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, how to use dandelion flowers to make jams, teas, and wines, and all the beneficial properties of dandelion roots. We will taste and make some delicious dishes!

Did you know there are countless amazing things you can create from dandelions? Join us in this hands-on workshop to learn how to collect and process these versatile plants! Discover recipes using dandelion greens Learn how to make jams, teas, and wines from dandelion flowers Explore the beneficial properties of dandelion roots We’ll taste, create, and enjoy some delicious dishes made from this incredible plant! Jessica Steele M.Ed. has a deep passion for the wilderness and for teaching. She has been working in the field of Adventure and Environmental Education for more than 30 years. This leg of her journey is about connecting more deeply with herself, others, and the wilderness. Join her for a program of connection, learning, and growing. B.A. Ecopsychology and Outdoor Education from Prescott College, AZ M.Ed. Adventure Education Plymouth State University, NH Registered Maine Recreational Guide National Registered EMT SOLO Wilderness First Aid/First Responder Instructor American Red Cross First Aid & CPR Instructor and Lifeguard American Canoe Association Level 1 & 2 Instructor Leave No Trace Master Educator All materials are included. Registration and payment are required to hold your spot in class. Space is limited! Cancellations must be made at least 48 hours in advance to receive a refund. If our Adult Ed office or instructor cancel class, refunds will be issued to students. FMI: www.woodthrushwilderness.com

Join our talented local chef, Ron Armentino, in preparing another complete, delicious meal! He will guide us through the best methods for deep frying, a wonderful cooking art where the outer batter is as yummy as the inside! Registration fee includes registration, materials, and dinner. Please pre-register as a minimum of 5 people is required to run the course.

Have fun learning to save money, time, and calories while dishing up delicious, healthy, food. Whether skilled culinary artists - or a family member who’s starting to cook - there’s something for everyone in these engaging, live-stream kitchen adventures. Experience heaps of tips and techniques with lots of laughs. . . and come away having our standout meals, and recipes to share and cherish.

I designed this lively series of cooking class events for GF/vegans/vegetarians/and omnivores alike. Without added processed sugar, excessive sodium, gluten, or chemicals. Fearless Foodies® use leftovers, pantry, and everyday ingredients while scattering everything (when possible) with fresh, local, organic, and homegrown ingredients for countless, powerful benefits and superior taste. 

Your receipt will give you a list of needed items for the recipes to be prepared—an anticipated cost of $15.

Pat has been a lifelong healthy gourmet chef, restaurateur, organic gardener, Producer of LifeRecipeMagazine.com, and your host at Fearless-Foodies.com cooking class parties.

May 22 - Upscale Tuna (or Chicken) Mélange

Upscale Tuna (or Chicken) Mélange w/Homespun Mayo, Piled onto Garden Gifts and your Croutons

This is a simple yet elegant lift to a classic hit: No one will believe it’s super easy and “pennies apiece” yet so glamorous to serve; paired with a limeade fizz to remember. VEGANS/GF can dive into this recipe too, given the carefully crafted options researched for you…Creamy and fulfilling, yet elevated and provocative. This dairy-free-optional recipe takes the humdrum out of tuna or chicken salad.

Who doesn't want a fresh, warm roll to go with any meal?! Don't let making bread intimidate you! Learn some simple and easy techniques and recipes to make dinner rolls at home with ease. Expect some hot, buttery, delicious rolls to enjoy at the end of class. This is a demonstration class, however, students are welcome to either watch or join us in the kitchen. Bring an apron and baggies for leftovers. 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.

Please choose the correct night from your Beginners Class.

November 7th, 2024 class: Please select March 20th.

March 25th, 2025 class: Please select May 22nd.

A reconvened evening for the second session from the Beginners class. The worm bin is harvested and set up for another 3 to 4 month "harvest cycle".

Join Togo native Jordan Benissan as he teaches you how to cook dishes from West Africa. Among the dishes you may be preparing are West African Chicken in Peanut Sauce, Jollof Rice (West African Paella), Gusi Dessi (Spinach, kale, and collard greens, cooked with melon seeds in a reduced tomato sauce; served with white rice), and West African tapioca pudding cooked in lemongrass broth with choice of vanilla or chocolate ice cream. Registration fee includes all ingredients. Bring containers for leftovers and be prepared to take notes.

Fruit curds are a custard made with fruit juice instead of milk, and can be enjoyed as is or as a filling in any cake or pastry! These smooth, rich, velvety, bright flavors add depth to your desserts! Chef Mary Bailey will show you her tried and true techniques to impress your friends and family with your skills! All curds are also gluten free! Bring your appetite and get ready for some happy sampling. This is a demonstration class, however, students are welcome to either watch or join us in the kitchen. Bring an apron and a couple of small containers for leftovers. 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.