Cooking

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.

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 

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.

New! Learn about basic Chinese cooking tools, ingredients, seasonings, caring for woks and cleavers, and techniques you can adapt for everyday cooking. Classic Chinese eggrolls, pot sticker dumplings, sesame noodles, and spareribs with homemade black bean sauce will be served, with a variety of fillings and wrappings for omnivores, vegetarians and vegans. Part demo, part hands-on. Bring sm container or baggie for possible leftovers. Chris is a Stonewall Kitchen Cooking School instructor who’s taught Asian cooking in Maine for 30 years. A retired teacher, principal, university instructor, and Maine Guide, he learned cooking from his parents. Classes integrate his love of teaching and great food, highlighting a fusion of Far East foods with local Northeast offerings.

Thurs, 4/9/2020, 6:00 to 8:00 pm, $39 includes food,

Instructor: Chris Toy