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Merrymeeting Community & Adult Education



Cooking

Four Ways to Cook in a Wok

$55

with Chris Toy

Calendar Next session starts Mar 11, 2024 at 5 pm, runs for 1 week

The Wok is the most versatile pan in the world. Join Chris Toy, author of the award winning The Complete Wok Cookbook and learn all about its 3000 year old history. We'll roast, steam, boil, and stir-fry a complete meal. Signed cookbooks will be available. Those in the know don't eat dinner first and bring take home containers! $10 materials fee included.

Full Course

Easy Chinese Favorites, A Quick Tour

$55

with Chris Toy

Calendar Next available session starts Mar 18, 2024 at 5 pm, runs for 1 week

From salad,soup, appetizer, main and side dishes, to dessert.Chris will teach you some of his favorite family recipes from his first cookbook. Copies of his first cookbook, Easy Chinese Favorites will be available for signing. $10 materials fee included.

Luscious Lemon Night

$45

with Deb Arter

Calendar Next session starts Mar 21, 2024 at 6 pm, runs for 1 week

Celebrate spring in Maine! In this 3 hour class we will refresh our palette by making Lemon Portuguese Tartlets, Lemon Poppy seed Scones and Easy Lemon Bars! No experience required. Debra has been teaching adult baking classes for nearly a decade. You are sure to have fun and not leave with a sour face. Bring tubs to take home baked goods you can resist eating! 6 - 9 pm. Materials fee $10 included.

Full Course

13 Rolls in 3 Hours!

$45

with Deb Arter

Calendar Next session starts Mar 26, 2024 at 6 pm, runs for 1 week

Who can resist the smell of fresh bread baking? We will learn how to mix, knead, proof and shape basic yeast dough. Participants will learn how to create cloverleaf rolls, butter crescents, cinnamon swirls, tea rings and whole-wheat rolls, as well as an economically savory braid that comes together quickly. No discounts. $10 materials fee included.

Full Course

Scones Are Simple

$45

with Deb Arter

Calendar Next available session starts Apr 4, 2024 at 6 pm, runs for 1 week

In this workshop, we will make a variety of delightful scone recipes ranging from savory to fruity in one evening. You can choose to gift these or to use as the cornerstone of a brunch or breakfast for your family. No need to buy special equipment or exotic ingredients. This class will fill quickly and class size is limited. Debra will show you how easy these treats are to make and decorate artfully. Bring containers to take home baked goods! No experience necessary! $10 materials fee included.

Fast Fresh Homemade Ramen

$55

with Chris Toy

Calendar Next session starts Apr 22, 2024 at 5 pm, runs for 1 week

Join Chris Toy, author of Ramen Made Simple for a fun evening of rolling your own fresh ramen with all the fixings. We'll learn about ramen history and culture as we slurp. Signed cookbooks will be available. $10 materials fee included.

Full Course

Knead & Nosh: Maine Bagel Lab

$70

with Maine Tasting Center

Calendar Next available session starts May 5, 2024 at 11 am, runs for 1 week

There's nothing like a great, chewy bagel for starting your day off right. The only thing better would be…a great, chewy bagel that you made yourself with delicious local ingredients! Join instructor Jeff Mao for a hands-on workshop that will take you through the process, beginning to end - measuring and mixing your dough to portioning and shaping bagels, and finally to boiling and baking. He'll even touch on some basic bread concepts including why bakers weigh their flour, dough hydration, and why bagels have holes! During this 3-hour workshop, you'll craft your perfect bagel using Maine Grains flour and mix-ins/toppings from local producers - and even mix your own flavored cream cheese to top it all off. And, of course, you'll have a chance to eat one (or more!) of your bagel creations before the end of class. We'll provide all the ingredients, materials and equipment, plus recipe sheets and product lists to take home.

Eating Japanese Knotweed

$45

with Zack Rouda

Calendar Next available session starts May 7, 2024 at 5 pm, runs for 1 week

Japanese knotweed (Reynoutria japonica or Fallopia japonica) is known as one of the most frustrating invasive species in the world. Frequently planted along riverbanks as a means of controlling erosion, it is often favored by pollinators, yet quickly overruns landscapes and smothers native plant species. Knotweed also makes a delicious, healthy and versatile vegetable, similar to rhubarb. We can help to manage the overgrowth of this powerful invasive by eating it! Learn to manage, harvest, gather, process, and eat Japanese knotweed. We'll cover identification, removal, gathering, processing, cooking over an open fire, and future storage. Everyone gets a jar of sweet knotweed sauce to take home, which you may further dehydrate for fruit leather.





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