Featured Workshops

Twice as Tasty workshops cover a range of topics, giving you a chance to try the recipes and techniques offered on the blog in your own kitchen, among friends—and with my personal help. The following workshops have been featured in the past and are still available at any time; to sign up, jump down the page.
Twice as Tasty workshops cover a range of topics, giving you a chance to try the recipes and techniques offered on the blog in your own kitchen, among friends—and with my personal help.

Fraternal Twins: Making Lemon Cheese and Yogurt

Twice as Tasty workshops have been so popular that I’ve taken them on the road. Workshops are always available locally in Montana’s Flathead Valley.Size: 4 to 6 people
Time: 2-1/2 hours

Milk, acid, and salt: That’s all you need to make a fresh cheese adaptable to a range of uses and flavors. Better yet, cheese and yogurt are fraternal twins: From 1 gallon of milk, you can create both at the same time. Learn how in a small workshop designed to get everyone involved in the process and learning by doing. We’ll take the process from its early setup stages to the final products. At the end of the workshop, you’ll have the results of your labor to eat on the spot and take home to enjoy.

Pickling for Gardeners: Refrigerator and Processed Pickles

Size: 4 to 7 people
Time: 3 hours

Pickling is a safe, easy way to preserve almost any vegetable—and if you garden, you’ll want to preserve some of your yield. This hands-on workshop focuses on the basic science behind pickling and the produce you’ve grown. We’ll practice the essential techniques of preparing vegetables, making vinegar brine, and packing jars for refrigerator pickles. Then we’ll apply those techniques to water-bath processing, preserving pickles for long-term storage. You’ll leave the workshop with two jars of pickled goodness to share—or keep to yourself.

Starting with Sourdough: Starter and Baking Basics

Size: 4 to 6 people
Time: 2-1/2 to 3 hours

This hands-on workshop focuses on how to care for and use sourdough starter in recipes. These small workshops are designed to get everyone involved in the process and learning by doing. I’ll be supplying batches of homemade sourdough starter and teach you how to “feed” it once you get it home. Together, we’ll make Sourdough Pita to enjoy during the workshop and share with your family or friends.

Grilled Sourdough Pizza

Twice as Tasty workshops have been so popular that I’ve taken them on the road. Workshops are always available locally in Montana’s Flathead Valley.Size: 4 to 8 people
Time: 3 hours

Gourmet pizza has become a restaurant staple. At home, you can combine sourdough pizza dough, the garden’s bounty, and an outdoor grill to create your own gourmet pizza from scratch—without a hot oven or a lot of effort. This hands-on workshop is designed to get everyone involved in the process and learning by doing. With my guidance and homemade sourdough starter, you’ll make a batch of Sourdough Pizza Dough and learn to “feed” the starter so that you can take both starter and dough home. We’ll also roll out, top, and grill a batch of dough to enjoy at the end of the workshop.

Dressed for Success: Classy Salad Dressings

Twice as Tasty workshops have been so popular that I’ve taken them on the road. Workshops are always available locally in Montana’s Flathead Valley.Size: 4 to 10 people
Time: 2 to 2-1/2 hours

Has a battalion of salad dressings taken over your refrigerator? Why surrender to these expensive, heavily preserved soldiers when the basic ingredients for fresh, classy dressings likely already live in your kitchen? This workshop teaches you ratios that free you to create delicious dressings from scratch at a moment’s notice. This workshop can accommodate up to 10 people but still offers hands-on opportunities. I’ll teach you the basic ratios and supply a variety of ingredients so that you can create your own combinations on the spot. We’ll taste-test these creations before we send them home for you to enjoy.

Feeling Saucy: Sauce Basics and Variations

Size: 4 to 10 people
Time: 2-1/2 hours

Sauces form the basis of so many meals and vary widely in ingredients, flavors—and ultimately success at your family’s table. But most can be divided into three broad groups that let you make what appears to be a different sauce every meal. This technique workshop covers the basics of making sauces thickened using a roux, an emulsion, and a reduction. We’ll chose the ingredients for each together, and then I’ll demonstrate how each is made, with your help. We’ll sample our creations and discuss other options for each sauce.

Getting Your Green Fix: Growing and Using Sprouts

Size: 4 to 10 people
Time: about 2 hours

Homegrown sprouts are one of the easiest ways to get your green fix without gardening, and you’ll be shocked by how little you need to keep a constant supply of fresh sprouts on hand. I’ll supply a kit to get you started, and we’ll examine the growing stages for a couple of sprout varieties. This technique workshop can accommodate a few more people but still offers hands-on opportunities. You’ll learn to care for your sprouts before you take them home, and we’ll enjoy a batch—along with other Twice as Tasty treats.

Playing with Pesto: Classic Basil and Variations

Size: 4 to 10 people
Time: 2 to 2-1/2 hours

Most people think “basil” and “sauce” when they hear “pesto,” but basil is just one ingredient option and sauce is just one use. This workshop teaches you ratios that let you harvest from your herb garden (or buy from your farmer) and fill your freezer throughout the season with a collection of pesto bases that can be used on everything from pasta to pizza and in everything from sauces to soups. This workshop welcomes up to 10 people but still lets you try your hand at original pesto flavors. We’ll taste your creations before you take them and the techniques you learned home to enjoy.

Indian Spices: Marvelous Masalas
Twice as Tasty made the front page of The Daily Inter Lake’s Montana Life section this week. The delicious photos and story by Brenda Ahearn focus on a recent Indian Spices workshop.

Size: 4 to 10 people
Time: 2 to 2-1/2 hours

Indian food is delicious, but the long list of ingredients in traditional recipes can be daunting. A closer look reveals that list is primarily spices; factor out the spices, and the other ingredients and techniques are often simple and familiar. In this workshop, you’ll discover key spices used in Indian cooking and how to combine them into flavorful dishes at a moment’s notice. We’ll look at spices that are likely already staples in your collection, as well as ones that are readily available but may not be as well known. You’ll also sample and experiment with different spice blends.

Riffs on Risotto: Risotto Basics and Variations

Twice as Tasty workshops have been so popular that I’ve taken them on the road. Workshops are always available locally in Montana’s Flathead Valley.Size: 8+ people
Time: 2 hours, dinner or lunch

Why do we see pasta as easy and versatile but risotto as challenging? Gather your friends for a dinner party, and I’ll show you how to unlock risotto’s mysteries. I’ll start the evening by making a risotto from scratch in your kitchen. Then we’ll sit down to enjoy it, along with the contributed side dishes, and discuss how you can create risottos at home. I’ll provide notes and recipe ideas that lead you from the meal to playing in your own kitchen. This topic can also be arranged as a hands-on workshop for 4–6 people.

Speedy Soup Suppers: Soup Basics and Variations

Size: 8+ people
Time: 2 hours, lunch or dinner

Want to play and eat well? You can have a variety of dinners within 30 minutes of shedding your outdoor layers. At this potluck discussion, which can accommodate larger groups, you’ll learn the basic elements of soup and a simple ratio that lets you vary those elements each time you pull out the stockpot. We’ll play with the formula so that you can create a soup on the spot. We’ll also eat: I’ll bring the soup, you bring the sides and beverages. This topic can also be arranged as a hands-on workshop for 4–6 people.

Have another technique you want to try? Check out the trio in the Current Workshops post or ideas on the Custom Workshops page.

Workshops are always available locally in Montana’s Flathead Valley. My recent road trip that took these workshops to the Pacific Northwest was such a success I plan to repeat it in the future. If you are interested in setting up a workshop in your area, contact me.

Schedule a Workshop

Twice as Tasty workshops cover a range of topics, giving you a chance to try the recipes and techniques offered on the blog in your own kitchen, among friends—and with my personal help.Workshops are hosted in private kitchens among friends. To schedule a workshop:

  1. Gather at least 4 interested people, and choose your workshop (see the current workshops, select a past featured topic, or suggest a custom workshop).
  2. Choose a host, an ideal time, and a couple of dates that work for the group.
  3. Contact me to schedule the workshop.

To host, you mainly need to be willing to do so and have the space in your home to accommodate your chosen group size. I can work with any size and setup of kitchen and will provide any specialized equipment you may not have; I’ll also provide the necessary supplies, which are included in the cost of these workshops. We’ll be in contact before the workshop to make sure everything goes smoothly once people arrive at your door.

Unsure whether you’re ready to take part in a workshop, or undecided about what you would like to learn? Click here to subscribe to Twice as Tasty and get ideas delivered weekly to your inbox. You can also click here to join the companion Facebook group, a forum for asking questions and offering your own ideas about food and preserving.

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