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 and quality 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 and/or stone, if you have one, along with a notebook and notepad, 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.

Back by popular demand!

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, and best of all, they are easy to make. Recipes provided. Please bring an apron, mixing bowl, spoon 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.

What do eclairs, cream puffs, profiteroles and gougères all have in common? They are all made with the same kind of dough! Pâte à choux is a versatile and easy-to-make pastry component that can be used in both sweet and savory applications. In this class, we will tackle how to make pâte à choux, how to pipe it (depending on how we want to use it), bake it, and fill it. Learn different ways to use this pastry dough and elevate your appetizer and dessert game. There will be plenty of options for filling and tasting. 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.

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 hot spots 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! Please note that dietary restrictions cannot be accommodated in most instances, as the restaurants decide which samples they will provide.

Note: Tour-goers will be notified of weather postponements by 11 AM in the case of extreme weather. Light rain will not cause cancellations.

Rain date: 6/9.

Required: Proof of registration required. Please wear comfortable walking shoes and weather-appropriate clothing, bring a bag and money for any extra purchases.

Kristen Bartlett, owner of Alley Oop Apothecary, established in 2020, practices many forms of art and has studied drawing, oil painting, graphic design, and photography. Additionally, she 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 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 and quality 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 and/or stone, if you have one, along with a notebook and notepad, 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.

Get ready for those summer BBQs!

Sure, you could buy hamburger buns at the grocery store — but where's the fun in that? It's easier than you think to make homemade hamburger buns. These soft buns are perfect for burgers, pulled pork or your favorite sandwich filling. These are the ideal shape and taste way better than anything from a plastic bag.

Join Chef Mary to make regular and slider-sized buns using two types of dough. 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.