widely planted in California as an ornamental and produces copious fruits ripening late October and November. The students will learn to identify the tree, when to harvest how to process and how to use the fruit pod in baking. We’ll get to sample several desserts that use carob and gain an understanding of how carob affects the flavor of the goods. After processing some local Carob as a group, we’ll use it to make our own carob fudge! Student will come away with first hand exerieance of this little know “wild food” complete with notes and a booklet of dessert recipes.
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Fermenting & Brewing
Brewcraft: Mead ~ Making Fruit & Honey Wines
Wednesday June 19, 7-9:30pm
Wednesday October 2 2013 7- 9:30pm
Instructor: K.Ruby Blume
Location: North Oakland
Cost: $35 -65
Mead is a traditional drink made from water, honey and yeast with other fruits and spices added in to enhance the pleasure in drinking it. In this class we will learn the basic process of making wine from honey including equipment, ingredients and fermentation techniques, tips, tricks and troubleshooting, Emphasis is on making wines with natural
ingredients instead of chemicals and a range of brew-styles from simple to technical will be presented. We will start one batch and taste several
Decadent Cordials for Health & Pleasure
Sunday October 20 2013, 2-6pm & Sunday November 17 5pm Tasting (optional)
Instructor: Frieda Kipar
Location: North Oakland
Cost: $35-55 plus $15 supply fee to be paid on day of worksho
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Discover the alchemist in yourself by learning the fundamentals of cordial making. Cordial means “of the heart” and describes an alcoholic elixir that can include herbs, fruits, nuts, and just about anything else. Cordials are decadent delicious potions which can also enhance health as digestives, sleep aids and immune system boosters. In this class, you will learn how to make a healing cordial, tailored to your own tastes and needs. We will discuss the art of flavor combining as well as herbs to add for specific purposes. Cordials make great gifts, and everyone will take home one of their own.
Ferment! Lacto-Fermenting for Flavor & Health
Wednesday July 31 2013 6:30-9:30pm
Instructor: K.Ruby Blume
Location: North Oakland
Cost: $35-65 plus $5 supply fee to be paid on day of class
Fermenting foods is a healthful and amazingly easy way to preserve and enhance the flavor and nutrition of food. Sadly some of the healthier ferments have passed out of common usage because they are impractical for commercial production. In this class we will learn about different types of fermentation and cultures including pickling vegetables, ginger beer, traditional sodas and more. We will learn how to preserve food with lactic fermentation, a technique which requires neither canning nor vinegar (includes fresh sauerkraut and kim chee) and will prepare one lacto-fermented soda and one fermented veggie medley. Kombucha and traditional yeast soda will also be discussed and demonstrated if there is time. Along with your supply fee there will be a short list of readily available supplies to bring with you. Everyone will bring home goodies.
Fermentation Intensive: Harnessing the Power of Living Cultures in Your Kitchen
Saturday April 27 2013 10am-3pm
Sunday October 6 2013 10am-3pm
Instructor: K.Ruby Blume
Location: North Oakland
Cost $60-90 plus $15 supply fee
Come explore the transformative process of micro-organisms in the kitchen! In this class we will learn to harness the micro-scopic world to enhance flavour, nutrition and digestability, turning raw organic ingredients into foods and condiments which far surpass their commercially available counterparts. Many of these processes are connected and complimentary, are quick and easy, and were standard practice for our grandparents, who kept a host of critters on hand to preserve and transform their foods, creating a vibrant kitchen culture with living cultures. In the morning we will explore interlocking skills using dairy products and cultures. We will learn about yogurt and yogurt cheese, chevre, butter, buttermilk and whey, kefir and kvass, as well as the touching on the theory, tradition and practice of making hard cheese. In the afternoon we’ll explore other aspects of fermentation starting with the whey left over from the morning session to create lacto-fermented drinks and vegetables. Then we will move on to learn how to "catch" a wild ginger beer bug and a local sourdough starter, learn the difference between kombucha and vinegar and how to make both. You will taste a variety of finished products and take home a wealth of concepts to experiment with.
Sourdough: Starter Cultures & Breadcraft
Wednesday April 24, 6:30-9:30pm CANCELLED
Instructor: Ilana Fonariov
Location: TBA
Cost: $35- 65
In this course you will learn how to “catch” your own sourdough starter, how to tend it and how to use it to make either a rich sourdough bread or add it to other bread recipes to intensify flavor and prolong shelf life. This is a hands-on course where you will touch, smell, and feel what it’s like to get a bread started from scratch. We’ll be mixing dough, learning about the rising and kneading process and the role of fermentation, shaping the dough, baking and eating. You will experience the bread in all of its stages and receive comprehensive notes (do’s and don’ts) and a recipe booklet to take home.
And More Kitchen Skills
Cooking with the Sun: Building and Cooking With Solar Ovens
Saturday July 27 2013 2-6pm
Instructor: David Glaser
Location : Berkeley, Curtis near Dwight
Cost: $35-65
This class will be an introduction to solar cookers and food preparation with solar energy. There will be a lecture/discussion about the theory and practice of solar heating devices, how to build them, where to obtain specialty materials, and how to use them. Several devices will be on display, including a solar box oven, a parabolic cooker, a food dehydrator and perhaps more. We'll learn how to contruct a solar oven and, weather permitting, we’ll watch them in action. We’ll discuss some of the successes and failures in using them and sample some foods cooked on site in the oven.
Everyday Nut Milks and Cheeses
Wednesday April 17 2013 6-8:30pm
Instructor: Heather Haxo Phillips
Location: Oakland, Fruitvale
Cost: $40-70, plus $10 supply fee to bring on day of class
Learn to make your own nut milks and cheeses! Nuts milks & cheeses are delicious, nutritious and are the perfect alternative for those wishing to avoid gluten, dairy and soy. Unlike what you buy in the store, these milks and cheeses are also free of preservatives, stabilizers, artificial ingredients or additives of any kind. And, they are totally fun to make! In this class we will learn to prepare almond milk, cashew cream, a pinenut parmesan, an almond ricotta and a pumpkin seed cheddar as well as learning some basics about kitchen tools & skills. You will get to try the yummy creations we make and will leave with a recipe packet and resource guide with tips on food storage, shopping and more.
Knife Sharpening & Tool Care
Saturday August 3 2013 2-6pm
Instructor: Grant Marcoux
Location: Alameda
Cost $35-60
Tired of knives that just won't cut the mustard (or anything else)? Join blacksmith and cutler Grant Marcoux for course in kitchen and field cutlery sharpening. Learn about knife construction, steel types and how to get the perfect edge on your knives. The goal is to provide the student with the knowledge to maintain their own knives. Students will learn the techniques of hand-sharpening using the oil-stone, steel and strop. Students should bring at least one knife to sharpen. Purchasing a 5" or greater sharpening stone (about $15-20) is very helpful, but not mandatory. As a bonus we'll also talk about other metal tools and utensils and their basic care.
Sourdough: Starter Cultures & Breadcraft
Wednesday April 24, 6:30-9:30pm
Instructor: Ilana Fonariov
Location: TBA
Cost: $35- 65
In this course you will learn how to “catch” your own sourdough starter, how to tend it and how to use it to make either a rich sourdough bread or add it to other bread recipes to intensify flavor and prolong shelf life. This is a hands-on course where you will touch, smell, and feel what it’s like to get a bread started from scratch. We’ll be mixing dough, learning about the rising and kneading process and the role of fermentation, shaping the dough, baking and eating. You will experience the bread in all of its stages and receive comprehensive notes (do’s and don’ts) and a recipe booklet to take home.
Home Coffee-Roasting
niot currently offered
Learn how to roast your own coffee! It’s easier and more affordable than you can imagine! We’ll learn about a range of techniques for roasting, from simple to complex as well as gaining a wealth of information about the bean and the brew from a master roaster and barista. After a presentation and stories, we'll roast up some beans for you to take home. If you wish to experience the sights, smells and rewards that home roasting can offer, this workshop will deliver. Drinking the coffee that you have roasted yourself, takes you to a whole new level of coffee love. Thank you to Sweet Marias for their donation making the supplies for this class free and to Modern Coffee for providing their space.
Pasta From Scratch
not currently offered
Learn to make pasta at home just like real chefs do. The delicate flavors and textures of fresh pasta, made by hand, has no compare. While not hard to master, making fresh pasta requires dough handling techniques that are not easily learned by read a book.; this is a craft best passed person-to-person. This class will take you all the way through from beginning to end—from flour and water to eating a tasty dish of pasta with sauce. You will learn proper ratios of egg to flour; kneading and resting the dough, running it through the mechanical pasta press, rolling and cutting by hand, storing and cooking times, and finally, mixing with sauce.
Foraging
Soup & Salad: Spring Foraging Expedition
Saturday April 20, 2013 10am-2pm
Instructor: Tanya Stiller
Location: Berkeley
Cost: $40-70 plus $5 supply fee in cash on day of class
In this class you will forage and taste greens and vegetables that you see every day, growing around your neighborhood. You will learn to identify, use and process both urban weeds and native East Bay edibles and explore which wild foods are best to eat raw in a salad, cooked into a spring soup, or used as medicinal tea. You will leave this class with a full belly, as well as an understanding of some traditional ethnobotanical uses of common east bay plants and which may be safely harvested to eat. Bring clothing appropriate for weather, and comfortable walking shoes that can get dirty.
Wild Foods: Fall Foraging Expedition
Saturday October 5, 2013, 12 noon-3pm
Instructor: Tanya Stiller
Location: Berkeley/Oakland Hills
Cost $35-65 plus $5 supply fee in cash on day of class
We'll stroll through the East Bay hills in search of Fall's bounty. Hoping to find fruits and berries still clinging to their plants and nuts just falling to the ground for us to gather. If we're lucky we'll find some edible bulbs or tubers. Common edible greens will also be discussed and identified. We'll have the opportunity to taste some of these delectables and learn how to process them.