Learn the basics of knife sharpening!

Cooking that is both inventive and effective requires a sharp knife. Improve the speed and precision of your knifework. The anatomy of a knife, appropriate handling skills, and the variety of blades available will be discussed. Moira will demonstrate the use of a sharpening steel and stone as well as show you a variety of cuts, including dice, julienne, herb methods and basic boning. Discover the three knives essential to every kitchen. Bring a sharpening steel or stone (optional), a notebook, pen, baggies for what you chop and a knife you want sharpened. There will be plenty of time and resources to practice and hone your new skill.

Moira Rascati, a graduate of Culinary Institute of America in NY, has been a professional chef for 40+ years and at Joseph's by the Sea in Old Orchard Beach for more than 30. She is currently an instructor at SMCC in their culinary arts and nutrition programs.

Join us for ONE or all of Emma's Fermentation Presentations! Zoom in and create in your own kitchen or join her live in Portland!

Fermented, tossed with olive oil and salt, and baked, these potatoes have an almost vinegary-french-fry flavor! Since this is a very simple vegetable ferment, we'll have time to add a more complicated one: fermented apple and pear chutney with aromatics and spices. This tangy chutney makes a great gift or to have in the fridge to add zing to a familiar meal. Great on hearty bread with a sharp cheese toasted over the top. This hybrid class will include the microbiology and the ferment creation. Let us know if you'll attend live or via Zoom! Registration closes at noon on 10/9. Zoom link, materials list, and in-person address provided by instructor.

Emma Holder attended McGill University, earning a BSc in 1991 and a Masters in 1993 in microbiology and immunology. Her passion is to connect with people and provide enjoyable learning experiences to create healthy, happy lifestyles.

Do you enjoy the taste of a crisp pickle? Learn to make them so you can enjoy them in your own home! Get a brief review of the fundamentals of food preservation and some of the common ways you can preserve food at home. Discuss the pickling process and water bath canning, and then make pickled cucumbers in a boiling water Leave with your own jar of fresh-made pickles! Bring oven mitts or a pot holder to transport your hot jar home.

Tom Loder is a certified Master Food Preserver through University of Maine Cooperative Extension. A fourth generation family food preserver, Tom has won several ribbons for his jams, jellies and baked goods at the Cumberland Fair.

Whether you are a seasoned sipper or just starting to learn more about wine, expert Gene Barber is here to broaden your horizons! Learn about the grapes and techniques used to produce some of the most flavorful, robust red, white, and rosé wines available. Find out how each variety differs from the others, what makes it so special, and how these unique characteristics can contribute to an excellent tasting experience. Discuss how to serve and store them, as well as what to pair them with. Sample four different wines paired with light, healthy appetizers, courtesy of Vic & Whit's. Register through OOB/Saco Adult Ed only. Free on-street parking available.

Gene Barber, a wholesale rep for Devenish wines, started his first wine tasting club in 1974 and has been an avid student since. He deals primarily in low-yield, low-production sustainable, organic, and natural wines.

Learn to make, feed, grow, and use sourdough and discover creative and unusual ways to use it in your baking repertoire. As you sample some sourdough-based treats, watch a demonstration of how to make traditional sourdough bread, waffles, and a quick bread. Leave with a sourdough culture and recipes so you can start creating your own mouthwatering treats at home. This is a demonstration class, however, you are welcome to either watch or put on an apron and join in the fun. Recipes provided. Bring your appetite, an apron, baggies for leftovers, and a small lidded container to bring your sourdough starter home in.

Mary Bailey, pastry chef and past owner/chef of Thyme and Honey Bakery in Biddeford, is passionate about baking bread and teaching people how to incorporate homemade bread into their daily lives.

30 Minutes or Less!

Prepare quick, wholesome meals! Discover techniques that provide ideas for fast meals including sheet pan chicken, pea & spinach risotto, salad entrees, quick stir fry, and panna cotta. Come prepared to cook, taste, and enjoy! Bring an apron and a sharp cutting knife.

Moira Rascati, a graduate of Culinary Institute of America in NY, has been a professional chef for 40+ years and at Joseph's by the Sea in Old Orchard Beach for more than 30. She is currently an instructor at SMCC in their culinary arts and nutrition programs.

The holidays are just around the corner and who doesn't love a fresh baked pie? Learn to make this simple-yet incredible, pie dough and ways you can make it either sweet or savory. Chef Mary will show you how easy it is and offer expert advice on how to master making homemade pastries. This is a demonstration class, however, you are welcome to either watch or put on an apron and join in the fun. Recipes provided. Please bring 1 LB COLD unsalted butter, mixing bowl, spatula, rolling pin, and baggies for pie dough.

Mary Bailey, pastry chef and past owner/chef of Thyme and Honey Bakery in Biddeford, is passionate about baking bread and teaching people how to incorporate homemade bread into their daily lives.

The Healthy Essentials

Mediterranean cuisine includes heart-healthy olive oil, protein-rich legumes, fish, whole grains, and moderate amounts of wine and meat. The flavors are rich and the health benefits abundant. Learn the essentials of this wholesome cuisine as we prepare Mediterranean chicken, pork and peppers, and a light, flavorful dessert. Come prepared to cook, taste, and enjoy! Bring an apron and a sharp cutting knife.

Moira Rascati, a graduate of Culinary Institute of America in NY, has been a professional chef for 40+ years and at Joseph's by the Sea in Old Orchard Beach for more than 30. She is currently an instructor at SMCC in their culinary arts and nutrition programs.