Learn to make an easy but impressive loaf of artisanal bread with a crunchy crust and a warm, chewy center. Enjoy some delicious bread and leave with the techniques needed to make great artisan loaves at home! Come experiment with different flours to broaden your bread repertoire, even if you have taken the class before.

Required: Medium-sized bowl and towel

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.

Drinking fresh juices, which contain a plethora of anti-inflammatory compounds, can be an affordable and unique way to kick off healthy eating habits in the New Year! Learn to make your own! Juicing can help you feel more energized and experience improved health. Please bring a beverage container so we can all drink to our health!

Sue Mallon has been juicing for 20 years and truly believes in the positive power that juice can bring to one’s health.

Discover the process of making your own sauerkraut and kimchi through the wonders of fermentation. This hands-on food preservation workshop teaches you the basic steps to enjoying the ease of fermentation such as preserving equipment, recommended recipes, ingredients and more. Learn the steps of fermentation by starting a batch of sauerkraut or kimchi and taking your first batch home to finish.

Kate McCarty, Food Preservation Community Educator at UME 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.

As an appetizer or entrée, pizza captivates the American palate. Explore using homemade and store bought dough while learning to prepare classic Italian pizza and experiment with more unusual combinations. Please bring an apron and feel free to bring your favorite toppings or any you are curious to try!

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, ME.

This hands-on introduction will include basic knife and cooking techniques such as sautéing, poaching, broiling and pureeing along with sanitation guidelines, measurements and ingredient resources. Start with soup stocks, potato leek soup, polenta, no cook tomato sauce and cream sauces. Class two will have us braising pork steak, making chicken three ways and a creamy risotto. Our final class pulls it all together as we create a dinner party from soup to nuts featuring an appetizer, winter salad, roast pork tenderloin and ending with rich individual pumpkin cheesecake.

​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. She has taught at SMCC for 12 years.

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, wellness instructor, food safety professional, organic farmer and personal chef. He is passionate about sharing nutrition, cooking and fitness knowledge, while empowering people to create lifestyle habits for living a happier and healthier life.

What’s a poke bowl?

Think sushi in a bowl with marinated fish, often salmon or tuna, sitting atop rice or grains, surrounded by colorful and delicious fresh vegetables. Discover simple ways to select and prepare proteins and how to introduce sea vegetables for flavor, texture and nutritional punch. Create a poke bowl buffet to customize your own nutritious poke bowl. Tuition includes one beverage.

Required: Mixing bowl and spoon.

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, ME.

The average kitchen throws away 3.5 POUNDS of food every week! This is not only wasted money but also the resources it took to get it to your table. Get tips and tricks for managing food, using up leftovers and for getting the most out of your peels, stems and produce that is past its prime. Practice making three vegetarian recipes for using up leftovers and scraps: vegetable broth, savory hand pies and leftover grain muffins. Please bring an apron and come prepared to cook, taste and enjoy.

Anna Hewitt works to encourage creativity, connection and provides resources for living a less wasteful, more abundant life with a focus on using scraps, odds & ends and stuff that is often thrown away to create something beautiful, useful or delicious.