at Banded Horn Brewery

Join us for an in-depth look into the production and packaging of our delicious hand-crafted beers. Explore how different ingredients and brewing techniques influence our various beer styles, and get a walk through of our specialty brewing process. Finish up the tour with a guided tasting of a few of our unique ales and lagers, allowing time for answering your questions. Be one of the first to take a look behind the scenes before Banded Horn institutes our full complimentary tour program this summer! Cheers! Registration is required through OOB/Saco Adult Ed. Tuition includes the tour and a flight of four beer samples.

Banded Horn, where tradition meets trends! This local craft brewery is known for its unique and varied ales and lagers.

It’s not just for bread!

Sourdough: make, feed, grow and use it. Discover unusual and unexpected ways to incorporate sourdough into your baking repertoire - from breads to cakes. Watch a demonstration of classic sourdough bread, crumpets and muffins while enjoying some pre-made chocolate cake, scones and toasting bread. Leave with a sourdough culture and recipes to start making your own tasty treats at home. Tuition includes materials.

Mary Bailey, an avid and talented baker, is a Culinary Arts major at YCCC. She is a cook & baker at Saint Joseph’s Convent in Biddeford. Mary created and runs the nonprofit organization BreadLove which donates bread to local charities and needy families.

Become faster and more accurate with your knife work to create dishes that cook evenly and look truly 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. Tuition includes materials.

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.

The virtues of seafood have been touted as part of a healthy lifestyle and eating fish is a nice alternative to heavier meats. Learn basic seafood techniques including: pan searing, quick sauces and accompaniments. Menu includes sole, salmon and shellfish. Bring a sharp French knife. Tuition includes food.

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.

Explore green teas from around the world! Sample many styles, both straight and blended with other botanicals, so you can compare and contrast the teas according to your taste. In addition to covering some research on green tea and health, we will review how green tea is processed from plant to cup and the factors which contribute to making a great cup of tea at home. Tuition includes materials.

Marianne Russo, certified tea specialist, trained at Specialty Tea Institute. She has studied with Pearl Dexter, Founder of Tea, A Magazine; and John Harney, founder of Harney and Sons Fine Teas. She travels to tea producing countries and attends the World Tea Expo to stay abreast of industry knowledge and practices.

at Barreled Souls

Enjoy an introduction to sensory evaluation of beer broken down into four primary areas: malt, hops, fermentation characteristics and off flavors. Discuss the process of evaluating beer including aroma, appearance, flavor, mouthfeel, overall evaluation and an opportunity to practice your sensory skills. These excursion classes are the foundation for a future class covering on off-flavor identification and troubleshooting. Attendees are responsible for purchasing their flight (approx. $8-$10). Registration is through OOB/Saco Adult Ed.

Note: This class will be held at various breweries in the Biddeford/Portland area. Register for one or more and join our travels through the brew country!

Gregg Carine, a homebrewer for 20+ years, is a committed member serving on the governing board of The Portland Mashing Maineiacs Home Brew Club. He has demonstrated at Portland Brewfest, taught homebrewing at Urban Farm Fermentory and organizes the Pro-Am competition for Portland Beer Week yearly since 2012.

at Foundation Brewery

Enjoy an introduction to sensory evaluation of beer broken down into four primary areas: malt, hops, fermentation characteristics and off flavors. Discuss the process of evaluating beer including aroma, appearance, flavor, mouthfeel, overall evaluation and an opportunity to practice your sensory skills. These excursion classes are the foundation for a future class covering on off-flavor identification and troubleshooting. Attendees are responsible for purchasing their flight (approx. $8-$10). Registration is through OOB/Saco Adult Ed.

Note: This class will be held at various breweries in the Biddeford/Portland area. Register for one or more and join our travels through the brew country!

Gregg Carine, a homebrewer for 20+ years, is a committed member serving on the governing board of The Portland Mashing Maineiacs Home Brew Club. He has demonstrated at Portland Brewfest, taught homebrewing at Urban Farm Fermentory and organizes the Pro-Am competition for Portland Beer Week yearly since 2012.

at Rising Tide Brewery

Enjoy an introduction to sensory evaluation of beer broken down into four primary areas: malt, hops, fermentation characteristics and off flavors. Discuss the process of evaluating beer including aroma, appearance, flavor, mouthfeel, overall evaluation and an opportunity to practice your sensory skills. These excursion classes are the foundation for a future class covering on off-flavor identification and troubleshooting. Attendees are responsible for purchasing their flight (approx. $8-$10). Registration is through OOB/Saco Adult Ed.

Note: This class will be held at various breweries in the Biddeford/Portland area. Register for one or more and join our travels through the brew country!

Gregg Carine, a homebrewer for 20+ years, is a committed member serving on the governing board of The Portland Mashing Maineiacs Home Brew Club. He has demonstrated at Portland Brewfest, taught homebrewing at Urban Farm Fermentory and organizes the Pro-Am competition for Portland Beer Week yearly since 2012.