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MSAD #11 Adult Education

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Cooking

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Let's Make Blueberry Beer

$39

with Sylvia Johnson

Mar 2, 2017 at 6:30 pm, runs for 3 weeks

Making beer is almost as fun as drinking it! In this class, taught by the owners of Richmond Home Brew Supply, we will make a Blueberry Wit beer that is oh so tasty! While the class will have a blueberry focus, students will discuss adding other kinds of fruit during the brewing process.

Classes will run as follows: Brew Day - boiling of the beer; 1st Rack - 1 week after Brew Day - addition of blueberries; Bottling day - 2 weeks after 1st Rack. Everyone will take home several bottles of beer at the end of the course.

All materials are included in the course fee. Participants must be at least 21. Location: Richmond Home Brew Supply, 52 Main Street, Richmond.

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Let's Make Cheese

$30

with Diana Mosher

Feb 8, 2017 at 6 pm, runs for 2 weeks

Join us for a hands-on experience in making a variety of cheeses, some using common kitchen equipment.

We will begin by making feta using local goat's milk, when available. (When goat's milk is not available, students will learn how to make feta with cow's milk, adding an enzyme which makes the cheese taste like goat's milk feta.) From there, students will make Monterey Jack and ricotta using cow's milk.

Also, they will learn how to use whey in cooking. In the "down time" of the cheese process, students will make butter and sample cheeses with some apples and crackers.

Lastly, students will learn how to make chevre. At the end of the course, students will take home feta, ricotta and chevre. Along with these cheeses, students will also receive butter muslin, mesophilic and chevre starters for making cheese and all the recipes.

Materials fee of $20.00 is payable to the instructor at first class.

 

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Let's Make Hard Cider

$29

with Sylvia Johnson

Mar 30, 2017 at 6:30 pm, runs for 2 weeks

This two-night class will show the steps involved in the fermentation of apple cider. There will be a gap between sessions to make sure the fermentation has been completed. We will use a cider concentrate kit during class in order to speed up the process. There will also be discussion about using fresh apple cider.

Classes will run as follows: Brew Day - mixing up the kit; Bottling Day - 2 weeks after Brew Day . All materials are included in the course fee.

Participants must be at least 21. Location: Richmond Home Brew, 52 Main Street, Richmond.

Registration Unavailable

Make Your Own Flatbread

$15

with MaineGeneral Hospita Healthy Living

Feb 13, 2017 at 5:30 pm, runs for 1 week
Burritos, sandwiches, thin crust pizzas...flatbreads are a great way to add lots of veggies to your diet and it is easy to make your own. Join us for this hands-on class and then go home to impress your family and friends!

Full Course
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Registration Unavailable

Make Your Own Spring Rolls & Dipping Sauces

$15

with MaineGeneral Hospita Healthy Living

May 4, 2017 at 5:30 pm, runs for 1 week

To register for this class, go to www.mainegeneral.org, click on "Search all classes and Events" and search for the class title, or call 872-4102.

Looking for a fun, healthy cooking class that doesn’t require actual cooking? In this hands-on class, you will learn how to make fresh, cool, and crunchy spring rolls with seasonally available vegetables and yummy dipping sauces.

Full Course
Registration Unavailable

Mozzarella and Ricotta Cheese

$15

with Diana Mosher

Mar 8, 2017 at 6 pm, runs for 1 week

If you love cheese, sign up for this one-night hands-on class! Learn to make ricotta and mozzarella cheese without any special tools or pans. Enjoy a tasting session during class and then take home some of your cheeses to enjoy.

Students will need to bring 2 one-pint containers to take cheese home.

Supply fee of $8.00 is payable to teacher at class.

Full Course
Registration Unavailable

Pie Crust---Made Easy!

$10

with Diana Mosher

Apr 5, 2017 at 6 pm, runs for 1 week

Do you have crustophobia? With the right tools, a good recipe and a little knowledge, you can be cured. Our instructor has a background in baking restaurant quality pies, and will share with you her experience and tips for baking a flaky, tasty crust.

A $5.00 supply fee is payable to instructor at the class.

Full Course




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