Your favorite take-out food, made at home! You provide the kitchen, a wok or heavy skillet, a knife or cleaver, and other regular kitchen utensils. Learn about Chinese cooking techniques, ingredients, and seasonings as you go. Segments include: five season whole chicken, carving roast chicken, wonton soup, and stir-fried spicy hoisin pork with steamed rice. Serves 4 for dinner, but you’ll make these recipes again and again, or build upon! We provide a shopping list for you to purchase food. Flexible private access YouTube channel series allows you to preplan and decide when to access class segments and cook alongside Chris.  Students are given access to his channel for one year and support is provided via direct instructor email. Course fee includes cookbook with 85 recipes. 

Instructor: Chris Toy

Start: Access anytime on or after 1/26

Cost: $35 includes cookbook

Your favorite take-out food, made at home! You provide the kitchen, a wok or heavy skillet, a knife or cleaver, and other regular kitchen utensils. Learn about Chinese cooking techniques, ingredients, and seasonings as you go. Segments include: five season whole chicken, carving roast chicken, wonton soup, and stir-fried spicy hoisin pork with steamed rice. Serves 4 for dinner, but you’ll make these recipes again and again, or build upon! We provide a shopping list for you to purchase food. Flexible private access YouTube channel series allows you to preplan and decide when to access class segments and cook alongside Chris.  Students are given access to his channel for one year and support is provided via direct instructor email. Course fee includes cookbook with 85 recipes. 

Instructor: Chris Toy

Start: Access anytime on or after 3/3

Cost: $35 includes cookbook

With the days finally getting longer why not fire up the grill and get cooking outside! Join registered dietitian Hillary Pride for a fun and informative class on how to make your upcoming spring and summer BBQs not only tasty, but good for you too! Hillary is a consulting retail dietitian for the Scarborough Hannaford Supermarket where she offers free shopper, associate, and community nutrition education and recipe inspiration. 

April 13, 5:30-6:30 PM

Rhubarb is one of the first edible signs of spring in Maine, and its versatility is underappreciated! Come lean the many uses of rhubarb in preserving, and make chutney: a unique, flavor-filled condiment. Join University of Maine Cooperative Extension, Kate McCarty, for this zesty class. We will learn how to safely preserve rhubarb using the boiling water bath method and by freezing, as well. This workshop is virtual, with an instructor demonstration.