Are you a sushi connoisseur and have always wanted to learn how to make it at home? Join former U.S. military chef, Emma, in this one night class! This class will show you the basics on how sushi rolls are made; from discussing the process of making proper sushi rice, where to buy the right fish, how to cut your fillings, and finally learning the art of the sushi rolling technique!

You will get to make both a California Roll and a Tuna Roll (spicy or not). As a bonus, Emma will walk you through making a Miso soup as well as your own spicy mayo to enjoy with your rolls. At the end of class everyone will get to enjoy the sushi and soup made. Students will get to bring their rolls home and go home with their very own sushi rolling mat. Great class for friends or date night!

The fee for this class covers the cost of materials.

In the course, offered in partnership with Antioch University, we will explore themes of just transition, downshift, localization, and resiliency through readings, discussion, and most importantly, embodied experience. You will carve a spoon, plant seeds, inoculate mushrooms, tend a woodland, feast upon wild and cultivated local foods, sharpen a knife, compost everything, and build your own rocket stove. Depart with practical and philosophical frameworks to create a small piece of “the more beautiful world our hearts know is possible” (Charles Eisenstein).  Field study trip dates are May 5-9, 2024. There will be one pre-trip prep meeting on April 23 (meeting via zoom) and will offer logistical travel details, relevant course content, and background information. 

 Cost: $500 - $1,000 with scholarships available through the Office of Continuing Education (you do not need to be a student at Antioch to receive a scholarship)

Online Registration:

https://continuinged.antioch.edu/course/NE%20ES%20576_379914404/

There's nothing like a great, chewy bagel for starting your day off right. The only thing better would be…a great, chewy bagel that you made yourself with delicious local ingredients! Join instructor Jeff Mao for a hands-on workshop that will take you through the process, beginning to end - measuring and mixing your dough to portioning and shaping bagels, and finally to boiling and baking. He'll even touch on some basic bread concepts including why bakers weigh their flour, dough hydration, and why bagels have holes! During this 3-hour workshop, you'll craft your perfect bagel using Maine Grains flour and mix-ins/toppings from local producers - and even mix your own flavored cream cheese to top it all off. And, of course, you'll have a chance to eat one (or more!) of your bagel creations before the end of class. We'll provide all the ingredients, materials and equipment, plus recipe sheets and product lists to take home.

Japanese knotweed (Reynoutria japonica or Fallopia japonica) is known as one of the most frustrating invasive species in the world. Frequently planted along riverbanks as a means of controlling erosion, it is often favored by pollinators, yet quickly overruns landscapes and smothers native plant species. Knotweed also makes a delicious, healthy and versatile vegetable, similar to rhubarb. We can help to manage the overgrowth of this powerful invasive by eating it! Learn to manage, harvest, gather, process, and eat Japanese knotweed. We'll cover identification, removal, gathering, processing, cooking over an open fire, and future storage. Everyone gets a jar of sweet knotweed sauce to take home, which you may further dehydrate for fruit leather.

We've had a lot in interest in making some homemade Chinese food.  Join Jennifer for this oriental experience.Tuesday evenings from 6-8 on May 7, 14, 21, 28.  $25 per person

Week 1-- Fried rice

Week 2-- Egg rolls with homemade duck sauce

Week 3--** Beef and Broccoli (participants will be required to bring 1 lb of beef-- recommended sirloin beef tips)

Week 4-- pork/shrimp dumplings with homemade dumpling skins and garlic-chili oil

**Cancellation policy**  If you cancel the week of class, there will be no refund.  

**You MUST pay at the the time of registration.**

Mother’s Day is Sunday, May 12th – how about presenting Mom a lovely cookie bouquet? Flowers wilt, and drop petals everywhere… but cookies… mmmm, cookies won’t last long enough to create a mess! Ellen will bring her goodies tool-box and we’ll create an assortment of beautifully-decorated-by-you cookies to build an arrangement, or add to an existing arrangement. You can’t beat the “special” factor of this gift.
Please bring a materials fee of $20 payable in cash to the instructor at class.

cookiew24

One - night Workshop

Ever wonder how to preserve all those great garden veggies? This hands-on workshop led by a University of Maine Extension volunteer will teach you the basic steps for canning and freezing. Participants will recieve a "Preserving the Harvest" packet and will learn recommended methods for preserving food.  They will also receive the latest and safest recipes, learn about equipment safety, and be taught how to ensure jars are properly sealed.

Woks are one of the oldest and most versatile cooking pans in the kitchen. Join cooking instructor and author Chris Toy and learn 4 ways (roasting, steaming, boiling, and stir-frying) to use woks to make great tasting recipes. Those in the know come hungry and bring leftover containers just in case! Chris will have copies of his popular cookbooks for sale and signing. Chris Toy is a retired Maine educator, cooking instructor, author and Registered Maine Guide. He enjoys beach combing, where he finds his craft supplies. He creates rustic upcycled crafts by combing the coastline for driftwood, beach stone, and recycled wire from political signs. His work can be viewed on Facebook at Acadian Driftwood Arts.

Wednesday, 5/8, 5:00pm-7:00pm, GMS, $45

Please note our policy: Cooking classes require a 5-day cancellation notice as they require the advance purchase of perishable products. No shows and late cancellations will not be refunded.