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Five Town CSD Adult & Community Education

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Cooking

in Personal Enrichment

Breadmaking 2.23.16

$20

with Debra Arter

Feb 23, 2016 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 2/23 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 1.26.16

$35

with Susan Boivin

Jan 26, 2016 at 5:30 pm
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 1/26 and Thurs 1/28 CHRHS Cafe Kitchen Susan 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!

Chocolate Lovers Cooking Splurge!! 3.1.16

$20

with Debra Arter

Mar 1, 2016 at 6 pm
Nothing says dessert quite like chocolate! In this one night class we will prepare molten lava cakes, white chocolate macadamia nut cookies and take home a fudge sauce to die for! Bring your sweet tooth, an empty container or two and a friend for a night of sinful decadence. Recipes and generous samples of everything we create will be distributed. Laughter and brimming bellies guaranteed! $20, plus $9 for ingredients to be paid to the instructor. 1 night 6:00-9:00 p.m. Class Tues 3/1 CHRHS Rm 231 Debra Arter regularly enters baking contests. She learned how to cook early on from her Home Ec. teacher mother and through decades as a 4-H demonstrator in all food projects.

Full Course
Registration Unavailable

Cooking - Alternative Pasta Doughs 2.10.16

$20

with Max Miller

Feb 10, 2016 at 6 pm
After a brief lecture on pasta and the processes involved in making it, the instructor will show the class how to roll out premade doughs and create shapes. The class will then make three different pasta doughs -- arugula, squid ink, and cavatelli – from ingredients provided by the instructor. Bring containers to take your dough home. $20, plus $15 for ingredients to be paid to the instructor. 1 night 6:00-8:00 p.m. Class Wed 2/10 CHRHS Rm 231 Rockland-raised Max Miller grew up inside restaurant kitchens. He attended New England Culinary Institute and cooked at Marcel’s and Lily Bistro in Rockland before moving to Boston’s Clio, Radius, Salty Pig, and Aquitaine restaurants. Max is currently Executive Chef at his family’s restaurant, The Landings, searching for a happy medium between fine dining and traditional/non-traditional New England fare.

Cooking - Chinese Pastries 3.23.16

$20

with Hanji Chang

Mar 23, 2016 at 5:30 pm
Chinese desserts are very delicate and offered only on special occasions. Pastries are made using a very different technique from that of western pastries. Participants will learn how to make Chinese puff pastries along with several other Chinese desserts which utilize puff pastries. Bring aprons, rolling pin and containers for leftovers. Registration $20, plus $15 for ingredients to be paid to the instructor. 1 night 5:30-8:30 p.m. Class Wed 3/23 CHRHS Rm 231 Hanji Chang, born and raised in Taiwan, is Korean Taiwanese. She is an artist and animator but also has a huge passion for food. Hanji writes the food column in The Free Press and blog “The Way Rice Should Be”, sharing recipes of real, affordable, healthy and authentic Asian meals made with seasonal Maine ingredients from your local grocery store, farmer’s market or your own garden.

Cooking - Chinese Steamed Buns 4.6.16

$20

with Hanji Chang

Apr 6, 2016 at 5:30 pm
Steamed buns are one of the instructor’s favorite things to make, for the cook can be very creative with them. Buns are also very versatile, and great for sweet and savory fillings. We will learn how to mix, knead, proof, shape and steam using a basic yeast dough with simple fillings. Bring aprons, rolling pin and containers for leftovers. Registration $20, plus $15 for ingredients to be paid to the instructor. 1 night 5:30-8:30 p.m. Class Wed 4/6 CHRHS Rm 231 Hanji Chang, born and raised in Taiwan, is Korean Taiwanese. She is an artist and animator but also has a huge passion for food. Hanji writes the food column in The Free Press and blog “The Way Rice Should Be”, sharing recipes of real, affordable, healthy and authentic Asian meals made with seasonal Maine ingredients from your local grocery store, farmer’s market or your own garden.

Full Course

Cooking - Dim Sum 3.30.16

$20

with Hanji Chang

Mar 30, 2016 at 5:30 pm
The word Dim Sum literally means "Snacks" in Chinese and includes an endless variety of steamed or fried dumplings containing various meat or vegetable fillings and even desserts with custard fillings. Among the Dim Sum we might make are won tons and egg rolls. We will learn how to prep the fillings, fold and shape the pastry and steam or fry these dumplings. Bring aprons, rolling pin and containers for leftovers. Registration $20, plus $15 for ingredients to be paid to the instructor. 1 night 5:30-8:30 p.m. Class Wed 3/30 CHRHS Rm 231 Hanji Chang, born and raised in Taiwan, is Korean Taiwanese. She is an artist and animator but also has a huge passion for food. Hanji writes the food column in The Free Press and blog “The Way Rice Should Be”, sharing recipes of real, affordable, healthy and authentic Asian meals made with seasonal Maine ingredients from your local grocery store, farmer’s market or your own garden.

Full Course

Cooking - Foods of the Gods 2.29.16

$20

with Peter Gelman

Feb 29, 2016 at 5:30 pm
This cooking class will look at foods traditionally associated with having been consumed by the gods themselves or foods that have been specifically gifted to mankind by the gods. The instructor will give a brief talk at the beginning of class on legends and stories about food origins then move on to food prep. Students will prepare “Ezekiel Bread" and blue corn muffins with a variety of spreads, Chinese chicken salad, pork ribs with apple and honey glaze, ending with Filipino dried "Fruit of the Gods" bars and Mexican dark chocolate truffles. The drink of the gods will be rose water and spice milk punch. Bring your appetites and containers for leftovers. Registration $20, plus $17 for ingredients to be paid to the instructor. 1 night 5:30-8:30 p.m. Class Mon 2/29 CHRHS Rm 231 Peter Gelman has been in the food industry for 30 years. He is currently the Executive Chef at Cappy's Chowder House in Camden Maine.

Full Course




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