One space left in the brick oven class and five in the shrimp class, others are sold out with waiting lists. Thanks for the support!!!!!!!
Saturdays 10:00 AM – 1:00 PM
Please note classes are limited to 12 participants.
Reservations & full payment required
$60 per person, includes two glasses wine or beer, or soft drinks of choice (depending on what is being paired) each.
Traditional Hand-Shaped Pasta Feb 27 **Chef Kerry will share his Italian Grandmother Nona Connie’s techniques for making from semolina and egg pasta from scratch. Chef Kerry and his assistant will discuss and demonstrate basic techniques in traditional “hand rolled “spaghetti, tagletelli, fettuccini. The class will also include ravioli & “lasagna” styled dishes. Tips on drying, freezing and preparing fresh pasta with appropriate sauces will also be included. Wines of Southern Italy, San Pellegrino water & of course espresso will be offered. SOLD OUT
Wood Fired Brick Oven March 6 **Chef Kerry and J. Patrick Manley of Brick Stove works will give you the opportunity to learn the fundamentals of cooking with a wood fired brick oven. Chef Kerry and Café Miranda pioneered the usage of these now very popular ovens in Maine. Learn how to use the oven to make pizza, foccacia breads, and roasted meat, seafood, and vegetables. Beers from Bar Harbor, Maine based Atlantic Brewing Company Bar Harbor will be featured.
Flavorful Vegetarian Food March 13 During this class, Chef Kerry will introduce the exciting (and delicious) world of vegetarian cuisine. Discover intensely flavored menu items featuring European (pastas, roasted vegetables and greens) and Asian (noodle bowls with local tofu and spicy Thai coconut curry) dishes. Watch Chef Kerry demo how to make his “stealth” vegetarian dishes (won’t miss the meat) such as “Gnu Evans” wilted greens with olive oil. Featuring organic wines from Chartrand Imports. SOLD OUT
Shrimp March 20 **Chef Kerry and a representative from Port Clyde Fresh Catch (Maine’s first Community Supported Fishery) will demonstrate the philosophy of buying local feeds you and your neighbors. Dishes will include “perfect poaching” for chilled shrimp dishes, pan searing in the shell for a fun and messy meal, making a shrimp stock out of discarded shells and tips on what NOT to do with Maine Shrimp. We will also feature other products from PCFC. D.L. Geary Brewing Co. of Maine will be the featured beverage.
Please contact 207-594-2034 to sign up.
