CULINARY ARTS SERIES WITH

CHEF JAMES LARVIA

We’re pleased to host Chef James Larvia, a graduate of Johnson & Wales School of Culinary Arts with concentrations in sustainability and wellness. He shares his experiences from cooking at Jedediah Hawkins Inn, NY; The Barn, Block Island, RI; Havana in Bar Harbor; and Emilitsa in Portland. Prices for all classes include: food sampling, any leftovers to take home, handout Bring to all classes: apron, cutting board, knife, and a container to bring leftovers home.

AUTUMN SOUPS AND STEWS

Take the chill off! When the nights start getting colder people turn to the warmth and comfort of homemade soups and hearty stews. Learn to make two classic family favorites from scratch - Italian Wedding Soup and Broccoli Cheddar. 

Tues, 11/05/2019, 5:30 to 7:30 pm

$23, Limit: 8

New! Learn about basic Chinese cooking tools, ingredients, seasonings, caring for woks and cleavers, and techniques you can adapt for everyday cooking. Bring your appetite, as a delicious dinner of handmade wonton soup, wok-roasted whole chicken, garlic and ginger seafood stir-fry with vegetables, and perfect steamed jasmine rice will be served. Part demo, part hands-on. Bring small container or baggie for possible leftovers. Chris is a Stonewall Kitchen Cooking School instructor who’s taught Asian cooking in Maine for 30 years. A retired teacher, principal, university instructor, and Maine Guide, he learned cooking from his parents; classes integrate his love of teaching and great food, highlighting a fusion of Far East foods with local Northeast offerings. See photo left.

Tues, 10/22/2019, 6:00 to 8:00 pm, $39 includes food, Limit: 10

Instructor: Chris Toy

CULINARY ARTS SERIES WITH

CHEF JAMES LARVIA

We’re pleased to host Chef James Larvia, a graduate of Johnson & Wales School of Culinary Arts with concentrations in sustainability and wellness. He shares his experiences from cooking at Jedediah Hawkins Inn, NY; The Barn, Block Island, RI; Havana in Bar Harbor; and Emilitsa in Portland. Prices for all classes include: food sampling, any leftovers to take home, handout Bring to all classes: apron, cutting board, knife, and a container to bring leftovers home.

TURKEY DAY LEFTOVERS

New! Ever get tired of eating leftover turkey sandwiches and reheated mashed potatoes? Learn some recipes to use those second helpings in more 

creative ways by learning to make Potato Pancakes, Curried Turkey 

Salad, and

Stuffing Stuffed Chili Rellenos. 

Wed

12/04/2019 5:30 to 7:30 pm $25, Limit: 8

CULINARY ARTS SERIES WITH

CHEF JAMES LARVIA

We’re pleased to host Chef James Larvia, a graduate of Johnson & Wales School of Culinary Arts with concentrations in sustainability and wellness. He shares his experiences from cooking at Jedediah Hawkins Inn, NY; The Barn, Block Island, RI; Havana in Bar Harbor; and Emilitsa in Portland. Prices for all classes include: food sampling, any leftovers to take home, handout Bring to all classes: apron, cutting board, knife, and a container to bring leftovers home.

VEGETARIAN SALADS AND GRAINS

New! Learn to make Mushroom and Barley Salad, Sweet Potato Salad, and Mexican Quinoa Salad. All of these salads are vegetarian, make great side salads, and can be served hot or cold. 

Tues, 11/19/2019, 5:30 to 7:30 pm $25, Limit: 8