Fermenting vegetables preserves them, and adds nutritional value and probiotics. It's so easy - you'll be a master in no time, fermenting all the things! Basic fermentation techniques will be demonstrated, and then you can use it on pretty much any vegetable. This hybrid class (in-person and zoom) will include both microbiology basics, troubleshooting and ferment creation. Registration closes at noon on 3/5. 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.

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.

Please bring a potholder with you to the workshop.  There is a materials fee of $20 that will be paid directly to the instructor.

Who can resist the smell of fresh bread baking? In this one night class we will learn how to mix, knead, proof and shape yeast dough into both savory and sweet treats. Participants will learn how to create cloverleaf rolls, butter crescents, cinnamon swirls, tea rings, caramel pecan rolls and whole-wheat buns, as well as an economical savory braid that comes together quickly. You will learn what gluten is really about! Various yeast bread tricks will be shared and discussed. Each student will go home with a basket of yummy warm samples, as well as dough to bake at home. All baking levels are welcome for this hands-on class. Bring an apron, and some plastic tubs/large bags to fill and take home with you.

Learn the fundamentals of making Chinese dumplings at home.  Make fresh scratch-made dough, and learn how to roll, fold, and pleat potstickers with pork fillings.  Enhance the final product with your own ginger-scallion oil and 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 the pork upon request. Dumpling wrappers include gluten.

Have you ever wanted to be on the Food Network competition "Chopped"?  Now is your chance to let your creative cooking shine!  You will be given a basket of "mystery food" that you must incorporate into your dishes in the allotted time.  There will be an appetizer, entree and dessert challenge.  Recipes will be provided, and the chef will be there to help guide.  We will have a local "celebrity" chef as a judge.  This is a great date night, friend night, etc.  Please note menu items will not be provided in advance, not allergy friendly.  Registration is limited to one session per couple (sessions are the same).  Supply fee of $20 due the first night of class.  

REGISTRATION FEE COVERS 2 PEOPLE!

There is a fee for this course. We accept cash, checks, and debit/credit card. When filling out the check please make it out to RSU 3 Adult & Community Education. If you want to pay by card please give us a call and we can help process the transaction through our PayPal system.

This workshop is for people who attended the free workshop earlier this month and want to continue with the skill.  The fee covers the price of the produce and a carving tool that will belong to the student after the class.

Photo title: "Festival of Radishes."

Fee:
$25

When:
Thursday, March 20th

Time:
6PM - 7:30PM

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.

Mar. 20 - Moroccan-Inspired Big Wrap

Moroccan-Style Big Wrap w/Roasted Eggplant & Homemade Hummus

Being a longtime fan of cooking Moroccan-inspired foods, I created this gorgeous meal for you. The blend of authentic ingredients will satisfy your needs for warm, cold, soft, and super-crunchy – all found in every bite. It will conjure the exotic, faraway beauty and allure of Morocco, right in your own kitchen. And oh, the fragrance!

In this one-night class we will learn the basic concepts of candy making.  Each student will take home samples of the quick and easy treats we will make.  Grab a friend and treat yourself to a sweet night out learning new recipes.  These include Quick Butter Toffee Bark, No Bake Coconut Candy, and Last-Minute Fudge. Bring covered containers to take home samples.