Let’s make dumplings! Join instructor Jeff Mao to learn about – and make – a variety of Chinese dumpling styles using Maine ingredients from local farms and producers. Try your hand at making three different kinds of dumpling dough with Maine Grains flour – and then use those doughs to make three kinds of dumplings: steamed, boiled and steam-fried. Mix up some pork and shrimp filling and learn a variety of folding techniques before cooking up your dumpling creations. And, of course, spend a little time making dipping sauces to accompany them! We'll provide all the ingredients, materials and equipment, plus recipe sheets and product lists to take home.

This session will be at Bath Tech.

Join Chris Toy, author of Ramen Made Simple for a fun evening of rolling your own fresh ramen with all the fixings. We'll learn about ramen history and culture as we slurp. Signed cookbooks will be available. $10 materials fee included.

Who can resist the smell of fresh bread baking? We will learn how to mix, knead, proof and shape basic yeast dough. Participants will learn how to create cloverleaf rolls, butter crescents, cinnamon swirls, tea rings and whole-wheat rolls, as well as an economically savory braid that comes together quickly. No discounts. $10 materials fee included.

In this workshop, we will make a variety of delightful scone recipes ranging from savory to fruity in one evening. You can choose to gift these or to use as the cornerstone of a brunch or breakfast for your family. No need to buy special equipment or exotic ingredients. This class will fill quickly and class size is limited. Debra will show you how easy these treats are to make and decorate artfully. Bring containers to take home baked goods! No experience necessary! $10 materials fee included.

Join Master Carver Ken Wise and foodie Chris Toy for a weekend of carving and cooking on historic Hurricane Island. You'll cook and eat delicious Asian Fusion recipes using utensils of your own creation. We'll also learn about the history and geography of Maine's most remote granite quarry and settlement.

The fee includes overnight accommodations in cabins, all meals & materials, water transportation to the island. Participants will be able to carve and cook. Recipes will be from one or more of my 6 cookbooks plus some of my favorites not in the books. There will be time for learning the fascinating history of the island plus exploring its trails and sites. Keep those questions coming! Here’s the link to Hurricane Island. https://www.hurricaneisland.net/facilities

Mocktails (mixed drinks made entirely without alcohol) are quickly growing in popularity and are a great way to add a little flair to your next event. In this class, explore a variety of mocktail-ready ingredients made right here in Maine - syrups, shrubs, infusions, flavored sugars and more - and learn how to turn them into beautiful non-alcoholic drinks that are sure to impress. After learning about the ingredients and the Maine producers who made them, attendees will get hands-on with mocktail mixology. Enjoy a demonstration featuring several special recipes before trying your hand at making (and tasting!) your own. All materials and recipes will be provided.

Have you ever wanted to try canning, but were unsure how to get started? Or perhaps you are concerned about food safety, and wondering how to ensure that your canned food is both delicious and safe. Well, this is the class for you! Join Allison Carroll Duffy, Master Food Preserver and cookbook author, for this hands-on workshop covering all that you need to know to get started canning your own food. Well cover the basics of safe home canning, including proper procedures, techniques, and use of tools and equipment. Then we’ll learn hands-on--working together as a group and going step-by-step--to make and can a big batch of jam. We’ll use the boiling water bath method, which is the same method you’ll use for making many other canned goods you might want to make at home, including pickles, salsas, chutneys, and fruit. While this class will focus primarily on the boiling water bath method of canning, pressure canning will also be discussed. At the end of the class, there will be plenty of jam to taste, and each participant will go home with a jar of jam to enjoy…as well as all the know-how you need to start canning confidently at home!

Join Ger Tysk of Belfast-based Red Kettle Kimchi for an afternoon of kimchi making! Learn the basics of traditional Korean kimchi fermentation as Ger guides you to make a batch of your own napa cabbage kimchi to take home. You'll also explore other kinds of kimchi and fermented East Asian foods and get ideas for pairing everyday foods with your finished kimchi. All materials and recipes will be provided.