Join our talented local chef, Ron Armentino, in preparing another complete, delicious Italian dinner! Everyone raves over his delicious meals. They seem so simple, but they taste so good. Join as we all work together to prepare a feast! Course fee includes registration, supplies, and dinner. Please pre-register as a minimum of 5 people is required to run the course.

Ever wonder how to preserve delicious fruit jams and jellies using less sugar? University of Maine Cooperative Extension’s hands-on food preservation workshops will teach you the basics of canning and freezing jams and jellies, including how to use a water bath canner to preserve jam. We will provide fresh produce and canning jars. Please bring a pot holder to the workshop.

Wednesday, April 24, 5:30-8:30pm

Registration Fee: $40

Have you ever wanted to make cheese? This course will show you how you can make fresh mozzarella cheese in less than one hour! Fee includes all ingredients.

David Baker has been a cheesemaker for 26 years and has taught cheesemaking to adults as well as children. He loves to help people learn about cheese.

Want to make your own pasta?  Then we have the classes for you!  Join us as Jennifer teaches you how to make your own pasta!  Each week you will learn something new. 

You can choose to do all of the classes or pick and choose what classes you would like to do.  Each class is $25.  

Jennifer has loved cooking since childhood.  She is 1/2 Italian and grew up in the kitchen.  She loves cooking from scratch and trying new foods. She is a Registered Nurse and Certified Diabetes Care and Education Specialist.  She resides in Mapleton with her Husband and has 3 grown children.  

Week 1-- Pasta fagioli-- Literally pasta and beans.  Not your Olive Garden variety.  Every Italian family has their own version.

Week 2 -- Clams and spaghetti with garlic, red pepper and olive oil sauce

Week 3 -- Pasta Puttanesca - garlic, caper, tomato, olive sauce

Week 4 -- Chicken Piccata -- butter, lemon, caper sauce

 **Cancellation policy**  If you cancel the week of class, there will be no refund.  

**You MUST pay at the the time of registration.**

Why not make candy! Let’s get together for a three-hour class to go over some of Jessica’s favorite treats. We will go over how to make homemade chocolate, turtles, peanut butter cups, peppermint patties, chocolate covered pretzels, coconut clusters, salted caramels, candy nuts, caramel corn, and maybe even maple fudge. We will learn the basic tools and materials, ingredients, recipes, and step-by-step process. Impress everyone with some new recipes that I am sure will be their favorites!

If you have wanted to start making sourdough but didn't know where to start, or if you almost started but got overwhelmed with the process, come join me for a Sourdough Beginners class!

This two part class will allow you to bake a sourdough boule from start to finish as well as learning how to feed and maintain your starter.  You will be leaving with an established starter and your sourdough boule, along with a packet with the boule recipe we will be using, discard recipes, and helpful tips and tricks.

*We will be learning how to bake the loaf open-bake, but we will discuss baking in a dutch oven during class as this is the ideal method* 

Friday Night, 5:30pm- 8pm:-

Feed Starter

-Make Dough

-Stretch and Folds

Saturday Morning, 8 - 11am:

-Stretch and Folds

-Form Dough

-Score Dough

-Bake

Take Homes:

-Packet w/ Boule Recipe, Discard Recipes, Starter Instructions, and Tips and Tricks

-Sourdough Boule

-Established Sourdough Starter

**We can only take 8 people at a time.  If this class fills up we will create a waiting list.  Anyone one the waiting list will get into the next class.**

Learn how to make one of Poland's traditional dumplings from scratch. Similar to Italian gnocchi, we start with leftover mashed potatoes, incorporate our other ingredients, cook them and then learn how to finish the dish off to perfection. Sue will share her tips and tricks as we roll, form, cook, serve, and eat these tasty morsels of comfort food. Careful! These are addictively delicious.

Please bring containers to take home what we create.

Sue learned to cook authentic recipes by taking notes while her mother and aunts cooked. Sue loves to cook and share recipes, techniques, and best practices.

Mushrooms are fascinating and beautiful organisms that also offer opportunities for substantial food production in Maine. This workshop, led by North Spore educator Louis Giller, will share background and hands-on experience with some of the most reliable outdoor cultivation methods. Louis will start with a presentation explaining how to plan and execute log and bed cultivation with species including Shiitake, Wine Cap, Oysters, Chestnut, and Hen of the Woods. From there, we'll get outside and start inoculating, putting what we've learned into practice! Participants will be able to take home a freshly inoculated Shiitake log.

Date: Sunday, April 28, 10:00 am - 2:00 pm

Pay Instructor when you get to class.  Cost: $30-80 sliding scale

For online registration:

https://docs.google.com/forms/d/e/1FAIpQLScjqko9KLvGrmPXN8MOisrzJYmC2-dTrV019L8bPnGV0ab5lg/viewform