30 Minutes or Less!Create fast, healthy meals for your self and your family. Learn methods that inspire quick meals, including sauted pork medallions, seasonal risotto, sheet pan chicken, a one-pan fish dish, roasted vegetables, shrimp with vegetables and pasta and two salad dressings to go with leftovers.

This is a hands-on class, so come prepared to cook, taste and enjoy! Please bring an apron and a sharp cutting knife.

*Rescheduled from 3/8/23.

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.

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. Bring a pen/notepad, baggies to take home what you chop, a sharpened paring knife, French knife and sharpening steel, if you have one.

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.

Making a delicious Italian meal doesn’t need to cost a lot of money or time. Impress your family with a mouthwatering, hearty Italian dinner, or infuse the romance of Italy into a special celebration without spending hours in the kitchen. Learn simple recipes and essential techniques to prepare canapes, grilled pepper salad, seafood pasta with sun-dried tomato cream sauce, chicken cacciatore, and Boccochini (a meat-style entree). Finish this culinary feast with a traditional Italian dessert with light and airy Marsala custard. Please bring a pen/notepad, your appetite, a sharp knife and apron.

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.

Rhubarb Lemon Rosemary JamRhubarb is versatile, underappreciated, and one of Maine's first edible signs of spring. Discover its many uses in preservation by making this unique, flavor-filled condiment taught by the University of Maine Cooperative Extension staff. Learn to safely preserve rhubarb using the hot water bath method Recipes provided. Leave with a jar of jam. Please bring a pot holder.

Kate McCarty, Food Preservation Community Educator at UME Cooperative Extension, served with the AmeriCorps VISTA program and has completed the Master Food Preserver Program.

Develop a personal blend of tea to give as a gift or to serve to your friends and families. Have a blast creating a unique brew for you or someone you love! Leave with 1 ounce of a blend you have made to your taste or that of a loved one.

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.

From Three Different Cultures! 

Once you taste these homemade, fresh hot flatbreads, you won’t want to buy store-bought ever again! We’ll make pita bread, corn and flour tortillas and a soft potato flatbread. Make and taste them with hummus, butter, cheese, jam and sandwich fillings. These recipes pair well with sweet and savory items; best of all, they are easy to make. Recipes provided. This is a demonstration class with some hands-on work. Please bring an apron and baggies for leftovers.

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!

From Three Different Cultures!

Once you taste these homemade, fresh hot flatbreads, you won’t want to buy store-bought ever again! We’ll make Indian Naan and Roti, Ethiopian Injera and Scottish oatcakes. Make and taste them with hummus, butter, cheese, jam and sandwich fillings. These recipes pair well with sweet and savory items and best of all; they are easy to make. Recipes provided. This is a demonstration class with some hands-on work. Please bring an apron and baggies for leftovers.

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.

Join Gene Barber, wine aficionado, for a tour of wines from around the globe. Learn about natural and sustainable wines while sampling 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.