Learn to make Italian giardiniera from scratch - the colorful, tangy, herb-and-spice-packed pickled vegetable condiment that makes everything taste better. In this hands-on class, you'll chop, season, and pack your own jar to take home, plus learn the basics of small-batch pickling along the way. No experience necessary!

Join Tony for this special one-night cooking workshop! Ropa vieja is a classic Caribbean dish of shredded beef stewed in a flavorful tomato-based sauce with peppers, onions, and spices, traditionally made with flank steak or chuck roast that is slow-cooked until tender. The name means "old clothes" in Spanish, referring to the shredded meat's appearance. It's typically served with white rice, black beans, and other vegetables. Special Note: The instructor will provide the shredded beef already cooked, while students will prepare the side dishes together in class. The instructor will go over how students can make the shredded beef at home. Please bring containers to take food home with you! *There is a $25 ingredients fee, payable to the instructor at class.

Did you know Maine has over 80 licensed cheesemakers? Join us for an inside look at the past, present, and future of Maine's cheese industry, and taste your way through a diverse, carefully curated selection of local cheeses - from rare small-batch treasures to beloved favorites that are easy to find at your local market. Presented by Sara Gross of Maine Tasting Center.

In this hands-on class, you’ll learn to make homemade phyllo dough from scratch, a cherished tradition passed down through generations in my family. Together, we’ll create authentic spanakopita while mastering techniques that bring this iconic Greek dish into your own kitchen. All materials/ingredients provided. *This is a 3wk class.

Learn to prepare Beijing-style handmade noodles topped with flavorful Zhajiang (soybean paste) sauce. Want to master the art of hand-pulled noodles? Join this immersive class and learn traditional noodle-making techniques that symbolize longevity and prosperity. You’ll knead, roll, and cut dough by hand, exploring how simple ingredients—flour, water, and salt—transform into silky strands perfect for soup or stir-fry. Then we make Zhajiang Noodles with pork, veggie and sauce. Celebrate the cultural meaning of noodles in birthdays and festivals while creating your own bowl of happiness from scratch. *A $20 materials fee is due to the instructor at the beginning of the workshop.

Your instructor, Chris Toy is the author of 6 popular cookbooks, a private chef, and has taught Asian-fusion cooking for several Maine community education programs. Cooking students will learn how to prepare a variety of recipes from Asia, Europe, and the Americas incorporating traditional and local ingredients. Each meal will actively engage cooks with the tools, techniques, and stories behind the dishes being created. More about the retreat location: Escape to a Victorian Inn, the Harbor View House in Prospect Harbor on the coast of Maine, with an intimate group of artists, cooks and creatives! All meals are included in the workshop fee plus special activities to extend your learning from the day’s workshops, including a private house concert by Grammy-balloted sing-songwriter, storyteller, and author Gordan Ward. For more information about the workshop, call Mary at 207-632-2251. To book your stay at the inn call 207-963-9122 or visit https://harborviewhousellc.com/. *Lodgings not included in price. **There is a $60 cancellation fee.

Let’s play around with cooking intuitively guided by what comes up in a Tarot card pull. We’ll learn to listen to our intuition, creativity, and inspiration to create a flow in the kitchen. We’ll go over the basics of a Tarot deck and connect it to cooking, decision making, and intuition. We’ll follow the cooking journey where it unfolds inspired by the season. Be ready to share and participate as a group to have fun together. No prior knowledge of Tarot is needed, only an open mind to build a unique cooking experience. 1 night.

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! *There is a $10 materials fee, payable to the instructor at class.