Maine's hottest foodie town offers delicious dining experiences at various establishments like Palace Diner, Fish & Whistle, Nibblesford, and Sweetcream Dairy. Tour the town while exploring some of the best spots, learn to order wisely and explore tips for enhancing your dining experience. Expect to stop at 5-8 eateries for samples and learn about more hotspots that make our local foodie scene thrive! Tuition includes food samples at 5-8 stops, map with handout of local eateries, Eat Biddeford pins and Bid-fid stickers! Dietary restrictions cannot be accommodated in most instances, as the restaurants decide which samples they will provided. Please wear comfortable walking shoes and weather-appropriate clothing; bring a bag & money for any extra purchases. Pre-registration required as space is limited. Registrants will be notified of weather postponements by 11 AM in the case of extreme weather. Light rain will not cause cancellations. Rain date: Sunday, 9/22. *Attendees must be able to attend either date. Note: Please communicate any accessibility concerns at registration, and Kristen will contact you to discuss any needed accommodations.

Kristen Bartlett has been passionately immersed in the foodie and holistic worlds most of her working life and brings decades of experience and knowledge about both food and local producers of food through her former work as a local producer forager for Whole Foods Market.

Learn to make jams and jellies from fresh fruit! Get an introduction to the fundamentals of food preservation and some of the common ways you can preserve food at home. Discuss how to preserve jams and jellies, and then make freezer jam from seasonal fruit! Leave with a container of jam!

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.

Back by popular demand!

Taste these homemade, fresh hot flatbreads, and you won't want to buy store-bought ever again! Make pita, corn and flour tortillas, and naan. Sample them with hummus, butter, cheese, jam, and sandwich fillings. These recipes pair well with both sweet and savory items, and best of all, they are easy to make. 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, 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 us for ONE or all of Emma;s Fermentation Presentations! Zoom in and create in your own kitchen, or join her live in Portland!

You could buy a $4 bottle of kombucha, or you could make your own for pennies. It's simply sweetened black or green tea with a culture added. We'll make a primary ferment in class. A secondary one will be demonstrated so you can make it at home once your primary has developed. We'll discuss kombucha's fascinating history, troubleshooting, glassware, and SCOBYs. 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 9/25. Zoom link, materials list, in-person address provided by instructor. SCOBY available @ Adult Ed office Monday-Thursday, 10 AM-4 PM after 9/25; call 934-7922 to set a pickup 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.

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!

Discover a basic tried and true sauerkraut recipe, technique and troubleshooting. Then add different flavor principles—fennel, fresh ginger, cumin, fiery peppers - it's your choice! Local delicious cabbage makes ferments that last for months, and maintains flavor and nutrient content. Learn about the marvelous microorganisms that surround us, give us 'terroir' and keep us healthy by replenishing our microbiomes. This hybrid class will include both microbiology and ferment creation. Let us know if you'll attend live or via Zoom! Registration closes at noon on 10/2. Zoom link, in-person address, and materials list 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.

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.