In case you are looking for something fun to do in March, here are some ideas related to food all located here in Milwaukee, Wisconsin!

It's a long list, so if you'd like a printable version, click here!


Whole Foods Market

Fridays at Five – Friday, March 1st – 5:00 pm, Cost: $5

Join us for a special edition of Fridays at Five. Take in the best this season has to offer. We’ll have rich desserts, roasts, and libations on hand! Punch cards purchased at customer service. Must be 21 or older to participate. 

http://wholefoodsmarket.com/events?store=6624

 

 

Urban Ecology Center

Intro to Permaculture Class – Saturday, March 2nd, 10:00 am to 3:00 pm, Cost: $40 (non-members $50)

In this workshop offered by UWSP Global Environmental Management Education Center (GEM) participants will learn permaculture basics: ethics, guiding principles, and strategies & techniques for implementing site design. Coffee and snacks provided. Please bring a sack lunch. This class will be held at the UEC Menomonee Valley Location.

http://urbanecologycenter.org/index.php?option=com_serviceu&view=event&id=2181&Itemid=191

http://www4.uwsp.edu/cnr/gem/.

 

 

Il Mito

Cooking with Phonics™ - Saturday, March 2nd, 9th and 16th – 1:30 to 3:00 pm, Cost: $170 per child for all three workshops

Cooking with Phonics™ is a creation of Lakeside Educational Services geared for young children, age level of K4, K5 and/or struggling 1st grade students, who are learning to read, and/or need to strengthen their early reading phonetic skills. The children will practice phonemic awareness, phonetics, repetitive use of high frequency words, and writing skills, all wrapped up with food. To make this even more exciting it will be held at chef Michael Feker’s Culinary Studio, CMFs School of Culinary Magic, adjacent to IL MITO Restaurant in Milwaukee.

Geared towards children K4, K5 or 1st grade by Chef Michael Feker and Judy Cohen

http://www.ilmito.com/milwaukee-culinary-events.html



 

Milwaukee Public Market

Spices 101 – Sunday, March 3, 1:00 PM, Cost: $29

Take the mystery out of spices with the last in the spice “tour” with Liz Crawford. This class will take you to countries that incorporate nutmeg, allspice, ginger, peppers saffron and different types of vanilla. She’ll share her recipes for French Creamy Spinach; West Indies Steamed Fish Package; Italian Risotto ala Milanese and French Clafoutis (Fruit Flan).

http://www.milwaukeepublicmarket.org/classes.html


Milwaukee Public Market

Spices 101 – Monday, March 4, 5:30 PM, Cost: $29

Take the mystery out of spices with the last in the spice “tour” with Liz Crawford. This class will take you to countries that incorporate nutmeg, allspice, ginger, peppers saffron and different types of vanilla. She’ll share her recipes for French Creamy Spinach; West Indies Steamed Fish Package; Italian Risotto ala Milanese and French Clafoutis (Fruit Flan).

http://www.milwaukeepublicmarket.org/classes.html


Outpost Natural Foods

Beat the Blood Sugar Blues – Tuesday, March 5th, 6-7:30 pm, Cost: FREE

Knowing how the contents of the food you consume can affect your blood sugar is important for a person with the blood sugar blues, diabetes or even when dieting. From produce to bakery determine what foods are the best choices for you. This workshop is held at the Outpost in Wauwautosa.

http://www.outpost.coop/events/workshops.php

 

 

Coquette Café

Ireland Cooking Class – Tuesday, March 5th – 6:30 – 8:30 pm, Cost: $59  

Classes are demonstration style Each class includes Food and Wine Tasting, Recipes, and the opportunity to learn from our talented group of Chefs! The menu for this class includes: Mussels in Guinness and Garlic with Soda Bread, Corned Beef and Cabbage Soup with Irish Cheddar Crouton, Corned Salmon with Cabbage and Potatoes, Chocolate Stout Cake with Cream Cheese Frosting
http://www.coquettecafe.com/Cooking-Classes-at-Coquette.html

 

 

Good Harvest Market

Ride the Wellness Wave – Wednesday, March 6th, 6:00 pm – 7:00pm, Cost: FREE
There is a new model of health care that is sweeping the nation...WELLNESS! Learn the truth about the current "symptom based sick care" model and what the new approach of "functional based health care" is doing for millions of people throughout the nation with host Dr. Chad Schleiger. Be the Healthy and Well person you were designed to be.

http://www.goodharvestmarket.com/classes_events/calendar_of_events_classes_workshops_and_tours.html

 

 

Good Harvest Market & NuGenesis Farm

Gluten Free Basics - Cooking Class – Thursday, March 7th, 5:00pm – 7:00pm, Cost: $45
Join Registered Dietitian and Master Gardener Michelle Black from NuGenesis Farm for this unique seasonal cooking class, demonstrating how to add healthful foods to your daily diet with simple and delicious recipes. Learn more about how specific foods can help prevent chronic illness, support your body during treatment of an illness and prevent recurrence. Recipes will be provided. NuGenesis is a non-profit organization working to prevent disease through education, sustainable organic agriculture and research.

http://www.goodharvestmarket.com/classes_events/calendar_of_events_classes_workshops_and_tours.html

http://nugenesisfarm.org/classes/upcoming-classes.html

 

 

Milwaukee Public Market

In Nonna's Kitchen – Thursday, March 7, 5:00 PM, $89 Hands-On

Get a glimpse of how Italian Americans eat supper. Join Chef Alisa Malavenda in this hands-on class where you’ll recreate recipes and enjoy the feast she remembers from her Italian Nonna’s kitchen. Sip on a welcome aperitivo and nibble on an antipasti like a real Italian while you roll up your sleeves and learn how to prepare the many courses that make an Italian Sunday Supper. Menu includes Zia Vincenza’s Escarole Soup, Pork Ragu and Homemade Ravioli, Balsamic Chicken with fresh Herbs and More. Then finish off the evening with Homemade Gelato, Fresh Fruit and a digestive of Alisa’s homemade Limoncello.

 http://www.milwaukeepublicmarket.org/classes.html


Il Mito

Gourmet Cooking Demonstration and Wine Tasting - Thursday, March 7th,  7 pm, Cost: $69.95
Three-course dinner prepared and presented by Chef Feker with complementing wines included for only 69.95 per person (excluding tax and gratuity)

http://www.ilmito.com/milwaukee-culinary-events.html

 

 

Urban Ecology Center & Victory Garden Initiative

Edible Gardening for Sustainability Series: Growing Greens and Succession Planting – Saturday, March 9th – 9:00 am to 12:00 pm, Cost: $110 for the series; individual courses are $18 each

Are you interested in learning how to grow your own food, but aren't sure how to get started? Been gardening for years, but looking for new techniques? The Edible Gardening for Sustainability Series is great for beginners and experienced gardeners to gain a sustainable perspective on growing food. This class will be held at the UEC Washington Park location.

http://urbanecologycenter.org/index.php?option=com_serviceu&view=event&id=2814&Itemid=191

http://victorygardeninitiative.org/egs

 

 

Good Harvest Market

Pediatric Ear Infections: Understanding and Curing Ear Infections Using Food and Herbs – Saturday, March 9th, 10:00am – 11:00am, Cost: FREE
Ear infections can be an ongoing chronic problem in some children. Learn from David Bock about the traditional herbal concepts behind this condition and how and why certain foods can be a help. Understanding the how and whys of ear infections can help the parent understand how to rid their child of ear infections.

http://www.goodharvestmarket.com/classes_events/calendar_of_events_classes_workshops_and_tours.html

 

 

Urban Ecology Center

Introduction to Maple Sugaring – Saturday, March 9th, 10:00 am – 11:00 am, Cost:  Adults : $6 (Non-members - $9); Children: $4 (Non-members - $6)

Participate in the classic Wisconsin winter activity of collecting maple sap and boiling it down into syrup. We will take a stroll through Washington Park as we learn about this age old tradition. Samples of the finished product are also included! Dress to be outside.

http://urbanecologycenter.org/index.php?option=com_serviceu&view=event&id=2896&Itemid=191

 

 

Urban Ecology Center

Local Farmer Open House – Saturday, March 9th – 11:00 am to 4:00 pm, Cost: FREE

Meet and support your local farmers. Connect to get farm-fresh produce. Whether you are just learning about Community Supported Agriculture (CSAs) or have been a member for years, this Open House is a great opportunity once-a-year opportunity to talk with local farmers, learn about their growing practices and share options, and choose which farm is best for you and your family. Buy lunch. Stop by the Resource Table to learn about food preservation & cooking classes and how to find locally grown and produced food. Take a short workshop:

·         Intro to CSAs – 1pm or 2:45 pm
Jamie Ferschinger, of the Urban Ecology Center, will explain how Community Supported Agriculture (CSA) works.

·         Cooking from your CSA box - 12:15 pm or 2:00 pm
Annie Wegner LeFort, Chef and Master Food Preserver, will share ideas for more efficiently using the contents of a weekly CSA box to prepare quick healthy meals. Recipes, tips, and resources for cooking seasonally from scratch will be provided.

·         Multiple Biological Effects from Low Level Pesticides in Foods – 11:30 am
Warren Porter, of UW-Madison will share what research shows about how and why to avoid pesticides in your food.

http://urbanecologycenter.org/what-we-do/local-farmer-open-house.html

 

 

Urban Ecology Center

Honey Soap Making – Saturday, March 9th, 2:00 pm – 4:00 pm, Cost: For adults and families with children ages 8 and up / $20 (Non-members - $25)

Join Kat Theisen to learn how to make your own soap using organic, locally sourced sunflower oil and honey. The class will be a hands-on experience focused on the basics of cold process soap making. All participants will create and take home some of their own soap. Held at the UEC Menomonee Valley Location.

http://urbanecologycenter.org/index.php?option=com_serviceu&view=event&id=2899&Itemid=191

 

 

Glorioso’s Italian Market

The Scrumptious Pantry: Cooking Seasonally & Locally in Winter – Saturday, March 9th, 2:00 pm, Cost: $25 -  includes a $10 voucher to use toward purchase of The Scrumptious Pantry products the day of class, as well as discounts on the featured beers

Learn how to make beet, goat cheese and kale pizza, Ark of Taste Beaver Dam Pepper quiche and more!

Each dish will be paired with a different brew from Hinterland Brewery. Class taught by Lee Greene. Lee has made her passion her job, as the owner of The Scrumptious Pantry, she is preserving regional goodness in jars and bottles and making it available to eaters nationwide. Nothing makes Lee happier than a bubbling pot of water with jars dancing in it. She has been canning for over 20 years, learning from her grandmother and producing jams, savory fruit preserves, and succulent tomato sauces among others.

http://www.gloriosos.com/events/

 

 

Milwaukee Public Market

The Sharper Your Knife, the Less You Cry --Tuesday, March 12, 5:00 PM, Cost: $79 Hands-On
Join Chef Becca Garalnick while you explore Kathleen Flinn's first novel, The Sharper Your Knife, the Less You Cry. You'll hone your knife skills while you learn to prepare French Classics with ease; Tuna Ceviche Tart; Chicken Cordon Bleu and Crepes with Banana and Nutella.

http://www.milwaukeepublicmarket.org/classes.html


Braise Restaurant and Culinary School

How to Brew the Perfect Cup – Tuesday, March 12, 6:00 pm – 8:00 pm, Cost: $30

Coffee can much more than just your average "cup of joe." It can be a wonderfully intoxicating beverage with tons of flavor and depth. In this class, Steve Kessler from Anodyne Coffee Roasting Co. will cover a few of the more popular manual brewing devices available today. We will also be featuring and tasting coffee from three unique coffee producing regions. In addition, you will learn the process roasters use to determine how there coffee will be roasted. Class includes a 30 minute reception featuring a complimentary cocktail and appetizer. You'll also sample a variety of coffee during the class.

http://braiselocalfood.com/School_Calendar.html

 

 

Urban Ecology Center

Disparities in Neighborhood Access to Food and the Implications for Health Outcomes – Tuesday, March 12th, 7:00 PM to 8:30 PM, Cost: $5 (Non-members: $10)

 Join speaker: Dr. Renee Walker of the University of Wisconsin - Milwaukee School of Public Health as we learn about the disparities in neighborhood-level access to healthy and nutritious food. We'll examine neighborhoods devoid of healthy and nutritious foods, referred to as "food deserts" and the association between poor food access and health outcomes.  This event will be held at the UEC Riverside Park Location.
http://urbanecologycenter.org/index.php?option=com_serviceu&view=event&id=2726&Itemid=191

 

 

Outpost Natural Foods

Senior Series: Supplements or Food? – Wednesday, March 13th, 11 am to 12 pm, Cost: FREE

Getting adequate nutrition can be a challenge as you age. Calorie needs decline along with changing tastes and appetite. Several key nutrients may be in short supply during these golden years – vitamin B-12, calcium, magnesium, potassium and fiber to name a few. This workshop is held at the Outpost on Capitol Drive.  

http://www.outpost.coop/events/workshops.php

 

 

Good Harvest Market

Secrets to Weight Loss – Wednesday, March 13th, 6:00pm – 7:30pm, Cost: FREE
Join Lisa Belisle and share in the secrets of weight loss, like the need to ingest healthy fats, the importance of whole grains, how herbal treatments make a difference, and how your body can benefit from regular cleansing. Break the cycle of endless dieting; don’t waste another dime on weight loss nonsense, or another day stuck in a body that is not your ideal image of wellness. Learn the secrets to weight loss and begin your life without pain.

http://www.goodharvestmarket.com/classes_events/calendar_of_events_classes_workshops_and_tours.html

 

 

Urban Ecology Center

Fatuma Emmad, Local Farmer and Good Food Advocate – Wednesday, March 13, 6-8 pm, Cost: FREE Come and be inspired as you learn about Fatuma Emmad's fascinating life of nurturing land, food and people. She is the Urban Farm Manager at Alice's Garden, a farmer in the Fondy Farm Project and a partner of a farming and consulting business called Bountiful Design. In winter, she travels to Ethiopia to join in seed saving and food sovereignty efforts. Gain new insights on how you can expand your own efforts in providing fresh food. This event is held at the UEC Riverside Park location.

http://urbanecologycenter.org/index.php?option=com_serviceu&view=event&id=1103&Itemid=191

 

 

Braise Restaurant and Culinary School

Braise Basics, Intro to Sausage Making – Thursday, March 14th, 6 pm to 8:30 pm, Cost: $55

Join Dave Swanson, Chef/Owner of Braise Restaurant, as you learn the basics of fresh sausage making including grinding, stuffing, and linking. You'll also learn where to buy supplies plus what kind of equipment you will need to stock your own butcher shop. Chorizo, Boudin Blanc, and Italian Sausage will be "linked" to this class. Class includes a 30 minute reception featuring a complimentary cocktail and appetizer. You will also sample small plates throughout the class and have recipes to take home.

http://braiselocalfood.com/School_Calendar.html

 

 

Glorioso’s Italian Market

4 American Originals Invented by WI Cheesemakers – Thursday, March 14th, 6:00 pm, Cost: $25

Wisconsin is home to many of the most innovative cheesemakers in America. We’ll taste four original cheeses dreamt up by cheesemakers either through sheer genius or, more often, by mistake. Hear the stories of what it takes to create an award-winning American Original.

http://www.gloriosos.com/events/

https://www.wicheesefest.com/store/cheese-classes

 

 

Outpost Natural Foods

Beat the Blood Sugar Blues – Saturday, March 16, 9:00-10:30 am, Cost: FREE

Knowing how the contents of the food you consume can affect your blood sugar is important for a person with the blood sugar blues, diabetes or even when dieting. From produce to bakery determine what foods are the best choices for you. This workshop is held at the Outpost on Capitol Drive.  

http://www.outpost.coop/events/workshops.php

 

 

Milwaukee Public Market

Afro Fusion Poulet DG – Saturday, March 16, 10:00 AM,  Cost: $29

Here from her native Africa, Yollande Deacon will share recipes and stories from her amazing and colorful culture. Recipes include Poulet DG which is a fricassee of chicken, vegetables and savory spices. DG is for le directeur general (the big boss or general manager), because it used to be served to upper class in Cameroon and included only the finest chicken; Fried Sweet Plantain and Sautéed Folong (Collard Greens) with Smoked Salmon. You won’t want to miss it!

http://www.milwaukeepublicmarket.org/classes.html


Milwaukee Recreation Department

Maple Sugaring – Saturday, March 16th – 10:00 am to 11:30 am, Cost:$4 Residents/$8 Non-Residents

Explore Hawthorn Glen in search of Wisconsin’s state tree, the sugar maple. Learn how to identify and tap a maple for sap (to boil into syrup). Learn the traditional way and modern way to create this valuable liquid food that once sustained the Native Americans and gives us tasty treats today. Dress appropriately for an outdoor hike.  For ages 5 & up and their parent(s)/guardian(s). An adult must register, pay and attend with a child.

http://www.milwaukeerecreation.net/activity-guide/outdoor-nature.pdf

 

Good Harvest Market

Thyroid Health – Tuesday, March 19th, 6:00pm – 7:30pm, Cost: FREE
27 Million Americans have been diagnosed with a thyroid disorder, and 80% are women. This can lead to symptoms including: Weight gain, Fatigue, Chronic Cold Hands & Feet, Thinning Hair, Mental Sluggishness, Low Energy, Depression, and Digestive Issues. There are no medical answers other than incomplete thyroid testing and medications that have little or no effect. Find out why the thyroid can become under/overactive, foods that can damage the thyroid, and proper testing procedures that can identify the root cause of the disorder and effective treatment options. Presented by Dr. Andrew Treutelaar & The Wellness Way clinics.

http://www.goodharvestmarket.com/classes_events/calendar_of_events_classes_workshops_and_tours.html

 

 

Coquette Café

Vietnam Cooking Class – Tuesday, March 19th – 6:30 – 8:30 pm, Cost: $59  

Classes are demonstration style Each class includes Food and Wine Tasting, Recipes, and the opportunity to learn from our talented group of Chefs! The menu for this class includes: Goi Cuon - Vietnamese Fresh Spring Rolls with Grilled Pork and Hoisin Peanut Dipping Sauce, Grilled Shrimp with Green Papaya and Mango Salad, Pho - Vietnamese Beef and Rice noodle soup, Che Caramel Chuoi - Caramel Sweet Soup with Banana.

http://www.coquettecafe.com/Cooking-Classes-at-Coquette.html

 

 

Wellspring Farm

Fairly Sourced Chocolate Cooking Class – Thursday March 21st, 6–8:30 pm, Cost: $25
Join us in learning the history of the chocolate industry and the importance for consumers to purchase fairly sourced products. Chef KC Thorson will lead cooking demos and tastings of an all chocolate menu while Steve Wallace of Milwaukee’s own Omanhene Chocolate will share insights about the world of chocolate. Omanhene fairly sourced chocolate will also be available for sale.

http://www.wellspringinc.org/Main/Events



 

Milwaukee Public Television

Wisconsin Foodie – Thursday, March 21st – 7:30 pm, Cost: FREE (if you have a TV)

Turn on your television and enjoy a tour Brightonwoods Orchard in Burlington with owner and vice president of the Wisconsin Apple Growers Association, Bill Stone. The orchard features over 200 varieties of apples, including rare, antique apples that are popular with local chefs. Brightonwoods is also home to AppleTreow Winery & Distillery, which makes cider, brandy and whiskey with the fruit.

http://wisconsinfoodie.com/

 

 

Urban Ecology Center

What is your H2O Score? – Saturday, March 23rd – 10:00-11:00 am, Cost: FREE

Have you ever been confused by your water bill, or wondered if the amount of water your home used was normal for your area? Come celebrate World Water Day with an expert from H2Oscore.com to learn the answers! H2Oscore is a website that provides everyone who pays a water bill in Milwaukee with an online display of their home's water use. Learn how to use this free service and start conserving! This event is held at the UEC Menomonee Valley Location.

http://urbanecologycenter.org/index.php?option=com_serviceu&view=event&id=2914&Itemid=191

 

 

Urban Ecology Center

Introduction to Maple Sugaring –  Saturday, March 23rd – 10:00-11:30 am, Cost:  Adults : $6 (Non-members - $9); Children: $4 (Non-members - $6)

Participate in the classic Wisconsin winter activity of collecting maple sap and boiling it down into syrup. We will take a stroll through Washington Park as we learn about this age old tradition. Samples of the finished product are also included! Dress to be outside.

http://urbanecologycenter.org/index.php?option=com_serviceu&view=event&id=2915&Itemid=191

 

 

Antigua Mexican and Latin Restaurant
Kids Fest! – Saturday, March 23rd – 11:30 am to 1:30 pm, Cost: $50
Want your kids to learn how to make some fun healthy Latin food? Bring them to this class that will focus on kids friendly recipes. Your little chef will thank you...and might cook for you on mother's or father's day.   Our cooking classes will allow you to have fun in our dining room, while you roll up your sleeves and have a "hands-on" experience. We will provide you with everything you need: ingredients, individual work station, apron, towels, and a fun atmosphere. After you are all done, you get to enjoy your creation or take it home to brag about.  Open to kids 6 to 13 years of age. Parents must sign a waiver and be present during the class.

http://www.antiguamilwaukee.com/Pages/CookingClasses.aspx

 

 

Wellspring Farm

Herbal-Soap Making 101 – Saturday, March 23rd – 12 to 3 pm, Cost: $50 till 3/18, $60 after

Join us as we host Herbalist Penny Krier for a hands-on herbal soap making workshop! Learn the step-by-step process for making your own soap at home using organic, raw materials and 100% essential oils. Go home with bars of soap, and instructions and recipes to make your own herbal soap!

http://www.wellspringinc.org/Main/Events

 

 

Hospital Food Fight – Sunday, March 24th – 1:00 pm to 4:00 pm, Cost: $25 until 2/24, $35 after. Children 12 and under are FREE
Join Celebrity Culinary Chair Chef Michael Feker as area hospitals battle for the title of "Best Hospital Food in Wisconsin" to benefit Stillwaters Cancer Support Services. Nowhere else do hospitals' chefs compete in a "Top Chef" style competition. Each team has one hour to create a meal that could be served in their hospital. Each dish is judged for taste, presentation and general appeal by a panel of four top chefs and food critics.  In addition to the culinary competition, a variety of health and family-oriented activities are planned for attendees.  This third annual event will be held at the Country Springs Hotel.
http://events.r20.constantcontact.com/register/event?oeidk=a07e6ju5sx392ca5ed5&llr=8wpktedab

 

 

Urban Ecology Center

Let’s Make Some Rainbow Eggs – Sunday, March 24th – 2:00-3:00 pm, Cost: For families / $5 per person (Nonmembers - $7 per person)

Get creative using dyes made from foods, spices, and other natural sources to color hard-boiled eggs. We will even discover amazing things about eggs as we go. Two eggs per person provided. Registration required. This event is held at the UEC Riverside Park Location.

http://urbanecologycenter.org/index.php?option=com_serviceu&view=event&id=2917&Itemid=191

 

 

Braise Restaurant and Culinary School

Not Just For Dessert: Fortified & Oxidized Sweet Wines, Tuesday, March 26, 6 to 8 pm, $40

There is a common misconception that Port, Sherry, and sweet wines only pair well with foods that are also sweet. Sommeliers and chefs know otherwise and use these under-appreciated yet highly flavorful wines to make harmonious pairings with, meats, cheeses, herbs, and spices, with better results than many of the dry red white wines that are so popular. This tasting and class will show how Port, Sherry, Muscat, Riesling and other wines are not as sweet as you may think. You will get to taste them alongside foods that are commonly available, with the intent of replicating the experience while at home or entertaining. Certified Sommelier Nate Norfolk will explain the scientific basis of the pairings and answer any questions guests may have. Class includes a 30 minute reception featuring a complimentary cocktail and appetizer. You will also sample food parings with each wine.

http://braiselocalfood.com/School_Calendar.html

 

 

NuGenesis Farm

Healthy Tapas – Thursday, March 28, 5:00 pm to 7:00 pm, Cost: $45

Join Registered Dietitian and Master Gardener Betty Holloway for this unique seasonal cooking class, demonstrating how to add healthful foods to your daily diet with simple and delicious recipes. Learn more about how specific foods can help prevent chronic illness, support your body during treatment of an illness and prevent recurrence. Recipes and a meal will be provided.

http://nugenesisfarm.org/classes/upcoming-classes.html  

 

 

Milwaukee Public Market

Let's Go Cajun – Thursday, March 28, 5:30 PM,  Cost: $29

Learn a little history and evolution of Cajun and Creole foods of Louisiana with Chef Staci Joers. Sample some of the classic dishes that have helped to define this world-famous cuisine. You’ll taste the famous drink Hurricanes; Chicken and Sausage Gumbo on Dirty Rice and Beignets for dessert.

http://www.milwaukeepublicmarket.org/classes.html


Braise Restaurant and Culinary School

Intro to Pastries – Thursday, March 28th, 6 pm to 8:30 pm, Cost: $45

In "Intro to Pastries" with Dave Swanson, Chef/Owner of Braise Restaurant, you'll be introduced some of the classic techniques used in pastry kitchens. You will also learn the building blocks for sweet treats such as tart dough, sponges, mousses, and pastry cream. A must have class for anyone with a serious sweet tooth! Class includes a 30 minute reception featuring a complimentary cocktail and appetizer. You will also sample throughout the class and have recipes to take home.

http://braiselocalfood.com/School_Calendar.html

 

 

Milwaukee Public Television

Wisconsin Foodie – Thursday, March 28th – 7:30 pm, Cost: FREE (if you have a TV)

Turn on your television and get taken to Wisconsin's original CSA farm in Plymouth. Owner Peter Seely gives a tour of the farm and shows the process of packing up the CSA boxes. Also, Chef Chris Mangless of Three Three Five in Green Bay stops by the farm to pick up some produce for a special cocktail dinner he is hosting with guests Nick and Ira of Bittercube.

http://wisconsinfoodie.com/

 

 

all in the area of Milwaukee, Wisconsin! 

It's a long list! So if you'd like a printable version, click here!

Whole Foods Market

Fridays at Five – Friday, March 1st – 5:00 pm, Cost: $5

Join us for a special edition of Fridays at Five. Take in the best thi

s season has to offer. We’ll have rich desserts, roasts, and libations on hand! Punch cards purchased at customer service. Must be 21 or older to participate. 

http://wholefoodsmarket.com/events?store=6624

Urban Ecology Center

Intro to Permaculture Class – Saturday, March 2nd, 10:00 am to 3:00 pm, Cost: $40 (non-members $50)

In this workshop offered by UWSP Global Environmental Management Education Center (GEM) participants will learn permaculture basics: ethics, guiding principles, and strategies & techniques for implementing site design. Coffee and snacks provided. Please bring a sack lunch. This class will be held at the UEC Menomonee Valley Location.

http://urbanecologycenter.org/index.php?option=com_serviceu&view=event&id=2181&Itemid=191

http://www4.uwsp.edu/cnr/gem/.

 

Il Mito

Cooking with Phonics™ - Saturday, March 2nd, 9th and 16th – 1:30 to 3:00 pm, Cost: $170 per child for all three workshops

Cooking with Phonics™ is a creation of Lakeside Educational Services geared for young children, age level of K4, K5 and/or struggling 1st grade students, who are learning to read, and/or need to strengthen their early reading phonetic skills. The children will practice phonemic awareness, phonetics, repetitive use of high frequency words, and writing skills, all wrapped up with food. To make this even more exciting it will be held at chef Michael Feker’s Culinary Studio, CMFs School of Culinary Magic, adjacent to IL MITO Restaurant in Milwaukee.

Geared towards children K4, K5 or 1st grade by Chef Michael Feker and Judy Cohen

http://www.ilmito.com/milwaukee-culinary-events.html



Milwaukee Public Market

Spices 101 – Sunday, March 3, 1:00 PM, Cost: $29

Take the mystery out of spices with the last in the spice “tour” with Liz Crawford. This class will take you to countries that incorporate nutmeg, allspice, ginger, peppers saffron and different types of vanilla. She’ll share her recipes for French Creamy Spinach; West Indies Steamed Fish Package; Italian Risotto ala Milanese and French Clafoutis (Fruit Flan).

http://www.milwaukeepublicmarket.org/classes.html


Milwaukee Public Market

Spices 101 – Monday, March 4, 5:30 PM, Cost: $29

Take the mystery out of spices with the last in the spice “tour” with Liz Crawford. This class will take you to countries that incorporate nutmeg, allspice, ginger, peppers saffron and different types of vanilla. She’ll share her recipes for French Creamy Spinach; West Indies Steamed Fish Package; Italian Risotto ala Milanese and French Clafoutis (Fruit Flan).

http://www.milwaukeepublicmarket.org/classes.html


Outpost Natural Foods

Beat the Blood Sugar Blues – Tuesday, March 5th, 6-7:30 pm, Cost: FREE

Knowing how the contents of the food you consume can affect your blood sugar is important for a person with the blood sugar blues, diabetes or even when dieting. From produce to bakery determine what foods are the best choices for you. This workshop is held at the Outpost in Wauwautosa.

http://www.outpost.coop/events/workshops.php

Coquette Café

Ireland Cooking Class – Tuesday, March 5th – 6:30 – 8:30 pm, Cost: $59  

Classes are demonstration style Each class includes Food and Wine Tasting, Recipes, and the opportunity to learn from our talented group of Chefs! The menu for this class includes: Mussels in Guinness and Garlic with Soda Bread, Corned Beef and Cabbage Soup with Irish Cheddar Crouton, Corned Salmon with Cabbage and Potatoes, Chocolate Stout Cake with Cream Cheese Frosting
http://www.coquettecafe.com/Cooking-Classes-at-Coquette.html

 

Good Harvest Market

Ride the Wellness Wave – Wednesday, March 6th, 6:00 pm – 7:00pm, Cost: FREE
There is a new model of health care that is sweeping the nation...WELLNESS! Learn the truth about the current "symptom based sick care" model and what the new approach of "functional based health care" is doing for millions of people throughout the nation with host Dr. Chad Schleiger. Be the Healthy and Well person you were designed to be.

http://www.goodharvestmarket.com/classes_events/calendar_of_events_classes_workshops_and_tours.html

 

Good Harvest Market & NuGenesis Farm

Gluten Free Basics - Cooking Class – Thursday, March 7th, 5:00pm – 7:00pm, Cost: $45
Join Registered Dietitian and Master Gardener Michelle Black from NuGenesis Farm for this unique seasonal cooking class, demonstrating how to add healthful foods to your daily diet with simple and delicious recipes. Learn more about how specific foods can help prevent chronic illness, support your body during treatment of an illness and prevent recurrence. Recipes will be provided. NuGenesis is a non-profit organization working to prevent disease through education, sustainable organic agriculture and research.

http://www.goodharvestmarket.com/classes_events/calendar_of_events_classes_workshops_and_tours.html

http://nugenesisfarm.org/classes/upcoming-classes.html

 

Milwaukee Public Market

In Nonna's Kitchen – Thursday, March 7, 5:00 PM, $89 Hands-On

Get a glimpse of how Italian Americans eat supper. Join Chef Alisa Malavenda in this hands-on class where you’ll recreate recipes and enjoy the feast she remembers from her Italian Nonna’s kitchen. Sip on a welcome aperitivo and nibble on an antipasti like a real Italian while you roll up your sleeves and learn how to prepare the many courses that make an Italian Sunday Supper. Menu includes Zia Vincenza’s Escarole Soup, Pork Ragu and Homemade Ravioli, Balsamic Chicken with fresh Herbs and More. Then finish off the evening with Homemade Gelato, Fresh Fruit and a digestive of Alisa’s homemade Limoncello.

 http://www.milwaukeepublicmarket.org/classes.html


Il Mito

Gourmet Cooking Demonstration and Wine Tasting - Thursday, March 7th,  7 pm, Cost: $69.95
Three-course dinner prepared and presented by Chef Feker with complementing wines included for only 69.95 per person (excluding tax and gratuity)

http://www.ilmito.com/milwaukee-culinary-events.html

Urban Ecology Center & Victory Garden Initiative

Edible Gardening for Sustainability Series: Growing Greens and Succession Planting – Saturday, March 9th – 9:00 am to 12:00 pm, Cost: $110 for the series; individual courses are $18 each

Are you interested in learning how to grow your own food, but aren't sure how to get started? Been gardening for years, but looking for new techniques? The Edible Gardening for Sustainability Series is great for beginners and experienced gardeners to gain a sustainable perspective on growing food. This class will be held at the UEC Washington Park location.

http://urbanecologycenter.org/index.php?option=com_serviceu&view=event&id=2814&Itemid=191

http://victorygardeninitiative.org/egs

Good Harvest Market

Pediatric Ear Infections: Understanding and Curing Ear Infections Using Food and Herbs – Saturday, March 9th, 10:00am – 11:00am, Cost: FREE
Ear infections can be an ongoing chronic problem in some children. Learn from David Bock about the traditional herbal concepts behind this condition and how and why certain foods can be a help. Understanding the how and whys of ear infections can help the parent understand how to rid their child of ear infections.

http://www.goodharvestmarket.com/classes_events/calendar_of_events_classes_workshops_and_tours.html

 

Urban Ecology Center

Introduction to Maple Sugaring – Saturday, March 9th, 10:00 am – 11:00 am, Cost:  Adults : $6 (Non-members - $9); Children: $4 (Non-members - $6)

Participate in the classic Wisconsin winter activity of collecting maple sap and boiling it down into syrup. We will take a stroll through Washington Park as we learn about this age old tradition. Samples of the finished product are also included! Dress to be outside.

http://urbanecologycenter.org/index.php?option=com_serviceu&view=event&id=2896&Itemid=191

 

Urban Ecology Center

Local Farmer Open House – Saturday, March 9th – 11:00 am to 4:00 pm, Cost: FREE

Meet and support your local farmers. Connect to get farm-fresh produce. Whether you are just learning about Community Supported Agriculture (CSAs) or have been a member for years, this Open House is a great opportunity once-a-year opportunity to talk with local farmers, learn about their growing practices and share options, and choose which farm is best for you and your family. Buy lunch. Stop by the Resource Table to learn about food preservation & cooking classes and how to find locally grown and produced food. Take a short workshop:

·         Intro to CSAs – 1pm or 2:45 pm
Jamie Ferschinger, of the Urban Ecology Center, will explain how Community Supported Agriculture (CSA) works.

·         Cooking from your CSA box - 12:15 pm or 2:00 pm
Annie Wegner LeFort, Chef and Master Food Preserver, will share ideas for more efficiently using the contents of a weekly CSA box to prepare quick healthy meals. Recipes, tips, and resources for cooking seasonally from scratch will be provided.

·         Multiple Biological Effects from Low Level Pesticides in Foods – 11:30 am
Warren Porter, of UW-Madison will share what research shows about how and why to avoid pesticides in your food.

http://urbanecologycenter.org/what-we-do/local-farmer-open-house.html

Urban Ecology Center

Honey Soap Making – Saturday, March 9th, 2:00 pm – 4:00 pm, Cost: For adults and families with children ages 8 and up / $20 (Non-members - $25)

Join Kat Theisen to learn how to make your own soap using organic, locally sourced sunflower oil and honey. The class will be a hands-on experience focused on the basics of cold process soap making. All participants will create and take home some of their own soap. Held at the UEC Menomonee Valley Location.

http://urbanecologycenter.org/index.php?option=com_serviceu&view=event&id=2899&Itemid=191

Glorioso’s Italian Market

The Scrumptious Pantry: Cooking Seasonally & Locally in Winter – Saturday, March 9th, 2:00 pm, Cost: $25 -  includes a $10 voucher to use toward purchase of The Scrumptious Pantry products the day of class, as well as discounts on the featured beers

Learn how to make beet, goat cheese and kale pizza, Ark of Taste Beaver Dam Pepper quiche and more!

Each dish will be paired with a different brew from Hinterland Brewery. Class taught by Lee Greene. Lee has made her passion her job, as the owner of The Scrumptious Pantry, she is preserving regional goodness in jars and bottles and making it available to eaters nationwide. Nothing makes Lee happier than a bubbling pot of water with jars dancing in it. She has been canning for over 20 years, learning from her grandmother and producing jams, savory fruit preserves, and succulent tomato sauces among others.

http://www.gloriosos.com/events/

Milwaukee Public Market

The Sharper Your Knife, the Less You Cry --Tuesday, March 12, 5:00 PM, Cost: $79 Hands-On
Join Chef Becca Garalnick while you explore Kathleen Flinn's first novel, The Sharper Your Knife, the Less You Cry. You'll hone your knife skills while you learn to prepare French Classics with ease; Tuna Ceviche Tart; Chicken Cordon Bleu and Crepes with Banana and Nutella.

http://www.milwaukeepublicmarket.org/classes.html


Braise Restaurant and Culinary School

How to Brew the Perfect Cup – Tuesday, March 12, 6:00 pm – 8:00 pm, Cost: $30

Coffee can much more than just your average "cup of joe." It can be a wonderfully intoxicating beverage with tons of flavor and depth. In this class, Steve Kessler from Anodyne Coffee Roasting Co. will cover a few of the more popular manual brewing devices available today. We will also be featuring and tasting coffee from three unique coffee producing regions. In addition, you will learn the process roasters use to determine how there coffee will be roasted. Class includes a 30 minute reception featuring a complimentary cocktail and appetizer. You'll also sample a variety of coffee during the class.

http://braiselocalfood.com/School_Calendar.html

Urban Ecology Center

Disparities in Neighborhood Access to Food and the Implications for Health Outcomes – Tuesday, March 12th, 7:00 PM to 8:30 PM, Cost: $5 (Non-members: $10)

 Join speaker: Dr. Renee Walker of the University of Wisconsin - Milwaukee School of Public Health as we learn about the disparities in neighborhood-level access to healthy and nutritious food. We'll examine neighborhoods devoid of healthy and nutritious foods, referred to as "food deserts" and the association between poor food access and health outcomes.  This event will be held at the UEC Riverside Park Location.
http://urbanecologycenter.org/index.php?option=com_serviceu&view=event&id=2726&Itemid=191

Outpost Natural Foods

Senior Series: Supplements or Food? – Wednesday, March 13th, 11 am to 12 pm, Cost: FREE

Getting adequate nutrition can be a challenge as you age. Calorie needs decline along with changing tastes and appetite. Several key nutrients may be in short supply during these golden years – vitamin B-12, calcium, magnesium, potassium and fiber to name a few. This workshop is held at the Outpost on Capitol Drive.  

http://www.outpost.coop/events/workshops.php

 

Good Harvest Market

Secrets to Weight Loss – Wednesday, March 13th, 6:00pm – 7:30pm, Cost: FREE
Join Lisa Belisle and share in the secrets of weight loss, like the need to ingest healthy fats, the importance of whole grains, how herbal treatments make a difference, and how your body can benefit from regular cleansing. Break the cycle of endless dieting; don’t waste another dime on weight loss nonsense, or another day stuck in a body that is not your ideal image of wellness. Learn the secrets to weight loss and begin your life without pain.

http://www.goodharvestmarket.com/classes_events/calendar_of_events_classes_workshops_and_tours.html

 

Urban Ecology Center

Fatuma Emmad, Local Farmer and Good Food Advocate – Wednesday, March 13, 6-8 pm, Cost: FREE Come and be inspired as you learn about Fatuma Emmad's fascinating life of nurturing land, food and people. She is the Urban Farm Manager at Alice's Garden, a farmer in the Fondy Farm Project and a partner of a farming and consulting business called Bountiful Design. In winter, she travels to Ethiopia to join in seed saving and food sovereignty efforts. Gain new insights on how you can expand your own efforts in providing fresh food. This event is held at the UEC Riverside Park location.

http://urbanecologycenter.org/index.php?option=com_serviceu&view=event&id=1103&Itemid=191

Braise Restaurant and Culinary School

Braise Basics, Intro to Sausage Making – Thursday, March 14th, 6 pm to 8:30 pm, Cost: $55

Join Dave Swanson, Chef/Owner of Braise Restaurant, as you learn the basics of fresh sausage making including grinding, stuffing, and linking. You'll also learn where to buy supplies plus what kind of equipment you will need to stock your own butcher shop. Chorizo, Boudin Blanc, and Italian Sausage will be "linked" to this class. Class includes a 30 minute reception featuring a complimentary cocktail and appetizer. You will also sample small plates throughout the class and have recipes to take home.

http://braiselocalfood.com/School_Calendar.html

 

Glorioso’s Italian Market

4 American Originals Invented by WI Cheesemakers – Thursday, March 14th, 6:00 pm, Cost: $25

Wisconsin is home to many of the most innovative cheesemakers in America. We’ll taste four original cheeses dreamt up by cheesemakers either through sheer genius or, more often, by mistake. Hear the stories of what it takes to create an award-winning American Original.

http://www.gloriosos.com/events/

https://www.wicheesefest.com/store/cheese-classes

 

Outpost Natural Foods

Beat the Blood Sugar Blues – Saturday, March 16, 9:00-10:30 am, Cost: FREE

Knowing how the contents of the food you consume can affect your blood sugar is important for a person with the blood sugar blues, diabetes or even when dieting. From produce to bakery determine what foods are the best choices for you. This workshop is held at the Outpost on Capitol Drive.  

http://www.outpost.coop/events/workshops.php

 

Milwaukee Public Market

Afro Fusion Poulet DG – Saturday, March 16, 10:00 AM,  Cost: $29

Here from her native Africa, Yollande Deacon will share recipes and stories from her amazing and colorful culture. Recipes include Poulet DG which is a fricassee of chicken, vegetables and savory spices. DG is for le directeur general (the big boss or general manager), because it used to be served to upper class in Cameroon and included only the finest chicken; Fried Sweet Plantain and Sautéed Folong (Collard Greens) with Smoked Salmon. You won’t want to miss it!

http://www.milwaukeepublicmarket.org/classes.html


Milwaukee Recreation Department

Maple Sugaring – Saturday, March 16th – 10:00 am to 11:30 am, Cost:$4 Residents/$8 Non-Residents

Explore Hawthorn Glen in search of Wisconsin’s state tree, the sugar maple. Learn how to identify and tap a maple for sap (to boil into syrup). Learn the traditional way and modern way to create this valuable liquid food that once sustained the Native Americans and gives us tasty treats today. Dress appropriately for an outdoor hike.  For ages 5 & up and their parent(s)/guardian(s). An adult must register, pay and attend with a child.

http://www.milwaukeerecreation.net/activity-guide/outdoor-nature.pdf

Good Harvest Market

Thyroid Health – Tuesday, March 19th, 6:00pm – 7:30pm, Cost: FREE
27 Million Americans have been diagnosed with a thyroid disorder, and 80% are women. This can lead to symptoms including: Weight gain, Fatigue, Chronic Cold Hands & Feet, Thinning Hair, Mental Sluggishness, Low Energy, Depression, and Digestive Issues. There are no medical answers other than incomplete thyroid testing and medications that have little or no effect. Find out why the thyroid can become under/overactive, foods that can damage the thyroid, and proper testing procedures that can identify the root cause of the disorder and effective treatment options. Presented by Dr. Andrew Treutelaar & The Wellness Way clinics.

http://www.goodharvestmarket.com/classes_events/calendar_of_events_classes_workshops_and_tours.html

 

Coquette Café

Vietnam Cooking Class – Tuesday, March 19th – 6:30 – 8:30 pm, Cost: $59  

Classes are demonstration style Each class includes Food and Wine Tasting, Recipes, and the opportunity to learn from our talented group of Chefs! The menu for this class includes: Goi Cuon - Vietnamese Fresh Spring Rolls with Grilled Pork and Hoisin Peanut Dipping Sauce, Grilled Shrimp with Green Papaya and Mango Salad, Pho - Vietnamese Beef and Rice noodle soup, Che Caramel Chuoi - Caramel Sweet Soup with Banana.

http://www.coquettecafe.com/Cooking-Classes-at-Coquette.html

 

Wellspring Farm

Fairly Sourced Chocolate Cooking Class – Thursday March 21st, 6–8:30 pm, Cost: $25
Join us in learning the history of the chocolate industry and the importance for consumers to purchase fairly sourced products. Chef KC Thorson will lead cooking demos and tastings of an all chocolate menu while Steve Wallace of Milwaukee’s own Omanhene Chocolate will share insights about the world of chocolate. Omanhene fairly sourced chocolate will also be available for sale.

http://www.wellspringinc.org/Main/Events



Milwaukee Public Television

Wisconsin Foodie – Thursday, March 21st – 7:30 pm, Cost: FREE (if you have a TV)

Turn on your television and enjoy a tour Brightonwoods Orchard in Burlington with owner and vice president of the Wisconsin Apple Growers Association, Bill Stone. The orchard features over 200 varieties of apples, including rare, antique apples that are popular with local chefs. Brightonwoods is also home to AppleTreow Winery & Distillery, which makes cider, brandy and whiskey with the fruit.

http://wisconsinfoodie.com/

Urban Ecology Center

What is your H2O Score? – Saturday, March 23rd – 10:00-11:00 am, Cost: FREE

Have you ever been confused by your water bill, or wondered if the amount of water your home used was normal for your area? Come celebrate World Water Day with an expert from H2Oscore.com to learn the answers! H2Oscore is a website that provides everyone who pays a water bill in Milwaukee with an online display of their home's water use. Learn how to use this free service and start conserving! This event is held at the UEC Menomonee Valley Location.

http://urbanecologycenter.org/index.php?option=com_serviceu&view=event&id=2914&Itemid=191

 

Urban Ecology Center

Introduction to Maple Sugaring –  Saturday, March 23rd – 10:00-11:30 am, Cost:  Adults : $6 (Non-members - $9); Children: $4 (Non-members - $6)

Participate in the classic Wisconsin winter activity of collecting maple sap and boiling it down into syrup. We will take a stroll through Washington Park as we learn about this age old tradition. Samples of the finished product are also included! Dress to be outside.

http://urbanecologycenter.org/index.php?option=com_serviceu&view=event&id=2915&Itemid=191

 

Antigua Mexican and Latin Restaurant
Kids Fest! – Saturday, March 23rd – 11:30 am to 1:30 pm, Cost: $50
Want your kids to learn how to make some fun healthy Latin food? Bring them to this class that will focus on kids friendly recipes. Your little chef will thank you...and might cook for you on mother's or father's day.   Our cooking classes will allow you to have fun in our dining room, while you roll up your sleeves and have a "hands-on" experience. We will provide you with everything you need: ingredients, individual work station, apron, towels, and a fun atmosphere. After you are all done, you get to enjoy your creation or take it home to brag about.  Open to kids 6 to 13 years of age. Parents must sign a waiver and be present during the class.

http://www.antiguamilwaukee.com/Pages/CookingClasses.aspx

Wellspring Farm

Herbal-Soap Making 101 – Saturday, March 23rd – 12 to 3 pm, Cost: $50 till 3/18, $60 after

Join us as we host Herbalist Penny Krier for a hands-on herbal soap making workshop! Learn the step-by-step process for making your own soap at home using organic, raw materials and 100% essential oils. Go home with bars of soap, and instructions and recipes to make your own herbal soap!

http://www.wellspringinc.org/Main/Events

 

Hospital Food Fight – Sunday, March 24th – 1:00 pm to 4:00 pm, Cost: $25 until 2/24, $35 after. Children 12 and under are FREE
Join Celebrity Culinary Chair Chef Michael Feker as area hospitals battle for the title of "Best Hospital Food in Wisconsin" to benefit Stillwaters Cancer Support Services. Nowhere else do hospitals' chefs compete in a "Top Chef" style competition. Each team has one hour to create a meal that could be served in their hospital. Each dish is judged for taste, presentation and general appeal by a panel of four top chefs and food critics.  In addition to the culinary competition, a variety of health and family-oriented activities are planned for attendees.  This third annual event will be held at the Country Springs Hotel.
http://events.r20.constantcontact.com/register/event?oeidk=a07e6ju5sx392ca5ed5&llr=8wpktedab

Urban Ecology Center

Let’s Make Some Rainbow Eggs – Sunday, March 24th – 2:00-3:00 pm, Cost: For families / $5 per person (Nonmembers - $7 per person)

Get creative using dyes made from foods, spices, and other natural sources to color hard-boiled eggs. We will even discover amazing things about eggs as we go. Two eggs per person provided. Registration required. This event is held at the UEC Riverside Park Location.

http://urbanecologycenter.org/index.php?option=com_serviceu&view=event&id=2917&Itemid=191

Braise Restaurant and Culinary School

Not Just For Dessert: Fortified & Oxidized Sweet Wines, Tuesday, March 26, 6 to 8 pm, $40

There is a common misconception that Port, Sherry, and sweet wines only pair well with foods that are also sweet. Sommeliers and chefs know otherwise and use these under-appreciated yet highly flavorful wines to make harmonious pairings with, meats, cheeses, herbs, and spices, with better results than many of the dry red white wines that are so popular. This tasting and class will show how Port, Sherry, Muscat, Riesling and other wines are not as sweet as you may think. You will get to taste them alongside foods that are commonly available, with the intent of replicating the experience while at home or entertaining. Certified Sommelier Nate Norfolk will explain the scientific basis of the pairings and answer any questions guests may have. Class includes a 30 minute reception featuring a complimentary cocktail and appetizer. You will also sample food parings with each wine.

http://braiselocalfood.com/School_Calendar.html

 

NuGenesis Farm

Healthy Tapas – Thursday, March 28, 5:00 pm to 7:00 pm, Cost: $45

Join Registered Dietitian and Master Gardener Betty Holloway for this unique seasonal cooking class, demonstrating how to add healthful foods to your daily diet with simple and delicious recipes. Learn more about how specific foods can help prevent chronic illness, support your body during treatment of an illness and prevent recurrence. Recipes and a meal will be provided.

http://nugenesisfarm.org/classes/upcoming-classes.html  

 

Milwaukee Public Market

Let's Go Cajun – Thursday, March 28, 5:30 PM,  Cost: $29

Learn a little history and evolution of Cajun and Creole foods of Louisiana with Chef Staci Joers. Sample some of the classic dishes that have helped to define this world-famous cuisine. You’ll taste the famous drink Hurricanes; Chicken and Sausage Gumbo on Dirty Rice and Beignets for dessert.

http://www.milwaukeepublicmarket.org/classes.html


Braise Restaurant and Culinary School

Intro to Pastries – Thursday, March 28th, 6 pm to 8:30 pm, Cost: $45

In "Intro to Pastries" with Dave Swanson, Chef/Owner of Braise Restaurant, you'll be introduced some of the classic techniques used in pastry kitchens. You will also learn the building blocks for sweet treats such as tart dough, sponges, mousses, and pastry cream. A must have class for anyone with a serious sweet tooth! Class includes a 30 minute reception featuring a complimentary cocktail and appetizer. You will also sample throughout the class and have recipes to take home.

http://braiselocalfood.com/School_Calendar.html

 

Milwaukee Public Television

Wisconsin Foodie – Thursday, March 28th – 7:30 pm, Cost: FREE (if you have a TV)

Turn on your television and get taken to Wisconsin's original CSA farm in Plymouth. Owner Peter Seely gives a tour of the farm and shows the process of packing up the CSA boxes. Also, Chef Chris Mangless of Three Three Five in Green Bay stops by the farm to pick up some produce for a special cocktail dinner he is hosting with guests Nick and Ira of Bittercube.

http://wisconsinfoodie.com/

 

This is another one of my favorite hummus recipes. It's very low-fat, unlike the commercial hummus you can find at the grocery store, super easy to make and so flavorful and delicious. This hummus is particularly good on veggie wraps, when used for dipping carrots or other veggies and as a dip for Beanitos, a bean and flax "tortilla" chip that you can find at natural foods and some specialty stores.

What is nice about this recipe is that you can adjust the seasonings based on your preferences. If you are not sure about Curry, hold off a little and if you like it hot, add a dried red chili pepper, hot sauce or extra curry powder during the preparation. 

I highly recommend doing two things when buying spices:

Today was a steamy 6 degrees Fahrenheit. A true Wisconsin winter day. Despite the cold, the sun was shining extremely bright and if you didn't look to closely out the window, you could almost trick yourself into thinking that it was summer... or at least spring. I love lazy winter days and tend to spend most of the time in the kitchen preparing healthy foods to get me through my busy weeks. This Emerald Spread is delicious on rice crackers, or used as a spread on sandwiches. It's also very good for dipping veggie sticks into or for topping a baked potato.

I plan to also adapt this recipe to use basil and white beans and to warm it over brown rice pasta as a creamy low-fat pesto type of sauce. Stay tuned for that variation

Recipe is adapted from NuGenesis Farm's "Emerald Spread"


Ingredients:

3 Tbs olive oil
2 cloves garlic
1 - 15 oz can Cannellini or other white beans, rinsed and drained  
2 1/2 cups baby spinach
1 Tbs. fresh lemon juice
2 tsp. dried dill weed
1/2 tsp. sea salt
1/2 tsp. allepo pepper (found at Penzy's Spice- black pepper can be substituted)
1/2 tsp. turmeric

Five. Five days. Five days of fruits and veggies! (sing to the tune of: Subway's Five dollar foot long song! Sorry it's catchy...I had to! ).  Donezo! Yes, I did in fact eat ONLY fruits and vegetables (and herbs) for five days. No oil, no butter, no dairy, no grains, no meat, nada. And actually, it really wasn't that bad! I never felt extreme cravings for anything. If I was hungry, I ate and I was satisfied. 

Here's how I did it:

Mixed up the textures: juice in the mornings, something hot at least once per day (with some salt -- which is an essential mineral by the way), a little frozen "dessert" every night, and lots of water. It was honestly not bad. I only struggled when other people offered me other delicious food that looked and smelled delicious. Luckily, I always had something to eat with me, so I was able to say no and enjoy my food. I also felt good all week, kept up with my workout schedule, and lost 3 pounds! 

So if you're interested in doing something similar, I say go for it! I don't think I could ever survive a juice cleanse like in the documentary Fat, Sick, and Nearly Dead (and I praise them for what they did), but this was doable, actually made me realize how much I love fruits and vegetables, and taught me a few new healthful cooking techniques!  Note: it is possible to sauté and roast your food without oil! Crazy, right?!

One thing I regret about doing this though is, it is winter in Wisconsin, which means this is not peak growing season, so I was not very environmentally conscious and ate a lot of fruits and vegetables that were not locally grown! Sorry farmers! I think I will try this again next summer and go 100% local! Farmers' Markets beware!

If you are interested in more details, here is the list of everything I ate below. What do you think? Do you want to try it now? Go for it!! 

Sunday
Dinner 6:00 pm

• 2 cups of spinach, arugula, strawberry, blueberry salad with a squeeze of lemon juice
• Smoothie: 1 banana, ½ cup frozen pineapple, ½ cup frozen strawberries, 1 cup spinach/arugula mix, apple juice

Monday
Breakfast 7:00 am:

• Juice: half cantaloupe, 1 mango, 3 mint leaves
• Banana

Snack 9:45 am:

• Clementine

Lunch 12:00 pm:

• Small apple
• ¼ cantaloupe cubes
• 1 cup celery sticks
• ½ cup black bean puree

Dinner 7:00 pm:

• Juice: Small beet, 2 large apples, Ginger and lemon juice
• Smoothie: 1 banana, ½ cup frozen pineapple, ½ cup frozen strawberries, 1 cup spinach/arugula mix, apple juice

Tuesday
Breakfast 8:00 am

• Juice: 1 cup blackberries, 1 cup raspberries, 1 cup strawberries, ½ lime
• Banana

Lunch 12:30 pm

• ½ bell pepper with pureed carrot dip
• ½ cup of carrot and beet sticks
• ½ oroblanco

Snack 2:00 pm

• Pomegranate seeds

Snack 5:00 pm

• ¾ cup steamed mixed veggies

Dinner 7:00 pm

• ½ cup cranberry beans

• ½ bell pepper sautéed with water, salt, & pepper

• Juice: ½ sweet potato, 2 celery sticks, 2 navel oranges, ginger

• one frozen banana pureed with a pinch of vanilla & water for dessert

Wednesday
Breakfast 8:00 am

• Juice: 1 cup blackberries, 2 pears

Lunch

• ½ roasted sweet potato
• ½ cup cranberry beans
• 1 navel orange
• 1 apple

Dinner:

• ½ cup tomato sauce (2 tomatoes, garlic, onion, seasonings) over sautéed roasted veggies (bell pepper, cauliflower, sugar snap peas)
• ½ cup raspberries
  
• one frozen banana pureed with a pinch of vanilla & water for dessert

Thursday
Breakfast 8:00 am

• 1 apple

Lunch 12:00 pm

• ½ cup of lettuce and ½ a tomato
• 1 navel orange
• ½ cup raspberries

Dinner 6:00 pm

• ½ cup tomato sauce (2 tomatoes, garlic, onion, seasonings) over sautéed roasted veggies (bell pepper, cauliflower, sugar snap peas)
• 1 navel orange
• one frozen banana pureed with a pinch of vanilla & water for dessert

Friday
Breakfast: 8:00 am

• ½ oroblanco

• 1 navel orange

Lunch: 12:00 pm

• 1 apple
• Lettuce wrap with cranberry beans, avocado, cucumber, spinach, and lemon juice

FYI: I started with Sunday's dinner and ended with Friday's lunch.  You could also start with Monday's breakfast and end with Friday's dinner but it just worked better for me this way! 

Keep me posted if you try it out! And let me know if you have any questions or concerns!

-Amy

Back in August I found this great website: Local Harvest. Local Harvest makes it super easy to find farmers' markets, family farms, and other sources of sustainable and locally grown food. All you have to do is enter your zip code and BOOM farms, farmers' markets everywhere near you! What's also great about this website is they also help get you in contact with CSAs. For those of you who have never heard of a CSA before it stands for Community Supported Agriculture. Basically you give a farmer money up front and they will provide you with a share of whatever they grow! So Local Harvest finds farms that participate in CSAs and make it super simple for you to contact them. I'd been interested in CSAs for awhile but never had figured out how to find one until Local Harvest came along. I searched and found Wellspring Farm in West Bend, Wisconsin approximately 32.5 miles from me (according to Google maps). Since summer was ending I had missed the opportunity of participating in a summer share where the produce would be extra bountiful. However, I found Wellspring also offers winter shares, which actually I thought would be better since I'm typically only cooking for one! It's also a little cheaper and you only pick up your share of produce every other week. I also was able to order a dozen eggs along with the produce! So I signed up and on October 25th I picked up my first share from Wellspring at Outpost on Capitol Drive. WOW was there a ton of vegetables! Leeks, onions, garlic, shallots, turnips, fennel, kohlrabi, carrots, beets, parsnips, spinach, kale, radicchio, cabbage, cilantro, parsley, butternut squash, acorn squash, and more! How was I going to eat all of this delicious food!? Some of it I had never even cooked with before! But that's exactly what I wanted, to be exposed to lots of new food and figure out how to make it and make it tasty!

So here is my first recipe from my CSA using Broccoli Rabe, a new ingredient to me, but one that I will definitely keep using! I really liked the nuttiness it had, plus I looked it up and it's also high in Vitamins A & C! And it's also called Rapini!

Spicy Broccoli Rabe Baguette
This recipe is adapted from The Art of Simple Food by Alice Waters.

Ingredients

• 1 bunch broccoli rabe, thick stems discarded
• 2 Tbsp. extra-virgin olive oil
• 1 garlic clove, minced
• 1 teaspoon crushed red pepper
  
• Salt and freshly ground pepper
• whole grain or sprouted grain baguette
  
• sprinkle of Parmesan cheese
  

Directions:

• Bring a pot of salted water to a boil (you want just enough water to cover the broccoli rabe in order to preserve the Vitamin C!) Add the broccoli rabe and cook until just tender but still bright green, about 3 minutes.
  
• Either strain your broccoli with a colander or use a slotted spoon to pull it out if you want to reuse the water. You can use the water to cook pasta or rice or quinoa! It will be a slightly green color (that means there are nutrients in there!)
  
• Once the rabe is cooled you can squeeze some of the excess water out. You'll notice the huge amount of broccoli rabe you started with has shrunk significantly!
  

• In a large, deep skillet, heat the oil. Add the garlic and red pepper and cook over low heat until the garlic is golden, about 3 minutes.
  
• Carefully add the broccoli rabe (the water in it will make the oil jump!) and cook over moderately high heat, stirring, until hot, about 4 minutes. Season with salt and pepper. You can then just it as is, but I took it one step further to make a whole meal out of it. I grabbed Cybros' Sprouted 7 Grain baguette, cut in half. Toasted it for two minutes on it's own under the broiler. Then spread the broccoli rabe over it and toasted it again for another minute. Sprinkle some Parmesan cheese on top and Voila! Spicy Broccoli Rabe Baguette! Delicious!
  

Other ideas:

• Cut baguette into smaller pieces to make little Broccoli Rabe Crostinis!
  
• Cook quinoa in the leftover broccoli rabe boiling liquid and then mix the quinoa and broccoli rabe together! Could do the same thing with rice or pasta.
• Add the leftover broccoli rabe to your scrambled eggs in the morning or as a filler in an omelet. 

Let me know if you have any other ideas!
--Amy

We had a fundraiser at MCFI for our children's programs, and we were left with a plethora of vegetables. I was more than happy to take the extra home! Reggie, my silly little kitty, was not as thrilled: <---- "Meow, where's the tuna?!"
But what was I to do with all these vegetables? Well I've always found that a simple stir fry is the easiest way to use up lots of veggies and thought it would be a perfect dinner for a rainy night! Luckily I also had some quinoa tucked away in my pantry.

Makes about 4 large portions and is still great as leftovers the next day! Even goes mixed in scrambled eggs or an omelet for breakfast!  Hope you like it!
--Amy

It's oatmeal. It's a muffin. It's both! Adapted from something I found on the internet but have no clue where I got it because it was several weeks ago. Thank you unknown person for the inspiration.

Makes 12 muffins.

Ingredients:

2 Tbs melted coconut oil (you can use butter or whatever else you want)
1 cup pumpkin puree 
1/4 cup date sugar
2 cups non-dairy milk (I used homemade brazil nut milk but feel free to use unsweetened almond)
2 eggs, slightly beaten
3 cups gluten free rolled oats (...use regular if you are not me)
1 1/2 tsp baking powder
Pinch of sea salt
1 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Cloves
1/4 tsp Nutmeg
1/2 cup dried cranberries (or raisins if you want)
1/2 cup chopped pecans or walnuts

Directions

Preheat oven to 350F. Grease (I use coconut oil) muffin tin or, better yet, use one of those silicone ones that nothing sticks to. In a large bowl combine all liquid ingredients and set aside. In another bowl combine all dry ingredients along with the raisins and nuts. Mix dry and wet ingredients together and gently fold until thoroughly combined. Divide evenly into the greased muffin tin and bake for approximately 30-35 minutes until golden brown and springy.

Allow to cool before attempting to remove from the muffin tins or they will get a little crumbly.

Enjoy!

--Shelly 



P.S. For all of you that might be wondering.... WHAT? She used EGGS??!!! What the H? Yep, I use eggs sometimes. It will be okay.

I still have a ton of Swiss Chard in my garden despite the fact that we have had several hard frosts. I love the cold tolerant greens because you can enjoy them long into the winter weather. Last year I was brushing snow off the kale and eating it raw. Not for everyone, I know, but for me it was like getting a shot of summer in the dark, dreary winter days. Many greens get sweeter as it gets colder which is an added benefit.


This recipe features several Anti-Angiogenic Foods and is great at any meal. My parents raise chickens for their eggs and I have to say, this swiss chard saute is heavenly with some good organic scrambled eggs.

Ingredients:

1 Tbs olive oil, coconut oil, or butter (whatever you prefer)
1/2 large white onion, chopped
2-3 large cloves of garlic, minced
5-6 large leaves of Swiss chard, stripped and chopped (i.e removed the stems... but keep them)
5-6 Swiss chard stems,the ones you removed from the last step, chopped :)
2 tsp Turmeric
1/2 tsp Black Pepper
Salt to taste (I love Herbamare a salt and seasoning blend available at natural food stores)


Directions:

Heat a large skillet over medium/high heat. Add olive oil, coconut oil or butter to the skillet. Add onions and garlic and saute for several minutes until translucent. Add chopped Swiss Chard stems, turmeric and black pepper. Reduce heat and allow to soften. This process takes several minutes. See picture below.

Once the Swiss Chard stems are softened, add the chopped green leaves of the Swiss Chard. This part wilts very quickly when exposed to heat and is very similar to lettuce. I like my veggies a little crunchy so it's really up to personal preference how long you cook them during this step. If you like them very soft, you will need to keep them on longer.

For me, it only takes about 2-3 minutes.

After the greens have wilted to your liking, add salt to taste and enjoy!

Like I said, this recipe is great with scrambled eggs but would be equally delicious with brown rice even on it's own.

Enjoy!

-- Shelly

This is a super simple recipe to whip up in your food processor. You could also try it in a blender for those of you that want to, you may just have to add a little more liquid in order to allow it to do it's thing. This made a huge amount of "yogurt." Jamal and I ate some after dinner and I had the rest as a smoothie for breakfast the next morning... I just placed it in a ball jar and stored it in the refrigerator overnight where it thawed into a perfect smoothie consistency.

Ingredients:

1 lb fresh strawberries, preferably organic  
5 frozen bananas, cut into chunks
2-3 tsp. powdered probiotics


Directions:

Wash all of the strawberries thoroughly. Cut off green stems. Place strawberries, banana chunks and powered probiotics in the food processor. Process until creamy and smooth. If you like it thicker, add more frozen banana's. If you want it thinner add some liquid. 

Tips from Shelly:   By all means, use frozen strawberries if you have those on hand, especially this time of year when they are extremely expensive. I just happened to be in the right place at the right time and got a discounted container for $0.79. If using frozen, you can either thaw them a little or add a little non dairy milk in order to process the frozen yogurt effectively. If you are not opposed to eating real dairy yogurt, by all means, add a few scoops of plain yogurt to the mix instead of the powdered probiotics. Also, the probiotics are not necessary. Just the strawberry and banana combo is fabulous on its own so don't worry if you can't find them or don't want to purchase something extra.

Enjoy!

--Shelly

Recently, I went to a fabulous gluten free cooking class at Good Harvest Market taught by the amazing Nikki Jencen. Luckily, Nikki and I have similar opinions regarding gluten free cooking... focus on things that are naturally gluten free. For those of you that don't know, I was recently diagnosed with gluten intolerance which in essence means I will no longer be eating gluten containing grains and foods... for the rest of my life.  In my search for new foods that I will enjoy, it quickly became evident that many of the "Gluten Free" products that are available in the markets are highly processed, junk foods and they are not items that I personally feel would benefit my diet in any way. The good news is many of the foods that I love like vegetables, fruits, nuts, seeds, and whole grains like quinoa, millet and brown rice are already gluten free. Epiphany!!! My life is definitely not over yet!

This was the first recipe we made in the cooking class and I made sure to sip very slowly so that it lasted through the entire class.  During the past six days I have made this recipe twice. This would be great with home-made almond milk but I don't always have time for that. Just make sure you get the unsweetened variety of whatever non dairy milk you are purchasing. 

Ingredients:

3 cups Almond Milk or other non-dairy milk (If you like regular milk you could use that too.)
2 tea bags of your choice (Early Grey, English Breakfast, Chai or Cinnamon/Ginger are all great)
1 Tbs. Vanilla Extract
1/2 can pumpkin puree (about 1 cup if you are roasting your own)
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1-2 Tbs raw honey
1/2 tsp. nutmeg


Directions:

Place a medium sized sauce pan over medium heat. Add almond milk and tea. Heat until steaming but not yet boiling. While the tea is steeping in the almond milk, place pumpkin, spices, vanilla and honey until a bowl. Whisk together until thoroughly combined. When almond milk is hot and the pumpkin mixture is ready, whisk the pumpkin mixture into the warm almond milk. Pour into mugs and enjoy!


Tips from Shelly:   I am a big fan of caffeine free teas and Rishi Tea Company makes a great caffeine-free Chai blend that is delicious in this recipe. This would also be super cute served at Thanksgiving in a mug with a cinnamon stick and a dollop of coconut "whipped cream."

Not only is pumpkin an Anti-Angiogenic Food, it's also a great source of Vitamin A, Zinc, Magnesium and Fiber.

Enjoy!

--Shelly