We’ve planned a series of classes throughout the winter. Each will include cooking demos, hands on lessons, and a three-course meal based on what we’ve prepared, with a glass of wine to match the food and more wine available at a regular charge.
Cost is $150 per class (plus tax), or three classes at a discount--$400 instead of $450. Classes are roughly every other Tuesday, from 4:30 to 7:30.
January 17: Maine in the Mediterranean:
Using Maine’s finest seafood to produce the best of Mediterranean flavors, keeping it local but adding some spice; selecting the best seafood for price, flavor and environmental impact, and dealing with a budget-straining ingredient that is vital in a healthy diet.
January 31: Pasta
Everything you wanted to know but were afraid to ask. Making fresh pasta by hand, rolling it out and putting it through the hand roller; plus high-quality Italian pasta secca (boxed pasta), used every day by us and by Italian home cooks and fancy chefs alike.
February 13: Olive Oil in a Healthy Mediterranean Diet
Tasting extra-virgins with olive oil expert Nancy Jenkins, learning how to select the best; using olive oil in a healthy kitchen, garnishing, making the simplest and tastiest salad dressing, frying and baking. Overcome your fear of olive oil and learn why it’s the healthiest and tastiest oil to use in your kitchen.
February 28: Mediterranean Greens, Grains & Beans
Just in time for Lent, we’ll look at the great vegetarian traditions from across the Mediterraneran. The traditional diet uses meat sparingly, and lots of dishes are pure and simple vegetarian. Hearty combinations of beans and grains with spicy winter greens and herbs, prove that vegetarian can be every bit as exciting as roast chicken or grilled steak.
March 14: A Mediterranean Spring Feast:
Easter and Passover, the great springtime festivals of rebirth, are the most exciting times of the year in the Mediterranean. Admittedly, we’re rushing the season a bit--Passover begins on April 10th,. Easter on April 16th but you’ll be prepared with tasty additions for the seasonal table.
March 28: Eating local in Maine
Hello, spring! Our final class is a springtime salute to Maine farmers, the talented folks who keep us supplied with the finest kind of fruits and vegetables, not to mention tasty beef, pork, lamb, chicken and eggs. Actually, in late March we’re least likely to eat local, as we wait for the new harvest to begin. But we’ll look ahead to what’s in store in another few weeks. We’ll call on a talented local farmer to join the group so be sure to have your garden questions ready.