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Old Orchard Beach/Saco Adult and Community Education

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in Personal Enrichment

Original source: https://myculinaryjoy.files.wordpress.com/2012/05/chocolate-chip-scones.jpg
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Biscuits & Scones

$29

with Briana Holt

Apr 25, 2017 at 6 pm, runs for 1 week

Tender, flakey, buttery... these are just a few words we use when talking about the perfect biscuit or scone. Though not difficult to make, it can be intimidating to find the right combination of techniques and ingredients to get there! In this class you'll get hands-on baking time, learn tricks and skills to make buttery buttermilk biscuits, tender scones, and a roster of ideas on how to elaborate and customize your treats. After baking, you'll get to snack on hot pastries, and take some home to brag about!

Please bring chef's knife, cutting board, dish towel, rubber spatula, wooden spoon, measureing spoons and apron.

Briana Holt, baking since 13, began her professional career running an elite pastry kitchen in Montauk, Long Island and then Brooklyn’s Pies and Thighs. She moved to Maine, paired up with owners of local hot-spot Tandem Coffee Roasters, and now showers the city of Portland with her skillfully crafted scones and pies.

Full Course
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Challah

$29

with Abigail Snell

Apr 11, 2017 at 6:30 pm, runs for 1 week

Easter is just around the corner!

Discuss ingredients, mixing and shaping for delicious, lofty loaves of bread from your own oven. Make Challah bread with it's beautiful braiding and light, fluffy interior - perfect for French toast! This bread can be modified into a classic, Easter loaf you can incorporate into your celebrations. A real conversation starter! Come ready to learn and enjoy! Please bring an apron and notepad and pen, if you want to take notes. Tuition includes food.

Abby Williams is a graduate of the culinary program at SMCC and a baker in Portland for 10 years with time at Standard Baking Co and Rosemont Market.

Cheeses of the World!

$19

with Emily Rama

May 24, 2017 at 6 pm, runs for 2 weeks

There is one thing Shannon & Emily love more than cheese and that is sharing their cheesy passion! Taste and experience different cheeses from various cheesemaking regions of the world and learn what pairs well with them! Join us for this exciting and worldly cheese experience! All cheese generously supplied by Whole Foods Market.

Emily Rama, Specialty Team Leader for Whole Foods Market in Portland, ME, is an experienced sommelier and an avid cheese connoisseur. Shannon Tallman, Specialty Foods Buyer for Whole Foods Market in Portland, ME, is one of only three Certified Cheese Professionals living in ME.

Full Course

Cooking with Dandelions

$25

with Louis Falank Jr

May 16, 2017 at 6:30 pm, runs for 1 week

Savory to sweet!

Once we learn to safely identify the dandelion and some of its look-a-likes, we will then discuss harvesting, processing, and preserving. Next is preparing and tasting some different samples from root to flower! Dandelions are one of natures greatest plants, full of vitamins and nutrients. Its time to shine the light on this wonderful free and natural food. Tuition includes food.

Lou Falank, owner/operator of Mountain Bear Programs/Guide Service & instructor at Maine Primitive Skills School, has worked/volunteered with programs at camps and schools across ME, NY & PA.

Culinary Knife Skills

$29

with Moira Rascati

May 3, 2017 at 6 pm, runs for 1 week

Become faster and more accurate with your knife work to create dishes that cook evenly and look truly professional. Explore proper hand placement and the four fundamental cuts: dice, mince, julienne & brunoise. Chop herbs without bruising them or losing flavor, and never again cry when cutting an onion. Learn the tricks of the trade, discover the four knives every chef needs in their kitchen, and finish with a lesson on honing and sharpening your knives at home. Please bring any knives you would like to sharpen. Tuition includes materials.

Rescheduled from 4/12/17.

Moira Rascati is a graduate of the Culinary Institute of America in NY and has been a sous-chef at Joseph's by the Sea for the past 25 years. Moira has also taught the Garde Manger course at SMCC for 10+ years.

Course will run

Delicious Healthy Seafood

$49

with Moira Rascati

Jun 14, 2017 at 6 pm, runs for 1 week

The virtues of seafood have been touted as part of a healthy lifestyle and eating fish is a nice alternative to heavier meats. Learn basic delicious seafood techniques, including: pan searing, quick sauces, and accompaniments. Menu includes sole, salmon and shell fish. Tuition includes food.

Bring a sharp French knife.

Moira Rascati is a graduate of the Culinary Institute of America in NY and has been a sous-chef at Joseph's by the Sea for the past 25 years. Moira has also taught the Garde Manger course at SMCC for 10+ years.

Loaf & Tea Cakes!

$49

with Briana Holt

May 23, 2017 at 6 pm, runs for 2 weeks

Quick breads, tea breads, loaf cakes, teacake, & pound cake! There are many names and many ways of making these types of loaves and cakes, and the appeal is that they are tasty, endlessly customizable, and quick! We will bake three kinds of cake, exploring tips and troubleshooting techniques to get the most out of your cakes. You will learn proper mixing techniques, how to choose quality ingredients, using whole or heritage grains, and interesting ways to make your cakes more special. Each student will leave with a whole cake and some slices, and we'll snack on different types of loaves/tea breads while baking!

Please bring your own 9x5" loaf pan, dish towel, rubber spatula, wooden spoon, measuring spoons & an apron.

Briana Holt started working as a baker at 13, continued through college and began her professional career running an elite pastry kitchen in Montauk, Long Island moving on to sling pies and donuts at Brooklyn's Pies and Thighs, and then found her way to Maine, where she paired up with owners of local hotspot Tandem Coffee Roasters. Briana now showers the city of Portland with her skillfully crafted scones and pies.

Course will run

Make Your Own Kombucha & Kefir

$29

with Katherine McCarty

May 10, 2017 at 6 pm, runs for 1 week

Get acquainted with the wonderful world of tangy, fermented drinks. We will discuss and demonstrate the fermentation process, equipment and safety of fermentation and provide samples. Leave knowing how to ferment confidently and with a kombucha SCOBY and kefir grains to finish at home. Tuition includes food and materials.

Kate McCarty, Food Preservation Community Educator at UMaine Cooperative Extension, served with the AmeriCorps VISTA program and has completed the Master Food Preserver Program, an intensive, hands-on training in all aspects of home food preparation.





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