Retreat serves up culinary training

Cooks eager for the farm-to-table experience or those who want to sharpen their skills in the kitchen might consider a new retreat offered at the Quillisascut Farm School for the Domestic Arts near Rice, Wash.

Chef Kären Jurgensen and owners Rick and Lora Lea Misterly will host up to a dozen people for a workshop designed to share the techniques taught in professional culinary programs, as well as the secrets of farm management, garden and livestock care on a sustainable, organic farm.

They say the class, held Aug. 17-21, would benefit any curious cook, but especially anyone dreaming of culinary school, starting a bed and breakfast or wanting to learn more about cooking with whole foods.

Details are online at quillisascut.com/ intro-to-culinary-arts/. The workshop fee is $895 and includes lodging and meals. An application for the workshop is online, too. Reach the Quillisascut Farm at (509) 738-2011.

You can’t beat it

Perhaps it was memories of last summer’s trip to Target Field in Minneapolis where I noshed on skewered walleye and pork chops that made me take notice of the new cookbook, “On a Stick!” (Quirk Books, $16.95).

Author Matt Armendariz knows there’s something irresistible about portable eats. The new cookbook covers some 80 different reasons to forego silverware, from traditional kebabs and souvlaki to stick-worthy chicken and waffles and deep-fried mac and cheese. There’s sweet stuff, too. Check out Deep-Fried Mars Bars and homemade Donut Holes.

Learn more about Armendariz at mattbites.com.