With a little prep and planning ahead, you can skip take-out and drive-thru lunches! We’ll make tomato soup with grilled cheese croutons, curried cranberry-pecan chicken salad on apple slices, roasted vegetable noodle bowls with miso dressing, tuna and white bean salad with tahini dressing, and mini-meatloaf English muffins sandwiches. Plus, chewy granola bars and snickerdoodle bars, because you always have to end with something sweet! JoAnne Wood was born in England and comes from a long line of fine British bakers. After graduating from the California Culinary Academy, she worked as a pastry chef at fine dining establishments in the San Francisco Bay area. Since moving to Maine, she has worked as a professional pastry chef and owned Dessert, a baking company in Gorham. Thursday, April 27, 6:30-9:00pm, GMS, $28 Please note our policy: Cooking classes require a 5 day cancellation notice as they require the advance purchase of perishable products. No shows and late cancellations will not be refunded.

Rhubarb is the first sign of spring in Maine and what better way to preserve this vegetable than with some delicious rhubarb chutney. This hands-on food preservation workshop taught my University of Maine Cooperative Extension Master Food Preserver, Kate McCarty, will teach you the basic steps for canning. Participants will receive a “Preserving the Harvest” food preservation packet and will learn recommended methods for preserving foods, the latest and safest recipes, about equipment to insure safety and how to check for properly sealed jars. Students will leave with a jar of rhubarb chutney and are asked to bring a potholder to class. Wednesday, 4/26, 5:30pm-8:30pm, GMS, $28 Please note our policy: Cooking classes require a 5 day cancellation notice as they require the advance purchase of perishable products. No shows and late cancellations will not be refunded.

Turn a plain, roasted chicken, poached eggs, or a plate of pasta into a gourmet meal by learning some go-to sauces to add to your repertoire! We’ll be making easy Alfredo sauce, classics like hollandaise, béarnaise, and mayonnaise, béchamel/cheese sauces, a gingery teriyaki glaze, and a simple all-purpose tomato sauce, as well as the secrets to velvety, lump free pan drippings gravy. JoAnne Wood was born in England and comes from a long line of fine British bakers. After graduating from the California Culinary Academy, she worked as a pastry chef at fine dining establishments in the San Francisco Bay area. Since moving to Maine, she has worked as a professional pastry chef and owned Dessert, a baking company in Gorham. Thursday, April 13, 6:30-9:00pm, GMS, $28 Please note our policy: Cooking classes require a 5 day cancellation notice as they require the advance purchase of perishable products. No shows and late cancellations will not be refunded.

Are you thinking about making the transition to a vegan diet? Curious about the options available for a plant-based lifestyle? Whole Body expert, Angela Bell, will show an array of foods available to support a vegan diet. She will also provide a healthy recipe and demonstrate some of the cooking techniques that she uses at home in her vegan kitchen.

Angela will focus on 3 S's...Smoothies, Salads and Slow Cooker

Tuesday, 3/7, 6:00-8:00pm, GMS, $18

Please note our policy: Cooking classes require a 5 day cancellation notice as they require the advance purchase of perishable products. No shows and late cancellations will not be refunded.