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 your registration includes a beverage of your choice in the Tasting Room immediately following the class.

This 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.

Wok and Cleaver Boot Camp Participants will learn how to season, care for, and use a Chinese wok and cleaver. The recipes for the class will include stir-frying, oven roasting, and preparing steamed rice. Those in the know bring containers just in case there are leftovers. Each student will take home a specially selected kit including a lightweight cast iron wok, wok spatula, carbon steel cleaver, honing steel, a heavy-duty cutting board, and one of Chris Toy’s six cookbooks. The retail value of the kit is $230.

Learn to make different types of breads including baguettes, focaccia, and dinner rolls. All baking classes with Steve Watts are hands-on and students take home their finished products. Materials fee of $30.00 is due by cash or check, payable to the instructor, at the start of class.

Learn to make jams and jellies from fresh fruit! Get an introduction to the fundamentals of food preservation and some of the common ways you can preserve food at home. Discuss how to preserve jams and jellies, and then make freezer jam from seasonal fruit! Leave with a container of jam!

Tom Loder is a certified Master Food Preserver through University of Maine Cooperative Extension. A fourth generation family food preserver, Tom has won several ribbons for his jams, jellies and baked goods at the Cumberland Fair.

Back by popular demand!

Taste these homemade, fresh hot flatbreads, and you won't want to buy store-bought ever again! Make pita, corn and flour tortillas, and naan. Sample them with hummus, butter, cheese, jam, and sandwich fillings. These recipes pair well with both sweet and savory items, and best of all, they are easy to make. This is a demonstration class, however, you are welcome to either watch or put on an apron and join in the fun. Recipes provided. Bring your appetite, an apron, and baggies for leftovers.

Mary Bailey, pastry chef and past owner/chef of Thyme and Honey Bakery in Biddeford, is passionate about baking bread and teaching people how to incorporate homemade bread into their daily lives.

You could buy a $4 bottle of kombucha, or you could make your own for pennies. It's simply sweetened black or green tea with a culture added. We'll make a primary ferment in class. A secondary one will be demonstrated so you can make it at home once your primary has developed. We'll discuss kombucha's fascinating history, troubleshooting, glassware and SCOBYs (provided). This hybrid class will include the microbiology and the ferment creation. Instructor Emma Holder, Masters in Micro/Immuno, McGill '93, Zoom link, in-person address, materials list shared upon registration.

Join us for ONE or all of Emma;s Fermentation Presentations! Zoom in and create in your own kitchen, or join her live in Portland!

You could buy a $4 bottle of kombucha, or you could make your own for pennies. It's simply sweetened black or green tea with a culture added. We'll make a primary ferment in class. A secondary one will be demonstrated so you can make it at home once your primary has developed. We'll discuss kombucha's fascinating history, troubleshooting, glassware, and SCOBYs. This hybrid class will include the microbiology and the ferment creation. Let us know if you'll attend live or via Zoom! Registration closes at noon on 9/25. Zoom link, materials list, in-person address provided by instructor. SCOBY available @ Adult Ed office Monday-Thursday, 10 AM-4 PM after 9/25; call 934-7922 to set a pickup time!

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.

Join San Rudra of Damariscotta’s Banyan Tree food truck to embark on a culinary journey where Maine’s local bounty meets the vibrant flavors of India. During this class, participants will use local Maine ingredients to cook up Palak Paneer (a dish made from greens and fresh cheese) plus accompaniments - exploring essential Indian cooking techniques and flavor combinations along the way. Once the dishes are cooked, stick around to enjoy dinner as a group before packing up your leftovers to share with friends and family at home! Your class registration also includes a drink of choice – Maine beer, wine, cider, mead or soda – to be enjoyed with dinner.