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Cooking & Nutrition
10 Tips: Choose My Plate Cooking Class
with Sarah Murphy
Students will learn about USDA's MyPlate and some easy steps to follow the latest Dietary Guideline for Americans. Classes will provide participants with the knowledge they need to choose and prepare healthy foods and beverages on a limited budget. Food demonstrations and tastings will be provided at each session. Topics will include "Focus on Fruits", "Vary Your Veggies", Make 1/2 Your Grains Whole Grains", and "Vary Your Protein Routine".
Cooking Matters for Families
with Sarah Murphy
Cooking Matters of Maine teaches low-income adults (primarily adults with children) how to prepare and shop sensibly for healthy meals on a limited budget. This course will teach important lessons about self-sufficiency in the kitchen. Participants practice fundamental lessons including knife skills, reading ingredient labels, cutting up a whole chicken and making a healthy meal for a family of four on a $10 budget.
Indian Cooking Night
with Nicholas Orgo
The exotic flavors of India are too tempting to resist! Try something new, like Indian spiced chicken with mango chutney, Bombay potatoes with garlic, ginger, onions and tomatoes. Try the crescent vegetable samosas. No passport required!*Lab fee of $20 paid directly to instructor at start of class*
Introduction to Canning and Preserving Foods
with Madeleine Lane-Duigan
Have you ever wanted to learn to make yummy jams and jellies or preserve your garden vegetables? Come to this class and learn the tips and tricks to "put up" your summer bounty!
In this class you will learn how to make jams and jellies, preserve eggs-yes eggs- and lemons and make homemade pickles You will go home with some of each.
* A $20 lab fee is paid directly to instructor at start of class-Lab fee covers cost of vegetables, fruits, canning supplies, including jars and take home goodies!*
Italian Cooking Night
with Nicholas Orgo
Learn to make antipasto salad with cured meats, Italian cheeses, artichoke hearts, olives and seasonal vegetables. Indulge in Chicken Marsala over a wild mushroom risotto with roasted garlic and parmesan bread on the side.
*Lab fee of $20 paid directly to instructor at start of class*
with Madelyn Litz
If you have already mastered the art of past, then this class is the next delicious and fun step for you! Our resident pasta diva will show you how to make ravioli quickly, methods to package and freeze, and some delightful fillings that will please your palate. Students should bring their prepared pasta dough wrapped tightly in plastic so that it's at room temperature and ready to roll! If you're a novice and don't have the dough, there will be a little made to share with you. Bring an apron, a rolling pin, a pastry brush, a pastry cutter and a pastry scraper if you have one. We'll supply the flour for dusting, some small samples of filling (portabella mushroom and traditional cheese) and we'll tast what we make.
Sushi Sensations at Home
with Matt Howe, of Sushi Maine
In this continuation of Sushi success, you will learn more techniques and tricks on the art of sushi making. This class will elevate you from a mere success to sushi making sensation you will learn preparation techniques of various ingredients used in sushi and the preparation and production techniques of various types of sushi rolls. Bring an apron, a favorite, sharp kitchen knife, a cutting board and a container to bring home your sushi creations! *Lab fee of $20 paid directly to the instructor.*
Sushi Success at Home for Beginners
with Matt Howe
In this fun one night class you will learn the simple and inexpensive steps to set up your kitchen for sushi production and your'll be rolling your own in minutes! Cone and learn about the equipment and supplies needed to make sushi at home. Bring an apron, a favorite sharp kitchen knige, a cutting board, and a container to bring home your sushi creation! *lab fee of $20 to be paid directly to the instructor*
Contact our office for registration-there are only a few spots left in this class.