Cooking

Each week we will choose a different cooking skill to learn in hands on classes. We will use these skills to learn how to make a variety of different things. Week 1 will be all about dough. Learn to make homemade bread and what else you can do with that dough. Week 2 will be learning how to care for and properly use a knife. We will then make marinara and minestrone. Week three is stock and sauces. Learn to make stock and sauce at home like a pro. The last week will be all about cookies. How to make them and decorate them. Each class you will not only learn the skills but you will also take the recipes home. Beth is a former restaurant sous chef that still love preparing food and sharing that with people. Please bring an apron, a medium size bowl, your favorite kitchen knife, a cutting board and a rolling pin.

Week 1: Dough

Thursday, Sept. 15, 6–8:30 pm

Course Fee: $28

Material Fee: $10, payable to instructor at class

Week 2: Marinara/Minestrone and Knives

Thursday, Oct. 6, 6–8:30 pm

Course Fee: $28

Material Fee: $10, payable to instructor at class

Week 3: Stocks and Sauces

Thursday, Nov. 3, 6–8:30 pm

Course Fee: $28

Material Fee: $10, payable to instructor at class

Week 4: Cookies/Decorating

Thursday, Dec. 1, 6–8:30 pm

Course Fee: $28

Material Fee: $10, payable to instructor at class

Canning Fruit Preserves Kate McCarty, Food Systems Professional University of Maine Cooperative Extension

Ever wonder how to preserve all that great fall fruit? Come learn from University of Maine Cooperative Extension staff and Master Food Preserver volunteers, how to safely can and freeze fruit. Then get hands-on, making roasted garlic pear preserves, a unique, flavor-filled condiment. Techniques can also be applied to preserving other fruits and vegetables. Participants will learn about recommended methods for preserving foods, the latest and safest recipes, equipment to ensure safety, and how to check for properly sealed jars. Take home a food preservation packet of fact sheets, more recipes, and your finished jar of preserves. Please bring a pot holder.

Tuesday, Sept. 27, 5:30-8:30 p.m.

Course Fee: $35