AUGUST
August 3rd Friday
Historic Maine Cooking 1:00-3:30 50.
Le Cordon Bleu trained chef will explain history and seasonal foods of Maine. You will learn food facts, techniques, history, and traditional recipes while tasting such favorites as lobster, Maine wild blueberries, etc. You will be able to impress others with your new knowledge of everything Lobster. Opportunities to assist the chef will be available. 2 1/2 hr 50.00
August 5th Sunday .
Mapas, tapas with a Maine twist. 3:00- 4:30 50.
You will learn appetizers or snacks and a dessert bite using Maine ingredients like lobster, seafood, blueberries and seasonal vegetables. Well, they aren’t exactly tapas so we are calling them Mapas. Use our Mapas to guide you through entertaining or just a snack for yourself. Maine appetizers, it isn’t tapas it’s MAPAS. Yes, you get to taste them and maybe help. 1 ½ hrs. 50.00
August 6th Monday
Chowder and Popovers, please ! 2-4:30 50.
The meal that Mainers ask for and savor. Learn the Maine historical tradition of chowders and the technique to be successful at making a varieties of perfect popovers. After tasting the chowder and popovers made during the demonstration class, you will want to duplicate these recipes at home. Opportunities to assist the chef will be available. 2 ½ hr . 50.00
August 10th Friday
Historic Maine Cooking 1:00-3:30 50.
Le Cordon Bleu trained chef will explain history and seasonal foods of Maine. You will learn food facts, techniques, history, and traditional recipes while tasting such favorites as lobster, Maine wild blueberries, etc. You will be able to impress others with your new knowledge of everything Lobster. Opportunities to assist the chef will be available. 2 1/2 hr 50.00
August 12th Sunday
Mapas, tapas with a Maine twist. 3:00- 4:30 50.
You will learn appetizers or snacks and a dessert bite using Maine ingredients like lobster,
seafood, blueberries and seasonal vegetables. Well, they aren’t exactly tapas so we are calling
them Mapas. Use our Mapas to guide you through entertaining or just a snack for yourself. Maine appetizers, it isn’t tapas it’s MAPAS. Yes, you get to taste them and maybe help. 1 ½ hrs. 50.00
August 13th Monday
Chowder and Popovers, please ! 2-4:30 50.
The meal that Mainers ask for and savor. Learn the Maine historical tradition of
chowders and the technique to be successful at making a varieties of perfect popovers. After tasting the chowder and popovers made during the demonstration class, you will want to duplicate these recipes at home. Opportunities to assist the chef will be available. 2 ½ hr . 50.00
August 17th Friday
Historic Maine Cooking 1:00-3:30 50.
Le Cordon Bleu trained chef will explain history and seasonal foods of Maine. You
will learn food facts, techniques, history, and traditional recipes while tasting such favorites
as lobster, Maine wild blueberries, etc. You will be able to impress others with your new
knowledge of everything Lobster. Opportunities to assist the chef will be available. 2 1/2 hr 50.00
August 19th Sunday
Mapas, tapas with a Maine twist. 3:00- 4:30 50.
You will learn appetizers or snacks and a dessert bite using Maine ingredients like lobster, seafood, blueberries and seasonal vegetables. Well, they aren’t exactly tapas so we are calling them Mapas. Use our Mapas to guide you through entertaining or just a snack for yourself. Maine appetizers, it isn’t tapas it’s MAPAS. Yes, you get to taste them and maybe help. 1 ½ hrs. 50.00
August 20th Monday
Chowder and Popovers, please ! 2-4:30 50.
The meal that Mainers ask for and savor. Learn the Maine historical tradition of chowders and the technique to be successful at making a varieties of perfect popovers. After tasting the chowder and popovers made during the demonstration class, you will want to duplicate these recipes at home. Opportunities to assist the chef will be available. 2 ½ hr . 50.00
August 24th Friday
Historic Maine Cooking 1:00-3:30 50.
Le Cordon Bleu trained chef will explain history and seasonal foods of Maine. You will learn food facts, techniques, history, and traditional recipes while tasting such favorites as lobster, Maine wild blueberries, etc. You will be able to impress others with your new knowledge of everything Lobster. Opportunities to assist the chef will be available. 2 1/2 hr 50.00
August 26th Sunday
Maine Historic Desserts
Five Desserts in an hour and a half 1:00 - 2:3 0 NOTE NEWLY ADDED CLASS
Learn about historic and new desserts using seasonal foods when possible. Afraid of pie crusts? Not anymore.
You will learn to make a Blueberry Crumble pie from scratch with little effort, a historic Maine cookie, a sorbet and
a simple cooling dessert with a historic past. All in 1 1/2 hours and you get to taste everything! Come ready to learn and
eat. 50.00
Mapas, tapas with a Maine twist. 4:00- 5:30 50. NOTE NEW TIME
You will learn appetizers or snacks and a dessert bite using Maine ingredients like lobster, seafood, blueberries and seasonal vegetables. Well, they aren’t exactly tapas so we are calling them Mapas. Use our Mapas to guide you through entertaining or just a snack for yourself. Maine appetizers, it isn’t tapas it’s MAPAS. Yes, you get to taste them and maybe help. 1 ½ hrs. 50.00
August 27th Monday
Chowder and Popovers, please ! 2-4:30 50.
The meal that Mainers ask for and savor. Learn the Maine historical
tradition of chowders and the technique to be successful at making a varieties of perfect
popovers. After tasting the chowder and popovers made during the demonstration class, you
will want to duplicate these recipes at home. Opportunities to assist the chef will be available. 2 ½ hr . 50.00
August 31th Friday
Historic Maine Cooking 1:00-3:30 50.
Le Cordon Bleu trained chef will explain history and seasonal foods of Maine. You will learn food facts, techniques, history, and traditional recipes while tasting such favorites as lobster, Maine wild blueberries, etc. You will be able to
impress others with your new knowledge of everything Lobster. Opportunities to assist the chef will be available. 2 1/2 hr 50.00
September .
September 2nd Sunday
Mapas, tapas with a Maine twist. 3:00- 4:30 50.
You will learn appetizers or snacks and a dessert bite using Maine ingredients like lobster, seafood, blueberries and seasonal vegetables. Well, they aren’t exactly tapas so we are calling them Mapas. Use our Mapas to guide you through entertaining or just a snack for yourself. Maine appetizers, it isn’t tapas it’s MAPAS. Yes, you get to taste them and maybe help. 1 ½ hrs. 50.00
September 3rd Monday
Chowder and Popovers, please ! 2-4:30 50.
The meal that Mainers ask for and savor. Learn the Maine historical tradition of chowders and the technique to be successful at making a varieties of perfect popovers. After tasting the chowder and popovers made during the demonstration class, you will want to duplicate these recipes at home. Opportunities to assist the chef will be available. 2 ½ hr . 50.00
September 7th Friday
Historic Maine Cooking 1:00-3:30 50.
Le Cordon Bleu trained chef will explain history and seasonal foods of Maine. You will learn food facts, techniques, history, and traditional recipes while tasting such favorites as lobster, Maine wild blueberries, etc. You will be able to impress others with your new knowledge of everything Lobster. Opportunities to assist the chef will be available. 2 1/2 hr 50.00
September 9th Sunday
Mapas, tapas with a Maine twist. 3:00- 4:30 50.
You will learn appetizers or snacks and a dessert bite using Maine ingredients like lobster, seafood, blueberries and seasonal vegetables. Well, they aren’t exactly tapas so we are calling them Mapas. Use our Mapas to guide you through entertaining or just a snack for yourself. Maine appetizers, it isn’t tapas it’s MAPAS. Yes, you get to taste them and maybe help. 1 ½ hrs. 50.00
September 10th Monday
Chowder and Popovers, please ! 2-4:30 50.
The meal that Mainers ask for and savor. Learn the Maine historical tradition of chowders and the technique to be successful at making a varieties of perfect popovers. After tasting the chowder and popovers made during the demonstration class, you will want to duplicate these recipes at home. Opportunities to assist the chef will be available. 2 ½ hr . 50.00
September 14th Friday
Historic Maine Cooking 1:00-3:30 50.
Le Cordon Bleu trained chef will explain history and seasonal foods of Maine. You will learn food facts, techniques, history, and traditional recipes while tasting such favorites as lobster, Maine wild blueberries, etc. You will be able to impress others with your new knowledge of everything Lobster. Opportunities to assist the chef will be available. 2 1/2 hr 50.00
September 16th Sunday
Mapas, tapas with a Maine twist. . 1:00-2:30 50.
September 21st Friday
Historic Maine Cooking 1:00-3:30 50.
Le Cordon Bleu trained chef will explain history and seasonal foods of Maine. You will learn food facts, techniques, history, and traditional recipes while tasting such favorites as lobster, Maine wild blueberries, etc. You will be able to impress others with your new knowledge of everything Lobster. Opportunities to assist the chef will be available. 2 1/2 hr 50.00
September 23rd Sunday
Mapas, tapas with a Maine twist. 3:00- 4:30 50.
You will learn appetizers or snacks and a dessert bite using Maine ingredients like lobster, seafood, blueberries and seasonal vegetables. Well, they aren’t exactly tapas so we are calling them Mapas. Use our Mapas to guide you through entertaining or just a snack for yourself. Maine appetizers, it isn’t tapas it’s MAPAS. Yes, you get to taste them and maybe help. 1 ½ hrs. 50.00
September 28th Friday
Historic Maine Cooking 1:00-3:30 50.
Le Cordon Bleu trained chef will explain history and seasonal foods of Maine. You will learn food facts, techniques, history, and traditional recipes while tasting such favorites as lobster, Maine wild blueberries, etc. You will be able to impress others with your new knowledge of everything Lobster. Opportunities to assist the chef will be available. 2 1/2 hr 50.00
September 30th Sunday
Chowder and Popovers, please ! 2-4:30 50.
The meal that Mainers ask for and savor. Learn the Maine historical tradition of chowders and the technique to be successful at making a varieties of perfect popovers. After tasting the chowder and popovers made during the demonstration class, you will want to duplicate these recipes at home. Opportunities to assist the chef will be available. 2 ½ hr . 50.00
