Learn a basic, tried-and-true sauerkraut recipe, technique, and troubleshooting topics. Add various vegetable shapes and designs along the sides for a beautiful presentation-these make excellent gifts! Delicious, locally-grown cabbage makes ferments that last for months, and maintains flavor and nutrient content. Discover the marvelous microorganisms that surround us, give us 'terroir' and keep us healthy by replenishing our microbiomes. This hybrid class (live or via Zoom) will include both microbiology and ferment creation. Registration closes at noon on 2/26. 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.

It's easier than you think!

Make pasta sheets for lasagna noodles, ravioli, and tortellini with common kitchen ingredients. Watch demos on filling and folding and cook some filled pastas to enjoy with a browned butter and sage sauce or en brodo (in chicken broth). Chef Mary will bring a traditional family recipe to enjoy as a special treat. This is a demonstration class, however, students are welcome to either watch or put on an apron and get their hands dirty. Recipes provided. Bring an apron, baggies for leftovers and your appetite!

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.

Fermenting vegetables preserves them, and adds nutritional value and probiotics. It's so easy - you'll be a master in no time, fermenting all the things! Basic fermentation techniques will be demonstrated, and then you can use it on pretty much any vegetable. This hybrid class (in-person and zoom) will include both microbiology basics, troubleshooting and ferment creation. Registration closes at noon on 3/5. 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.

Discover a trifecta of essential sauces vital for any home cook! Start with béchamel–a versatile sauce that can be applied across many cuisines. Our second sauce, Mornay, is a creamy, cheesy sauce and the base for dishes like macaroni and cheese or scalloped potatoes. The third sauce is hollandaise–this creamy, silky, lemony sauce is the vital ingredient for eggs Benedict but can also be used atop many other dishes. Chef Mary will show you the best techniques for all three and you will get to sample them in practical application! This is a demonstration class, however, students are welcome to either watch or join us in the kitchen. Bring an apron, a couple of small containers for leftovers, and your appetite! 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.

Do you enjoy ordering crème brulée at restaurants because you don't think you can make it at home? Have you ever tried flan, its creamy cousin? Chef Mary will demonstrate the two methods for creating these creamy, lovely, delicate, and sophisticated sweets so you can make them at home. These simple yet delectable snacks will leave a lasting impact on your loved ones! This is a demonstration class, however, students are welcome to either watch or join us in the kitchen. Bring an apron, a couple of small containers for leftovers, and your appetite! 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.

Sourdough isn't just for bread! Did you know you can add it to cakes, cookies, pastries, and other baked goods? Discover how to properly incorporate sourdough into some favorite recipes while keeping the balance and integrity of the other ingredients and giving them flavor complexity that you will love! This is a demonstration class, however, students are welcome to either watch or join us in the kitchen. 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.

Pickling Spring Vegetables

Maine spring vegetables have a short season, join us to learn how to preserve these tender green vegetables to enjoy year-round. Discover how to safely preserve pickled fiddleheads or asparagus using the boiling water bath method and leave with recipes and a jar of pickles. Bring a potholder with you to class.

Kate McCarty, Food Preservation Community Educator at UME Cooperative Extension, served with the AmeriCorps VISTA program and has completed the Master Food Preserver Program.

Incorporate Indian food into your cooking! Masoor daal is a lentil curry that can be made to accommodate a variety of dietary needs and preferences, such as vegetarianism and gluten intolerance. Naan, a traditional flatbread, is simple to make, and you likely have all the ingredients in your home, and the best part is you don't have to turn your oven on to make it! This is a demonstration class, however, students are welcome to either watch or join us in the kitchen. Bring an apron, a couple of small containers/baggies for leftovers, and your appetite! 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.