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with Susan Levy
We?ll create four appetizers that are great for serving to guests, to take to a potluck or to make for yourself. On the menu are simple, delicious sweet chili meatballs, breaded artichoke hearts (baked), and stuffed mushrooms (a couple of ways). When you find you have leftover mashed potatoes, you can create potato knishes! We?ll make them all and eat them all (or take some home).
with Amy McGarr
Have a hard time getting your biscuits to turn out the way you want? Dough hard to work with? Not rising properly? Too tough? Join Amy McGarr (former owner/baker at Chester Pike's) to see how it's done! Learn the dos and don'ts of biscuit making. Students will try different recipes, bake them off and eat them with butter and jam.
Bread Making at Home
with Roberta Scott
Learn how to make bread dough, knead, shape and bake traditional loaves of bread and rolls the old fashioned way...by hand and by touch. Roberta Scott has been making her own bread for decades and local potluck attendees recognize and devour her homemade rolls! Students will leave with enough dough for 3 loaves of bread or rolls to bake at home. Please bring loaf pans and/or baking pans.
with Healthy Acadia
Learn how to cook healthy food on a budget! This no-cost, 6 session cooking class is offered in partnership with Healthy Acadia. The series offers participants an opportunity to learn about easy ways to prepare healthy, family-friendly, delicious meals and stretch food dollars. Participants work together to create a meal each week and sample their recipe. Free take-home ingredients will be provided for all participants. This series is designed to engage community members who are experiencing low income, and who want to gain knowledge and skills to eat health food on a limited budget. Participants are requested to commit to all six classes in the series. No class 4/16.
Downeast Fish Cakes
with Dave Lee
Home chef Dave Lee took one of his local, favorite haunts? fishcake recipes and tweaked it with a NY Times twist to come up with this dish. Students will be walked through the steps to create these deliciously tasty cakes along with an accompanying salsa. Students will dine on fishcakes and salad and take home what they make.
Grow Your Own Organic Garden!
Interested in learning how to grow your own vegetables in a sustainable manner? This is an introduction to the basics of organic gardening, presented by the Maine Organic Farmers & Gardeners Association (MOFGA). We'll talk about the basics of soil science and how to enrich your soil to produce healthy, high-yielding plants. Learn the fundamentals of making and using compost, the principles of crop rotation and how to incorporate green manures to manage nutrients in the garden. Other topics include: how to tell the difference between cultivated plants and weeds, basic weed control strategies and cultural methods for dealing with pests. The instructor is an experienced farmer or gardener from our area. All are welcome, from first-timers to experienced gardeners who want to experiment with new techniques.
Nutrition with Plant-Based Cooking
with Alicia Randolph-Lucchesi
Food affects our health, energy and well-being, and its nutrients help with growth, metabolism and repair. Alicia will cover the basics of nutrition from what is in our food to the physiology of digestion, metabolism and glucose/fat processing. Along the way we?ll talk about portion control, shopping, reading labels and food prep. Each week we?ll begin with a talk on nutrition and then move into the kitchen to cook up a nourishing plant based meal to enjoy for our lunch. Class meets every other Saturday: 3/30, 4/13 & 4/17.
with Amy McGarr
Have you given up on making your own pie dough? Join Amy McGarr (former owner/baker at Chester Pike's) to see how it's done! Learn the dos and don'ts of pie dough making. Class will experiment with different fats. Pie dough will be available to take home. Students should bring a rolling pin. Ingredients and pie tins will be supplied.