Due to bad weather conditions, the March 2nd Session of Cheese-Making with Sharon Gilsleider has been postponed to March 9th. 

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 milk, a pan and other basic kitchen tools and take home approximately a batch of fresh mozzarella. *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. 

Who can resist the smell of fresh bread baking? Deb Arter will teach you 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 material fee included.

Explore the fast-growing world of Maine cheese while also learning the ins and outs of artisanal cheese in general. Trace the history of the American artisanal cheese movement, see how it has played out in Maine and sample a curated selection of delicious Maine cheeses and dairy products. Students will leave the class with a new appreciation for the cheese industry right here in our state, plus a product list and information about how to continue their cheese education and exploration. This interactive class will be held in Maine Tasting Center's Learning Center building and taught by MTC instructor Eric Rector, cheesemaker and owner at Monroe Cheese Studio.

Have you suffered through pastry mishaps or despaired over runny pie filling? Let Deb help you with that! In one evening, we will make a standard two-crust Strawberry Rhubarb Pie that will get rave reviews. Hands-on instruction, recipes, tips and liberal tasting opportunities assure that this will be an exciting class. Bring plastic containers for samples, as well as an apron and your favorite rolling pin. $10 material fee included. No discounts. No experience necessary! Instructor Deb Arter

There's nothing like a great, chewy bagel for starting your day off right - except for a great, chewy bagel that you made yourself with delicious local ingredients! In this hands-on workshop, students will learn how to make bagels from beginning to end - measuring and mixing the dough, portioning and shaping bagels, and finally boiling and baking. Craft your perfect bagel using Maine Grains flour and mix-ins/toppings from local producers - even mix your own flavored cream cheese to top it all off! This interactive class will be held in Maine Tasting Center's Learning Center kitchen. All ingredients, materials, equipment and recipes will be provided.

Sushi isn't only about raw fish! Join cookbook author Chris Toy for an evening to learn how to roll your own sushi maki rolls. We'll start with the traditional California Roll to get our technique down then move on to more local ingredients with fresh Maine ingredients. Those in the know bring containers for surplus!

Strawberry season is almost here! And what better way to enjoy these berries than in homemade strawberry jam? Join Allison Carroll Duffy, Master Food Preserver and cookbook author, for this hands-on workshop, where you’ll learn not only how to make strawberry jam, but also how to can and preserve it--so that you can enjoy it year round! 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 by making a big batch of strawberry jam, and canning it using the boiling water bath method. We will also discuss low-sugar and alternative-sweetener options for making jam. There will be plenty of jam to taste, and each participant will go home with a jar of jam to enjoy.