If a trained chef was given a couple of hours to mentor you, and answer your burning culinary questions, what might you ask, what expertise and insights might you gain? Observe, learn, and have fun practicing knife use skills, sharpening, basic prep and cooking techniques. Touch on questions relating to meal preparations, time management, food presentation, and flavor pairing. Learn Chef Larvia’s most recommended kitchen supply essentials. Be prepared to take your entertaining to the next level. Your chef knife will be sharpened in this class.

We’re pleased to have returning, 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.

Hold on, wait before you plan that garden! Join Maine food writer Kate McCarty, as she discusses the history of alcohol in Maine, the craft distilling movement, and home bartending. She’ll share her tips for incorporating homegrown herbs, fruits, and vegetables into drinks you can make at home. Gets hand-on and make a shrub or simple flavored cocktail syrup to take home, along with handouts and other recipes. Kate is author of “Distilled in Maine: A History of Temperance, Libations and Craft Spirits” and “Portland Food: Culinary Capital of Maine” (see her Fermented Foods: Let’s Make Kimchi” class )

Tues, 5/21/2019, 6:00 to 8:00 pm, $26

Instructor: Kate McCarty, UMaine Ext Master Gardener/Master Food Preserver

If a trained chef was given a couple of hours to mentor you, and answer your burning culinary questions, what might you ask, what expertise and insights might you gain? Observe, learn, and have fun practicing knife use skills, sharpening, basic prep and cooking techniques. Touch on questions relating to meal preparations, time management, food presentation, and flavor pairing. Learn Chef Larvia’s most recommended kitchen supply essentials. Be prepared to take your entertaining to the next level. Your chef knife will be sharpened in this class. 

We’re pleased to have returning, 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.

Tues, 1/29/2019 5:30 to 8:00 pm

$23, Limit: 10

New! Had just about enough of winter cold?  Enjoy the warmth of company of others while learning to create Mediterranean staples such as Hummus, Baba Ghanoush, Tzaziki, and Harissa. A flight of these appetizer dips and spreads are sure to make you yearn for the sun. 

We’re pleased to have returning, 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.

Mon, 3/11/2019, 5:30 to 7:30 pm

$25, Limit: 8

New! Create two hearty stews that stick to your ribs, and bring comfort and warmth to your soul: Beef Stew with Stout Beer, and Feijoada, a Brazilian “poor man’s stew” featuring beans and pork. 

We’re pleased to have returning, 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.

Wed, 2/27/2019, 5:30 to 7:30 pm, $25,

Limit: 8

Join Dr. Potvin, a naturopathic doctor, as she presents how to winterize the whole family! Hear about ways our immune system naturally responds to cold and flu viruses, and how we can best support the body to do what it’s designed to do at any age. Learn to use nutrition, lifestyle changes, environmental considerations, and herbal remedies to provide a foundation for prevention. Make an immune system support tea blend together for you to take home. Come away from this class with basic strategies to support your family! Dr. Potvin is a naturopathic doctor, teacher, outdoor educator, and herbalism mentor who runs a family practice in Biddeford, working primarily with women who suffer from autoimmune disease, thyroid disease, chronic inflammation and digestive issues.

Thurs, 1/24/2019, 6:30 to 8:30 pm, $15

plus $5 for tea payable at class

Instructor: Dr. Aline Potvin, ND

We know the gut-health benefits of fermented foods, now let’s make some! Explore fermenting, basic equipment, recommended recipes and ingredients. Then get hands-on with UMaine Extension volunteers and staff by making kimchi; this Korean combo of cabbage, radishes and other ingredients has been dubbed the world’s healthiest food, according to one health magazine. It can be served as a main dish, with rice or noodles, or makes a perfect comfort-soup ingredient on a cold day. Unsure of kimchi? Skills learned transfer to making other gut-beneficial fermented foods such as sauerkraut, pickles, kombucha, tempeh, apple cider vinegar, and yogurt. Take home handouts, recipes and some kimchi. Kate is author of “Portland Food: Culinary Capital of Maine” and “Distilled in Maine: A History of Temperance, Libations and Craft Spirits” (Also see her class: Cocktails from the Garden).

Tues, 4/23/2019, 5:30 to 7:30 pm, $26 

Instructor: Kate McCarty, UMaine Ext Master Gardener/Master Food Preserver

New! Chef James will teach you more about his favorite type of food by instructing you on how to make flavorful German Potato Salad, Spaetzel, and Braised Pork Ribs with Sauerkraut! 

We’re pleased to have returning, 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.

Mon, 2/11/2019, 5:30 to 7:30 pm, $25

Limit: 8