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Downeast Goes 4 Star, Cooking with Phil Brehmer
with Phil Brehmer
Using a lifetime of experiences with Downeast soul foods Chef Phil Brehmer will Introduce new ideas with familiar products, using local farms/food producers whenever possible for ingredients.
This class will focus on producing exquisite meals at reasonable costs, and easily made at home for family, special occasions, and parties. We will also collect recipes/dish preferences of students, and transform them to the next generation of flavor, presentation, and creativity. PLUS, you’ll learn how to take your FAVORITE restaurant’s dish, and make it at home.
At the start of each class there will be a fully prepared meal for all students. After the meal, the class will work on creating that dish from start to finish. This unique class method will embed the meal and the method in the student’s mind.
- Time saving kitchen ideas
- Improved yields for the $$
- Preparation Techniques for easy meals every night at home
- Introductions to ideas of food savings, from purchase to storing
- Food shelf life understandings
- Sanitary implements
- “shopping the competition,” when the name brand is worth the extra cost
Cost: $200 for class, plus $8-10 each week for food for the class.
Date/Time: Wednesdays, Starting September 13, 5:00pm – 8:00pm
No class October 18 or November 22. Class ends December 13.
Location: Machias High School, 1 Bulldog Way, Machias
Foraging Wild Food
with Tanya Rucosky
From Fiddleheads in Spring to Wild Blueberries in Summer and treasures buried under the snow in winter, Downeast Maine offers a bountiful harvest of wild foods. Join Tanya Rucosky as she explores Edible Wild Maine to find seasonal varieties, from common plants you might call weeds to hidden treasures in roots and shoots. Connect to our Bold Coast landscape and enjoy the fruits of the harvest found in our own backyards, forests, meadows, and seashore. Presentation followed by outdoor exploration. Please dress appropriately for the outdoors.
Instructor Tanya Rucosky holds a degree in Natural Resource Management and has worked as an environmental educator for the better part of 15 years and has been gathering wild foods in eastern North America and Australia for 35 years.