Join our immersive cooking class where you’ll learn the time-honored secrets behind New York’s iconic bagels. In this hands-on experience, you’ll craft your own bagel dough from scratch, knead it to perfection, and master the art of hand-rolling. As the dough transforms into those chewy, golden rings, we’ll guide you through the traditional boiling and baking process—the very same steps that make Brooklyn bagels legendary. Whether you’re a seasoned baker or a curious food enthusiast, this class promises a delightful journey into bagel bliss. All ingredients, materials, equipment and recipes will be provided. Program is presented by Jeff Mao of Knead & Nosh in Topsham, ME.

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. We'll 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!

Maki, also known as Makizushi, are the traditional sushi rolls of vinegar rice with a core of seafood or veggies wrapped in nori sheets. Learn to make these beautiful sushi rolls at this very hands-on cooking class. Join Chris Toy to learn how to make the perfect sticky sushi rice, and then to fill and roll both regular and “inside-out” rolls with the rice on the outside! This class will also offer miso soup to round out the meal. All materials included.

Lazy weekend mornings gift us the perfect opportunity put aside that box of cereal/peanut butter toast/bowl of oatmeal and make something exceptionally yummy for breakfast. And better yet, make it without using animal products - no milk, no eggs, no butter. We will do this using plant-based milk, aquafaba, vegan butter, and tofu to create some truly scrumptious breakfast goodies; using organic ingredients as available. Join Jinger and learn to make one-hour cinnamon rolls, glazed cranberry orange scones, and blueberry coffee cake with a streusel topping. And to counteract all that sweetness you’ll enjoy a tofu scramble full of vegetable goodness. Hungry now? Hold onto that, grab your apron and register for this new edition of Vegan Test Kitchen. And remember to bring containers to take home any leftovers! $10 material 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.

Join our hands-on cooking class to unlock the secrets of crafting authentic Chinese xiaolongbao—delicate, broth-filled dumplings. Under our passionate chef’s guidance, you’ll create perfect wrappers from scratch, master pleating techniques, and discover the magic of hot broth and succulent pork within each steamed dumpling. Savor your creations with a classic ginger and Zhenjiang vinegar dipping sauce. Whether you’re a novice or seasoned cook, this unforgettable journey into Chinese cuisine awaits! Reserve your spot today! All ingredients, materials, equipment and recipes will be provided. Program is presented by Jeff Mao of Knead & Nosh in Topsham, ME.

Time to get out the sweaters and have some tea! Scones are the perfect accompaniment! In this 3-hour class we will make Harvest Pumpkin Scones, Double Ginger Scones, Savoy Hotel Classic Scones, Maple Bacon Scones and Cranberry Orange scones. All ingredients provided as well as instruction. No experience needed. Be sure and bring a container to take home samples that you do not eat on the spot! You will FALL in love with these flavors! All materials included.

Did you know that millions and millions of people around the world eat bugs? It’s true! Insects have long been both a delicacy and an everyday ingredient in countries like Mexico, Brazil, Ghana, Thailand and China and are gaining popularity in countries like the Netherlands, Australia and…even the United States! In this unique class, join Bill Broadbent of Lewiston-based Entosense to learn the basics of edible insects and why they might just be the protein source of the future. Then, Sara Gross of Maine Tasting Center will lead the class through two recipes – one featuring dried edible insect products and one featuring fresh products raised right here in Maine. By uncovering the immense potential of edible insects, this interactive program aims to spark curiosity and appreciation for sustainable food sources. Participants in this program will have the opportunity to taste many different types of insects and try their hand at cooking with them. All ingredients, supplies and recipes will be provided. Please note that people who are allergic to shellfish may also be allergic to insects. Taught by Bill Broadbent of Entosense and Sara Gross of Maine Tasting Center, Presented by Maine Tasting Center.