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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--so plan on going home after class to bake your bread. Please bring loaf pans or baking pans.
This class will be at the instructor's home in East Sullivan: 33 Grange Hall Road, Sullivan. The road intersects Route 1 at Tracy's Seafood Takeout. The house faces the water. Students should park on the road and should not block the mailbox.
with Alan Majka
Ever wonder how to preserve all those local fruits and vegetables? Whether you're new to canning or need a refresher on current recommendations, University of Maine Cooperative Extension’s Alan Majka will teach you the basics of canning, including when and how to use pressure and water bath canners to preserve pickles, jam and vegetables. Workshop will include a demonstration of how to prepare and can tomato salsa......now you'll know what to do with all those tomatoes this summer!
Chocolate, Chocolate, Chocolate!
with Mark Messer
Learn four different indulgent chocolate recipes in time for Valentine's Day: classic dark chocolate mousse with rich berry sauce; simple and foolproof chocolate pot de creme; and rich, creamy dark hot chocolate from scratch (not hot cocoa).
with Nikki Fox
This 6 session cooking class is offered in partnership with Healthy Acadia. The series will offer participants an opportunity to learn about easy ways to prepare healthy, family-friendly, delicious meals and stretch food dollars. Participants will work together to create a meal and sample their completed dishes.
Free take-home ingredients will be provided for participants to recreate the meal at home. This series is geared to engage community members who are experiencing low income, and who want to gain knowledge and skills to eat healthfully on a limited budget.
Participants are requested to commit to all six classes in the series.
Dumplings, Gyoza and Gnocchi, Oh My!
with Mark Messer
Learn to make classic northern chicken and dumpling soup (with the focus on the dumplings!); pan-fried Japanese pork and cabbage dumplings, called gyoza; and baked ricotta gnocchi in crushed tomatoes.
Get to Know your Sea Veggies
with Kara Ibarguen
In three consecutive Wednesday night classes you can explore the ocean’s vegetable bounty and the delicious flavors it offers. The first class will be an introduction to seaweed varieties and the chance to make some tantalizing appetizers to add to your repertoire. The second class will feature several main course recipes to make and share including: Southwest Peking Rolls with Smoked Dulse and Ancho Chilies. The final class will delve into the sweet side of sea vegetables with some tempting dessert treats and smoothie ideas to round out the menu.
with Mark Messer
Learn to make grilled cheese sandwiches with a variety of cheeses and delicious spreads, like fresh mozzarella-pesto, fontina-olive tapenade, and camembert with cranberry-rhubarb jam. Finish the lesson with a Monte Cristo, an American classic grilled ham, turkey and cheese sandwich served with red currant jelly.
Indian Cooking W '17
with Gunjan Gilbert
Please note: this class has been postponed until Thursday, Feb. 9th.
In this workshop, Gunjan Gilbert, owner of Tandoor Downeast, will teach a variety of appetizers, flat bread, chutneys and two different curries (veg and non veg). Come prepared to get involved and learn about making Indian food from scratch using local ingredients. Learn how to make vegan and gluten free dishes. Students who sign up for the class will also receive her cookbook for free. Bring containers to take extra food home.