You will learn how to cook authentic Thai dishes in this class with Titi. Born and raised in Thailand, Titi has a passion for her native cuisine and loves to cook Thai food. Among the dishes she plans to teach are favorite Thai selections such as Green Curry, Massaman Curry, Pad ka-prow, chicken satay, peanut sauce, seafood sauce, sticky rice, Tom-kha, and wonton soup. You will learn unique twists, creating remarkable and distinctive Thai dishes that use only the finest seasonal ingredients.

In this class, you will learn how to make a special Chinese hot dessert drink: Ginger Milk Curd, a subtle, sweet blend of ginger and whole milk. This is considered a healthy dessert drink by the Chinese people, especially by women, who believe it helps defend the body against the cold. In the cold and humid conditions of Northeast China, which are similar to Maine, a drink of ginger milk instantly warms the body and mind during or after a hard day’s work. Ginger milk curd - also known as ginger-juice milk curd, ginger milk pudding or simply ginger milk - originated in South China's Guangdong Province. The main ingredients are ginger, milk, and sugar.

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.

You will learn how to cook authentic Thai dishes in this class with Titi. Born and raised in Thailand, Titi has a passion for her native cuisine and loves to cook Thai food. Among the dishes she plans to teach are favorite Thai selections such as Green Curry, Massaman Curry, Pad ka-prow, chicken satay, peanut sauce, seafood sauce, sticky rice, Tom-kha, and wonton soup. You will learn unique twists, creating remarkable and distinctive Thai dishes that use only the finest seasonal 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!

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.

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.