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Cooking – The Taste of West Africa 3.16.20
with Jordan Benissan, Five Town CSD Adult & Community Education
Vietnamese Cooking: Com ga Hoi An Hoi An
with Rose Van, Kittery Adult Education
Join Rose for dinner on Monday nights. These are hands-on cooking classes where you will share a meal from the menu items you prepared together. Bring to class: large soup bowls.
March 16 Menu: Cơm gà Hội An Hội An - chicken salad with steamed yellow rice.
Course Fee: $23 per class
Material Fee: $10 per class, paid to instructor at class
Cooking Vegetarian Indian Food 3.17.20
with Dee Patel, Five Town CSD Adult & Community Education
Learn to make delicious vegetarian Indian food in this class taught by Dee Patel of Namaste Indian Food. Dee has had a passion for cooking Indian food since she was a teenager living with her grandmother in India, and she loves to share both her own and her grandmother’s recipes. Her menu changes daily but several of her most popular dishes will be among those featured in this class, such as Paneer-Tikka Masala Curry, Palak-Paneer/Saag Paneer, Dal (Lentil Soup), Eggplant Curry, Cauliflower and Potato Curry, Naan, or her special Potato Salad. There may also be one of her many gluten-free and vegan recipes on the menu!
St. Patty's Day Meal
with Sarah Hignett, York Adult Education
Traditional boiled dinner, Irish soda bread and drop scones with jam. Delicious and celiac-friendly, whether you are gluten-free or not, join us for yummy food!
Please note our cooking class policy: cooking classes have a 5 day cancellation notice as they require the advance purchase of perishable products. No shows and late cancellations can not be refunded.
Bring a container! With all our cooking classes, you’ll want to bring home the lefovers, so be sure to bring bags or containers with lids.
Vegetarian Soups and Stews
with Chef James Larvia, Scarborough Adult Learning Center
Enjoy homemade comfort, while eating lower on the food chain. Learn to make Georgia Peanut Stew as well as Vegetarian Caldo Verde (Portuguese Greens soup).
Wed, 03/18/2020, 5:30 to 7:30 pm, $25, Limit: 8
Chef James Larvia is 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 in the Culinary Arts Series include: food sampling, any leftovers to take home, handout Bring to all classes: apron, cutting board, knife, and a container to bring leftovers home.
Other Culinary Arts Series Classes Include: Culinary Basics and Knife Skills, Whole Chicken Processing, German Winter Cuisine, Winter Comfort Soups and Stews
Yogurt & Granola
with Diana Mosher, MSAD #11 Adult Education
Granola is so much better when it is topped with yogurt! No special tools or equipment are required for this class in which you will learn how to make super smooth yogurt and delicious, crunchy granola. Snack on yogurt and granola during class and then bring yours home to enjoy. Students will need to bring a one pint jar with a tight lid, small cooler which can hold water and a pint jar and a container for granola. Supply fee of $10 is payable to instructor at class.
Making Pie Crust & Turnovers
with Therese Pinette, Spruce Mountain Adult Education
Learn how to make and roll out pie crust and turnovers from scratch and make a 9" pie (blueberry, raspberry, or tripleberry) to bring home. Put your hair up and join us. Please bring an apron and a 9" pie plate.
There will be an additional $ 10.00 fee for materials.
Class will be held Thursday, March 19th from 5:30 - 8:30 pm at Law Mountain Wreaths and Bakery 218 Pond Road, Wilton, ME.
Making Saeurkraut and Kimchi
with Zach Rouda, Biddeford Adult Education
Fermented foods are an excellent source of vitamins and may promote a healthy gut biome. We can use the same basic principles to ferment many different foods to create a variety of products. Learn how to make sauerkraut and kimchi! We’ll use knives and other kitchen tools to cut up the vegetables, and follow a few time-tested and honed recipes to craft these delicious and healthy fermented foods. Everyone makes one pint of sauerkraut and one pint of kimchi to take home.