Join San Rudra of Damariscotta’s Banyan Tree food truck to embark on a culinary journey where Maine's local bounty meets the vibrant flavors of India. During this class, participants will use local Maine ingredients to cook up Palak Paneer (a dish made from greens and fresh cheese) plus accompaniments - exploring essential Indian cooking techniques and flavor combinations along the way. Once the dishes are cooked, stick around to enjoy dinner as a group before packing up your leftovers to share with friends and family at home! Your class registration also includes a drink of choice – Maine beer, wine, cider, mead, or soda – to be enjoyed with dinner.

A Homestyle Indian Cooking Journey is presented by Maine Tasting Center and Maine Food and Beverage Education Center. The class will be taught by San Rudra, owner and operator of Banyan Tree food truck in Damariscotta.

You’ll learn a basic tried and true sauerkraut recipe, technique and troubleshooting. Then we'll add different flavor principles: Fennel, Fresh ginger, Cumin, Fiery peppers, It’s your choice! Local delicious cabbage makes ferments that last for months, and maintains flavor and nutrient content. You'll learn about the marvelous microorganisms that surround us, give us “terroir” and keep us healthy by replenishing our microbiomes. This hybrid class will include both microbiology and ferment creation. Instructor Emma Holder, Masters in Micro/Immuno, McGill '93. Zoom link, in-person address, materials list shared upon registration.

Join us for ONE or all of Emma's Fermentation Presentations! Zoom in and create in your own kitchen, or join her live in Portland!

Discover a basic tried and true sauerkraut recipe, technique and troubleshooting. Then add different flavor principles—fennel, fresh ginger, cumin, fiery peppers - it's your choice! Local delicious cabbage makes ferments that last for months, and maintains flavor and nutrient content. Learn about the marvelous microorganisms that surround us, give us 'terroir' and keep us healthy by replenishing our microbiomes. This hybrid class will include both microbiology and ferment creation. Let us know if you'll attend live or via Zoom! Registration closes at noon on 10/2. Zoom link, in-person address, and materials list provided by instructor.

Emma Holder attended McGill University, earning a BSc in 1991 and a Masters in 1993 in microbiology and immunology. Her passion is to connect with people and provide enjoyable learning experiences to create healthy, happy lifestyles.

Your instructor, Chris Toy is the author of 6 popular cookbooks, a private chef, and has taught Asian-fusion cooking for several Maine community education programs. Cooking students will learn how to prepare a variety of recipes from Asia, Europe, and the Americas incorporating traditional and local ingredients. Each meal will actively engage cooks with the tools, techniques, and stories behind the dishes being created.

Step back to a time when President Franklin Roosevelt, Eleanor, and their family escaped to their “beautiful little island” in the Canadian Maritimes, Campobello Island. We will be exclusive guests of the international park, staying in historic Victorian cottages. Workshop participants will explore and paint the same coastal scenery enjoyed by the summer residents at the turn of the 20th century. All meals are included in the workshop fee as well as specially planned optional evening activities designed to extend your learning from the day’s workshops, including a private concert by award-winning Celtic Fiddle player, Katherine Moller, in the Victorian parlor of Hubbard House. Register for the retreat then call Sherry Mitchell at 506-752-2922 to make room reservations. Acadian Arts Retreats participants will have exclusive overnight accommodations in the park. 

Comments from recent Acadian Arts Retreats participants: 

“I learned so much that Chris taught me, and the recipes were attainable."  “Chris speaks slowly and encourages questions."

Your instructor, Chris Toy is the author of 6 popular cookbooks, a private chef, and has taught Asian-fusion cooking for several Maine community education programs. Cooking students will learn how to prepare a variety of recipes from Asia, Europe, and the Americas incorporating traditional and local ingredients. Each meal will actively engage cooks with the tools, techniques, and stories behind the dishes being created.

Step back to a time when President Franklin Roosevelt, Eleanor, and their family escaped to their “beautiful little island” in the Canadian Maritimes, Campobello Island. We will be exclusive guests of the international park, staying in historic Victorian cottages. Workshop participants will explore and paint the same coastal scenery enjoyed by the summer residents at the turn of the 20th century. All meals are included in the workshop fee as well as specially planned optional evening activities designed to extend your learning from the day’s workshops, including a private concert by award-winning Celtic Fiddle player, Katherine Moller, in the Victorian parlor of Hubbard House. Register for the retreat then call Sherry Mitchell at 506-752-2922 to make room reservations. Acadian Arts Retreats participants will have exclusive overnight accommodations in the park. 

Comments from recent Acadian Arts Retreats participants: 

“I learned so much that Chris taught me, and the recipes were attainable."  “Chris speaks slowly and encourages questions."

Learn the basics of knife sharpening!

Cooking that is both inventive and effective requires a sharp knife. Improve the speed and precision of your knifework. The anatomy of a knife, appropriate handling skills, and the variety of blades available will be discussed. Moira will demonstrate the use of a sharpening steel and stone as well as show you a variety of cuts, including dice, julienne, herb methods and basic boning. Discover the three knives essential to every kitchen. Bring a sharpening steel or stone (optional), a notebook, pen, baggies for what you chop and a knife you want sharpened. There will be plenty of time and resources to practice and hone your new skill.

Moira Rascati, a graduate of Culinary Institute of America in NY, has been a professional chef for 40+ years and at Joseph's by the Sea in Old Orchard Beach for more than 30. She is currently an instructor at SMCC in their culinary arts and nutrition programs.

Join us for ONE or all of Emma's Fermentation Presentations! Zoom in and create in your own kitchen or join her live in Portland!

Fermented, tossed with olive oil and salt, and baked, these potatoes have an almost vinegary-french-fry flavor! Since this is a very simple vegetable ferment, we'll have time to add a more complicated one: fermented apple and pear chutney with aromatics and spices. This tangy chutney makes a great gift or to have in the fridge to add zing to a familiar meal. Great on hearty bread with a sharp cheese toasted over the top. This hybrid class will include the microbiology and the ferment creation. Let us know if you'll attend live or via Zoom! Registration closes at noon on 10/9. Zoom link, materials list, and in-person address provided by instructor.

Emma Holder attended McGill University, earning a BSc in 1991 and a Masters in 1993 in microbiology and immunology. Her passion is to connect with people and provide enjoyable learning experiences to create healthy, happy lifestyles.

Fermented potatoes? They are delicious! Fermented, tossed with olive oil and salt, and baked, they have almost a vinegary-french-fry flavor! This is a very simple vegetable ferment, so we’ll have time to add a more complicated one; Fermented apple and pear chutney with aromatics and spices. This makes a great gift or to have in the fridge to add zing to a familiar meal. This Zoom class will include the microbiology and the ferment creation.