WINTER/SPRING 2019 SCHEDULE
Sun., April 14 (4-7pm): Meet Your Mock Meat One of the original mock meats, seitan is a versatile plant-based protein for any recipe needing a something with a little more heft. In this class we will make some classic preparations of seitan and a few modern ones, including Asian-style and BBQ. We will also cover some of the science and history behind this fantastic food. Plenty of seitan snacks and samples to eat. Not a class for the gluten intolerant. Instructor: Alex Pine. $58
Wed., April 24 (6-8pm): The Egg-free Kitchen When you are trying to reduce or eliminate eggs from your diet, it can seem that they are in everything! Never fear, we will demonstrate a variety of traditionally egg-laden dishes (think quiche, scramble, meringue) that are perhaps even better when made vegan! We will also share tips for replacing eggs in baked goods. Instructor: Flora Brown. $48.
Sunday, May 19 (4-7pm): Journey to Thailand Chef Stacey will share her recent culinary adventures in vegan Thai cuisine and teach you how to make some of these exotic dishes. Learn about Thai culture and make a sampling of the vibrant, colorful healthy foods that can be easily incorporated into your culinary repertoire. (Offered for a fifth time due to popular demand!) Includes full meal. Instructor: Stacey Hamblett. $68.
Sunday, May 26 (2-5pm): Miso Making Join Mika and Nicholas of "go-en fermented foods" for a miso making workshop and discussion about; miso, its uses, and its history. go-en fermented foods is a small family owned fermentory in Whitefield, Maine. Specializing in traditionally fermented Japanese foods, "go-en" utilizes natural fermentation periods to create food the way it should be, delicious and nutritious. In this workshop students will mix and mash 1 kg (about 2.24 lbs) of fresh, organic miso to take home and ferment in the comfort of their own homes. Students will also have the chance to taste a few different preparations of miso, in the form of a light miso based snack. During the workshop we will be available to answer any questions that may arise as well as suggest sourcing for ingredients for making your own miso. $50
Our Summer 2019 schedule will be announced soon. To see some of our past classes, click here.
Each class requires a minimum of 4 participants to run. If we do not reach that minimum by 48 hours of the scheduled class, we will notify you that the class is cancelled and issue you a refund or offer credit towards an upcoming class (your choice).
Your full payment reserves your spot in a class. If a class is filled, we will place you on the waiting list and notify you if a spot becomes available.
Cancellation/Refund Policy: Your payment is non-refundable unless we must cancel or reschedule the class. If you are unable to attend a class you are signed up for, kindly give us 72 hours notice, when possible, and you can receive credit towards another class on our schedule, at our discretion. We thank you for understanding that planning, shopping for, and preparing for our classes is a lot of work!
Thanks to a new partnership with Community Harvest, we are able to offer a limited number of scholarships to our cooking classes! Please click here for more info.
Prefer to pay with a check? Please email us at firstname.lastname@example.org and include your name, the class(es) you wish to take, and the names of other participants if applicable. Then you can mail or drop off a check during business hours: Frinklepod Farm, 244 Log Cabin Road, Arundel ME 04046. Please note that your registration is not complete until we receive your payment. Thanks!