Join Louis Giller of North Spore who will discuss the basics and importance of identifying mushrooms.This will be a virtual class. You will be sent a ZOOM link closer to the start of the class. 

Saturday, April 8, 10am - 12 pm.

There is nothing like the aroma of freshly baked sourdough bread unless it is enjoying a slice of freshly baked bread with butter shortly after coming out of the oven! Students will learn how to care for a sourdough starter, how to knead using two different techniques, and how to mix, shape and score the bread for baking. The instructor will demonstrate two ways to bake a loaf, using a cloche or a stone with steam in the oven, followed by a taste testing. Students will then shape, score and bake a loaf of their own in class. They will take home some sourdough culture (bring a 32 ounce container) for bread baking at home. A $5 ingredients fee is payable to the instructor at class.

Has this long winter made you dream about strawberries and perhaps making some of those jams and jellies? This hands-on food preservation workshop will teach you the basics steps for both canning and freezing. Participants will receive a “Preserving the Harvest” food preservation packet and will learn the latest and safest recipes, about equipment to insure safety, and how to check for properly sealed jars. Please bring a potholder with you to the workshop as you will be able to take home a jar of what we prepare that evening! A $20 material fee is payable to the instructor at the start of class (cash or check only). Limit 10 students.

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 features a daily special and several of her most popular dishes will be among those you will learn in this class such as Pakora and Puri Bread. This class will also feature Dosa Sambar with potato stuffing, a dish of southern India, which is quite a different cuisine from northern India. There will also be a lovely Indian Chai tea! Registration fee includes all ingredients.

Learn to make a sampling of recipes traditionally eaten at the beginning of Chinese meals! Chis shares his family's culture and recipes in this hands-on class where you will make dumplings and other appetizers. Chris Toy is the author of  "Easy Chinese Cookbook: Restaurant Favorites Made Simple."

Join Sharon Gilsleider and learn the ABCs of hand-pulled mozzarella in this one-night workshop. Your pizza will never be the same after this. It is fast and easy and oh so good. You will learn how to create your fresh mozzarella, then you learn how to “pull” your fresh curds. You will create a new “habit” of always having fresh mozzarella on hand to kick up your favorite recipes and impress your friends. This recipe takes very few, easy to find ingredients and you will take home approximately 2 pounds of cheese from your one gallon of milk. You will learn the basics of cheese making and the specifics of Mozzarella curds. Class is limited so sign up early.

You will bring a gallon of raw or unpasteurized milk, a pan and other basic kitchen tools and take home a fresh batch of mozzarella cheese. *A Starter Kit is included in the course fee. Please review the list of necessary tools sent to you before the class begins, please give us a call if you have not received it before the start of class. 

There is nothing like the aroma of freshly baked sourdough bread unless it is enjoying a slice of freshly baked bread with butter shortly after coming out of the oven! Students will learn how to care for a sourdough starter, how to knead using two different techniques, and how to mix, shape and score the bread for baking. The instructor will demonstrate two ways to bake a loaf, using a cloche or a stone with steam in the oven, followed by a taste testing. Students will then shape, score and bake a loaf of their own in class. They will take home some sourdough culture (bring a 32 ounce container) for bread baking at home. A $5 ingredients fee is payable to the instructor at class.

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. Retreat to The Willows, a beautiful Victorian home with architecture that echoes the rich tradition and elegance of the 1800s. York Beach is just a short stroll to breathtaking views of the sand, surf, and rocks. A modern updated kitchen awaits the cooks. There is a spacious dining room and gracious living room with comfortable seating for all participants to relax, socialize and make new friends. All meals are included in the workshop fee as well as specially planned optional evening activities designed to extend your learning from the day’s workshops. Day students are welcome.

For special weekend accommodations call Chris at 207-653-3163 or email him at christoy.net@gmail.com.

April 17-20 1 PM Monday - 1 PM Thursday $495 includes workshops and meals