Join master wood carver Ken Wise and cooking instructor Chris Toy for a fantastic weekend of hands on Carving and Cooking instruction. Come learn how to carve cooking utensils such as chopsticks, spatulas, and spoons. Then learn how to use them to prepare, cook, and eat some tasty Asian fusion recipes from Chris Toy's cookbooks! The retreat happens on the shores of Merrymeeting Bay in the Butler Head Nature Preserve. A limited number of AirBNB style overnight accommodations with shared bathrooms are available. Contact Chris Toy at christoy.net@gmail.com FMI. About the instructors: Ken Wise has been carving spoons, turning bowls and making Wildlife Art in Mid-Coast Maine for many years. He enjoys sharing the fun and challenges of working with wood through classes and private instruction. Chris Toy, long time cooking instructor, Maine Guide, and author of 6 Asian cookbooks has taught community education, in kitchen stores, and privately around midcoast Maine for many years. Stay On-Site or Drive In: Limited private rooms with shared baths are available for the weekend. Ask about special rates for double and triple occupancy! Contact christoy.net@gmail.com to book! *There is a $25.00 non-refundable fee for cancellations.

If you have not discovered what a time saver phyllo dough can be, this is the class for you! We will learn to make Spinach Feta triangles, Quick Sausage Cheese appetizers and Apple Sheet pan Baklava. All recipes employ phyllo dough. Be sure and bring a container or two to take home what you don't eat on the spot! All ingredients and recipes provided. Generous yield to divide among participants. No experience required! You will be hit of holiday parties!

This class is presented by NE Food Safety. Learn what you need to stay safe, keep customers safe and pass the CFPM exam. All key points are covered, from cleaning and sanitization to cooking temperatures, purchasing, and proper methods of food preparation and delivery. Price includes unlimited practice questions, book, class, and proctored exam. Students will be taught information in a variety of manners, including an exciting round of Food Jeopardy. Your instructor will be bilingual (Spanish/English), with over a decade of experience instructing adult learners at hospitals, VAs, colleges and universities, restaurants and hotels, and more. Topics covered include correct ID Process, Drink Measurement, DRAM Shop Law, Negligence, How to Diffuse Difficult Situations, BAC rate and Intoxication Factors, as much more. This class is fun, but it’s also important. Get your team trained before the busy season! *There will be no alcohol on premise.

Experience a classic Chinese street snack through Tanghulu, a delightful treat of fruit coated in a crisp sugar shell. In this hands-on class, you’ll learn how to select fruits like strawberries, hawthorn, or grapes, skewer them, and create the perfect glossy sugar coating. Discover how this snack dates to ancient times and remains a favorite during winter festivals and street fairs. *A $15 materials fee is due to the instructor at the beginning of the workshop.

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. No experience needed. Be sure and bring a container to take home samples. You will fall in love with these flavors!

Experience the tradition of the Dragon Boat Festival through Zongzi, a beloved sticky rice dumpling wrapped in bamboo leaves. In this hands-on cultural cooking class, you’ll learn to prepare sticky rice, choose fillings like pork, red bean, or dates, and wrap the signature pyramid shape or other shapes. Discover the legend of poet Qu Yuan and the deep symbolism behind this ancient dish as you cook your Zongzi to perfection. *A $20 materials fee is due to the instructor at the beginning of the workshop.

In this hands-on class, you’ll learn to prepare classic Greek appetizers like tzatziki, stuffed grape leaves, and giant beans. We’ll also create hearty, comforting soups, including lentil, great northern bean, and the traditional avgolemono, featuring both chicken and meatball variations. All materials/ingredients provided.

This workshop will teach you all about the Swiss winter tradition of raclette, a meal that is all about cheese. Learn about creating a fun, memorable night for family and friends by throwing a raclette dinner party to get through the dark, cold winter. We’ll go over the traditional components of the meal and how it can be adapted to any diet or preference. The workshop will include a demonstration and tasting. Come ready to eat cheese. *JAN Session Snow Date: 1/25.