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Scarborough Adult Learning Center

Maine Adult Education Program

Cooking

in Personal Enrichment

Course

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Growing Indoor Microgreens, Shoots and Soil Sprouts

with Raychell Libby

Jan
30

January 30th, 2020

$15 More Info

Enjoy nutrient-dense gourmet greens all year long! Savor distinct textures, flavors and features of these delicate plants, popularly used in fine dining as visual and flavor enhancers, in soup or salad as garnish, or in smoothies as energy boosters. Learn about these tiny first leaves, stems, roots and/or seeds of various herbs, beans, veges, and grains. Understand the differences between the three, avoid high prices in the gourmet produce section, grow them quickly and easily, any time of year, on most windowsills. Cover: health benefits, a few simple supplies, soil as the preferred growing medium, varieties to get you started, fertilizers, harvest, storage, pest & disease prevention, composting & troubleshooting….even their use as feed for backyard chickens and farm animals. Taste some greens, take home a seed packet, get started! 

Raychell is a horticulturist, landscaper and owner of Fervor Farm in Hollis. She’s been dubbed, “the house plant lady” at Broadway Gardens where she’s been sharing her passion for plants and gardening for 10 years. 

Thurs, 1/30/2020, 6:00 to 7:30pm, $15  

Instructor: Raychell Libby

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Culinary Basics and Knife Skills with Chef James Larvia

with Chef James Larvia

Feb
4

February 4th, 2020

$26 More Info

Always popular! If a trained chef was given a couple of hours to mentor you, and answer your burning culinary questions, what might you ask, what expertise and insights might you gain? Observe, learn, and have fun practicing knife skills, sharpening, basic prep and cooking techniques. Touch on questions relating to meal preparations, time management, food presentation, and flavor pairing. Learn Chef Larvia’s most recommended kitchen supply essentials. Take your entertaining to the next level! Your knife will be sharpened in this class.

Tues, 2/4/20120, 5:30 to 8:00 pm, $26, Limit: 10 

Chef James Larvia is a graduate of Johnson & Wales School of Culinary Arts with concentrations in sustainability and wellness. He shares his experiences from cooking at Jedediah Hawkins Inn, NY; The Barn, Block Island, RI; Havana in Bar Harbor; and Emilitsa in Portland. Prices for all classes in the Culinary Arts Series include: food sampling, any leftovers to take home, handout Bring to all classes: apron, cutting board, knife, and a container to bring leftovers home. 

Other classes in the Culinary Arts Series include: Whole Chicken Processing, German Winter Cuisine, Winter Comfort Soups and Stews, and Vegetarian Soups and Stews. 

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Whole Chicken Processing

with Chef James Larvia

Feb
26

February 26th, 2020

$30 More Info

Learn how to utilize the whole bird. Have you ever had a whole chicken and not quite known what to do with all of it? Learn from Chef James how to breakdown the bird into more manageable sizes. Whether you roast yourself, or buy pre-cooked or rotisserie chicken, learn to utilize every part of the chicken by applying different cooking techniques.

Wed, 2/26/2020, 5:30 to 7:30 pm, $30, Limit: 8 

Chef James Larvia is a graduate of Johnson & Wales School of Culinary Arts with concentrations in sustainability and wellness. He shares his experiences from cooking at Jedediah Hawkins Inn, NY; The Barn, Block Island, RI; Havana in Bar Harbor; and Emilitsa in Portland. Prices for all classes in the Culinary Arts Series include: food sampling, any leftovers to take home, handout Bring to all classes: apron, cutting board, knife, and a container to bring leftovers home.  

Other Culinary Arts Series classes include: Culinary Basics and Knife Skills, German Winter Cuisine, Winter Comfort Soups and Stews, and Vegetarian Soups and Stews.

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Winter Comfort Soups and Stews

with Chef James Larvia

Mar
10

March 10th, 2020

$25 More Info

Take the chill off! When the nights start getting colder, people turn to the warmth and comfort of homemade soups and hearty stews. Learn to make two classic family favorites from scratch - Split Pea and Ham, and Southwest Chicken Stew. 

Tues, 3/10/2020, 5:30 to 7:30 pm, $25, Limit: 8 

Chef James Larvia is a graduate of Johnson & Wales School of Culinary Arts with concentrations in sustainability and wellness. He shares his experiences from cooking at Jedediah Hawkins Inn, NY; The Barn, Block Island, RI; Havana in Bar Harbor; and Emilitsa in Portland. Prices for all classes in the Culinary Arts Series include: food sampling, any leftovers to take home, handout Bring to all classes: apron, cutting board, knife, and a container to bring leftovers home. 

Other Culinary Arts Series classes include: Culinary Basics and Knife Skills, Whole Chicken Processing, German Winter Cuisine, and Vegetarian Soups and Stews.

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Vegetarian Soups and Stews

with Chef James Larvia

Mar
18

March 18th, 2020

$25 More Info

Enjoy homemade comfort, while eating lower on the food chain. Learn to make Georgia Peanut Stew as well as Vegetarian Caldo Verde (Portuguese Greens soup).

Wed, 03/18/2020, 5:30 to 7:30 pm, $25, Limit: 8 

Chef James Larvia is a graduate of Johnson & Wales School of Culinary Arts with concentrations in sustainability and wellness. He shares his experiences from cooking at Jedediah Hawkins Inn, NY; The Barn, Block Island, RI; Havana in Bar Harbor; and Emilitsa in Portland. Prices for all classes in the Culinary Arts Series include: food sampling, any leftovers to take home, handout Bring to all classes: apron, cutting board, knife, and a container to bring leftovers home. 

Other Culinary Arts Series Classes Include: Culinary Basics and Knife Skills, Whole Chicken Processing, German Winter Cuisine, Winter Comfort Soups and Stews 

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German Winter Cuisine

with Chef James Larvia

Apr
2

April 2nd, 2020

$27 More Info

Can’t travel to Germany, let the cooking take you there! Chef James will teach you more about his favorite type of cuisine by instructing you on how to make flavorful German Potato Salad, Spaetzel, and Braised Pork Ribs with Sauerkraut!

Thurs, 04/2/2020, 5:30 to 7:30 pm, $27, Limit: 8

Chef James Larvia is a graduate of Johnson & Wales School of Culinary Arts with concentrations in sustainability and wellness. He shares his experiences from cooking at Jedediah Hawkins Inn, NY; The Barn, Block Island, RI; Havana in Bar Harbor; and Emilitsa in Portland. Prices for all classes in the Culinary Arts Series include: food sampling, any leftovers to take home, handout Bring to all classes: apron, cutting board, knife, and a container to bring leftovers home. 

Other classes in the Culinary Arts Series include: Culinary Basics and Knife Skills, Whole Chicken Processing, Winter Comfort Soups and Stews, and Vegetarian Soups and Stews.