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Five Town CSD Adult & Community Education



Cooking

in Personal Enrichment

Chowders - Haddock, Chicken, Corn - Even Vegetable

$20

with Jeffrey Space

Calendar Mar 7, 2018 at 5:30 pm

Enjoy the last of the cold nights with a nice hot bowl of chowder. Chef Jeff Space will teach you the secrets of making Pen Bay's award winning haddock chowder, one of New England’s most beloved comfort foods, and explain the history behind it. You will also learn how to make chicken and corn chowder and a heart healthy vegetable chowder. Registration $20, plus $12 for ingredients to be paid to the instructor. 1 night 5:30-8:30 p.m. Class Wed 3/7 CHRHS Rm 231 Chef Jeff Space is currently the Director of Nutritional Services at Pen Bay Medical Center. He is a graduate of the Culinary Institute of America and has over 30 years of experience in restaurants and food service. Before calling Maine his home, he held positions as a Pastry Chef, Executive Chef and Personal Chef.

 

Full Course

Cooking – Tastes of Thailand 5.3.18

$20

with Sue Palakawong

Calendar May 3, 2018 at 5:30 pm

Join Sue Palakawong again in our kitchen and learn how to prepare and cook several delicious, home-style Thai dishes. This evening will feature Thai peanut sauce with chicken and a side dish of cucumbers in vinegar with bananas in coconut milk for dessert. Bring your appetite and take home containers. Registration $20, plus $20 for ingredients to be paid to the instructor. 1 night 5:30-8:30 p.m. Class Thurs 5/3 CHRHS Rm 231 Sue Palakawong was born in Thailand. She ran the Thai Kitchen in both Camden and Rockland and now operates the Thai Tugboat at the ferry landing in Rockland. Sue loves to show others how to prepare and enjoy authentic Thai food and offers this class in honor of her mother.

 

Will run

Cooking – Tastes of Thailand 5.9.18

$20

with Sue Palakawong

Calendar May 9, 2018 at 5:30 pm

Join Sue Palakawong again in our kitchen and learn how to prepare and cook several delicious, home-style Thai dishes. This evening will feature Thai peanut sauce with chicken and a side dish of cucumbers in vinegar with bananas in coconut milk for dessert. Bring your appetite and take home containers. Registration $20, plus $20 for ingredients to be paid to the instructor. 1 night 5:30-8:30 p.m. Class Wed 5/9 CHRHS Rm 231 Sue Palakawong was born in Thailand. She ran the Thai Kitchen in both Camden and Rockland and now operates the Thai Tugboat at the ferry landing in Rockland. Sue loves to show others how to prepare and enjoy authentic Thai food and offers this class in honor of her mother.

 

Will run

Edible and Medicinal Mushrooms of New England and Eastern Canada

$20

with David Spahr

Calendar May 2, 2018 at 6:30 pm

This class will feature easy-to-understand information on finding, collecting, identifying, and preparing the safer and more common edible and medicinal mushroom species of New England and Eastern Canada. Whether you are a cook, forager, herbalist, or restaurateur you will enjoy this class. The book "Edible and Medicinal Mushrooms of New England and Eastern Canada" will be available for purchase in class for $21. Registration $20. 1 night 6:30-8:30 p.m. Class Wed 5/2 CHRHS Rm 211 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.

 

Foraging

$20

with David Spahr

Calendar Jun 2, 2018 at 10 am

Learn about edible and medicinal wild plants and fungi. We will be examining commonly found "spring things" including nutritious greens, their uses, and their niche in the local ecology. Class will meet near the windmill behind school. Registration $20. 1 day 10:00 a.m.-12:00 p.m. Class Sat 6/2 CHRHS Windmill 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.

 

Korean Classic Banchan Side Dishes

$20

with Hanji Chang

Calendar Mar 1, 2018 at 5:30 pm

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 Thurs 3/1 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

Korean Classic Kimchi

$20

with Hanji Chang

Calendar Feb 26, 2018 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 $10 for ingredients to be paid to the instructor. 1 night 5:30-8:30 p.m. Class Mon 2/26 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

Magic of Making Mozzarella

$20

with Cathe Morrill

Calendar Mar 13, 2018 at 6 pm

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 Tues 3/13 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 is on the board of the Maine Cheese Guild and is immediate past president of the Maine Grocers and Food Producers Association.

 

Will run





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