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Baking Basics: Bread, Bagels, and Crackers

Learn to make 100% whole grain sandwich loaves, bagels, and seeded crackers that you and your family will love. Saturday, February 6, 10am-1pm. $40.

Baking Basics: Bread, Bagels, and Crackers

Learn to make 100% whole grain sandwich loaves, bagels, and seeded crackers that you and your family will love. Saturday, March 6, 10am-1pm. $40.

Chocolate Loves Fruit

This Valentine's Day, delight the loves of your life with homemade chocolate delectables accented with fruits preserved three ways--frozen, candied, and dried. $40. Saturday, January 30, 10am-1pm.

Dairy Magic: Yogurt, Neufchatel, & Mozzarella

Practice a little white magic in your kitchen--culture milk! Friday, March 5, 6pm-9pm. $40.

Dairy Magic: Yogurt, Neufchatel, & Mozzarella

Practice a little white magic in your kitchen--culture milk! Friday, February 5, 6pm-9pm. $40.

Eating Local: Greens

We will discuss seasonal food cycles and how to make the transition from eating food from afar to eating from our regional foodshed. Learn how to use what's in season now or preserve it for later. Saturday, March 20, 10am-1pm. $40

Eggs? Eggs! Eggs!?!

During this class, we'll make mayonnaise, uptwon deviled eggs, no-crust quiche, fragrant curry, and a vanilla-chocolate custard. Sat, March 13, 10am-1pm. $40

Gift Certificate

Gift certificate good for one basic Lost Arts Kitchen class.

Homemade in Hibernation: Cooking for the Freezer

Learn best practices for making and freezing your family's favorites. $40

Italian Family Favorites: Pizza, Pasta, and Calzone

We'll make and feast on pizza and calzone, then make two kinds of pasta to take home: one with durum wheat flour, one with soaked whole wheat flour. $40. Friday, March 19, 6pm-9pm.

Japanese Supper: Soup, Salad, and Sustainable Sushi

Thrill your family and friends with homemade sushi. We'll make makizushi, nigirizushi, miso soup, and a salad featuring mineral-rich sea vegetables and home pickled ginger.

Lactofermentation: Vegetables & Condiments

Restock your 'fridge with life using the ancient art of lacto-fermentation. We will make sauerkraut, beet relish, and Morrocan pickled lemons plus lactofermented mayonnaise and ketchup. Friday, February 22, 6pm-9pm. $40

Leftovers By Design: One Chicken, Many Meals

Start with one whole pastured chicken and transform it into a variety of distinct meals. Seating is limited! Saturday, February 20, 2pm-6pm. $50

So Long Supermarket, Hello Pantry!

Save time and money buying in bulk, store food for emergencies and convenience, and invest in our local food system. Saturday, February 27, 10am-1pm. $40

Winter Canning

Canning in winter? Yes we can! Learn the basics of water bath canning as we make batches of Seville orange marmalade, sunchoke pickles, and cranberry chutney. $40. Saturday, January 23, 10am-1pm. $40.

Winter Comfort: Stock, Soup, and Stew

Learn how to make stocks from mineral-rich bones and how to use them as a base for nourishing, comforting soups and stews. Friday, February 19, 6pm-9pm. Limit 6 students. $40.

Yes We Can

Learn the art and science of water bath canning and jar up some seasonal treasures to give or to save for the dark days of winter. $40.