Please note the date for this class has changed from the one listed in our brochure. The new date is Thursday, May 9th.

Celebrate spring in Maine! In this 3 hours class we will refresh our palette by making Lemon Portuguese Tartlets, Lemon Poppy seed Scones and Easy Lemon Bars! No experience required. Debra has been teaching adult baking classes for nearly a decade. You are sure to have fun and not leave with a sour face. Bring tubs to take home baked goods you can resist eating!

Debra Arter has won many awards for baking as have her students!

If you love cheese, sign up for this one-night hands-on NEW class! Learn to make VEGAN cheese with Diana. Enjoy a tasting session during class and then take home some of your cheeses to enjoy. Students will need to bring a one-pint containers to take cheese home. A materials fee of $8.00 is due to the instructor at class.

In this class you will learn how to make some tasty food with honey including baklava, fried ice cream, and even honey drops. Samples of some of Jessica’s favorite honey snacks will be available along with some raw honey from her bees. You will also learn how to make dip candles and wax cloth food wraps. In addition, you’ll learn a little of the basics of the honeybee and beekeeping. All students will walk away with a candle and a wax cloth and some really awesome skills and knowledge. The course fee will cover all materials..

Get ready to sink your teeth in some tasty treats. This is a 3-hour course where we will learn how to make soft cheese, yogurt, ice cream and maybe even my favorite candy – salted caramels. We will go over the tools and materials needed, ingredients, recipes, and the step-by-step process. Get ready to taste our lovely homemade treats.

All classes are taught by instructor, Jessica Steele and all materials are included. Registration and payment are required to hold your spot in class. Space is limited! Cancellations must be made at least 48 hours in advance to receive a refund. If our Adult Ed office or instructor cancel class, refunds will be issued to students.

FMI: www.woodthrushwilderness.com

Jessica Steele M.Ed. has a deep passion for the wilderness and for teaching. She has been working in the field of Adventure and Environmental Education for more than 30 years. This leg of her journey is about connecting more deeply with herself, others, and the wilderness. Join her for a program of connection, learning, and growing.

• B.A. Ecopsychology and Outdoor Education from Prescott College, AZ
• M.Ed. Adventure Education Plymouth State University, NH
• Registered Maine Recreational Guide
• National Registered EMT SOLO Wilderness First Aid/First Responder
• Instructor American Red Cross First Aid & CPR
• Instructor and Lifeguard American Canoe Association Level 1 & 2
• Instructor Leave No Trace Master Educator

Have you ever been curious about Cajun and Creole cuisine? It has amazing origins from several cultures. Jordan Benissen of Me Lon Togo recently added these cuisines to his menu to great success. You will learn the history and culture of this food with possible dishes such as Whole Red Snapper with Red Beans and Rice and Jambalaya, Gumbo, Cioppino (a stew which can include lobster, scallops, king crab legs, shrimp, basil, parsley, fennel, oregano, crushed red pepper, shallots, garlic, a vegetable white wine broth with tomato paste and fresh tomatoes), or the classic New Orleans dish, Étouffée.

This class is about how you can grow and harvest edible native plants. David has been farming his land (and a nearby public plot) in Washington, Maine for many years, and his PowerPoint will show the native plants he farms with - such as wild high bush blueberries, American chestnut, Viburnums and dozens more - while he provides a discussion of the ecological implications.

Pho (pronounced “fuh”) is a Vietnamese noodle soup that’s made with broth, rice noodles, meat, and fresh garnishes.  The broth's unique flavor is so delicious and delicate.  Making Pho broth is a labor of love.

Join Jennifer on Saturday May 18 from 8-12 to learn how to make this traditional style soup.  $25 per person.

***PLEASE NOTE: THIS CLASS WAS RESCHEDULED AND DIFFERS FROM THE DATE IN THE PRINTED CATALOG***

A staple in many Polish homes, Sue will share her family's golumpki (pronounced "gowumpkey") recipe and step you through the process of making the meat filling, how to cook the cabbage leaves, how to roll them, and most importantly...eat them!

Please bring containers to take home what we make.

Sue is a second generation Pole on both her parents’ sides. She 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.