Ready to elevate your dumpling skills from delicious to dazzling? Join this unique, hands-on cooking class focused specifically on creating stunning, fancy Chinese dumpling folds! Go beyond the basics and learn techniques that will transform your homemade dumplings into edible art. We'll master several intricate designs: learn the secrets to shaping delicate Har Gow (crystal shrimp dumplings) into charming goldfish and practice the elegant, flowery plum blossom fold. We'll also make vibrant pork dumplings using different colored doughs, incorporating natural ingredients like spinach or beet as the coloring agent for eye-catching hues. While focusing on folding artistry, we'll cover making the necessary doughs and a classic pork filling to bring our creations to life. Leave this class with impressive new folding skills, recipes, and a batch of your own edible art to wow friends and family. Perfect for those with some dumpling experience or adventurous beginners eager for a creative challenge! All ingredients and tools provided. Allergen Info: Contains soy and gluten.

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! All materials included.

CATALOG CORRECTION: This class starts on May 6th.

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.

Have you ever thought about preserving your own food? Perhaps you enjoy the bounty of farmers markets, and want to find a way to enjoy local produce year-round. Or, maybe you have your own vegetable garden and end up with more produce than you can eat. Whatever your reason, if you want to try preserving but aren’t sure how to get started, this is the class for you! In this four-part, hands-on class, taught by Master Food Preserver and cookbook author Allison Carroll Duffy, we’ll cover all of the primary home food preservation methods you’ll need to get started, including canning, freezing, drying, fermenting, and cold-storage (root cellaring). Each week we’ll focus on a different method (or two), discussing proper procedures, techniques, food safety, and use of tools and equipment. We’ll then practice the method(s) hands-on, preparing and preserving food as a group, enjoying some samples as well. No matter what types of foods you enjoy and are hoping to preserve, this class will provide all you need to know to get started preserving food confidently at home! *A materials fee of $40 must be paid to the instructor on the first night of class.

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.

CATALOG CORRECTION: This workshop is now scheduled for Thursday May 21st.

If you have had flat or tough dry scones this might be just the class you have been waiting for. Deb will show you step by step how to make light and tender Chocolate Cherry Scones, Apricot Ginger Scones and 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. Class size limited to 10. All materials included.

Join Chef Chris Toy for a hands-on class to master fresh pasta making! We'll infuse the dough with intense, farm-fresh flavors—creating a colorful medley of mushroom, basil, and tomato pasta. You'll finish your creations with a choice of a rich tomato-red wine or a creamy vodka sauce. Get ready to roll, knead, and eat!

Learn how to safely cook and enjoy Maine’s beloved spring delicacy – fiddleheads - in this class led by a Master Food Preserver. Explore proper preparation methods before cooking them up into soups, sides and even a main course. All materials and recipes provided. Presented by Liz Gross of Maine Tasting Center.