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with Kimberly Chaurette
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.
Best Ever Veggie Burgers
with Robert E Cyr
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.
Culinary Knife Skills
with Moira Rascati
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.