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.

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