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Five Town CSD Adult & Community Education

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Cooking

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Breadmaking 2.12.15

$20

with Debra Arter

Feb 12, 2015 at 6 pm, runs for 1 week
Who can resist the smell of fresh bread baking? In this one night class we will learn how to mix, knead, proof and shape basic yeast dough. Participants will create cloverleaf rolls, butter crescents, cinnamon swirls, tea rings and whole-wheat rolls as well as shape loaves of bread. You will see what gluten really looks like! Various yeast bread recipes will be shared and discussed. Each student will go home with a basket of yummy warm samples. All baking levels are welcome for this hands-on class. Bring an apron, rolling pin, cutting board and a plastic tub to fill and take home. Registration $20, plus $6 for ingredients to be paid to the instructor. 1 night 6:00-9:00 p.m. Class Thurs 2/12 CHRHS Rm 231 Debra Arter learned how to bake and shape from her Home Economics teacher mother in Minnesota. She participates in cooking contests regularly and her loaves of bread often get blue ribbons at the Union Fair. Her enthusiasm for food and fun is contagious. Winter in Maine was made for an activity like this.

Full Course
Registration Unavailable

Cake Decorating 3.10.15

$35

with Susan Boivin

Mar 10, 2015 at 5:30 pm, runs for 1 week
This two-night session for adults will involve decorating a flat icing cake. You will learn different techniques of character decorating, such as for a child's birthday party; how to write on cakes; different types of piping and other tricks to make your own cakes easy and incredible. The registration fee includes all ingredients and you will take a cake home with you. Registration $35. 2 nights 5:30-7:30 p.m. Class Tues and Thurs 3/10 and 3/12 CHRHS Cafe kitchen Sue Boivin has been cooking professionally for 20 years. She is currently the Kitchen Manager at CHRHS and Food Service Director for Five Town CSD and SAD 28. She has one daughter whom she enjoys cooking with and for. Her cooking classes are always both fun and informative!

Registration Unavailable

Cooking - Cook Like a Chef 2.3.15

$20

with Kate Miller

Feb 3, 2015 at 5 pm, runs for 1 week
Tonight we will prepare three elegant meals in the style of the better restaurants. The instructor will demonstrate how easy, fast, inexpensive and healthy good food can be to create. We will make chicken marsala, strawberry chicken and sweet/hot pepper chicken. Bring containers for leftovers and learn to cook like a chef! Registration $20, plus $10 for ingredients to be paid to the instructor. 1 night 5:00-8:00 p.m. Class 2/3 CHRHS Rm 231 Kate Miller and her husband are the former owners of Grapes and Bricks in Rockland. Kate has been a very popular adult education teacher for many seasons.

Full Course

Cooking - Detox Macro Style 4.8.15

$20

with Rita Haas

Apr 8, 2015 at 5:30 pm, runs for 1 week
All new menu! It’s that time of year when we and nature want to rejuvenate. To detox from the heavy food of winter we need to eat the right foods to cleanse and nourish our digestive organs for the spring and summer. We will tune up our digestive systems with these strengthening and releasing dishes: lemon shiitake miso soup, lotus root and burdock kinpira (sauté and simmer), norimaki (rice, veggie and nori rolls), spring greens with pumpkin seed dressing and lemon pudding. This is a hands-on cooking class with recipes and instruction. Bring take home containers for leftovers. All food is macrobiotic, vegan, yummy! Registration $20, plus $10 for ingredients to be paid to the instructor. 1 night 5:30-8:00 p.m. Class Wed 4/8 CHRHS Rm 231 Rita Haas is a macrobiotic diet and lifestyle coach living in Rockland. She is a graduate of the Kushi Institute Macrobiotic Leadership Program and has studied with many senior MB counselors. Rita is passionate about "letting food be our medicine" and contributing to the health and well being of family, friends and clients.

Course will run

Cooking - Grains to Raise Metabolism 5.27.15

$20

with Rita Haas

May 27, 2015 at 5:30 pm, runs for 1 week
We will learn in this class about grain dishes that help raise our metabolism and spirits. Such dishes include a quinoa/amaranth/dried fruit morning porridge, amasake French toast with apple butter or maple syrup, polenta and veggie “pie” and sweet brown rice layered with onions. This is a hands-on cooking class with recipes and instruction. Bring take home containers for leftovers. All food is macrobiotic, vegan, yummy! Registration $20, plus $10 for ingredients to be paid to the instructor. 1 night 5:30-8:00 p.m. Class Wed 5/27 CHRHS Rm 231 Rita Haas is a macrobiotic diet and lifestyle coach living in Rockland. She is a graduate of the Kushi Institute Macrobiotic Leadership Program and has studied with many senior MB counselors. Rita is passionate about "letting food be our medicine" and contributing to the health and well being of family, friends and clients.

Registration Unavailable

Cooking - Marinades and Sauces for Meat and Seafood 3.10.15

$20

with Nicole Payson

Mar 10, 2015 at 5 pm, runs for 1 week
Marinating. Glazing. De-Glazing. Finishing. Dressings. Aioli. If you are not familiar with these words, they may sound like a lot of work. But in reality, they can be easy and fun. Come spend an evening learning how to make marinades and sauces for chicken, pork, salmon and scallops in a hands-on setting. No better way to pick up the technique while enjoying the flavors too! Registration $20, plus $10 for ingredients to be paid to the instructor. 1 night 5:00-8:00 p.m. Class Tues 3/10 CHRHS Rm 231 Nicole Payson, a native of Rockport, Maine, earned her Culinary degree at the Culinary Institute of America (CIA), Hyde Park, New York. She has worked in numerous fine dining establishments from Pittsburgh to New York to Rockport and Rockland. Presently Nicole enjoys sharing her culinary talents at FIORE Artisan Olive Oils & Vinegars in Rockland.

Cooking - Strawberry Desserts with Conscience 4.29.15

$20

with Rita Haas

Apr 29, 2015 at 5:30 pm, runs for 1 week
Processed sugar is a major cause of many chronic diseases including heart conditions. But that doesn’t mean we have to forego treats for our sweet tooth. Other more natural and healthy sweeteners including rice syrup, barley malt, fruit juice and maple syrup are available. Join us as we create a strawberry-rhubarb cobbler (gluten-free), strawberry smoothie, strawberry couscous cake and a Strawberry Surprise (could grain-sweetened chocolate be involved?). This is a hands-on cooking class with recipes and instruction. Bring take home containers for leftovers. All food is macrobiotic, vegan, yummy! Registration $20, plus $10 for ingredients to be paid to the instructor. 1 night 5:30-8:00 p.m. Class Wed 4/29 CHRHS Rm 231 Rita Haas is a macrobiotic diet and lifestyle coach living in Rockland. She is a graduate of the Kushi Institute Macrobiotic Leadership Program and has studied with many senior MB counselors. Rita is passionate about "letting food be our medicine" and contributing to the health and well being of family, friends and clients.

Course will run

Registration Unavailable

Cooking - Tasty But Easy Appetizers 2.10.15

$20

with Nicole Payson

Feb 10, 2015 at 5 pm, runs for 1 week
Short on time (and ideas) but would love to showcase great appetizers? In one evening we will make six different appetizers (meat, seafood, vegetarian) with variations on each theme. Your friends and family will be amazed (and their taste buds will be thrilled!) when you serve them from your own kitchen. Hands-on time with instructions, recipes, tips and lots of tasting to give you the confidence to host a great party! Registration $20, plus $10 for ingredients to be paid to the instructor. 1 night 5:00-8:00 p.m. Class Tues 2/10 CHRHS Rm 231 Nicole Payson, a native of Rockport, Maine, earned her Culinary degree at the Culinary Institute of America (CIA), Hyde Park, New York. She has worked in numerous fine dining establishments from Pittsburgh to New York to Rockport and Rockland. Presently Nicole enjoys sharing her culinary talents at FIORE Artisan Olive Oils & Vinegars in Rockland. Pat O’Brien is Director of Marketing at FIORE Artisan Olive Oils & Vinegars and is responsible for sourcing Extra Virgin Olive Oils and Aged Balsamic Vinegars for the six FIORE locations in Maine. Pat also coordinates training programs for FIORE staff and educational outreach classes for customers and community groups.

Full Course




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