Saturday, April 28, 10 am ~ noon

$95 {includes snacks, ingredients and supplies} Class takes place at the Institute headquarters on the grounds of the historic Zane Grey Estate in Altadena.

Learn to roast, brew and taste coffee using simple inexpensive equipment. Perfect for any home enthusiast who wants to up their ‘coffee game’ without leaving your kitchen. Discover coffee’s flavor attributes and origins most importantly – how to roast, grind and brew consistently good cups of coffee.

This unique d.i.y. coffee lovers class will include a beginners intro to coffee ‘Cupping’ (the caffeinated version of wine tasting) followed by a discussion of beans and their ‘terroir’. It’s then time to roast your own batch of beans with an up-purposed Whirly-pop stovetop roaster. It’s been tested and approved by our instructor and master roaster Ian Riley of LAMILL Coffee.

We’ll move on to a brewing session and learn how to properly use a grinder and french press. Class finishes with what we all came here for – drinking home roasted coffee accompanied by baked snacks prepared by the Institute’s own in-house chef Stephen Rudicel.

You’ll go home with your freshly roasted beans and a stash of green ones to with practice at home.

{About the Instructor} Since he was sixteen, Ian Riley has been unable to face direct sunlight without first having a cup of coffee. He has spent six years in the coffee industry, the first four as a barista and barista trainer, and the last two as a roaster. He currently roasts for LAMILL Coffee in Alhambra, CA.

 

Name of Student/s attending

 

Refund Policy: Cancellations made up to one week prior to event are eligible for a full refund less PayPal transaction fees incurred by the Institute from both purchase and refund, or event fees paid may also be applied as credit to a future class. Due to class demand, cancellations made seven to three days prior to an event will receive a fifty percent refund, or credit for the full fee may be applied to a future class. Cancellations made less than seventy two hours before an event are not eligible for refunds.

10am ~ 4pm

A 1-Day Workshop with 4 class sessions & lunch

$195 {includes lunch, beverages, ingredients and supplies}

Unleash your inner foodcrafter. This full-day, hands-on workshop, held at the Institute headquarters on the grounds of the historic Zane Grey Estate in Altadena, will prepare you to start making your own artisanal bread, jam, mustards and chevre from scratch. Your d.i.y ambassadors/instructors will be some of the city’s finest food crafters.

The workshop includes four, 1-hour foodcrafting sessions, catered lunch and beverages. Each participant will be sent home with their very own loaf of bread, a take-home containers of pickled vegetable, a jar of fruit preserves, a container of mustard and a custom instruction manual with recipes and a resource guide.

Foodcrafting 101 Workshop Schedule:

Bread Making:

{Instructor: Erik Knutzen, Co-author of The Urban Homestead and Making It}

Master the simple technique of no-knead bread making from scratch using wild yeast (levain).  Learn about types of flour, how to make your own natural yeast starter, shape loaves and achieve the perfect crust. You’ll take home a loaf of bread you’ve baked yourself and the know-how to start baking at home.

Cheese Making:

{Instructor: Stephen Rudicel, Urban Dairyman, Master Food Preserver, Owner of The Press Restaurant, Claremont}

Our workshop takes place on a working, urban micro-dairy with eleven adorable goats. Lucky you! We will be introduced to the goats and then learn how to make fresh chevre. You’ll be able to take home your cheese and enjoy with your bread. Meet the goats and learn how to turn milk into cheese.

Canning Fruit Preserves:

{Instructor: Kevin West, Master Food Preserver, journalist and author of  Saving the Season: a Handbook to Home Canning, Pickling and Preserving (Knopf, summer 2012)}

Canning is back big time!  We will peel, chop, dice and otherwise macerate whatever our instructor (and Master Jammer) finds at the farmers’ market that week and learn how to turn it into jam. We will then learn how to can in a water bath and preserve our bounty for up to a year. After class, equipped with your newly-found knowledge, you’ll be well on your way to experimenting at home with other fruits. Besides, we all know someone with a tree of unpicked fruit that simply cries out to be made into jam.

d.i.y. Mustard:

{Instructor: Joseph Shuldiner, Institute Director, Master Food Preserver, and author: Pure Vegan, Chronicle Books, Spring 2012}

Good artisanal mustard isn’t necessarily something you’ll only find in a fancy jar from France. Crafting handmade mustard from scratch is as easy as turning on your blender. You’ll learn about different types of mustard seed, ingredient additions such as Guinness Stout, red wine and champagne vinegars. You’ll have an entire “flavor bar” of spices, sweeteners and herbs to pick from as you create your own signature mustard.

Purchase Class

1 person $195.00 USD 2 persons $390.00 USD

Refund Policy: Cancellations made up to one week prior to event are eligible for a full refund less PayPal transaction fees incurred by the Institute from both purchase and refund, or event fees paid may also be applied as credit to a future class. Due to class demand, cancellations made seven to three days prior to an event will receive a fifty percent refund, or credit for the full fee may be applied to a future class. Cancellations made less than seventy two hours before an event are not eligible for refunds.