Nothing says dessert quite like chocolate! In this one-night class, we will prepare molten lava cakes, white chocolate macadamia nut cookies and take home a fudge sauce to die for. Bring your sweet tooth, an empty container or two and a friend for a night of sinful decadence. Recipes and generous samples of all things we create will be distributed. Just in time for Valentine’s Day! Ingredient fee of $10 included. No discounts.
Learn about using wild mushrooms. The various mushrooms are like vegetables. They have different flavors and widely varying textures, colors, moisture content and water absorbency. Hence, the various species respond to cooking processes differently. We will learn about matching mushroom species to cooking techniques. Also discussed will be the appropriate foods and wines to match with wild mushrooms and which species may be mixed together in a recipe. David Spahr is a naturalist, photographer and forest farmer who has collected, photographed, and eaten wild mushrooms for 35 years. He is a member of the Maine Mycological Association and maintains a web site devoted to the subject, mushroom-collecting.com.
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 Apple 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.
Join author David Spahr for an indoor presentation and discussion of edible and medicinal mushrooms, identification, tools and equipment for harvesting, as well as books, materials, and other resources. David has collected edible mushrooms for 46 years. He is a member of the Maine Mycological Association and the North American Mycological Association. No discounts.
Have you always wanted to learn how to make cheese? Impress your friends & family when you tell them you made it yourself! Learn to make healthier, better tasting, fresh Feta Cheese—and it doesn’t take months!! You will be impressed with the creamy rich ﬂavor and will never go back to “store bought”. Traditional Feta is made with sheep or goat’s milk but you will also learn how to make it with cow's milk. We will discuss diﬀerent ﬂavors to add after, how to brine it and store it, as well as some ideas for recipes. You will bring a gallon of milk and take home approximately a pound of cheese. *Starter kit included.
Autumn is pear season! They are so delicious and fresh, but their season is short….why not make jam with beauties to enjoy year round, or to give away as holiday gifts? Join Allison Carroll Duffy, Master Food Preserver and cookbook author, for this hands-on workshop to learn how! In this workshop, you’ll learn how to make pear jam, as well as how to can it, and package it for gift-giving if you like. We’ll discuss the basics of safe home canning, including proper procedures, techniques, and use of tools and equipment. Then, the class will learn hands-on by making a big batch of Spiced Pear jam and canning it using the boiling water bath method. There will be plenty of jam to taste, and each participant will go home with a jar of jam to enjoy.