Did you ever know all the amazing things you can make from dandelions? Join us in this class to learn how to collect and process these amazing plants. Learn recipes with dandelion greens. Use the flowers to make jams, teas and wines. Go over the beneficial properties of dandelion roots. We will create and taste some delicious dishes! 

 

Enjoy a modern interpretation of European cuisine in this new class with Me Lon Togo’s Jordan Benissan. His many French-influenced dishes reflect his native country of Togo having been a French territory from 1916 to 1960. Come learn his Togolese version of classic dishes which might include Beef Bourguignon, Navarin Lamb Stew, or Monkfish Osso Buco. The registration fee includes all ingredients. Bring containers for leftovers to take home and be prepared to take notes.

Learn the fundamentals of making Chinese Dumplings at home. In this class, you will learn how to make fresh scratch-made dough and roll your own wrappers, then how to fold and pleat them after stuffing with pork filling. We will then water-fry/steam them to create a restaurant favorite - pot sticker dumplings! Additionally, you will learn to make your own ginger-scallion oil and the instructor will talk about other common Chinese condiments used for dipping sauces. All ingredients, materials, equipment, and recipes will be provided. Plant-based ground meat can be substituted for pork upon request. Dumpling wrappers include gluten.  

 

You will have the opportunity to cook a four course Italian meal. Your hard work in the kitchen will be followed by a sit down dinner beginning with roasted tomatoes with basil/ burrata with focaccia, followed by chicken marsala and garlic buttered noodles as the main course and lemoncello tarimisu for dessert. You will savor your culinary creation all while sipping on a glass of wine. You will have the added pleasure of enjoying the company of those you have prepared the meal with and will most likely take home leftovers. Bring take home containers with you, just in case!

Sharon Sperry is a retired Head of International Schools who has had a passion for cooking her entire life. She’s cooked for ambassadors, kings and, of course, children and their teachers. She invites you to share her enthusiasm for good food enjoyed with family and friends.

Incorporate Indian food into your cooking! Masoor daal is a lentil curry that can be made to accommodate a variety of dietary needs and preferences, such as vegetarianism and gluten intolerance. Naan, a traditional flatbread, is simple to make, and you likely have all the ingredients in your home, and the best part is you don't have to turn your oven on to make it! This is a demonstration class, however, students are welcome to either watch or join us in the kitchen. Bring an apron, a couple of small containers/baggies for leftovers, and your appetite! Recipes provided.

Mary Bailey, pastry chef and past owner/chef of Thyme and Honey Bakery in Biddeford, is passionate about baking bread and teaching people how to incorporate homemade bread into their daily lives.

Join master wood carver Ken Wise and cooking instructor Chris Toy for a fantastic weekend of hands on Carving and Cooking instruction. Learn how to carve cooking utensils such as chopsticks, spatulas, and spoons. Then use them to prepare, cook, and eat some tasty Asian fusion recipes from Chris Toy’s cookbooks! The retreat happens on the shores of Merrymeeting Bay in the Butler Head Nature Preserve. A limited number of Air BNB style overnight accommodations with shared bathrooms are available for $100/weekend. Contact Chris Toy at christoy.net@gmail.com FMI.

 

Fresh sourdough bread - it’s easier than you think and as delicious as you imagine! Join experienced breadmaker Martine for this two-part course. During the first half of the course students will learn how to feed their sourdough starter and make goodies from their excess sourdough. In the second half students will learn how to make and form the levain (dough) and how to bake their sourdough loaves. Please bring a large container for your starter (starter is provided by the instructor) and a cooking scale (preferable but not necessary). All ingredients will be provided. Materials fee of $8 is payable to instructor at class. Please pre-register as a minimum of 4 people is required to run the course.

 

Has this long winter made you dream about strawberries and perhaps making some jams or jellies? Well, strawberry season is coming right up, and this hands-on food preservation workshop will teach you the basics steps for both canning and freezing. Participants will receive a “Preserving the Harvest” food preservation packet and will learn the latest and safest recipes, about equipment to insure safety, and how to check for properly sealed jars. Please bring a potholder with you to the workshop, so you will be able to take home a jar of what we prepare that evening! Limit 10 students.