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Bonny Eagle Adult Education

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Cooking

in Personal Enrichment

Registration Unavailable

"Cooking Matters"

Free

with Dorothy Janotta

Calendar Feb 8, 2018 at 6 pm, runs for 6 weeks

Learn about healthy meal prep and sensible shopping on a limited budget. Prepare the meal along with the chef, and then receive a free bag of groceries for you to make one of the recipes at home each week. Graduation certificate, recipe book and other freebies provided upon completion of the program. 6 Weeks Limit: One person per household. Must register with the adult education office.  No class: 3/22

 

Chinese Cooking

$20

with Su Di --

Calendar Mar 13, 2018 at 6 pm

Instructors: Su Di and Ji Wenhua Chinese food is delicious and healthy when cooked the right way. Join our MSAD#6 Chinese Language instructors for this interactive cooking class as you learn how to make traditional Chinese dishes using fresh ingredients. Learn when to use different cooking techniques and what spices and sauces to add to make these delectable dishes. We’ll also go over a bit of the history behind the types of dishes served in various parts of China. Fee: $5 payable to instructor the night of class for purchased food items.

 

Making Bread

$20

with Abby Snell

Calendar Feb 27, 2018 at 6 pm

Join Snell Farm’s resident baker in creating delicious breads. If the process of bread baking at home intimidates you, learn proper techniques for making yeasted breads like Anadama bread or simple, moist, quick breads. Come ready to learn, bake and have fun! Bring an apron and a 9” x 5” loaf pan to class as well as a pad and pen for taking notes. Fee: $8 payable to instructor night of class for purchased food items.

 

Preserving the Harvest: Pickling Spring Vegetables

$10

with Kate McCarty

Calendar May 17, 2018 at 6 pm

Spring vegetables in Maine have a short season, so come join University of Maine Cooperative Extension staff and Master Food Preserver volunteers to learn how to preserve these tender green vegetables to enjoy year ‘round. We will learn how to safely preserve pickled fiddleheads or asparagus using the hot water bath method. Participants will receive recipes and a jar of pickles. Please bring a potholder to class.

Materials Fee: $20 payable to instructor night of class. No discounts.

 





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