Learn to shuck like a pro with a local oyster farmer. In this relaxed, hands-on class, practice shucking with your own dozen oysters, test out raw and grilled preparations, and learn about oyster farming straight from the source. Your local oysters are some of the best in the world - start shucking them yourself! Taught by Jean Vande Moortel, presented by Maine Tasting Center. *All equipment provided for use during class. If you would like to purchase a set of gloves and shucking knife to take home ($10), please let us know in advance by emailing Maine Tasting Center at sara@mainetastingcenter.com.

Taste your way through Maine’s heritage beans - like Jacob’s Cattle, Cranberry, and Marfax - in this tasting and lecture exploring traditional recipes, beanhole supper history, and the farmers keeping these heirloom varieties alive today. Learn what makes each bean unique and enjoy a hearty sample of Maine Tasting Center’s own beanhole-style beans. Presented by Sara Gross of Maine Tasting Center.

Discover why insects are the protein of the future in this hands-on cooking class! Learn about global traditions, explore sustainable insect-based ingredients, and get creative in the kitchen as you prepare and taste two dishes featuring both dried and fresh edible insects from Maine companies. All materials and recipes provided. *Those with shellfish allergies may also be allergic to insects. Presented by Sara Gross of Maine Tasting Center.

Learn how to safely cook and enjoy Maine’s beloved spring delicacy – fiddleheads - in this class led by a Master Food Preserver. Explore proper preparation methods before cooking them up into soups, sides and even a main course. All materials and recipes provided. Presented by Liz Gross of Maine Tasting Center.

Have you ever thought about preserving your own food? Perhaps you enjoy the bounty of farmers markets, and want to find a way to enjoy local produce year-round. Or, maybe you have your own vegetable garden and end up with more produce than you can eat. Whatever your reason, if you want to try preserving but aren’t sure how to get started, this is the class for you! In this four-part, hands-on class, taught by Master Food Preserver and cookbook author Allison Carroll Duffy, we’ll cover all of the primary home food preservation methods you’ll need to get started, including canning, freezing, drying, fermenting, and cold-storage (root cellaring). Each week we’ll focus on a different method (or two), discussing proper procedures, techniques, food safety, and use of tools and equipment. We’ll then practice the method(s) hands-on, preparing and preserving food as a group, enjoying some samples as well. No matter what types of foods you enjoy and are hoping to preserve, this class will provide all you need to know to get started preserving food confidently at home! *A materials fee of $40 must be paid to the instructor on the first night of class.

Explore Maine-made syrups, shrubs, infusions, and more while learning to craft beautiful, non-alcoholic mocktails. This hands-on class introduces local ingredients, creative techniques, and mixology tips, then gives you a chance to get hands-on with a few special recipes. All recipes and materials provided. Presented by Sara Gross of Maine Tasting Center.

Join Chef Chris Toy for a hands-on class to master fresh pasta making! We'll infuse the dough with intense, farm-fresh flavors—creating a colorful medley of mushroom, basil, and tomato pasta. You'll finish your creations with a choice of a rich tomato-red wine or a creamy vodka sauce. Get ready to roll, knead, and eat!

Celebrate spring in Maine! In this 3 hour class we will refresh our palette by making Lemon Portuguese Tartlets, Lemon Poppy seed Scones and Easy Lemon Bars! No experience required. Debra has been teaching adult baking classes for nearly a decade. You are sure to have fun and not leave with a sour face. Bring tubs to take home baked goods you can resist eating! All materials included.

Have you suffered through pastry mishaps or despaired over runny pie filling? Let Deb help you with that! In one evening, we will make a standard two-crust pie that will get rave reviews. We will also be making fresh fruit tarts. Hands-on instruction, recipes, tips and liberal tasting opportunities assure that this will be an exciting class. Bring plastic containers for samples, as well as an apron and your favorite rolling pin. All materials included.

CATALOG CORRECTION: This workshop is now scheduled for Thursday May 21st.

If you have had flat or tough dry scones this might be just the class you have been waiting for. Deb will show you step by step how to make light and tender Chocolate Cherry Scones, Apricot Ginger Scones and Bacon, Cheddar, Chive Scones as well as classic Basic Scones. This class will be participatory and samples of all items will be tasted and the rest divided among the class. Soooo...get a friend to sign up with you and enjoy the evening! Remember to bring a container to store all that you will take home. Class size limited to 10. All materials included.