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Cooking
in Personal Enrichment
Ferment This! Twofer! Apple/Pear Chutney, and Fermented Potatoes
with Emma Holder, Portland Adult Education
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Brittle Bonanza
with Steven Watts, Mid-Coast School of Technology Adult Education
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Let's make a peanut brittle, an English toffee, and a sesame candy. Class will cover topics such as caramelizing sugar, adding nuts, and spreading and cooling of candies. Materials fee of $30 is due by cash or check, payable to the instructor, at the start of class.
Intro to Pickling
with Thomas Loder, Old Orchard Beach/Saco Adult Education
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Do you enjoy the taste of a crisp pickle? Learn to make them so you can enjoy them in your own home! Get a brief review of the fundamentals of food preservation and some of the common ways you can preserve food at home. Discuss the pickling process and water bath canning, and then make pickled cucumbers in a boiling water Leave with your own jar of fresh-made pickles! Bring oven mitts or a pot holder to transport your hot jar home.
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.
Robust Red, White & Rosé Wines
with Gene Barber, Old Orchard Beach/Saco Adult Education
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Whether you are a seasoned sipper or just starting to learn more about wine, expert Gene Barber is here to broaden your horizons! Learn about the grapes and techniques used to produce some of the most flavorful, robust red, white, and rosé wines available. Find out how each variety differs from the others, what makes it so special, and how these unique characteristics can contribute to an excellent tasting experience. Discuss how to serve and store them, as well as what to pair them with. Sample four different wines paired with light, healthy appetizers, courtesy of Vic & Whit's. Register through OOB/Saco Adult Ed only. Free on-street parking available.
Gene Barber, a wholesale rep for Devenish wines, started his first wine tasting club in 1974 and has been an avid student since. He deals primarily in low-yield, low-production sustainable, organic, and natural wines.
Acorn Processing Day
available
with Franklin County Adult Education
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Acorns: the amazing, bountiful, ancient staple of humanity! But did you ever try eating a raw acorn? Yuck! However, it just takes some simple processing to transform acorns into a truly delicious grain-like (and gluten free) food. This is real food; we eat hundreds of pounds a year. As part of this day we honor indigenous cultures that have enjoyed acorns for thousands of years, and we investigate the potential of acorn to transform modern food systems and culture. We'll begin the day with harvesting and end with baking!
Date: Saturday, October 19, 10:00 am - 2:00 pm
Cost: $30-60 sliding scale
For Online Registration:
https://docs.google.com/forms/d/1-ivEDl5Uf5ZdGuaLybModku3sTsBv_5fVR37xsrY5Po/viewform?edit_requested=true
NEW Wok & Cleaver Bootcamp with Chris Toy
with Chris Toy, Midcoast Adult & Community Education
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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. 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 6 cookbooks. The retail value of the kit is $230. (Those in the know bring containers just in case!)
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.
Will run
Cooking with Sourdough
with Mary Bailey, Old Orchard Beach/Saco Adult Education
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Learn to make, feed, grow, and use sourdough and discover creative and unusual ways to use it in your baking repertoire. As you sample some sourdough-based treats, watch a demonstration of how to make traditional sourdough bread, waffles, and a quick bread. Leave with a sourdough culture and recipes so you can start creating your own mouthwatering treats at home. 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, baggies for leftovers, and a small lidded container to bring your sourdough starter home in.
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.
Holiday Candies
with Steven Watts, Mid-Coast School of Technology Adult Education
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A delightful tradition of making holiday candies can be a fun activity for the entire family. Learn to make peppermint bark, chocolate truffles, caramels and pecan pralines. There is sure to be a favorite (or two) for everyone. Materials fee of $30 is due by cash or check, made out to the instructor, at the start of class.