Using simple ingredients found in most kitchens, you can make delicious, comforting treats that your family will love. Discuss the differences between each treat and the many ways to serve them. Cook one of each and pair it with various toppings, including gravies, butters, jams, and cinnamon sugar. This is a demonstration class with some hands-on work. Please bring an apron and baggies for leftovers. Recipes provided. 

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.

NEW MENU!

Spend the evening incorporating new and exciting foods from Greece into easy-to-prepare meals. On the menu: skordalia, a classic Greek dip; a simple gyro with Tzatziki sauce; savory Greek-style roast chicken with orzo and tomato; a luscious Greek salad; and a couple simple spinach preparations. As a finale to this wonderful meal, we will finish with a delicious Greek cookie. This is a hands-on class so come prepared to cook, taste and enjoy! Please bring an apron and a sharp cutting knife. Recipes provided. 

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.

Join us for ONE or all FOUR of Emma’s Fermentation Presentations! Zoom in and create in your own kitchen! 

Buy a $4 bottle of kombucha or make your own for pennies! It's simply sweetened black or green tea with a culture added and allowed to ferment. We will make both a primary and a secondary ferment with your favorite fruit/juice (yum! Blueberry kombucha!) Discover some fascinating history, some microbiology, troubleshooting, the right glassware, and what the heck is a SCOBY? Registration closes at noon on 10/13, Emma will then email your Zoom link, materials list and instructions. A video of the process will be sent after class. SCOBYs, included in course fee, will be available on 10/16/23; call (207) 934-7922 to set a pick-up time!

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.

Take a trip around the world through the many cultures of tea! Taste the differences and similarities of one country’s teas to another and learn a bit about their history, culture, traditions, and the customs associated with drinking tea. Registration closes at noon on 10/22. 

Marianne Russo is a Certified Tea Specialist and owner of Nellie’s Tea Company. She studied under experts including Pearl Dexter of Tea, A Magazine, and John Harney of Harney & Sons Fine Teas. She has traveled to China and Japan's tea fields and factories, the World Tea Expo, and tea rooms in the US and abroad.

Join us for ONE or all FOUR of Emma’s Fermentation Presentations! Zoom in and create in your own kitchen!

Learn to lacto-ferment cabbage and other local veggies, resulting in delicious, safe, homemade signature ferments. Discover a bit of microbiology and basic techniques to create sauerkraut and how to culture almost any vegetable. Registration closes at noon on 10/23. Emma will then email your Zoom link and materials list by the afternoon of class. A video of the process will be sent after class.

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.

Join us for ONE or all FOUR of Emma’s Fermentation Presentations! Zoom in and create in your own kitchen! 

Kimchi is a vegetable ferment associated with Korean cuisine. Almost anything can be kimchi'd, but the most common variety involves Napa cabbage, other vegetables, garlic, ginger, fish sauce, mild-to-kick-butt red pepper (Korean gochuchang), or no pepper at all (Kraut-chi). The resulting funky ferment can be used interchangeably with sauerkraut, added to soups or almost anywhere a dash (or bucketful) of umami is needed. Registration closes at noon on 10/30. Emma will then email your Zoom link and materials list by the afternoon of class. A video of the process will be sent after class.

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.

We spend time planning the right dishes to create the perfect holiday menu. But which wine pairings will complement and enhance your dining experience? Join Gene Barber for expert advice on wine pairings and turn your dinner party into something memorable that your guests will be talking about well into the new year and beyond! 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. Proof of registration required.

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.

Join us for ONE or all FOUR of Emma’s Fermentation Presentations! Zoom in and create in your own kitchen!

Fermenting your own pepper sauce condiment is fun and full of variety. Your blend can be as hot or as mild as you would like. We will make a basic mash and discuss how to spice it up or down, add flavors, monitor progress, and eventually store it. Create a delicious gift for the holidays! Registration closes at noon on 11/6. Emma will then email your Zoom link and materials list by the afternoon of class. A video of the process will be sent after class.

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.