BoomerTECH Adventures guides Chris, Jill, and Ed share their love of cooking and enjoyment for lots of different types of foods. Learn how to prepare several tasty stir fries using traditional Chinese flavorings, make fresh pasta, turn leftover sweet potato into gnocchi, stir up a great fried rice, and give ramen soup a delicious upgrade. In addition, discover an easy way to make your own pita pockets, flat breads, and tortillas. Plus, you will see a way to combine the benefits of cooking on cast iron with your love of grilling. We haven’t forgotten dessert! Who can resist a delectable chocolate brownie torte or apple pie?

You could buy a $4 bottle of kombucha, or you could make your own for pennies. It's simply sweetened black or green tea with a culture added. We'll make a primary ferment in class. A secondary one will be demonstrated so you can make it at home once your primary has developed. We'll discuss kombucha's fascinating history, troubleshooting, glassware and SCOBYs (provided). This hybrid class will include the microbiology and the ferment creation. Instructor Emma Holder, Masters in Micro/Immuno, McGill '93.

You’ll learn a basic tried and true sauerkraut recipe, technique and troubleshooting. Then we'll add various vegetable shapes and designs along the sides for a beautiful presentation - these make excellent gifts. Local delicious cabbage makes ferments that last for months, and maintains flavor and nutrient content. You'll learn about the marvelous microorganisms that surround us, give us “terroir” and keep us healthy by replenishing our microbiomes. This hybrid class will include both microbiology and ferment creation. Instructor Emma Holder, Masters in Micro/Immuno, McGill University.

Fermenting vegetables preserves them, and adds nutritional value and probiotics. It's so easy - you’ll be a master in no time, fermenting all the things. Basic fermentation techniques will be demonstrated, and then you can use it on pretty much any vegetable. This hybrid class (in-person and zoom) will include both microbiology basics, troubleshooting and ferment creation. Instructor Emma Holder, Masters in Micro/Immuno, McGill University.

Learn the fundamentals of making Chinese dumplings at home.  Make fresh scratch-made dough, and learn how to roll, fold, and pleat potstickers with pork fillings.  Enhance the final product with your own ginger-scallion oil and other common Chinese condiments used for dipping sauces.  All ingredients, materials, equipment and recipes will be provided.  Plant-based ground meat can be substituted for the pork upon request. Dumpling wrappers include gluten.

Hands-on instruction from a pro - Chris Toy will be in the house providing expert instruction and lots of fun!  Learn how to season, care for, and use a Chinese wok and cleaver.  You'll take home a specially selected kit with a seasoned wok, wok spatula, sharpened cleaver, honing steel, and a cutting board (kit valued at over $100).  Of course, to learn all these steps, there must be food involved!  Bring a container for left-overs!

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Looking for a night out filled with great food and community? Join us for an interactive session, designing an eye-catching, casually elegant grazing board suitable for any friends and family gathering! Our favorite cheeses, cured meats, jams, crisps, nuts, fruits and more! We will discuss selection, preparation, displays and cutting techniques. This will not be a meal, but you will sample our favorite selections! Materials fee of $20 (cash please) to be paid to instructor at class.

Join wildlife photographer Jonathan Lavan and cooking instructor Chris Toy for a fantastic weekend of photography and food. The retreat happens on the shores of Merrymeeting Bay in the Butler Head Nature Preserve. Come prepared for some nature walks with your cameras and hands on cooking lessons. A limited number of Air BNB style overnight accommodations with shared bathrooms are available for $100/weekend. Contact Chris Toy at christoy.net@gmail.com FMI.