Better health is a goal we should all strive to achieve. After all, if we don’t take care of our bodies where are we going to live? Plan on attending our Thursday night hands-on workshops this fall and you will gain knowledge and experience in working with natural foods. Besides, we’ll have a blast in the kitchen and you’ll get to eat what you have prepared! Recipes will be handed out at the end of each class....a fearless approach to edible education!!
Class size: minimum 6, maximum 8

DATE & TIME: Thursday nights Sept. 11,18,25. October 2, 9, 16 6:00 - 8:30 PM
LOCATION: Cafe Dicocoa 125 Main St., Bethel
TUITION: $29 per person per class. Bring a friend and save: 2/$53 Sign up for the full series, (6 classes), for $150.
REGISTRATION DEADLINE: Must pre register and pay by Tuesday prior to the class.
Call early! (207)824-5282.

Thursday Sept. 11th “Fresh from the Garden”
What do I do with ALL these veggies?!
Summer’s bounty gets reworked into dinner. Learn how to blanch, braise, steam, grill, saute and stir fry just about anything. Simple seasonings with fresh herbs.

Thurs. Sept. 18th “ Fresh from the Freezer”
Building pestos, salsas and chutneys is the perfect way to assure that you have great flavors from the garden all winter long. You will learn how to freeze herbs, fruits and vegetables in preparation for our long cold Maine winter.

Thurs. Sept. 25th “Fast and Healthy One-Dish Meals”
Various grains, beans and pastas play a leading role in our quickie meals when combined with fresh veggies, herbs and grocery store “shortcuts”. Learn the basics of bean and grain cooking. Fast AND good for ya...imagine that!

Thursday Oct. 2 “Soups, Stews and Stocks”
Learn basic soup and stock preparations. Building soups from the bottom up is simple with a few construction techniques. A steaming bowl of chowdah, stew or soup is a delicious way to get all those veggies, grains and beans into your daily eating routine. It’s easier than you think!

Thursday Oct. 9th “Mediterranean Cuisine”
Experience an evening in the Mediterranean while we prepare Italian antipasti, Greek mezze, Spanish tapas and French hors d’ oevres. Lively music and wonderful aromas will fill the air! A great way to be inspired and get ideas for entertaining friends this winter.

Thursday Oct.16th “Thai Cuisine”
Bold, fresh flavors define Thai cooking. We will sample a huge assortment of ingredients from
this Pacific Rim country as well as prepare one of their most popular dishes: Fresh Thai Spring Rolls. Two dipping sauces will be made and served as accompaniment; spicy peanut and sweet chili. To complete our Thai experience we will finish with a crisp banana spring roll served with a coconut cream sauce.

Mon. Nov. 24th Baking 101 How ingredients ‘work’ together.
Making a yeasted starter for rustic breads. How to make your own dry mixes....move over Bisquick! Quick bread and muffin primer: Cranberry Orange Pecan Bread

Tues. Nov. 25th Easy as Pie!
A morning of pastry making and baking. We will prepare a choux pastry (cream puffs), a quick puff pastry (Rustic apple &pear gallette) and pate brisee (pumpkin tartlettes). Really easy once you get the hang of it!

Wed. Nov. 26th Building the Perfect Loaf
How to work with whole grains and yeastie beasties. Make, shape and bake a rustic peasant loaf, dinner rolls and focaccia.

Call Cathi Dicocco at (207)824-5282 for more information and to register for classes.
CALL EARLY!