Public Space One hosts cooking workshops

The kitchen at Public Space One in Iowa City has been used as a test kitchen for a start-up tofu company, a nightly croissant-making station for a baker and a prep space for a wedding meal.

Staff and volunteers at the community center and art incubator based in the Wesley Center would like to see more people taking advantage of the space. They are working to spread the word - the kitchen is available as a resource to the public.

'We think the idea of a community kitchen is a great idea,” says Public Space One Director John Engelbrecht. 'There's a lot of potential for it, but it was being underutilized.”

The kitchen can accommodate 15 people cooking at a time. Anyone can sign up to use the space at a base rate of $30. The rate is on a negotiable sliding scale - institutions like departments at the University of Iowa pay more, but some individuals might pay less.

On a recent Friday, students from Turkey, Armenia and the United States gathered in the kitchen to cook and share dishes during the University of Iowa's International Writing Program 'Between the Lines” summer program. It's the kind of thing Engelbrecht loves to see in the space.

'I'm just very excited to get a variety of people who like to cook and are interested in food in the kitchen. We're really trying to get the word out about this and just trying to see what potentials come of this,” he says.

To raise awareness about the kitchen, Public Space One is hosting a series of food-related workshops. The first one, on making ice cream, is tonight.

In addition, to better integrate the kitchen with Public Space One's overall goals, the organization has applied for a grant through the Community Foundation of Johnson County to invest in a project integrating food and art. The food workshops could help shape what that project looks like.

'This is kind of an experiment of what components could be part of it if we get that grant,” Engelbrecht says.

All events at Public Space One, Wesley Center, 120 N. Dubuque St., Iowa City. To inquire about using the kitchen, email kitchen@publicspaceone.com. Learn more at publicspaceone.com.

Medieval medicinals

' What: Join Stephany Hoffelt on a trip to Medieval times through taste and smell. She will present Medieval-era recipes with a special focus on medicinal, seasonal and delicious properties.

' When: Saturday (8/8), 1 to 3 p.m.

' Cost: $15 to $25

Easy vegan soul food

' What: The comfort of Southern style soul food without all the guilt. Learn techniques to be applied to all vegan cooking as well.

' When: Aug. 18, 5 to 7 p.m.

' Cost: $15 to $25

Gourmet meals on a budget

' What: Think gourmet equals expensive? It can be done on most budgets. Learn to take the least expensive items and make them taste gourmet.

' When: Aug. 20, 5 to 7 p.m.

' Cost: $15 to $25

Slow heat and hot fire: sous vide and the Maillard reaction

' What: Cooking 'en sous vide” is cooking in a very precisely temperature-controlled water bath for long periods of time. It can yield dramatic results. Proteins perfectly cooked 'sous vide” lack the flavor-rich crust associated with grilled meat. That process of browning is regarded as the 'Malliard reaction.” Animal and vegetable products will be cooked, and a meal will be shared.

' When: Sept. 12, 4 to 6 p.m.

' Cost: By donation

It's dumpling time!

' What: Learn to make Chinese dumplings with Sayuri Sasaki Hermann.

' When: Sept. 18, 3 to 5:30 p.m.

' Cost: $15 to $25

Perfect preserves: applesauce making and water bath canning

' What: Learn how to make applesauce, how to preserve it and safe home-canning procedures. Participants will be able to taste their applesauce and bring it home and should bring clean pint Mason jars.

' When: Oct. 4, 1 to 4 p.m.

' Cost: $15 to $25