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Five Town CSD Adult & Community Education

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Cooking

in Personal Enrichment

Breadmaking 11.10.15

$20

with Debra Arter

Nov 10, 2015 at 6 pm

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 Tues 11/10 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.

 

Cake Decorating 10.20.15

$35

with Susan Boivin

Oct 20, 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 10/20 and 10/22 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!

Canning - Preserving the Harvest 10.7.15

$10

with Vina Lindley UM Coop. Exten. Svc.

Oct 7, 2015 at 5:30 pm
Have you ever wondered how to preserve all those great garden vegetables? Or, perhaps you want to brush up on your canning skills and make sure you’re using the safest, most up-to-date food preservation methods. Learn from the experts. UMaine Extension’s hands-on food preservation workshop will teach you the basics of canning and freezing, including how to use a water bath canner and a pressure canner. We will provide seasonal, fresh produce and canning jars. If you are a person with a disability and need an accommodation to participate in this program, please call Viña Lindley at 207-342-5971 or 800-287-1426 (in Maine) to discuss your needs. We appreciate receiving requests for accommodations at least 10 days before the program begins. Registration $10, plus $15 for ingredients to be paid to the instructor. 1 night 5:30-8:30 p.m. Class Wed 10/7 CHRHS Cafe Kitchen This class is presented by staff from the University of Maine Cooperative Extension Service.

Cooking - Armenian Pumpkin Patties and Salad 11.2.15

$20

with Datvik Deirkrikorian

Nov 2, 2015 at 6 pm
Fall is the perfect time to learn how to make these flavorful patties consisting of pumpkin, chickpeas, bulgur, potatoes, herbs like mint and cilantro and spices. Fried to golden perfection, pumpkin patties are perfect as a side dish, with a salad or as a snack. Eech (Armenian Bulgar Salad) is a famous Armenian side dish that does not need baking. It is made of bulgur and flavored with tomato sauce, lemons and onions, then set to cool before being shaped into oval rolls. It is delicious as a snack at any time. Bring containers for leftovers. Registration $20, plus $10 for ingredients to be paid to the instructor. 1 night 6:00-8:00 p.m. Class Mon 11/2 CHRHS Rm 231 Datvik Deirkrikorian comes from Armenian ancestors and was born and raised in Lebanon. She enjoys cooking, craft projects, floral design and working in her garden.

Cooking - Asian Explorations 11.30.15

$20

with Herb Cole

Nov 30, 2015 at 5:30 pm
Many Americans are intimidated with Asian cooking. Herb Cole loves to experiment with all types of foods and have fun in the process, and has found Asian cuisine to be one full of versatility and wonderful chances to experiment with flavors. As a vegetarian, he has found much to love about Asian dishes. In this class we'll explore a few recipes and give you many ideas for further exploration. Bring containers for leftovers. Registration $20, plus $10 for ingredients to be paid to the instructor. 1 night 5:30-8:30 p.m. Class Mon 11/30 CHRHS Rm 231 Herb Cole started cooking in the late 60’s at his father’s grocery store and has been a vegetarian since 1987. He cooks every conceivable kind of food from Thai to Mexican to homestyle American.

Cooking - Easy Holiday Side Dishes 11.3.15

$20

with Kate Miller

Nov 3, 2015 at 5 pm
Join us for another fun class with Kate Miller as she helps us prepare for the upcoming holidays. She will share her top secret recipe, Kate’s Stuffing for Chicken, Turkey, Pork or on the side. We will prepare homemade Cranberry Sauce, gourmet Butternut Squash, Creamed Spinach, Creamed Cauliflower and finally, the Best Brussel Sprouts Ever! - even if you don’t like Brussel Sprouts! Bring containers for leftovers. Registration $20, plus $10 for ingredients to be paid to the instructor. 1 night 5:00-8:00 p.m. Class 11/3 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.

Cooking - Gluten Free Quiche and Frittata 10.21.15

$20

with Eric Boucher

Oct 21, 2015 at 5:30 pm
Learn to make a full rich crust-less quiche that satisfies even the picky eater. This quiche can be made with just about any favorite veggies and cheese and is easy to prepare and bake. Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. These are very similar dishes and can be made quite easily, but each offers a different look and texture. Bring containers for leftovers. Registration $20, plus $10 for ingredients to be paid to the instructor. 1 night 5:30-8:30 p.m. Class Wed 10/21 CHRHS Rm 231 Eric Boucher learned to cook and bake at a very young age. He currently works as a breakfast cook at Lord Camden Inn where he loves to try out new dishes to provide the guests with new and exciting choices. He says,”The quality and look of the food is as important as the flavor.”

Cooking - Greek Moussaka and Kourabiedes 11.9.15

$20

with Datvik Deirkrikorian

Nov 9, 2015 at 5:30 pm
Moussaka is the most well-known of all Greek dishes. It is made in a casserole by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce and baking to golden perfection. Kourabiedes, a Greek celebration cookie, are most popular at Christmas, but they are also seen at weddings, Easter and other holidays. When served at Christmas with a powdered sugar topping, it is traditional to stick a whole clove in the top to represent the gift of spices that the Three Wise Men brought to Bethlehem. These little buttery almond cookies have a very tender, melt-in-your-mouth texture. They are very flavorful and not overly sweet. Bring containers for leftovers. Registration $20, plus $15 for ingredients to be paid to the instructor. 1 night 5:30-8:00 p.m. Class Mon 11/9 CHRHS Rm 231 Datvik Deirkrikorian comes from Armenian ancestors and was born and raised in Lebanon. She enjoys cooking, craft projects, floral design and working in her garden.





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