You know it will be a fun time with cookbook author Chris Toy in the kitchen!
Sharing recipes from his many cookbooks Chris will be bringing us recipes for delicious and easy appetizers which you can quickly incorporate into your upcoming holiday menus!  Everything's included - but you should definintely bring some containers for leftovers!

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In this class, we will each make and bake a festive holiday bread plaque measuring 16" x 12". Using a variety of cut bread shapes and your family name, we will then paint it all to create a unique and fun decoration. Materials fee of $30 is due by cash or check, payable to the instructor, at the start of class.

Did you know that millions and millions of people around the world eat bugs? It’s true! Insects have long been both a delicacy and an everyday ingredient in countries like Mexico, Brazil, Ghana, Thailand and China and are gaining popularity in countries like the Netherlands, Australia and…even the United States! In this unique class, join Bill Broadbent of Lewiston-based Entosense to learn the basics of edible insects and why they might just be the protein source of the future. Then, Sara Gross of Maine Tasting Center will lead the class through two recipes – one featuring dried edible insect products and one featuring fresh products raised right here in Maine. By uncovering the immense potential of edible insects, this interactive program aims to spark curiosity and appreciation for sustainable food sources. Participants in this program will have the opportunity to taste many different types of insects and try their hand at cooking with them. All ingredients, supplies and recipes will be provided. Please note that people who are allergic to shellfish may also be allergic to insects. Taught by Bill Broadbent of Entosense and Sara Gross of Maine Tasting Center, Presented by Maine Tasting Center.

There is nothing like the aroma of baking sourdough bread unless it is biting into a slice fresh from the oven! Students will learn how to care for a sourdough starter, how to knead using two different techniques, and how to mix, shape, and score the bread for baking. The instructor will demonstrate two ways to bake a loaf––using a cloche or a stone with steam in the oven––followed by a taste testing. Students will then shape, score and bake a loaf of their own in class. Bring a 32-ounce container to take home some sourdough culture for home baking. A $5 ingredients fee is payable to the instructor at class.

Come learn how to decorate sugar cookies with me! Because of the demand and popularity of the decorated sugar cookies I have decided to teach a beginners class on how to decorate. I will provide 6 cookies and royal icing for decorating. Each month will have a different theme that I have preplanned. (September-fall, October- Halloween, November-Thanksgiving, December- Christmas) This is a beginners class so everyone is welcome! Check out my website at bakedbycam.com 

Instructor: Casey Marsh - Casey fell in love with baking years ago while baking annual Christmas cookies with her mother and grandmother.  She has always been a creative and artistic person (who also  LOVES to feed people) so it only made sense that she start a business doing just that! She is a fully licensed home baker. She completed the baking and pastry associates program at York County Community College, but the majority of her skills are self taught.

Learn to make a basic sugar dough and royal icing, then create your own beautifully decorated sugar cookies. Your instructor will provide hundreds of cutters to try, or bring your own to work with. Take home the product of your learning and labor. Materials fee of $30 is due by cash or check, payable to the instructor, at the start of class.

We will make Chinese dumplings with pork filling made from scratch in class. You will learn the multiple styles of folding dumplings using wonton wrappers. Then we will boil the won ton to make a classic wonton soup or chili oil wonton. Additionally, we’ll learn to make our own Sichuan-style chili oil and learn about other common Chinese condiments used for dipping sauces. All ingredients, materials, equipment and recipes will be provided. Program is presented by Jeff Mao of Knead & Nosh in Topsham, ME.

Learn the fundamentals of making Chinese dumplings at home. You will learn to make fresh scratch-made dough, and roll your own wrappers, and how to fold and pleat them using pork filling. We will then water-fry/steam the dumplings to create this 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. Program is presented by Jeff Mao of Knead & Nosh in Topsham, ME.