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Old Orchard Beach/Saco Adult and Community Education

Culinary Arts

Cooking with Sourdough


with Mary Bailey

Calendar Nov 1, 2017 at 6:30 pm, runs for 1 week

Its not just for bread!

Learn what sourdough is and how to make it, feed it, grow it, and use it. Discover unusual and unexpected ways to incorporate sourdough into your baking and cooking repertoire - from breads to cakes. Watch a demonstration of classic sourdough bread, crumpets and muffins while enjoying some pre-made chocolate cake, scones and toasting bread. Leave with a sourdough culture and recipes to start making your own tasty treats at home. Tuition includes materials.

Mary Bailey, an avid and talented baker, is a Culinary Arts major at YCCC. She is a cook & baker at St Josephs Convent in Biddeford. She started/runs a nonprofit organization called BreadLove that donates bread to local charities and needy families.

Crustless Pork Pie


with Robert E Cyr

Calendar Dec 4, 2017 at 6 pm, runs for 1 week

Traditional French foods are often loaded with unhealthy saturated fats. Learn to prepare an authentic, healthy gourmet meal with a French twist: crust less pork pie, seasonal squash soup, and a baked French toast pudding. Get ideas and recipes for holiday dishes you can feel great about serving. This is a demo / discussion class. Come prepared to taste and enjoy! Tuition includes food.

Robert Cyr, Producer & Host of the TV show Cyriously Fit and author of the self-help health book, Zombie Truckers, is a Registered & Certified Holistic Health Coach, Wellness instructor, Food safety professional, Organic Farmer, and Personal Chef. He is passionate about sharing nutrition, cooking and fitness knowledge, while inspiring and empowering people to create the lifestyle habits for living a happier and healthier life.

Culinary Knife Skills


with Moira Rascati

Calendar Sep 27, 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 professional. Explore proper hand placement and the four fundamental cuts: dice, mince, julienne & brunoise. Chop herbs without bruising or losing flavor and never again cry when cutting an onion. Discover the four knives every chef needs in their kitchen and finish with a lesson on honing and sharpening.

Please bring a sharpened paring knife, French knife and sharpening steel, if you have one. Tuition includes food.

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

Course will run

Dirigo Brewing Beer Tour & Tasting


with Thomas R Bull

Calendar Oct 17, 2017 at 6 pm, runs for 1 week

Are you interested in the process and ingredients responsible for the taste of fine, hand-crafted beers? Join brewer Tom Bull at Biddeford's Dirigo Brewing Company, for an in-depth experience in the production, packaging, and tasting of their beers. Explore the various beer ingredients, their influences on our styles, an overview of our specialty brewing process, and a guided tasting of the beers they craft. Take an in-depth tour of the brewery followed by a sampling/discussion session of unique ales and lagers. Food provided by Richie's Jerk & BBQ. Cheers! Registration through OOB/Saco Adult Ed. Tuition includes food/drinks.

Dirigo Brewing was founded by Molly & Tom Bull in an effort to realize Tom's lifetime dream of building a brewery focused on his delicious interpretations of traditional German and Eastern European lagers and seasonals. Dirigo has been serving new old school beers to one and all since August 2016.

Fermenting Vegetables


with Katherine McCarty

Calendar Nov 6, 2017 at 6 pm, runs for 1 week

This hands-on food preservation workshop teaches the basic steps for fermenting; preserving equipment, recommended recipes and ingredients. Enjoy the wonders and ease of fermentation with a batch of vegetable ferments, like sauerkraut and kimchi. Learn the steps in fermentation, and take your first batch home! Tuition includes 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.

International Tea Tasting


with Marianne E Russo

Calendar Oct 17, 2017 at 6 pm, runs for 1 week

Join us for a trip around the world through the many cultures of tea! Tea is the most widely consumed beverage in the world. Taste the differences and similarities of one country's teas to another, learn a bit about their history, culture, traditions and the customs associated with drinking tea. Tuition includes materials.

Marianne Russo is a Certified Tea Specialist and owner of Nellie's Tea Company. A lifelong tea drinker, she has been a serious student of all things tea since 2003. She has studied under experts from around the world, including Pearl Dexter, founding owner of Tea, A Magazine, and the late John Harney, founder of Harney & Sons Fine Teas. She has traveled to the tea fields and factories of China and Japan, to the World Tea Expo, and to numerous tea rooms in the US and abroad.

Course will run

Mediterranean Cuisine


with Moira Rascati

Calendar Oct 11, 2017 at 6 pm, runs for 1 week

Healthy Essentials Heart-healthy olive oil, protein-rich legumes, fish, whole grains, and moderate amounts of wine and meat are the cornerstones of Mediterranean cuisine. The flavors are rich and the health benefits abundant. Learn the essentials as we prepare an appetizer, salad and a main dish. This is a hands-on class, so come prepared to cook, taste and enjoy! Please bring a sharp cutting knife. Tuition includes food.

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.

The Art of Homebrewing


with Gregg Carine

Calendar Oct 26, 2017 at 6 pm, runs for 4 weeks

From Grain to Glass

Get an overview of the home beer brewing process from grain to glass! Cover the ingredients and what they contribute to the final product, discuss the steps of the brewing process, basic equipment needed to start and recipe development, evaluation of brews and troubleshooting. Grain, hop, and yeast samples will be available to show and possibly taste. Last class will meet at Dirigo Brewery in Biddeford. Tuition includes materials.

Gregg Carine, a passionate homebrewer for 20+ years, has been a committed member and serves on the governing board of The Portland Mashing Maineiacs Home Brew Club. He has demonstrated at Portland Brewfest, taught a homebrewing workshop at Urban Farm Fermentory, and organizes the Pro-Am competition for Portland Beer Week yearly since 2012.

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