If you have had flat or tough dry scones this might be just the class you have been waiting for. Debra Arter will show you step by step how to make light and tender Chocolate Cherry Scones, Apricot Ginger Scones, Cranberry Orange, Bacon, Cheddar, Chive Scones as well as classic Basic Scones. This class will be participatory and samples of all items will be tasted and the rest divided among the class. Soooo ...get a friend to sign up with you and enjoy the evening! Remember to bring a container to store all that you will take home. No experience necessary! $10 material fee included.

Have you always wanted to learn how to make cheese? Join Sharon Gilsleider and impress your friends & family when you tell them you made it yourself! Learn to make healthier, better-tasting, fresh Feta Cheese—and it doesn’t take months!! You will be impressed with the creamy, rich flavor and will never go back to “store-bought.” Traditional Feta is made with sheep or goat’s milk, but you will also learn how to make it with cow's milk. We will discuss different flavors to add after, how to brine and store it, as well as some ideas for recipes.

You will bring a gallon of milk, a pan and other basic kitchen tools and take home approximately a pound of cheese. *A Starter Kit is included in the course fee. Please review the list of necessary tools sent to you before the class begins, please give us a call if you have not received it before the start of class. 

A beautifully arranged charcuterie and cheese board is a sure way to impress, whether you're entertaining at home or contributing to a potluck. The best way to improve upon this classic appetizer is to fill your board with locally-sourced cheeses, meats and accouterments. In this class with Sara Gross, students will be introduced to a wide variety of Maine producers; sample their products and learn how to incorporate them into your next charcuterie board. Attendees will also explore the fundamentals of arranging a beautiful charcuterie board - from cutting techniques for meats and cheeses to selecting and arranging eye-catching garnishes. This class will offer plenty of opportunity to taste products and practice various cutting and arranging techniques. All materials and product lists/recipes will be provided. 

Get hands-on with Needhams, an iconic Maine candy made from our state's top crop - potatoes! Learn the story behind this tasty treat, while whipping up a batch of your own with potatoes grown right here in Maine. Each student will leave with potato candy recipes and their own batch of handmade Needhams to share with family and friends or at an upcoming holiday celebration.

Italy and China are famous for their pasta. Join cookbook author Chris Toy for an evening of fresh handmade pasta that combines garlic, ginger, tomatoes, seafood, stir-fry and more! Those in the know will bring containers in case of surplus!

Learn about using wild mushrooms. The various mushrooms are like vegetables. They have different flavors and widely varying textures, colors, moisture content and water absorbency. Hence, the various species respond to cooking processes differently. We will learn about matching mushroom species to cooking techniques. Also discussed will be the appropriate foods and wines to match with wild mushrooms and which species may be mixed together in a recipe. David Spahr is a naturalist, photographer and forest farmer who has collected, photographed, and eaten wild mushrooms for 35 years. He is a member of the Maine Mycological Association and maintains a web site devoted to the subject, mushroom-collecting.com.

Join Sharon Gilsleider and learn the ABCs of hand-pulled mozzarella in this one-night workshop. Your pizza will never be the same after this. It is fast and easy and oh so good. You will learn how to create your fresh mozzarella, then you learn how to “pull” your fresh curds. You will create a new “habit” of always having fresh mozzarella on hand to kick up your favorite recipes and impress your friends. This recipe takes very few, easy to find ingredients and you will take home approximately 2 pounds of cheese from your one gallon of milk. You will learn the basics of cheese making and the specifics of Mozzarella curds. Class is limited so sign up early.

You will bring a gallon of raw or unpasteurized milk, a pan and other basic kitchen tools and take home a fresh batch of mozzarella cheese. *A Starter Kit is included in the course fee. Please review the list of necessary tools sent to you before the class begins, please give us a call if you have not received it before the start of class. 

Join Mary Laury, watercolor instructor, and Chris Toy, cooking instructor, for four days of indulging in your choice of painting or cooking in an idyllic natural setting. Your day’s explorations will be enriched by evening programs designed to extend yourlearning with themed movies and live music. Choose from the sessions below.