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Canning - Preserving the Harvest
with Vina Lindley UM Coop. Exten. Svc.
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 not be doing pressure canning in this class, but we will talk about how it is done. 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 $25, includes ingredients fee. 1 night 5:30-8:30 p.m. Class Wed 10/5 CHRHS Cafe Kitchen This class is presented by staff from the University of Maine Cooperative Extension Service.
Other fees (paid later)
- Material Fee - $15.00
with Leni Gronros
The mystic life blood of the Maine coast! Learn the ancient secrets of making award winning chowders. Chowder has had a long and prestigious history since its humble beginnings along the coast of England and France centuries ago. Once considered the food of the poor it is now a staple of restaurants and homes throughout New England. Competitions are held and bragging rights are sought for the best chowders. We’ll discuss how to layer the flavors and get them to combine into a magical concoction your taste buds won’t forget! You will learn the secrets to perfectly thick chowder and how to avoid the most common mistakes. Bring containers for leftovers. Registration $20, plus $10 for ingredients to be paid to the instructor at class. 1 night 5:00-8:00 p.m. Class Tues 10/17 CHRHS Rm 231 Chef Leni Gronros of Graffam Bros. Seafood will take you through the process step by step and provide stories and entertainment along the way.
Cooking with Wild Mushrooms
with David Spahr
Learn about using wild mushrooms. The various mushrooms are like vegetables. They have different flavors and widely varying textures, colors, moisture content and water absorbency. Hence, the various species respond to cooking processes differently. We will learn about matching mushroom species to cooking techniques. Also discussed will be the appropriate foods and wines to match with wild mushrooms and which species may be mixed together in a recipe. Registration $20. 1 night 6:30-8:30 p.m. Class Tues 10/3 CHRHS Rm 231 David Spahr is a naturalist, photographer and forest farmer who has collected, photographed, and eaten wild mushrooms for 35 years. He is a member of the Maine Mycological Association and maintains a web site devoted to the subject, mushroom-collecting.com. He is currently writing a book on foraging.
Course will run
Jellies and Jams Made Easy 10.11.17
with Martha Bouchard
Learn how to make fool proof jellies and jams. Everybody makes their own batch of jam and then we share so students go home with a variety at the end of class. Come and enjoy an evening of sweets making. Jars and ingredients will be provided. Registration $20, plus $15 for ingredients to be paid to the instructor. Enrollment limited. 1 night 5:00-8:00 p.m. Class Wed 10/11 CHRHS Rm 231 Martha Bouchard has been making jellies, jams, pickles and relishes for over 25 years. She finds the best part of this work to be picking her own fruit wherever she can find it.
Jellies and Jams Made Easy 10.4.17
with Martha Bouchard
Learn how to make fool proof jellies and jams. Everybody makes their own batch of jam and then we share so students go home with a variety at the end of class. Come and enjoy an evening of sweets making. Jars and ingredients will be provided. Registration $20, plus $15 for ingredients to be paid to the instructor. Enrollment limited. 1 night 5:00-8:00 p.m. Class Wed 10/4 CHRHS Rm 231 Martha Bouchard has been making jellies, jams, pickles and relishes for over 25 years. She finds the best part of this work to be picking her own fruit wherever she can find it.
Magic of Making Mozzarella
with Cathe Morrill
Learn the basics of cheese making and then discover the magic of making mozzarella. Together we will create a delicious cheese with a recipe that can be made in 30 minutes and discuss serving ideas for this cheese that you will take home to enjoy with family and friends. Registration $20, plus $10 for ingredients payable to the instructor. 1 night 6:00-8:00 p.m. Class Wed 10/18 CHRHS Rm 231 Cathe Morrill was working as a Senior Vice President with Key Bank when she purchased State of Maine Cheese Company in 1996. The only thing she knew about cheese was that she loved it. She currently serves as Vice President of the Maine Cheese Guild.
Course will run
Sourdough Bread Making
with Bill Babb
There is nothing like the aroma of freshly baked sourdough bread unless it is enjoying a slice of freshly baked bread with butter shortly after coming out of the oven! Students will learn how to care for a sourdough starter, how to knead using two different techniques, and how to mix, shape and score the bread for baking. The instructor will demonstrate two ways to bake a loaf, using a cloche or on a stone with steam in the oven, followed by a taste testing. Students will then shape, score and bake a loaf of their own in class. They will take home some sourdough culture (bring a 32 ounce container) for bread baking at home. Registration $20, plus $5 for ingredients to be paid to the instructor at class. 1 night 5:30-8:30 p.m. Class Thurs 10/19 CHRHS Rm 231 Bill Babb is a retired teacher and home baker. He has searched for the perfect baguette for fifteen years taking several King Arthur Baking Workshops and attending Skowhegan Kneading Conferences along the way.