Cheese making is so mysterious because it starts by turning a liquid into a solid. Cheese making also takes A LOT of time: usually a day of work just to get the initial stage of fresh cheese, then weeks/ months/years of aging to change a bland white chalky lump into something completely different. In this hands-on workshop, local cheese maker Eric Rector from Monroe Cheese Studio will summarize 10,000 years of cheese making and show you how to make a quick and tasty cheese in an effort to describe milk’s “leap toward immortality.”

Cheese making is so mysterious because it starts by turning a liquid into a solid. Cheesemaking also takes A LOT of time: usually a day of work just to get the initial stage of fresh cheese, then weeks/months/years of aging to change a bland white chalky lump into something completely different. In this hands-on workshop, local cheese maker Eric Rector -- from Monroe Cheese Studio -- will summarize 10,000 years of cheese making and show you how to make a quick and tasty cheese in an effort to describe milk's "leap toward immortality.”

Queso Presto is presented by Maine Tasting Center and Maine Food and Beverage Education Center. The class will be taught by Eric Rector, owner and cheesemaker at Monroe Cheese Studio.

Join John Painter of Maine Green Crabs to learn about the ecological threat this invasive species poses and how you can help. One of the ways you can help is…by eating them! After your crash course in green crabs, John will lead the group through a hands-on cooking workshop where attendees will learn how to cook a variety of delicious dishes using green crabs – including steps like where to source them and how to processthem home. This unique workshop will culminate in a shared dinner featuring the green crab dishes the attendees cook during the class. them once you’ve brought.

Join John Painter of Maine Green Crabs to learn about the ecological threat this invasive species poses and how you can help. One of the ways you can help is…by eating them! After your crash course in green crabs, John will lead the group through a hands-on cooking workshop where attendees will learn how to cook a variety of delicious dishes using green crabs – including steps like where to source them and how to process them once you’ve brought them home. This unique workshop will culminate in a shared dinner featuring the green crab dishes the attendees cook during the class.

Eat the Invasive is presented by Maine Tasting Center and Maine Food and Beverage Education Center. The class will be taught by John Painter, owner and educator at Maine Green Crabs.

Your instructor, Chris Toy is the author of 6 popular cookbooks, a private chef, and has taught Asian-fusion cooking for several Maine community education programs. Cooking students will learn how to prepare a variety of recipes from Asia, Europe, and the Americas incorporating traditional and local ingredients. Each meal will actively engage cooks with the tools, techniques, and stories behind the dishes being created.

Escape to a Grand Victorian Inn, the Harbor View House in Prospect Harbor on the coast of Maine, with an intimate group of artists, cooks, and creatives! All meals are included in the workshop fee plus special activities to extend your learning from the day’s workshops, including a private house concert by Grammy balloted singer-songwriter, storyteller, and author Gordon Ward. 

Day students are welcome. For more information about the workshop, call Mary at 207-632-2251. To book your stay at the inn call 207-963-9122 or visit https://harborviewhousellc.com/  

Feedback from recent participants:  “I learned so much from Chris that I can use immediately at home in my own kitchen.”  “Great kitchen hints!”

Your instructor, Chris Toy is the author of 6 popular cookbooks, a private chef, and has taught Asian-fusion cooking for several Maine community education programs. Cooking students will learn how to prepare a variety of recipes from Asia, Europe, and the Americas incorporating traditional and local ingredients. Each meal will actively engage cooks with the tools, techniques, and stories behind the dishes being created.

Escape to a Grand Victorian Inn, the Harbor View House in Prospect Harbor on the coast of Maine, with an intimate group of artists, cooks, and creatives! All meals are included in the workshop fee plus special activities to extend your learning from the day’s workshops, including a private house concert by Grammy balloted singer-songwriter, storyteller, and author Gordon Ward. 

Day students are welcome. For more information about the workshop, call Mary at 207-632-2251. To book your stay at the inn call 207-963-9122 or visit https://harborviewhousellc.com/  

Feedback from recent participants:  “I learned so much from Chris that I can use immediately at home in my own kitchen.”  “Great kitchen hints!”

Enjoy a weekend with your instructor, Chris Toy, the author of 6 popular cookbooks, a private chef, and has taught Asian-fusion cooking for several Maine community education programs. Learn how to prepare a variety of recipes from Asia, Europe, and the Americas incorporating traditional and local ingredients. Each meal will actively engage cooks with the tools, techniques, and stories behind the dishes being created. 

Escape to a Grand Victorian Inn, the Harbor View House in Prospect Harbor on the coast of Maine, with an intimate group of artist, cooks and creatives! All meals are included in the workshop fee plus special activities to extend your learning from the day’s workshops, including a private house concert by Grammy balloted sing-songwriter, storyteller, and author Gordon Ward. Day students are welcome. For more information about the workshop, call Mary at 207-632-2251. To book your stay at the inn call 207-963-9122 or visit https://harborviewhousellc.com/.  This is an in-person retreat.

 There’s nothing like a great, chewy bagel for starting your day off right - except for a great, chewy bagel that you made yourself with delicious local ingredients! In this hands-on workshop, attendees will learn how to make bagels from beginning to end - measuring and mixing the dough, portioning and shaping bagels, and finally boiling and baking. Craft your perfect bagel using Maine Grains flour and mix-ins/toppings from local producers - even mix your own flavored cream cheese to top it all off! All ingredients, materials, equipment and recipes will be provided. The price of registration includes a beverage of your choice in the Tasting Room immediately following the class. The class will be taught by Jeff Mao of Knead & Nosh. Jeff is an avid home cook, baker and cookbook author who teaches cooking and baking classes with a special focus on foods that incorporate doughs in one form or another.

ll classes are held at Maine Tasting Center, 506 Old Bath Road, Wiscasset.