January 8th (Elvis' 77th Birthday) Update: The January - March 2012 schedule is nearly sold out! We hope to have the April - June schedule posted around March 1st.
We have a few openings in the following classes: - February 24th & 25th Caitlin Hunter, the woman behind the awesome cheeses from Appleton Creamery, will be here doing a 2-day cheese making workshop.
- March 23rd & 24th Richard Miscovich returns to do a 2-day Bread Intensive that will raise your skill levels in making artisan breads.
Caitlin Hunter provided the following description for the Feb. 24/25 Workshop:
A two-day, hands-on home cheese making class will be offered. We’ll be using simple equipment you may already have at home to make feta cheese the first day. In addition, we will also make jack, yogurt, a lactic cheese, quick mozzarella, ricotta (a whey cheese) and butter, depending on the interests of the class. This workshop will concentrate on basic cow cheeses using grocery store milk but will also delve briefly into goat cheese. Basic use of ripening cultures and rennet and milk chemistry will be covered. Resource list and basic recipes supplied. You will go home with cheese that you’ve made!
Here's a first run-up of the schedule:
Fri afternoon:
Intro: milk chemistry, cultures, rennet
Make feta (warm milk in sink in hot water)
Make butter while feta milk is ripening
Make ricotta (stove top)
Start lactic cheese (warm milk in sink in hot water)
Start yogurt (stovetop)
Sat morning:
Yogurt into fridge
Make jack (warm milk in hot water)
Make 30 min mozzarella for lunch (stove top)
Sat afternoon:
Finish lactic cheese
Make more ricotta if there is interest
Finish feta
Finish jack
Discussion of storing and aging cheese
Guided cheese tasting
We look forward to seeing you at classes in 2012. - Michael & Sandy
For comments from some of our students on our classes please click here As our small way of saying thank you, Stone Turtle Baking and Cooking School offers a 10% discount to Military personnel and their dependents.
Wood-fired Oven Intensive Updates
Wood-Fired Oven Intensive for April 13 & 14, 2012 is FULL! Because people make these arrangements pretty far out there is a reasonable chance that something might unexpectedly come that could cause a change in plans. If you're interested in getting on a waiting list for the April 2012 Intensive please call us (207-324-7558) or email us at info@stoneturtlebaking.com.
- Next Wood-Fired Oven Intensive - October 5 & 6, 2012!
As crazy as this sounds - October 2011 Intensive filled on 1/7/11! The April 2012 Intensive filled on 8/15/11! We now have five people (limit 8) signed up for the October 2012 Intensive!
October 5 & 6, 2012 (Friday, Noon – 7 PM & Saturday, 8 AM – 6 PM)
- From Friday evening’s pizza party to Saturday’s wrap-up you will receive 2 full days of comprehensive instruction on wood-fired oven management. But don’t let the work “intensive” scare you – this class is seriously fun! All meals included, which is only fair since you’ll preparing and cooking them!
Hands-on and strictly limited to 8 students.
I posted photos of an earlier Intensive on a gallery.
Here's a comment from one of our students at a recent Intensive: I fired the oven with the perimeter burn system...worked very well...much better than fire in the center as I had done before. Made 4 short handled peels. Loaded in the kitchen then out to oven. Open door and in they went...so much better than one at a time. Also had made a transfer board...that is the best. One screw up...did not remember to steam oven...in the past I have not as it did not make any difference...was not using enough steam....will get it all together next time. After bread we did an Acorn squash and eggplant plus two brats......what a deal! Thanks again... - Richard M., Springfield, MO
We try to do the administrative stuff ahead of time to limit the impact on class time.
If you want to secure a space in a class, please let us know via email or phone to confirm that there is space available and then follow up with a check (or credit card). We will put your name on the class list based on a phone call or email BUT our policy is that a person is registered only when we receive payment. We will hold email and phone registrations for 5 business days to allow for mailing. After 5 days we reserve the right to release the space to other callers.
If you would like to pay via credit card (MC or Visa), please give us a call and we'll do it by phone.
For the Intensive and Special 2-day classes we require payment in full, or a deposit of 50%, at the time of registration. The balance is due 30 days prior to the class.
Our cancellation policy is: Regular Classes:
- Cancellation at least 7 calendar days before a regular class - gift certificate
- We do not check email on any regular basis and recommend that cancellations close to the cut off be by phone not by email.
Intensive and Special 2-day Classes:
- Cancellation at least 30 calendar days before class - gift certificate. Note: If we are able to fill the space we will offer a refund.
If you have any questions please feel free to call us at 207-324-7558 or 207-459-0567. Thanks.
Please take time today (and every day) to reflect on the significance of 9/11 - Lest We Forget!
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