CULINARY ARTS SERIES WITH

CHEF JAMES LARVIA

We’re pleased to host 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.

AUTUMN SOUPS AND STEWS

Take the chill off! When the nights start getting colder people turn to the warmth and comfort of homemade soups and hearty stews. Learn to make two classic family favorites from scratch - Italian Wedding Soup and Broccoli Cheddar. 

Tues, 11/05/2019, 5:30 to 7:30 pm

$23, Limit: 8

Ayurveda, the 5000 year old “science of life” recognizes the whole person and is interested in enhancing the body’s natural ability to heal itself. This one night workshop will give you the tools to enhance your well-being through systems of Ayurveda & Yoga.

Remember the aroma of fresh biscuits just out of the oven? Come see how easy it is to make biscuits and impress your family. We'll make slight variations in the biscuits then have a taste test. Scones are basically enriched biscuits so if you can make one, you can make the other! Please bring a large bowl, fork, rubber scraper, pastry cutter if you prefer, measuring cup + spoons, and baking tray.

Instructor: Libby Harville

Wednesday, October 2, 2019

Time: 6:30-8:30 pm

Location: MCHS

Registration: $10 Supply fee $2, payable to Instructor.

Learn how to make a variety of breads (white, honey oatmeal, and anadama)  made from scratch and samples to bring home. Put your hair up and join us. Please bring an apron.

There will be an additional $ 10.00 fee for materials.

Class will be on Saturday, October 5th from 1 - 4 pm at Law Mountain Wreaths and Bakery  218 Pond Road, Wilton , ME.

Learn to make frosting, us a pastry bag, how to make and decorate a cake using modeling chocolate, texturing, edible paints, etc. You wil bring a prebaked case to each class with you we will furnish the decorating supplies. There is a $25.00 no refundable deposit and the remainder paid the first night of class.

Dates and times will be determined upon enrollments.

Cheese making is here and it is going to taste so good!  We will take raw milk and transform it into a delightfully light soft cheese that is excellent as is or can be spiced up with fruit or herbs to be eaten as a spread for bread or crackers.  In another pot we will prepare our cheese curd for a batch of Feta-style cheese.   What we start the first night, we will finish the second.  We will sample both types of cheese and have samples for everyone to take home. YUM!

Do you want to learn Chinese cooking? Using simple ingredients, we will make authentic, healthy Chinese meals. Your instructor, Angela Fagin is the owner of a gourmet Chinese food business for other twenty years. She is a favorite at local food markets in the coastal area, and is known for her excellent products. She also had a booth at the Common ground fair for many years, there was always a line at Angela's booth! Angela will teach traditional Chinese and the new fusion style cooking, you will make two dishes each class, bring a dish for your own take- out!  It is $20.00 each class or all 4 from $75.00 Lab fee of $10.00 paid to instructor for each class.

New! Learn about basic Chinese cooking tools, ingredients, seasonings, caring for woks and cleavers, and techniques you can adapt for everyday cooking. Bring your appetite, as a delicious dinner of handmade wonton soup, wok-roasted whole chicken, garlic and ginger seafood stir-fry with vegetables, and perfect steamed jasmine rice will be served. Part demo, part hands-on. Bring small container or baggie for possible leftovers. Chris is a Stonewall Kitchen Cooking School instructor who’s taught Asian cooking in Maine for 30 years. A retired teacher, principal, university instructor, and Maine Guide, he learned cooking from his parents; classes integrate his love of teaching and great food, highlighting a fusion of Far East foods with local Northeast offerings. See photo left.

Tues, 10/22/2019, 6:00 to 8:00 pm, $39 includes food, Limit: 10

Instructor: Chris Toy