Did you know you could make acorns into flour?  This wild food has many benefits including high nutritional value, low glycemic index value, and a long storage life.  Learn collection methods and how to prepare acorns into food.  Best of all--you get to taste test food made from the acorns!

In this one-night workshop, you'll be introduced to different techniques to best preserve herbs. We'll discuss freezing and drying herbs, making herb pesto and infusing vinegars with creative combinations.

The $26.00 course fee includes the cost of all materials for this class.

We?ll create four appetizers that are great for serving to guests, to take to a potluck or to make for yourself. On the menu are simple, delicious sweet chili meatballs, breaded artichoke hearts (baked), and stuffed mushrooms (a couple of ways). When you find you have leftover mashed potatoes, you can create potato knishes! We?ll make them all and eat them all (or take some home).

Who doesn't love homemade bagels? 

Learn to make a culinary breakfast staple from scratch! Owners of Collins Cakes and Bakes will guide you through the process of making treats.  

Call today to sign up

This class will be held Wednesday, February 13th from 5:30-7:30 pm. 

This class will have you making biscuits and scones from scratch and then after they are out of the oven, enjoying the fruit of your work with some delicious jam and a pot of tea.  All ingredients will be provided, just bring yourselves and enjoy. 

Wednesday, April 3rd from 5:30 - 7:30 pm 

Who doesn't love a soft pretzel? Join Collins Cakes and Bakes and learn to make pretzels so that you can enjoy them any time that you want!

Wednesday, February 27th from 5:30 - 7:30 pm. 

If a trained chef was given a couple of hours to mentor you, and answer your burning culinary questions, what might you ask, what expertise and insights might you gain? Observe, learn, and have fun practicing knife use skills, sharpening, basic prep and cooking techniques. Touch on questions relating to meal preparations, time management, food presentation, and flavor pairing. Learn Chef Larvia’s most recommended kitchen supply essentials. Be prepared to take your entertaining to the next level. Your chef knife will be sharpened in this class.

We’re pleased to have returning, Chef James Larvia, a graduate of Johnson & Wales School of Culinary Arts with concentrations in sustainability and wellness. He shares his experiences from cooking at Jedediah Hawkins Inn, NY; The Barn, Block Island, RI; Havana in Bar Harbor; and Emilitsa in Portland.

Prices for all classes include: food sampling, any leftovers to take home, handout Bring to all classes: apron, cutting board, knife, and a container to bring leftovers home.

Have a hard time getting your biscuits to turn out the way you want? Dough hard to work with? Not rising properly? Too tough? Join Amy McGarr (former owner/baker at Chester Pike's) to see how it's done! Learn the dos and don'ts of biscuit making. Students will try different recipes, bake them off and eat them with butter and jam.