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. The book "Edible and Medicinal Mushrooms of New England and Eastern Canada" will be available for purchase in class for $21. $10 ingredients fee included in registration.

Learn a new cuisine as you join Togo native Jordan Benissan as he teaches you how to cook dishes from West Africa. Among the dishes you may be preparing are West African Chicken in Peanut Sauce, Jollof Rice (West African Paella), Gusi Dessi (Spinach, kale, and collard greens, cooked with melon seeds, cooked in a reduced tomato sauce; served with white rice), and West African tapioca pudding cooked in lemongrass broth with choice of vanilla or chocolate ice cream. Registration fee includes all ingredients.

In this class, you will learn how to make real northeastern Chinese dumplings from scratch, including how to make the dough and the dumplings' fillings using beef, shrimp and vegetables, along with a delicious dipping sauce. Let's have a dumplings dinner party! Great food with cultural significance!

In this class, you will learn how to make real northeastern Chinese dumplings from scratch, including how to make the dough and the dumplings' fillings using beef, shrimp and vegetables, along with a delicious dipping sauce. Let's have a dumplings dinner party! Great food with cultural significance!

Learn a new cuisine as you join Togo native Jordan Benissan as he teaches you how to cook dishes from West Africa. Among the dishes you may be preparing are West African Chicken in Peanut Sauce, Jollof Rice (West African Paella), Gusi Dessi (Spinach, kale, and collard greens, cooked with melon seeds, cooked in a reduced tomato sauce; served with white rice), and West African tapioca pudding cooked in lemongrass broth with choice of vanilla or chocolate ice cream. Registration fee includes all ingredients.

Learn to make delicious vegetarian Indian food in this class taught by Dee Patel of Namaste Indian Food. Dee has had a passion for cooking Indian food since she was a teenager living with her grandmother in India, and she loves to share both her own and her grandmother’s recipes. Her menu features a daily special and several of her most popular dishes will be among those you will learn in this class such as Pakora and Puri Bread. This class will also feature Dosa Sambar with potato stuffing, a dish of southern India, which is quite a different cuisine from northern India. There will also be a lovely Indian Chai tea! Registration fee includes all ingredients.

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 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. A $5 ingredients fee is payable to the instructor at class.

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 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. A $5 ingredients fee is payable to the instructor at class.