AMBROSIA COOKING SCHOOL is located at
19 Rodick Street Bar Harbor, Maine 04609
BEST PRESENT EVER....A GIFT CERTIFICATE TO AMBROSIA COOKING SCHOOl
Full description of each class is on home page.
Call or email to make a reservation 207 288-4523 or info@ambrosiacookingschool.com
CELEBRATE 100 Years of Acadia National Park on Mt. Desert Island with a limited edition cutting board 14.50
The class schedule for 2017 is here expect additions and changes.
MAY AND JUNE
MAY
May 28th Sunday
Chowder and Popovers, please ! 10-12:30 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
June
June 2nd Friday
Chowder and Popovers, please ! 10-12:30 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
June 4th Sunday
Mapas, tapas with a Maine twist. 12:00- 1:30 50.
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. You will learn appetizers or snacks and a dessert bite using Maine ingredients like lobster, seafood, blueberries and seasonal vegetables. Maine appetizers, it isn’t tapas it’s MAPAS. Yes, you get to taste them and maybe help. 1 ½ hrs. 50.00
June 5th Monday
Chowder and Popovers, please ! 12-2:30 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
CHANGE FOR JUNE 8TH
June 8th Thursday Private Event
June 9th Friday
Historic Maine Cooking 12:00-2:30 50. CHANGED FROM JUNE 8th
. 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
June 9th Friday
Mapas, Maine appetizers with a Mt. Desert Island twist. 3:00- 4:30 50.
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. You will learn appetizers or snacks and a dessert bite using Maine ingredients like lobster, seafood, blueberries and seasonal vegetables. Maine appetizers, it isn’t tapas it’s MAPAS. Yes, you get to taste them and maybe help. 1 ½ hrs. 50.00
June 10th Saturday 1 to 2 30 20.17 each
LOBSTER COOKIE DECORATING, A SPECIAL FAMILY EVENT Learn some basic techniques for decorating cookies, cakes or cupcakes from Sharon Joyce, who completed the Wilton Master Decorating Course in Chicago in the eighties and gave cookie talks at the Chicago Cultural Center . We will also explore natural frosting dyes. The special class is 20.17 each and those under 16 must be accompanied by an adult. Leave with recipe and cookies that you have decorated. Maximum 16 people Must reserve a spot.
June 11th Sunday
Chowder and Popovers, please ! 1-3:30 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
June 16th Friday
Historic Maine Cooking 12:00-2:30 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
June 18th Sunday
Chowder and Popovers, please ! 10-12:30 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
June 19th Monday
Maine Historic Desserts 1:00-2:30 50.
Learn about historic and new desserts using seasonal foods when possible. All in an hour and a half and you get to taste everything! Come ready to learn and eat. 50.00
June 21 st Wednesday
Chowder and Popovers, please ! 12-2:30 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
June 23th Friday
Maine Historic Cooking 1-3:30 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
June 25th Sunday
Chowder and Popovers, please ! 1-3:30 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
June 29th Thursday
Chowder and Popovers, please ! 12-2:30 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
June 30th Friday
Historic Maine Cooking 11:00-1:30 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
DIDN'T SEE YOUR DATES?.....GO TO TOP OF THIS PAGE AND CLICK ON FUTURE CLASSES for later SEASONAL CLASSES
STAY AT A VACATION HOME? WE CAN HELP one person or up to 28. CONTACT US FOR A 7 BR, 6 BR, 4 BR, and 2 BR vacation home close to Ambrosia Cooking School. GET A DISCOUNT AT THE COOKING SCHOOL WHILE YOU ARE STAYING THERE! at one home you could possibly bring your pet.
CONTACT US AT info@ambrosiacookingschool.com or 207-288-4523
