Treat your loved ones to a special Valentine’s dinner you can recreate at home.

Start with seared sea scallops in rosemary cream sauce, impress them with radicchio and candied nut salad with ginger raspberry dressing. Our entree will be pistachio crusted pork tenderloin with port wine sauce alongside vegetable medley and layered potatoes as accompaniments. Italian zabaglione, a wine-based meringue, will be the grande finale to this romantic meal. Appropriate wine choices will be discussed. This class is hands-on so bring your apron, French knife and appetite!

​Moira Rascati is a graduate of the Culinary Institute of America in NY and has been a sous-chef at Joseph’s by the Sea for the past 25 years. She has also taught the Garde Manger course at SMCC for 10+ years.

Get an overview of the home beer brewing process from grain to glass! Discuss the ingredients and what they contribute to the final product, review the steps of the brewing process, basic equipment needed to start, recipe development, evaluation of brews and troubleshooting. Grain, hop, and yeast samples will be brought to show and possibly taste. Last class will be held at a decided upon local brewery. No class 2/17.

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.

Learn to make an easy but impressive loaf of artisanal bread with a crunchy crust and a warm, chewy center. Enjoy some delicious bread and leave with the techniques needed to make great artisan loaves at home! Come experiment with different flours to broaden your bread repertoire, even if you have taken the class before.

Required: Medium-sized bowl and towel

Jason Eckerson has worked in restaurants around the country for over 15 years, landing him most recently as sous-chef at Eventide Oyster Co. in Portland.

Some of Italy's most exciting wines come from the regions of Umbria. Explore these incredible wines and taste reds and whites made from grapes you have never heard of! These wonderful farms produce a small amount and export even less. Enjoy sampling four different village wines paired with light, healthy appetizers courtesy of Vic & Whit’s.

Gene Barber, a wholesale rep for Devenish wines, started his first wine tasting club in 1974 and has been an avid student ever since. He deals primarily in low-yield, low-production wines that are sustainable, organic and natural.

Not all recipes need to be by the book. Spontaneous creations with leftovers can save a lot of time and money. Explore how to transition and simplify making healthy recipes on your own utilizing odds and ends. Create impressive, tasty dishes for your family anytime with the ingredients in your fridge and a few spices from your cabinet. Recipes will allow you to maximize the menu for multiple uses - dinner, snack, or dessert. 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 sharing nutrition, cooking and fitness knowledge while empowering people to create lifestyle habits for living a happier, healthier life.

Drinking fresh juices, which contain a plethora of anti-inflammatory compounds, can be an affordable and unique way to kick off healthy eating habits in the New Year! Learn to make your own! Juicing can help you feel more energized and experience improved health. Please bring a beverage container so we can all drink to our health!

Sue Mallon has been juicing for 20 years and truly believes in the positive power that juice can bring to one’s health.

Discover the process of making your own sauerkraut and kimchi through the wonders of fermentation. This hands-on food preservation workshop teaches you the basic steps to enjoying the ease of fermentation such as preserving equipment, recommended recipes, ingredients and more. Learn the steps of fermentation by starting a batch of sauerkraut or kimchi and taking your first batch home to finish.

Kate McCarty, Food Preservation Community Educator at UME Cooperative Extension, served with the AmeriCorps VISTA program and has completed the Master Food Preserver Program, an intensive, hands-on training in all aspects of home food preparation.

As an appetizer or entrée, pizza captivates the American palate. Explore using homemade and store bought dough while learning to prepare classic Italian pizza and experiment with more unusual combinations. Please bring an apron and feel free to bring your favorite toppings or any you are curious to try!

Jason Eckerson has worked in restaurants around the country for over 15 years, landing him most recently as sous-chef at Eventide Oyster Co. in Portland, ME.