Learn to make fresh bagels using local grains. Kim will teach the entire process: mixing, proofing, shaping, boiling, topping and baking. Discuss local grains and enjoy the opportunity to work with Maine grown wheat. Leave with recipes, a few fresh bagels and a batch of dough ready to be baked at home. Bring an apron or wear something you don’t mind getting flour on. Tuition includes food.

Kim Chaurette, co-owner of Rover Wood Fired Bagels & Pizza in Biddeford, ME, specializes in naturally leavened, wood-fired bagels. She is passionate about baking, using time-tested techniques and healthful, local ingredients.

Create homemade plant-based burger mixes, a great alternative to store-bought brands. Use the batter for everything from burgers and meatballs to salad and soup toppings. Not only tasty and gluten-free, but made from healthy, real food ingredients. On the menu: black bean burger, quinoa squash burger and tempeh veggie burger. Enjoy trying different tasty toppings and wraps as well. This is a demo/discussion class so come prepared to taste and enjoy!

Robert Cyr, producer & host of the TV show “Cyriously Fit”, author of the self-help health book, Zombie Truckers, a registered & certified Holistic Health Coach, organic farmer and personal chef. He is passionate about empowering people to create lifestyle habits for living a happier, healthier life.

Tender, flaky, buttery...these are just a few of the 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! 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, snack on hot pastries and take some home to brag about!

Required: A sheet pan, large bowl, dish towel, rubber spatula, wooden spoon, measuring spoons and an apron.

Jason Eckerson has worked in restaurants around the country for over 15 years, landing him most recently as sous chef at Eventide Oyster Co. in Portland.

Sandwich & Toast Loaves

There’s nothing like homemade bread!

Learn to make slicing loaves that are perfect for sandwiches and toasting in a variety of flavors and textures. Recipes are easy to execute and adapt to your own taste. Leave with two loaves of bread: a Whole Grain Potato & a Black Russian Rye. Practical knife skills to make everyday cooking tasks effortless will be covered while breads are baking. Tuition includes materials.

Linda Reynolds is the Food Service Director for the Ferry Beach Park Association. She has degrees in Hospitality Management & Culinary History, owned a baking/personal chef business and has over 20 years experience.

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 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. Bring any knives you would like to sharpen.

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

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 seafood techniques including: pan searing, quick sauces and accompaniments. Menu includes sole, salmon and shellfish. Bring a sharp French knife. 

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

Got a sweet tooth? Don’t let it ruin your diet! Making lifestyle choices to eating healthier shouldn’t deprive you of eating sweet treasures. Learn to make easy, healthy treats using all natural ingredients. Taste test three energy boosting recipes and satisfy your desires without feeling guilty.

Robert Cyr, producer & host of the TV show “Cyriously Fit”, author of the self-help health book, Zombie Truckers, a registered & certified Holistic Health Coach, organic farmer and personal chef. He is passionate about empowering people to create lifestyle habits for living a happier, healthier life.

Spend the evening learning to incorporate new and interesting foods from Greece into easy-to-prepare, healthy meals. Dishes will include salmon scallops, a variety of lean meats, a delicious appetizer of Mushrooms a la Crecque and spinach served two ways. This is a hands-on class so come prepared to cook, taste and enjoy! Please bring an apron and a sharp cutting knife. 

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