November 21, 2017
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Cooking Classes

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Seafood Basics
We’ll be using the preparation and cooking of various seafood appetizers as a means to learning how to work with seafood and adding seafood to your normal meals and special occasions. In this hands-on class we will discuss and explore the following:
a. Selection of local seafood – Maine scallops, clams, mussels, fish, crab, shrimp, and lobster
b. Cleaning of seafood and preparing for cooking via pan-fry, baking, broiling, skewers/grilling, steaming, boiling, broiling
c. Sauces for seafood appetizers – glazes and dipping sauces
d. Appetizers as starters or as entrees/side dishes – skewers, wraps, cups, salads, dips, and more!

Day/Dates: Thursday evenings from 6-8 p.m. on 6/20, 7/11, 7/25, 8/8 (by reservation one week in advance – 207-706-7929)
Cost: $20 per person (please feel free to bring your own beverage to accompany the various appetizers)

Instructor: Dr. Jane Liedtke has learned to cook throughout the globe having lived in Europe and Asia in addition to the east-coast, mid-west, and west-coast of the USA. While her Ph.D. is in Industrial Management, her heart is in good cooking and she admits she’s a “foodie”. While living in Maine and Oregon, she learned how to cook seafood. And living in China for 10 years taught her more about using spices and sauces. A self-proclaimed “cooking class junkie”, Jane has sought to perfect her culinary skills taking classes at: Salt Water Farm, The Garlic Press, The Eight Mice, Elliot Bay Book Company, and the OSF Center for Healthy Lifestyles.