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?

Unlock the secrets of authentic baklava in our hands-on class! Join us for an evening of delicious fun, where you’ll learn to layer flaky phyllo dough, create mouth-watering fillings, and master the art of syrup. Perfect for all skill levels, this class will leave you with the skills to impress your friends and family. Enroll today and indulge in the sweet tradition of baklava. Opa!

Join University of Maine Extension Maple Industry Educator Jason Lilley to learn everything you need to know about making your own maple syrup. We’ll discuss identifying and tapping trees, collecting and boiling sap, filtering, grading, and canning syrup. Jason will focus on homestead-scale systems that require a limited initial investment in equipment. This workshop is designed for beginners.

You know it will be a fun time with cookbook author Chris Toy in the kitchen!
Sharing recipes from his many cookbooks Chris will be bringing us recipes for delicious and easy appetizers which you can quickly incorporate into your upcoming holiday menus!  Everything's included - but you should definintely bring some containers for leftovers!

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Craft Chinese dumplings with made-from-scratch pork filling. Learn the multiple styles of folding dumplings using wonton wrappers. Then we’ll boil the wonton to make a classic wonton soup or chili oil wonton. Additionally, we’ll learn to make our own Sichuan-style chili oil and discover 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.

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.

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.