We will make Chinese dumplings with pork filling made from scratch in class.  You will learn the multiple styles of folding dumplings using wonton wrappers.  Then we will boil the won ton to make a classic wonton soup or chili oil wonton.  Additionally, we’ll learn to make our own Sichuan-style chili oil and learn about other common Chinese condiments used for dipping sauces. All ingredients, materials, equipment and recipes will be provided. Registration Fee: $72 [Plant-based ground meat can be substituted for the pork upon request. The dumpling wrappers include gluten.]

Instructor: Jeff Mao
Bio: Jeff Mao is a published cookbook author (Essential Chinese Hot Pot Cookbook) and cooking instructor. He also operates a micro bakery in Brunswick where he produces hand-rolled New York bagels. Find him on his website, Kneadandnosh.com.

Location: Scarborough High School

Dates & Times: Wednesday, February 12th, 2025 at 5:30 PM - 7:30 PM

Cost: $72 - includes ingredients and supplies

You could buy a $4 bottle of kombucha, or you could make your own for pennies. It's simply sweetened black or green tea with a culture added. We'll make a primary ferment in class. A secondary one will be demonstrated so you can make it at home once your primary has developed. We'll discuss kombucha's fascinating history, troubleshooting, glassware and SCOBYs (provided). This hybrid class will include the microbiology and the ferment creation. 

Location: Zoom link, in-person address, materials list shared upon registration.  

Instructor: Emma Holder, Masters in Micro/Immuno, McGill '93. 

Dates & Times: Wednesday, October 2nd, 2025 at 6 PM - 7:15 PM 

Cost: $24 

Zoom or in-person

You’ll learn a basic tried and true sauerkraut recipe, technique and troubleshooting. Then we'll add different flavor principles: Fennel, Fresh ginger, Cumin, Fiery peppers, It’s your choice!

Local delicious cabbage makes ferments that last for months, and maintains flavor and nutrient content. You'll learn about the marvelous microorganisms that surround us, give us “terroir” and keep us healthy by replenishing our microbiomes. This hybrid class will include both microbiology and ferment creation.

Instructor: Emma Holder, Masters in Micro/Immuno, McGill '93. 

Location: Zoom link, in-person address, materials list shared upon registration.  

Dates & Times: Thursday, March 6th, 2025 at 6 PM - 7:15 PM

Cost: $24 

Learn the fundamentals of making Chinese dumplings at home.  You will learn to make fresh scratch-made dough, and roll your own wrappers, and how to fold and pleat them using pork filling.  We will then water-fry/steam the dumplings to create this restaurant favorite—pot sticker dumplings.  Additionally, you will learn to make your own ginger-scallion oil and the instructor will talk about other common Chinese condiments used for dipping sauces. All ingredients, materials, equipment and recipes will be provided. Registration Fee: $72 [Plant-based ground meat can be substituted for the pork upon request. The dumpling wrappers include gluten.] 

Instructor: Jeff Mao
Bio: Jeff Mao is a published cookbook author (Essential Chinese Hot Pot Cookbook) and cooking instructor. He also operates a micro bakery in Brunswick where he produces hand-rolled New York bagels. Find him on his website, Kneadandnosh.com.

Location: Scarborough High School

Dates & Times: Wednesday, March 12th, 2025 at 5:30 PM - 7:30 PM 

Cost: $72 - includes ingredients and supplies

Zoom or in-person

Fermenting vegetables preserves them, and adds nutritional value and probiotics. It's so easy - you’ll be a master in no time, fermenting all the things. Basic fermentation techniques will be demonstrated, and then you can use it on pretty much any vegetable. This hybrid class (in-person and zoom) will include both microbiology basics, troubleshooting and ferment creation. Instructor Emma Holder, Masters in Micro/Immuno, McGill University. 

Instructor: Emma Holder, Masters in Micro/Immuno, McGill '93. 

Location: Zoom link, in-person address, materials list shared upon registration.  

Dates & Times: Thursday, March 13th, 2025 at 6 PM - 7:15 PM

Cost: $24 

In this hands-on cooking class, you'll dive deep into the art of making Chinese Steamed Char Siu Bao, the beloved fluffy buns filled with savory Chinese BBQ pork. Learn the secrets of creating the perfect bao dough from scratch. Jeff will guide you through each step, from mixing and kneading to proofing, ensuring you achieve that perfect pillowy texture. Master the rich and flavorful char siu filling. Discover the blend of spices and techniques that make this BBQ pork so irresistible. Take a culinary journey through history as we explore the legend of how bao were first invented. You'll hear captivating stories that add a cultural dimension to your cooking experience. By the end of the class, you'll not only have a batch of delicious Char Siu Bao to enjoy but also the skills and knowledge to recreate this traditional treat at home. Whether you're a seasoned cook or a beginner, this class promises to be a fun and educational adventure. Class fee includes a set of traditional Chinese bamboo steamer baskets. Registration Fee: $94 [Bao contain gluten and soy]

Instructor: Jeff Mao
Bio: Jeff Mao is a published cookbook author (Essential Chinese Hot Pot Cookbook) and cooking instructor. He also operates a micro bakery in Brunswick where he produces hand-rolled New York bagels. Find him on his website, Kneadandnosh.com.

Dates & Times: Wednesday, April 9th, 2025 at 5 PM - 7:30 PM

Cost: $94