Take your seafood cooking to the next level with three delicious shrimp entrees including Baby Bay Shrimp and Orzo, Spicy Shrimp Tacos and Shrimp De Jonghe. Warm up your meals this winter and surprise your family with creative new seafood dishes. All ingredients will be provided, but bring your appetite and containers to take any leftovers home.
*Please note that the date of this class is 2/29/2020. Please disregard the date in the printed catalog.
Downeasters love their lobster stew as well as their fish chowder. Making these delicious soups is really quite simple. Join us to learn how and enjoy the results! We might even make some clam chowder. Feel free to bring containers to take home leftovers. And anyone will tell you that these soups taste even better when they've had time to sit.
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 3/17/2020.
Thinking about incorporating more plant based eating into your diet? No preaching, just offering plant food alternatives and how to reimagine recipes with whole food substitutions. We will prepare several recipes to try, and Stefani will show and teach participants how to shop and cook healthier while saving money. Knife skills included. Please bring containers to take home any leftovers.
Stefani Berkey started cooking during college and found her niche! She attended cooking school in Europe and has been cooking and teaching classes in different capacities for over 30 years. She enjoys sharing her knowledge about foods and cooking techniques. For health reasons she switched to plant based eating, and it was the best thing she ever did for herself.
Join us as we demystify the making of the elegant and light choux pastry. Using this simple pastry dough, you will create and fill several French desserts: cream puffs, eclairs and a fancy creation called a religieuse. Please bring, if you have them, pastry bags with large plain and star tips and containers to take some home with you.
Interested in learning how to grow your own vegetables in a sustainable manner? Join us for an evening-long workshop on how to grow your own garden organically presented by the Maine Organic Farmers & Gardeners Association (MOFGA). We'll talk about the basics of soil, the fundamentals of making and using compost, the principles of crop rotaiton, and how to incorporate green manures to manage nutrients in the garden. Other topics will include basic weed control strategies and cultural methods for dealing with pests. The instructor will be an experienced farmer or gardener from your region. We will even send you home with free seeds! All are welcome, from first-timers to experienced gardeners who want to experiment with new techniques.