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Five Town CSD Adult & Community Education

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Original source: http://luxurybakery.com/wp-content/uploads/2012/07/bread-0221.jpg
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Breadmaking 10.18.16

$20

with Debra Arter

Oct 18, 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 10/18 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.

 

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Registration Unavailable

Canning - Preserving the Harvest 10.5.16

$10

with Vina Lindley UM Coop. Exten. Svc.

Oct 5, 2016 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 10/5 CHRHS Cafe Kitchen This class is presented by staff from the University of Maine Cooperative Extension Service.

 

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Registration Unavailable

Cooking - All Things German 10.25.16

$20

with Debra Arter

Oct 25, 2016 at 6 pm

If your mouth waters when you hear schnitzel, spaetzle and strudel this is the class for you! We will prepare various schnitzels with side dishes, make a quick version of apfelstrudel and, of course, practice making plain and cheese spaetzle. All recipes will be provided and generous samples will be shared by all. Bring your meat mallets and steak knives to class. Registration $20, plus $10 for ingredients to be paid to the instructor. 1 night 6:00-9:00 p.m. Class Tues 10/25 CHRHS Rm 231 Debra Arter lived and dined in the asparagus capital of Germany for five years. She translated cookbooks as a part time job and tested the recipes in them! She has been teaching one night cooking classes for many years at various adult ed locations in the midcoast area.

 

Full Course
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Registration Unavailable

Cooking - Asian Vegetarian from Japan to Thailand 11.14.16

$20

with Herb Cole

Nov 14, 2016 at 5:30 pm

This class will offer an exploration of Asian cuisine from Thai to Japanese. We will will pay particular attention to utilizing spices from Asia with fresh organic vegetables, often roasted, in combination with rice, noodles and tofu. Dishes will be seasoned with sauces to zing the palate. 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 11/14 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.

 

Full Course
Original source: http://flavorboulevard.com/wp-content/uploads/2011/10/myungdong-houston-banchan.jpg
Registration Unavailable

Cooking - Classic Korean Banchan 10.12.16

$20

with Hanji Chang

Oct 12, 2016 at 5:30 pm

Join Hanji Chan and her mother, Sammai Choi, as they show you how to make authentic Korean Vegan Banchan. Banchan are the various small side dishes served with every Korean meal. They include vegetable dishes and often egg and pancake dishes. Sammai studied with Buddhist monks for ten years and specializes in healthy and delicious vegan Korean food adapted from ancient temple recipes which are still used to serve the monks today. Registration $20, plus $15 for ingredients to be paid to the instructor. 1 night 5:30-8:30 p.m. Class Wed 10/12 CHRHS Rm 231 Hanji Chang, born and raised in Taiwan, is Korean Taiwanese. She writes the blog and Free Press food column “The Way Rice Should Be”, sharing recipes of affordable, healthy and authentic Asian meals made with seasonal Maine ingredients from local grocery stores, farmer’s markets or your own garden. Sammae Choi, born and raised Korean, spent her twenties living in one of the oldest temples in Korea - Song Gwang Sa - practicing buddhism. Sammae now lives in Taiwan and teaches Korean cooking and Korean language. She had a Korean vegan cooking show on public television called "The Tastes of the Mountains".

 

Full Course
Original source: http://kimchimari.com/wp-content/uploads/2015/11/Banchan-at-Tongin-Shijang_c.jpg
Registration Unavailable

Cooking - Classic Korean Banchan 10.3.16

$20

with Hanji Chang

Oct 3, 2016 at 5:30 pm

NEW ADDED CLASS

Banchan are the various small side dishes served with every Korean meal. They include vegetable dishes and often egg and pancake dishes. Learn how to make delicious vegan versions Sammai Chang has adapted from ancient temple recipes which are still used to serve the Buddhist monks today. Registration $20, plus $10 for ingredients to be paid to the instructor. 1 night 5:30-8:30 p.m. Class Mon 10/3 CHRHS Rm 231

Hanji Chang, born and raised in Taiwan, is Korean Taiwanese. She writes the blog and Free Press food column “The Way Rice Should Be”, sharing recipes of affordable, healthy and authentic Asian meals made with seasonal Maine ingredients from local grocery stores, farmer’s markets or your own garden. Sammae Choi, born and raised Korean, spent her twenties living in one of the oldest temples in Korea - Song Gwang Sa - practicing buddhism. Sammae now lives in Taiwan and teaches Korean cooking and Korean language. She had a Korean vegan cooking show on public television called "The Tastes of the Mountains".

Original source: https://seattlelocalfood.files.wordpress.com/2014/12/jars-of-kimchi-2.jpg
Registration Unavailable

Cooking - Classic Korean Kimchi 10.4.16

$20

with Hanji Chang

Oct 4, 2016 at 5:30 pm

Join Hanji Chan and her mother, Sammai Choi, as they show you how to make authentic Korean Vegan Kimchi, the famous fermented cabbage dish served with all Korean meals. Sammai studied with Buddhist monks for ten years and specializes in healthy and delicious vegan Korean food adapted from ancient temple recipes which are still used to serve the monks today. Registration $20, plus $15 for ingredients to be paid to the instructor. 1 night 5:30-8:30 p.m. Class Tues 10/4 CHRHS Rm 231 Hanji Chang, born and raised in Taiwan, is Korean Taiwanese. She writes the blog and Free Press food column “The Way Rice Should Be”, sharing recipes of affordable, healthy and authentic Asian meals made with seasonal Maine ingredients from local grocery stores, farmer’s markets or your own garden. Sammae Choi, born and raised Korean, spent her twenties living in one of the oldest temples in Korea - Song Gwang Sa - practicing buddhism. Sammae now lives in Taiwan and teaches Korean cooking and Korean language. She had a Korean vegan cooking show on public television called "The Tastes of the Mountains".

 

Full Course
Original source: http://3.bp.blogspot.com/-PEEfNEpJA8Q/UIF-FyTzbdI/AAAAAAAAB7w/jjSXe3_96jU/s1600/201.JPG
Registration Unavailable

Cooking - Dinners on a Dime in 35 Minutes with Fewer than Eight Ingredients 11.29.16

$20

with Debra Arter

Nov 29, 2016 at 6 pm

Join Debra Arter for a night of delicious and practical fun! She will show you how to prepare stuffed pepper skillet, vegetarian peanut sesame noodles and apple pecan pork chops. All recipes are provided with enough sampling to please all participants. You will also learn ways to have what you need on hand to make simple suppers in a hurry with only a few ingredients. Bring a sharp knife and plastic containers to take home samples. Registration $20, plus $10 for ingredients to be paid to the instructor. 1 night 6:00-9:00 p.m. Class Tues 11/29 CHRHS Rm 231 Debra Arter has been teaching one night cooking classes for a number of years. She learned to cook from her Home Ec. teacher/mother and from years of entering county fair competitions in the Midwest. She has tested all the recipes provided on her own busy family.

 





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