Winters in Maine are long, and there's nothing like settling in after the holidays with something hot, delicious, and comforting. Join Chef Mary and learn how to make savory chicken & dumplings and bread pudding and a hard sauce from scratch, then take the recipes home and share some comfort food with your loved ones! We will put our aprons on and make this meal together, then gather around the table to enjoy dinner and dessert on a cold and blustery winter's evening. 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.

Skip the pizza delivery and serve up some fantastic homemade pizza! Join Chef Mary and learn to make pizza dough and a savory sauce from scratch! Yes, frozen dough is convenient, but there is nothing like homemade dough for unbeatable flavor and texture. Discover how a few simple, easy-to-find ingredients can quickly turn into a scrumptious meal. Add your favorite toppings to make a one-of-a-kind flavor experience! This dough is great for pizza, calzones, and stromboli. 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.

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. Make a primary ferment in class. A secondary ferment will be demonstrated so you can make it at home once your primary has developed. Discuss kombucha's fascinating history, how to troubleshoot, glassware, and SCOBYs. This hybrid class (live or via Zoom) will include information on microbiology and ferment creation. Registration closes at noon on 2/19. Zoom link, materials list, 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.

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.