Intro classes give you just a taste of what you will learn in fully immersive Twice as Tasty workshops. Capped at just 2 hours, they’re ideal for groups, clubs, or simply larger gatherings of friends—contact me if you’d like to arrange one of these classes for more than 12 people. At just $30/person, they’re almost 40% off the rate for my full workshops. It’s great opportunity to get introduced to the Twice as Tasty experience.

Ready to schedule a Twice as Tasty intro class? Contact me and let me know which class you would like to host.

Pickling Your Garden

Size: 8 to 12 people
Time: 2 hours

Pickling is a safe, easy way to preserve almost any vegetable—and if you garden, you’ll want to save some of your yield to savor later. This introductory workshop will help you choose what to plant for the best pickles, introduce you to the basic science behind pickling, and show you how to customized your pickles to fit your produce and timeframe. It includes suggestions for what you can grow to enjoy mealtime pickles that are ready in minutes, refrigerator pickles ideal for single-jar batches, fermented pickles big on flavor and crunch, or processed pickles perfect for long-term storage.
This workshop is also available as a 1-1/2 hour virtual presentation with demo videos and/or a live Zoom Q&A at a flat rate. Contact me for more details.

Dehydration for Everyone

Size: 8 to 12 people
Time: 2 hours

Dried foods aren’t just for backpackers and bikepackers: They have a place in your kitchen, your child’s lunchbox, and even your ski jacket pocket. Dehydration provides nutritional, flavor, and storage benefits and both preserves and enhances a surprising range of foods. In this introductory class, I’ll introduce you to the range of techniques available for dehydrating. You’ll learn how commonly purchased dried foods can be easily and cheaply dehydrated at home, and I’ll discuss some of my favorite, and likely unexpected, home-dried foods.

DIY Yogurt: Healthy and Homemade

Size: 8 to 12 people
Time: 2 hours

People have been making yogurt for thousands of years, but today it’s often commercially produced, expensive, and loaded with preservatives and sugars. You’ll be surprised by how few ingredients and little effort it takes to make yogurt that’s more delicious than anything you can buy. You also be a step closer to making other dairy products, from sour cream to cheese. In this introductory class, you’ll learn how to make yogurt with tools you have at home. You’ll even get started on your first batch of yogurt.

Fine Dining: Front Country

Size: 8 to 12 people
Time: 2 hours

Do you stock up on Ramen and pepperoni sticks when you pack your car for an outdoor adventure? This introductory workshop will help you change all of that and put you in the camp of front-country gourmets. You’ll learn how to plan and pack healthy, delicious meals for multiday adventures. We’ll discuss scheduling, pretrip prep, tools, and tricks that make front-country cooking easy. I’ll give you an inside look at my “kitchen in a box” and food storage system. I’ll also share some of my favorite recipes that can be made out of a cooler and cooked on a portable stove or grill under the open sky.

Grilled or Roasted: Getting Fired Up about Vegetables

Size: 8 to 12
Time: 2 hours

Meats often feature in grilled and roasted meals, but that backyard barbecue and indoor oven are among the best tools for a vegetable lover. Grilled and roasted vegetables not only upgrade your evening meal but also enhance your canned and frozen goods. In this introductory class, you’ll learn how to grill and roast your vegetables perfectly every time. Depending on the season, we’ll either grill or roast vegetables to eat on the spot as part of a group meal.

Pantry Planning: Quick Meals without Leaving the House

Size: 8 people
Time: 2 hours

Making a quick, healthy meal isn’t about having a large kitchen or fancy skills: It’s about having a well-stocked pantry. With proper pantry planning, you can always find something appealing to eat—whether you’re cooking for 1 or 12. For this introductory class, I invite you to my 500-square-foot cabin so that you can see firsthand how I conjure meals from items kept on hand. I’ll share some of my pantry secrets, and you’ll get to peek in my shelves to see what I store and how I store it. I’ll even prepare a quick dish for the group from my pantry.

Planning the Garden—from the Kitchen

Size: 8 to 12
Time: 2 hours

The options for your garden can be so overwhelming you end up doing too much—or being afraid to start. One solution is to work backward by asking, “What do I want to eat, and when do I want to eat it?” In this introductory class, you’ll decide what you should plant by considering the fruits and vegetables you buy regularly. We’ll discuss growing produce for value-added products and look at ways to store your harvest for year-round enjoyment.

Top to Root: Savoring It All

Size: 8 to 12
Time: 2 hours

What do Bloody Mary mix, carrot-top salsa, yogurt whey muffins and roasted raspberry jam have in common? All these delicious recipes rely on ingredients that typically head straight for the compost or sink drain. In this hands-on workshop, you’ll learn about many ways to eat from top to root. You’ll also learn how to give trimmings a second life, ban “discard” from your kitchen and ultimately look at what heads for your plate versus your compost bin in a new way.

Scrumptiously Solo: Cooking for One

Size: 8 to 12
Time: 2 hours

If you live alone or often cook solo, one of the biggest challenges is finding inspiration and energy in the kitchen. But cooking for one doesn’t rule out delicious, healthy, and varied meals. The secrets to being scrumptiously solo start long before you turn on a burner and are more about your approach to feeding yourself than single-serving recipes. In this introductory class, you’ll learn how to affordably stock your kitchen for solo meals and focus on basic ingredients that let you make every meal special—even leftovers. You’ll then put what you learn to practice before striking out on your own.

Speedy Soup Suppers: Soup Basics and Variations

Size: 8 to 12
Time: 2 hours

Want to play and eat well? You can have a variety of dinners within 30 minutes of shedding your outdoor layers. In this introductory class, which can be expanded to accommodate larger groups, you’ll learn about the basic elements of soup and a simple ratio that lets you vary those elements each time you pull out the stockpot. We’ll then play with the formula by creating a soup on the spot.

Super Smoothies: Starting Your Day Right

Size: 8 to 12 people
Time: 2 hours

Smoothies can be quick, easy, healthy, and filling meals in a cup—if you keep the right ingredients on hand. In this introductory class, you’ll learn about some ingredients that work well in smoothies and how to make the most of local fruits and vegetables in and out of season. You’ll also learn to plan ahead so that you can make a delicious smoothie in seconds. I’ll teach you some basic ratios, and we’ll play with a variety of ingredients so that you can create (and taste-test) your own combinations.

Don’t see the workshop that interests you? Check out the other Twice as Tasty workshop topics or contact me and I’ll create a new workshop for you and your friends.