Broth-based Soups
Feb
23
6:00 PM18:00

Broth-based Soups

Let’s end these cold winter months learning about broth soups!  Learn some tricks of the trade and some of Chef Jodi’s secrets that you can turn to for many winters ahead - or even for that quick summer soup fix. This hands-on class will teach you how to produce the most full-flavored soups, as well as a bit of kitchen safety and some knife skills.  At the end of the class we’ll have a soup smorgasbord!  Chef Jodi’s soups became a menu hit at the restaurants where she cooked.  Beverages will be available to purchase toward the end of the class and during soup sampling.

 

Broth-based Soups
55.00
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Introduction to Sushi
Feb
24
12:00 PM12:00

Introduction to Sushi

Join Chef John Bender for this first in a series of classes on all things sushi. In this introductory class you’ll learn about the history of sushi and how it has evolved in American culture. You’ll receive supplies, ingredients, and step-by-step instructions on how to make sushi that’ll impress your friends!

Items included in the class:

1 sushi mat for rolling

1 pair of chopsticks

1 cup of sushi rice (dry)

Sushi vinegar

Wasabi (dry)

3 full sheets of Nori

1 summary of classroom topics

As much sushi as you can roll to eat! 

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Un"Pho"gettable: Lunar New Year Celebration!
Feb
24
4:00 PM16:00

Un"Pho"gettable: Lunar New Year Celebration!

“Xin Chao!" from Thao and Lisa at Banana Leaf Kitchen! (formerly Tao's Kitchen) We're excited to bring you a special pho and Vietnamese fresh spring roll class in celebration of the Vietnamese Lunar New Year (also known asTet Nguyen Dan or Tet), which falls on Feb 16th.  Tet is the most important, popular holiday in Vietnam as it marks the arrival of spring on the lunar calendar. During Tet, many people visit relatives and temples, forgetting the troubles of the past year and hoping for a better new year. Many believe that what they do on the dawn of Tet determines their fate for the entire year, so everyone is always smiling and on their best behavior.  Cost is $60
Menu
Appetizer: Gỏi cuốn - nước chấm đậu phộng (Fresh spring rolls with peanut dipping sauce)
Main Course: Phở bò (Vietnamese beef noodles)
Dessert: Bánh flan nước cốt dừa (Flan cake with coconut milk and coffee)

Un"Pho"gettable Lunar New Year
60.00
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Sushi: Stage 2
Mar
3
12:00 PM12:00

Sushi: Stage 2

This is the follow up class to our introduction class. (but you don't have to take the first class to register for this one) This class will include 15 minutes of fish education: how to purchase it, what you’re ordering when you go out to eat, and the different fish in rolls; along with how to cook sushi rice and purchase sushi ingredients. In the 45 minutes hands-on portion we'll explore cooked and raw applications in making our rolls, and there will be plenty of rolls to taste!  Items included in the class:

Sushi rice

Sushi Vinegar

Wasabi

3-full sheets of Nori

raw and cooked fish

Reflection sheet of classroom discussed topics

Sushi cheat sheet

  • NOTE: previous attendees please bring with you your sushi mat, chopsticks, and any questions you have from our last class.

Sushi: Stage 2
45.00
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Making Lumpia (Filipino Egg Rolls) with Lalaine
Mar
9
6:00 PM18:00

Making Lumpia (Filipino Egg Rolls) with Lalaine

Have fun making your very own pork and vegetable lumpia from scratch, along with sweet and sour sauce in this hands on class. You'll also learn how to make pancit bihon (Filipino noodle dish with chicken, shrimp, and vegetables).  Enjoy mango ice cream for dessert.  Born and raised in the Philippines, Lalaine is a trained chef who looks forward to sharing her traditional Filipino foods with you.  Recipes will also be provided.  Cost is $55 per person.

Filipino Egg Rolls
55.00
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Wrapped Up!
Mar
10
12:00 PM12:00

Wrapped Up!

Wishing to eat on the lighter side but are running out of ideas? Lettuce help you impress your next dinner party or date....  Chef John Bender's introductory class to wrapped Asian cuisine will feature different takes on lettuce wraps inspired by Thai, Cambodian, and Vietnamese flavors with modern American interpretations and classic techniques. A 15 minute ingredient introductory session will be followed by a 45 minute hands-on workshop during which we'll create the following items:

Crispy Duck lettuce wrap

Coconut Curry Chicken lettuce wrap

Vegetarian lettuce wraps

There should be enough food to enjoy during class and to bring some home with you. A "cheat sheet" of ingredients and recipes will be provided .

Wrapped Up!
45.00
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Banana Leaf Kitchen presents: "Pho"nomenal
Mar
10
4:00 PM16:00

Banana Leaf Kitchen presents: "Pho"nomenal

 

It's Banana Leaf Kitchen's last pho and fresh spring roll class of the season. Don't miss out on the delicious aroma of pho on a chilly afternoon! Price: $60

Menu
Appetizer: Gỏi cuốn - nước chấm đậu phộng (Fresh spring rolls with peanut dipping sauce)
Main Course: Phở bò (Vietnamese beef noodles)
Dessert: Bánh flan nước cốt dừa (Flan cake with coconut milk and coffee)

Tickets available at Eventbrite:

 https://www.eventbrite.com/e/phonomenal-registration-42824194318

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Brewing Kombucha
Mar
11
2:00 PM14:00

Brewing Kombucha

What exactly IS the popular mystery drink called kombucha? Are we supposed to drink that thing at the bottom of the bottle? Brewer Samantha Kobs will explain what it is and how it's made, and you'll go home with the supplies to begin brewing your own for a fraction of the cost of buying a bottle. During the hands-on presentation we'll taste different brands of kombucha along with some light snacks.  Cost is $30, which includes printed instructions and supplies to make your own brew at home. REGISTRATION CLOSES MARCH 6 in order for the baby scobies to arrive in time for class.  Salut!

Brewing Kombucha
30.00
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Basic Knife Skills and Cuts
Mar
20
6:00 PM18:00

Basic Knife Skills and Cuts

Learn how to properly and safely hold any knife and learn techniques to make authentic French cuts such as batonnet, bruinoise, and julienne in this hands on workshop.

Chef Kent is trained in classical french techniques. He attended Le Cordon Bleu Culinary Institute and has worked all over Minneapolis and St. Paul cooking everything from Russian to American fare.  Cost is $20.  NOTE: Please bring your favorite chef's knife if you have one. Forage has knives to borrow but not enough for everyone. Thank you!

Basic Knife Skills and Cuts
20.00
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POSTPONED (new date will be posted soon) Braising Meats
Mar
24
9:00 AM09:00

POSTPONED (new date will be posted soon) Braising Meats

Did you know that braising can make the toughest cut of meat fall-off-the-bone tender?  In this hands-on class you'll learn how to master this simple and cost-effective cooking technique. While the meat is tenderizing you'll help Jodi make some side dishes and then enjoy the meal together. Beverages can be purchased in the last couple of hours of class.  Chef Jodi has been cooking for 20 years, and received her Bachelor’s in Business Administration in 2007 and her Associates in Culinary Arts in 2009 and is passionate about showing people how to cook from scratch!  

 

Braising Meats
65.00
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Making Thai Curry with Lalaine
Apr
8
5:00 PM17:00

Making Thai Curry with Lalaine

Please join me in exploring the exotic and delicious culinary flavors of Thailand!  We will begin with the basics by learning and identifying each of the ingredients that make up the foundation of Thai curry paste. We will then prepare massaman chicken curry and vegetarian green curry for our evening meal along with steamed jasmine rice. 

Cost is $55 per person.

Making Thai Curry
55.00
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Cooking With Wild Game and Local Ingredients
Apr
10
6:00 PM18:00

Cooking With Wild Game and Local Ingredients

Learn how easy it is to use wild game to create delicious meals with local seasonal ingredients. Be prepared to taste!

Chef Kent is a Wisconsin boy from Marshfield. He has been hunting, gardening and foraging his whole life working on what he calls “Elevated Northwoods” cuisine as one of his favorite types because of the readily available fresh ingredients. Cost is $40

Wild Game and Local Ingredients
40.00
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Banana Leaf Kitchen presents: Spice it Up: Kimchi-making & Korean-style Dinner
Apr
20
6:30 PM18:30

Banana Leaf Kitchen presents: Spice it Up: Kimchi-making & Korean-style Dinner

Is your palate looking for a kick? We’ve got you covered!  In this class, we’ll learn how to make kimchi—a staple of every Korean meal—and several other Korean side dishes. Then we’ll prepare our main course, pork wraps (bossam), the traditional way—boiled instead of roasted.

Bossam consists of sliced pork belly that is wrapped in a cabbage or lettuce leaf along with rice, radish salad (musaengchae), and salted shrimp (saewujeot). In addition to being delicious, it’s super fun to eat because you get to wrap each bite-sized morsel as you go!

Come ready eat with your hands and experience a bounty of new flavors and textures!   HEAT WARNING: Most of the dishes in this class are spicy! If you’re not a fan of spicy food, you might want to skip this one.

Price: $60

Menu
Pork wraps (Bossam)
Kimchi
Various side dishes

Tickets available at Eventbrite:

 https://www.eventbrite.com/e/spice-it-up-kimchi-making-korean-style-dinner-tickets-43108608007

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Banana Leaf Kitchen presents: Vietnam's Taste of Spring
May
4
6:30 PM18:30

Banana Leaf Kitchen presents: Vietnam's Taste of Spring

As the weather starts to warm, lighten your dinner repertoire with one of Thao’s favorite noodle dishes—Vietnamese beef noodle salad. It’s refreshing, healthy, flavorful, and super easy to make.  We’ll also whip up a batch of Vietnamese bubble tea, which is a little different than the bubble tea you might be familiar with. It’s light, refreshing, and full of delicious fruit!

Price: $60

Menu: Appetizer: Honey-soy baked tofu with green onion sauce (Tàu hũ mật ong đút lò sốt mỡ hành)
Entree: Beef noodle salad (Bún bò xào nam bộ) 
Dessert: Tropical bubble tea (Trà trái cây trân châu)

Tickets available at Eventbrite:

 https://www.eventbrite.com/e/vietnams-taste-of-spring-tickets-43108987141

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Banana Leaf Kitchen presents: “Bun Me”: Vietnamese Street Food
May
25
6:30 PM18:30

Banana Leaf Kitchen presents: “Bun Me”: Vietnamese Street Food

Back in Vietnam, Thao’s go-to street food favorites were sautéed corn (bap xao), banh mi, and bubble tea. In this class, you’ll learn how to create those warm weather dishes and maybe add a little of variety to your summer cookouts.

Banh mi is a versatile Vietnamese sandwich that can be eaten for any meal. There are many variations, but this class will focus on two popular ones—ham and pate; and shredded chicken. Vietnamese-style sautéed corn is a perfect snack or side for warmer weather. Use Thao's recipe to spice up the standard corn-on-the-cob at your next picnic.  We’ll also whip up a batch of Vietnamese bubble tea, which is a little different than the bubble tea you might be familiar with. It’s light, refreshing, and full of delicious fruit!

Price: $60

Menu

Appetizer: Vietnamese style sautéed corn with dried shrimp and butter (Bắp xào)
Entrees: Vietnamese baguette w/ ham, mayo, and pate (Bánh mì pate, chả lụa); Vietnamese baguette with shredded chicken (Bánh mì gà xé)
Dessert: Tropical bubble tea (Trà trái cây trân châu)

Tickets available at Eventbrite:

 https://www.eventbrite.com/e/bun-me-vietnamese-street-food-tickets-43109295062

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Chinese Potstickers: 12 ways to fold
Feb
17
2:00 PM14:00

Chinese Potstickers: 12 ways to fold

Potstickers, also known as Chinese dumplings, are the must-have foods for every February's Chinese New Year celebration. Growing up in China, Yolanda learned how to make these mouth-watering potstickers by watching her grandparents year after year. Now with her own little family, Yolanda has not only carried on the tradition, but decided to share the new year spirit with Forage. This 2 hour class teaches you how to make authentic potstickers at home from the most basic ingredients. The recipes are straightforward and the 12 folding practices are hands on. The processes is creative, fun and an activity you can take home to share with family and friends. Come share this experience with us and add this delicious tradition to your cooking repertoire.

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Cooking for Singles/Solos/Unos!
Feb
16
6:00 PM18:00

Cooking for Singles/Solos/Unos!

Chef Jodi is bringing a class to Forage for all the single people out there! Not only does cooking for one become boring, but eating alone can, too. In this class we’ll prepare a meal together while learning some kitchen safety and knife skills, and then sit down to enjoy our creations with foodie friends and conversation! Beverages will be available for purchase toward the last half of class and during our meal. Chef Jodi has been cooking for 20 years in a variety of settings and received her Bachelor’s in Business Administration with
an Emphasis in Restaurant Management in 2007, followed with an Associate’s in Culinary Arts in 2009. She loves sharing her knowledge and is passionate about teaching people how to cook from scratch.  Menu TBD.

Cooking for Singles/Solos/Unos!
60.00
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Valentine Date Night: Filled Pasta
Feb
14
6:00 PM18:00

Valentine Date Night: Filled Pasta

Chef Tony Chavez of Live Great Food Catering will lead a class in the art of making homemade, stuffed pastas.  Bring your significant other, your mother, your best friend - or come solo! We'll work on Raviolis, Agnolotti, and Tortellini in this 2 & 1/2 hour course and will feast on our creations at the end of class so come to class hungry! 

This evening of hands-on instruction and Tony's noodle jokes will cost $50/person. Wine and Lazy Monk beer will be available for purchase by the glass.

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Banbury Art Crawl
Feb
9
to Feb 10

Banbury Art Crawl

The massively popular Banbury Art Crawl is back for it's 9th year, February 9-10, 2018. Art lovers can walk the hallways of Banbury Place where over a hundred local artists and craftspeople open up their studios to the public. This 2-day event includes food, music, artist demos, and a diverse range of works: paintings, ceramics, sculpture, stained glass, jewelry, woodworking, photography, printmaking and more. 

Forage EC will sell dinner items from 4 to 9 Friday evening, breakfast and brunch Saturday morning 9 to 11, and lunch from 11 until close at 4pm on Saturday.  To see the menu, copy and paste this link into your browser:    file:///Users/kristendexter/Downloads/FOOD%20MENU_11X17_small.pdf

We'll also have entertainment in our space, featuring:

FRIDAY: Miles Adams on piano from 5:30-6:30 and Eric Thompson and Jeremy Holt playing ambient jazz from 6:30-9:00

SATURDAY: Ukulele Club of Eau Claire from 11:00-12:45 and A Duet "Squirrel Talk" featuring Deirdre Jenkins and Joe Maurer from 1:00-1:45.

 

 

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Midwest Feminists Presents: Me Too Benefit
Feb
2
6:00 PM18:00

Midwest Feminists Presents: Me Too Benefit

Midwest Feminist is an online platform that creates space for women to raise awareness, collaborate, and organize. The creatrixes of the movement have started a series of quarterly events geared towards engaging women while supporting organizations and local businesses worth believing in. This event, in collaboration with the powerhouse women of Forage, will raise funds for the Family Support Center. The Family Support Center empowers all individuals, families and communities to live free from domestic violence, sexual assault, child abuse and interpersonal violence through education, prevention and intervention.

MC Sarah Johnson kicks off the evening at 6PM, along with cocktail hour and music by Selika Lawton.
Beer&wine available for purchase for 21+ prepared by Revay of Mona Lisa's
Complimentary appetizers available during cocktail hour + meals available for purchase by Forage Chef Michelle.
Speakers begin at 7PM

SILENT AUCTION ITEMS:
Lindsey Cherek Original Painting
The Local Store & Volume One Gallery Goods
Wild Women Midwest
Red's Mercantile 
The Brewing Projekt
Northbound Supply Co.
& many more…

ADMISSION : $15 IN ADVANCE / $20 @ DOOR
https://www.eventbrite.com/e/midwest-feminist-presents-me-too-benefit-tickets-42004733288
All Ages / Cocktail Chic
Elevator available. Email mdwstfmnst@gmail.com for more information

 

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Macaron Magic with Séverine
Feb
1
5:00 PM17:00

Macaron Magic with Séverine

As our French friend and Forage baker, Séverine, has worked to perfect her macaron recipe we've tasted the various incarnations. It's dirty work, but someone's gotta do it... She's going public on February 1, so here's your chance to learn the magic of macarons! Cost is $60; beer and wine cash bar available. 

The Magic of Macarons
60.00
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Creamed Soups with Chef Jodi Giroux
Jan
31
6:00 PM18:00

Creamed Soups with Chef Jodi Giroux

Chef Jodi has been cooking for 20 years in a variety of settings including restaurants, assisted living/nursing homes, and country taverns and was also the Food Coordinator for Hope Gospel Mission. She received her Bachelor’s in Business with an emphasis in Restaurant Management in 2007 and her Associate’s in Culinary Arts in 2009. She is passionate about teaching people how to cook from scratch and is excited to share her knowledge from the Forage kitchen! You’ll learn kitchen safety tips, some knife skills, and will prepare a creamed soup.  Recipes will be provided and we’ll taste each others soups at the end! 

Creamed Soup with Chef Jody
55.00
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Little Hands Cooking Class: Pasta
Jan
27
12:00 PM12:00

Little Hands Cooking Class: Pasta

This two-hour pasta workshop is tailored to introduce your child to the fun of making hand crafted noodles! While we work we'll talk about kitchen safety, how to follow a recipe, experimenting with new flavors, and the importance of good nutrition. Our Gnocchi class in November was very popular and now we'll head into the world of long noodles! We will work though a Tagliatelle recipe from scratch and we'll feast on the results. (Feel free to send a snack for your child while they cook if they need a bite before 1:30). This class is most appropriate for 8-12 year olds, and the cost is $35.

  

Little Hands Cooking Class 2: Pasta
35.00
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Incandescence: A Modern Dance Performance
Jan
26
7:00 PM19:00

Incandescence: A Modern Dance Performance

Incandescence was inspired by the need for warmth on a cold winter’s night. The word “incandescence” refers to something emitting both light and warmth. Eau Claire Dance Festival seeks to further explore this idea, considering what things in life make us feel brightness or warmth. Incandescence seeks to synthesize modern dance, music, and writing all into one cohesive performance. The three choreographed pieces relate to inspiration and physical heat. The third piece enumerates on coming to the light after a dark struggle. The fourth portion is improvisational and relies on the words and phrases given by the writers to inspire the movements. Incandescence will feature three musicians, including Jeremy Boettcher, Tim Sullivan, and Josh Gallagher, as well as four writers, namely Jason Splichal, Andy Patrie, Julian Emerson, and BJ Hollars. The dancers include Zoe Plewa, Christy Dobbratz, Jacob Nehrbass, and Eau Claire Dance Festival director Emily Emerson. 

Doors open at 7:00. The event begins at 7:30 and will last around one hour including intermission. Cost is $10.  Beer and wine will be available for purchase.

Incandescence
10.00
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 Adoptive Parents Night Out: Ethiopian Dinner/Cooking Class
Jan
25
6:00 PM18:00

Adoptive Parents Night Out: Ethiopian Dinner/Cooking Class

Catholic Charities Post Adoption Resource Center is hosting a night out at Forage for parents who have adopted children from Ethiopia. (However, in the spirit of multiculturalism, all adoptive parents are welcome no matter in which country your child was born.) Learn to cook - and eat - traditional Ethiopian food! The menu will suit both meat and non-meat eaters and everything but dessert is gluten/dairy-free. The menu will consist of:
-Injera (sourdough flatbread)
-Shiro be kibbe (meatless stew made with chickpeas & ground split peas)
-Doro wat (chicken cooked in Ethiopian berbere spice mix)
-Zucchini wat (vegetarian version of doro wat)
-Beet Salad
-Tiramisu
-Coffee

$30/person - limited spots available. Tickets are available on Eventbrite (you may have to copy and past the link)

https://www.eventbrite.com/e/adoptive-parents-night-out-ethiopian-dinnercooking-class-registration-41155552365?aff=efbevent

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Healthy Eating in the New Year with Spanish Tapas
Jan
23
6:00 PM18:00

Healthy Eating in the New Year with Spanish Tapas

Tracy Borkenhagen lived in Spain for 25 years and taught cooking classes to Norwegians so we thought she'd be perfect to share her skills with the Chippewa Valley! Tapas are essentially appetizers, small bites, shareables - and creating a table full of them is an easy and low-stress way to eat healthfully in the new year. The recipes are not complicated and the flavors are big! During this class you'll have the chance to lend a hand (highly encouraged!) or you can sit with a glass of wine and watch. The cost is $60 which includes all instructions, a full stomach, a small taste of each wine and recipes. Beer and wine will be available for purchase by the glass. The menu:

  • Tortilla Española - Spanish tortilla
  • Allioli - garlic mayonaisse served with bread, tomatoes, and potatoes
  • Pimientos del Piquillo - peppers stuffed with béchamel and whitefish
  • Arroz con Leche - rice pudding
  • Naranjas a la canela - oranges with honey and cinnamon
  • Spanish wines for tasting; will also be available for purchase by the glass or bottle

Bienvenido!

Spanish Tapas 2018
60.00
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Vietnamese Cooking with Tao's Kitchen
Jan
19
6:15 PM18:15

Vietnamese Cooking with Tao's Kitchen

Our first class with Tao's Kitchen last summer sold out quickly and we had to turn people away, so here's your chance to be in the kitchen for a hands-on class with Thao and her sister-in-law, Lisa.  The cost is $55 per person, and the menu will be:

Appetizer: Gỏi cuốn - nước chấm đậu phộng (Fresh spring rolls with peanut dipping sauce)
Main Course: Phở bò (Vietnamese beef noodles)
Dessert: Bánh flan nước cốt dừa (Flan cake with coconut milk and coffee)

Beer and wine will be available for purchase.

 

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Ayurveda 101: Flow + Feast
Jan
18
5:30 PM17:30

Ayurveda 101: Flow + Feast

Ayurveda was developed in India 3,000 years ago and is based upon the practice of bringing the body and mind into balance in order to maintain good health or to heal oneself. Ayurveda is the very foundation of our individuality. Your physical traits, your emotional tendencies, what keeps your "cup full", and what seems to throw you off are all closely tied to your personal constitution.

We'll begin this Flow + Feast class with a gentle flow yoga session. Our practice will be followed by information on Ayurveda and a delicious vegan, dairy, soy, and gluten-free feast. Allow this session to be your fun kick-start in to the eye-opening world of Ayurveda!

Cost: $35 (Latitude 44 members receive 20% off). Here's the link to the Latitude 44 events page: http://www.latitude44yoga.com/events.html.  (Copy and paste into your browser) Scroll down to Ayurvedic Pairing to register.  Beer & wine available for purchase.  

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Date Night Pasta Class: Filled Pasta
Jan
17
6:00 PM18:00

Date Night Pasta Class: Filled Pasta

Chef Tony Chavez of Live Great Food Catering will lead a class in the art of making homemade, stuffed pastas.  Bring your significant other, your mother, your best friend - or come solo.  We'll work on Raviolis, Agnolotti, and Tortellini in this 2 & 1/2 hour course and will feast on our creations at the end of class so come to class hungry! 

This evening of hands-on instruction and Tony's noodle jokes will cost $55/person or $100/couple. Wine and Lazy Monk beer will be available for purchase by the glass.

Couple sign up
100.00
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Brewing Kombucha - SOLD OUT
Jan
16
6:00 PM18:00

Brewing Kombucha - SOLD OUT

What exactly IS the popular mystery drink called kombucha? Are we supposed to drink that thing at the bottom of the bottle? Brewer Samantha Kobs will explain what it is and how it's made, and you'll go home with the supplies to begin brewing your own for a fraction of the cost of buying a bottle. During the hands-on presentation we'll taste different brands of kombucha along with some light snacks.  Cost is $25, which includes printed instructions and supplies.  Salut!

Kombucha
25.00
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Learn About Lamb
Jan
12
12:00 PM12:00

Learn About Lamb

In this class Chef Tony Chavez of Live Great Food Catering will break down a lamb carcass and walk you through of all of the muscles & cuts. You'll receive educational materials about identifying and mapping the carcass, and there will be lots of time for questions and conversation during the demonstration. Meat and cheese tray will be available for snacking. Cost is $30. 
Lamb is from Whetstone Farm in Amery, Wi. http://whetstonefarm.com/our-farm/

Learn About Lamb
30.00
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Why Food Should Be Your First Medicine: How to Jump Start Your Health For 2018
Jan
9
5:30 PM17:30

Why Food Should Be Your First Medicine: How to Jump Start Your Health For 2018

Many of us are nine days into a new year's resolution that centers around food - eating less, cooking more, no cookies, more kale - there's no end to the way we've learned to torment ourselves with food rules!  Is fat good or bad?  What is safe to eat? How do you develop a food plan that is easy to implement?  Join us as we begin exploring answers to these questions with Eileen Immerman, who is back in our kitchen by popular demand after a sold-out November class. 

Eileen is a former critical care RN and is currently a Certified Functional Medicine Health Coach. In 2005 she was diagnosed with breast cancer and during the next several years she realized she also had three separate autoimmune disorders. Conventional medicine wasn't helpful. She found an answer to WHY she was so sick. Hear her amazing story of fighting her way back to wellness as she shares what she learned about the power of food. 

This fun, informative talk will include a demonstration on how spices can take a dish from bland to fabulous with a hands-on group creation. You’ll learn how to make a simple, healthy salad dressing for just pennies. Kristen and Michelle from Forage will talk about how to stock a pantry and refrigerator with some essential ingredients that will help you feel more confident and less stressed or bored with daily meal preparation.  Finally, you'll enjoy a vegetarian, gluten and dairy-free meal of soup and salad.  Recipes will be provided to take home, along with handouts on how to make meal plans and how to take steps towards creating a family food plan that supports wellness and prevents disease.  Wine and beer will be available for purchase by the glass.

Eileen coaches clients in the Chippewa Valley who are interested in regaining or maintaining wellness and blogs about her journey and wellness at http://time2thrive.com/, on Twitter and Facebook.

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It's 2018! Wednesday Wine with William
Jan
3
6:30 PM18:30

It's 2018! Wednesday Wine with William

On this coldest week of the winter (so far - after all, this IS Wisconsin) we've got a winter menu to warm you from the inside out! 

Winter Minestrone Sweet potato and roasted vegetable gratin with maple mustard crema and greens ~ White bean and pork cassoulet with roasted brussel sprouts, pancetta, and parsnip puree ~ Hot chocolate chocolate cake

Join us in our cozy space for a candlelight meal, paired wines, and the company of other food lovers. 

It's 2018! Wednesday Wine With William
38.00
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Hello Adorn Holiday Pop-Up Shop
Dec
9
11:00 AM11:00

Hello Adorn Holiday Pop-Up Shop

Jess and her husband Adam are Hello Adorn Jewelry. Together they create beautiful, sleek handcrafted jewelry: https://www.helloadorn.com/ and on December 9 will host a Holiday Pop-Up with a few of their favorite local makers including Ella&Eve, MelNaturel, and Half Moon Designs Co.  We'll have a variety of baked goods for sale (including scones from The Affogato LLC which always sell out!) along with mimosas and coffee/tea. Grab a few of your best ladies and stop by! It's the perfect Saturday in December - not too close to Christmas where you shouldn't buy things for yourself - but close enough where you can (and should) buy things for other people too. It's a win-win. ✌🏻

  • Ella & Eve will be bringing a large selection of their gorgeous rustic signs. Marla and her 3 kids (Tyler, Trey + Elissa) believe that there is beauty in imperfection and that's why they assemble and paint all of their signs by hand. Each sign has its own unique character and charm and no two are exactly alike.

  • Lydia at Half Moon Designs Co. makes the cutest illustrated cards and prints!  You can see her designs on ETSY:  https://www.etsy.com/shop/HalfmoonDesignsCo?ref=search_shop_redirect&section_id=19786936

  • Melnaturel creates natural products for everyday use that you can feel good about using. After Melissa (Mel) was diagnosed with PCOS she struggled to find truly natural, totally chemical free, products to help regulate hormonal imbalance so she decided to create her own line of all-natural products for face, body, hair + lips.

Come and look around, have a snack and sit awhile with a beverage, and support local businesses as you do some Christmas shopping in a very laid-back way! 

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 Tapas For Holiday Parties
Nov
30
6:00 PM18:00

Tapas For Holiday Parties

Tracy Borkenhagen lived in Spain for 25 years and taught cooking classes to Norwegians so we thought she'd be perfect to share her skills with the Chippewa Valley! Tapas are essentially appetizers, small bites, shareables - and creating a table full of them is an easy and low-stress way to throw a holiday party. The recipes are not complicated and the flavors are big! During this class you'll have the chance to lend a hand or you can sit with a glass of wine and watch. We'll make and taste several tapas, along with a heartier dish and a dessert that Tracy will prepare ahead of time. The cost is $60 which includes all instructions, a full stomach, a small taste of each wine and recipes. Beer and wine will be available for purchase by the glass for the evening and by the bottle for your holiday celebrations. The menu:

  • Tortilla Española - Spanish tortilla
  • Allioli - garlic mayonaisse served with bread, tomatoes, and potatoes
  • Pimientos del Piquillo - peppers stuffed with béchamel and whitefish
  • An assortment of olives, spanish cheeses, and chorizo
  • Spanish wines for tasting; will also be available for purchase by the glass or bottle

Bienvenido!

Tapas for Holiday Parties
60.00
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Small Business Saturday Brunch
Nov
25
10:00 AM10:00

Small Business Saturday Brunch

Fuel yourself for shopping local during Small Business Saturday at our casual brunch featuring sweet and savory a la carte choices, breakfast bowls, Honest Roast coffee, Infinitea Tea House tea selection, mimosas, and acoustic music by Susy Olson.  Linger over a beverage, dine and dash, or take food to go.  No reservations or registration necessary. 

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Little Hands Cooking Class: An Introduction to the Wonderful World of Pasta!
Nov
18
12:00 PM12:00

Little Hands Cooking Class: An Introduction to the Wonderful World of Pasta!

This two-hour, hands-on pasta workshop is tailored to introduce your child to the fun of making hand crafted noodles! We'll talk about kitchen safety, following a recipe, experimenting with new flavors and the importance of nutrition, and at the end of class your child will be encouraged to show their creations. All this cooking might make your child hungry so feel free to send a light snack to hold 'em over until they get a chance to eat their creations!  Class is taught by Tony Chavez, owner of Live Great Food Catering in Bloomer and father of 4 young children.

This class is most appropriate for 8-12 year olds on their own; younger than 8 years is ok ONLY IF accompanied by a parent (and all parents are welcomed to attend). Cost is $35.

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 Stop, Shop, Wine and Dine
Nov
17
4:00 PM16:00

Stop, Shop, Wine and Dine

Is your partner preoccupied with deer hunting opener and you're all caught up on Stranger Things?  Shops in Building 13 of Banbury Place will be open from 4:00 to 8:00 and Forage will sell soups, bread and some sweet things. Stop up with some friends for a casual meal, a glass of wine or beer and live acoustic music.  It's your chance for a breather at the end of the week!  Food can be purchased to go. 

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 The Beaus Are Back In Town, Beaus Are back In To'OW'ooOwn!
Nov
16
6:30 PM18:30

The Beaus Are Back In Town, Beaus Are back In To'OW'ooOwn!

Q: How many men does it take to make a six course meal?  A: Four, and their names are Joey, Anthony, John and Joseph.  While they work on the menu you can read about them: 

  • Joey Meicher comes from Madison, WI where his love of cooking developed from gardening with his parents and watching Julia and Jacques Cooking at Home with his brothers.    He has traveled to Italy where he learned how to shepherd sheep with a couple of sticks and went on evening hikes through the forest with 60 goats and two dogs who only spoke Italian. He has also traveled to Thailand where he once ate 16 bowls of Thai boat noodle soup in one sitting. He dreams of winning a blue ribbon at the Northern Wisconsin State Fair for a tomato grown in his garden.
  • Anthony (Tony) Chavez and Live Great Food Catering:   Over the past decade Live Great Food Catering has worked to establish and refine it's craft to a point of personal philosophy. As Executive Chef & Owner, Anthony Chavez started with the simple mission of better understanding food. As a young man, Anthony spent years in North Carolina working at highly decorated Restaurants such as The Fearrington House Restaurant (Pittsburg) and Herons, The Umstead Hotel & Spa (Cary) under the tutelage of "modernized", highly accoladed,  southern chefs. Here in Wisconsin Anthony took his first Executive Chef position at a small luxury resort hidden in the trees of the north woods. This is where the idea of "farm to table" would lay root; this is also the place that made him a Father. 

    In 2012, Anthony left the kitchen, lured by a butcher shop. After spending years working to define his own foods, ideas & conviction, butchering came naturally. Anthony quickly learned the anatomy of the Great American Bison; along with the rest of the farm herd. The world of butchery became something of a rabbit hole, offering a never ending source of education from history and biology to the anatomy of their livestock, 

    The butcher shops brought a new freedom in the day to day, there was time for practice and repetition in craft. Anthony worked to fine tune his pastas in the evenings, exuberantly reliving how he learned to roll gnocchi while teaching his four little ones. Pasta is old world tradition and craftsmanship with love in the history of noodles. It is through our craft we look to highlight our local community of butchers, artisans, farmers, gardeners and producers. Through Live Great Food, Anthony cooks as a minimalist with an attention to detail and an acute knack for showcasing the capacity of his ingredients. 

  • My name is John Bender and I'm a EC native. I graduated from North High School in 2002 and graduated from CVTC with an Applied Science Degree in Hotel and Restaurant Management. I've worked in many great areas of the beautiful Midwest such as Canoe Bay Relais Chateau in Chetek, WI, The Chambers by Jean Georges Vongerichten in Minneapolis, MN, and am currently working on opening my own restaurant here in Eau Claire. I love the bond between food and people which makes me a believer in true technique and honest flavor.
  • Being a resident of Eau Claire for 12 years as well as being born and raised just south in Osseo, it has been an incredible experience to watch Eau Claire become what it is today, especially the food scene. Having access to some amazing farmers in the area, getting to work with incredibly talented chefs, and having a community that cares about what they eat and where it's sourced makes the unpredictable, often exhausting nature of the restaurant industry something that I cannot wait to get out of bed and do every day. I consider myself very lucky to be where I am and to have learned from everyone I have, and will meet during this journey. (Joseph Sieg)
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Why Food Should Be Your First Medicine
Nov
14
5:30 PM17:30

Why Food Should Be Your First Medicine

Are you confused by all the changes in "nutrition guidelines"?  Is fat good or bad?  What is safe to eat? How do you develop a food plan that is easy to implement?  Join us as we begin exploring answers to these questions. Eileen Immerman was diagnosed with breast cancer in 2005.  Over the next several years, she realized she also had three separate autoimmune disorders. Conventional medicine wasn't helpful. She found an answer to WHY she was so sick. Hear her amazing story of fighting her way back to wellness as she shares what she learned about the power of food. This fun, informative talk will include tasting a dairy and gluten free holiday meal using healthy recipes that your family will love!  Recipes will be provided to take home. Cost is $35 and the menu is:

  • Carrot-ginger soup
  • Lemon-artichoke hummus with seed crackers
  • Chicken Marbella with prunes and olives
  • Cauliflower stuffing
  • Roasted root vegetables with thyme and rosemary

Immerman is a former critical care RN and is currently a Certified Functional Medicine Health Coach. She coaches clients in the Chippewa Valley who are interested in regaining or maintaining wellness, and blogs about her journey and food at time2thive.com, on Twitter and Facebook.

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Taste of the North: Food as Art
Nov
9
6:00 PM18:00

Taste of the North: Food as Art

Forage EC will join some of the Chippewa Valley’s best culinary artisans to share their skills and talents while raising money for the Heyde Center in Chippewa Falls. Proceeds will contribute to the Heyde Center’s mission to bring high quality, affordable arts to the Chippewa Valley. Sample exceptional products, learn from the experts, browse the art galleries, and listen to live music while socializing with new and old friends. Admission is a minimum donation of $30 per person. 

Copy and paste this link into your browser to purchase tickets: http://www.cvca.net/events/taste-of-the-north

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Eating With Our Eyes: Plating and Presenting Food Like a Pro
Nov
8
6:00 PM18:00

Eating With Our Eyes: Plating and Presenting Food Like a Pro

Before we actually put a forkful of food into our mouths, we've "eaten" with our eyes. How food looks on the plate can influence how it tastes, yet presentation is often overlooked. Learn simple concepts for creating aesthetically pleasing plates that enhance the entire dining experience. Class is taught by Chef Kent Laidlaw, most recently the Sous Chef at The VIntage House in Marshfield, WI.  $20 includes the instruction - and food tasting, of course!

Plating and Presentation
20.00
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