Cooking

Hosting a party? Need some great appetizer ideas? Then begin by taking this class! The instructor will show students how to make a variety of appetizers that party guests will love. Learn to make six different appetizers from super easy to a little bit challenging; from meat to seafood to vegetarian. These tasty little treats are sure to impress. Every great party has a great beginning!

Bring a container, just in case there are leftovers. Participants will take home copies of all recipes.

Sharon Sperry is a retired Head of International Schools who has had a passion for cooking her entire life. She’s cooked for ambassadors, kings and, of course, children and their teachers. She invites you to share her enthusiasm for good food enjoyed with family and friends.

Haitian cooking is a blend of European and African traditions, steming from the French colonization of San Dominque. It is a rich and diverse cuisine that’s unique but easy to prepare. Participants will learn how to cook rice and beans, bouillon (stew), fried plantains, legumes, pumpkin soup and smoked herring. A different course each week. Be sure to bring a container for leftovers to take home!

Marie Lindsey is a Haitian American living in Maine after retiring from the Boston Public Library where she worked for 33 years in the IT Department. She is the owner of Le Barn, an event venue in Jefferson.

Get ready to entertain your friends this winter and become part of one of the newest diner trends. Enjoy preparing and eating a cheese RACLETTE. Discover its European origins and adapt your Raclette to your guests or your family.

This is a great way to grill in the winter and enjoy a warm friendly evening. The meal is gluten-free, but cheese, meat, and vegetables are part of the experience.

Born in Paris, Irene Marchenay spent her teen years in Savoie, France, where she discovered a hearty cuisine that included its famous cheeses in many dishes. In the USA, she always tried to adapt French cuisine to the palate and lives of her American friends. This is her first time sharing her love outside of her own kitchen.

Join Registered Maine Guide and cooking instructor Chris Toy as he shares some of his favorite recipes, tech-niques, and equipment for camp cooking over charcoal, wood, and gas. He will demonstrate cookstoves for car camp-ing with cast iron as well as trail camping with lightweight backpacking stoves. Recipes for omnivores, vegetarians, vegans, and gluten free diets will be shared as well.

Everyone loves wrapping tasty fillings in wrappers. Come join Chris for this hands on evening of making and filling classic Chinese pot stickers, wontons, and egg rolls. We’ll prepare a variety of fillings and wrappings for omnivores, vegetarians, and vegans. We’ll also make some homemade dipping sauces. Those in the know bring containers for leftovers to take home! Yum!