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 different flavor principles: Fennel, Fresh ginger, Cumin, Fiery peppers, It’s your choice! 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 '93.

Enjoy a weekend with your instructor, Chris Toy, the author of 6 popular cookbooks, a private chef, and has taught Asian-fusion cooking for several Maine community education programs. Learn how to prepare a variety of recipes from Asia, Europe, and the Americas incorporating traditional and local ingredients. Each meal will actively engage cooks with the tools, techniques, and stories behind the dishes being created.   

Step back to a time when President Franklin Roosevelt, Eleanor, and their family escaped to their “beautiful little island” in the Canadian maritimes, Campobello Island. We will be exclusive guests of the international park, staying in historic Victorian cottages. Workshop participants will be immersed in the same coastal scenery enjoyed by the summer residents at the turn of the 20th century. Register for the retreat then call Sherry Mitchell at 506-752-2922 to make room reservations. Only Acadian Arts Retreats participants will be allowed to reserve overnight accommodations in the park.

Please note:  Included in the registration is a $40 non-reffundable fee whould you have toi cancel.

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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Fermented potatoes? They are delicious! Fermented, tossed with olive oil and salt, and baked, they have almost a vinegary-french-fry flavor! This is a very simple vegetable ferment, so we’ll have time to add a more complicated one; Fermented apple and pear chutney with aromatics and spices. This makes a great gift or to have in the fridge to add zing to a familiar meal. This Zoom class will include the microbiology and the ferment creation.

Ever wonder how to preserve all those great fall apples? Come learn from University of Maine Cooperative Extension staff and Master Food Preserver volunteers, the many ways to preserve apples including canning, freezing, and drying. Then get hands-on, making and canning applesauce. Techniques can also be applied to preserving other fruits and vegetables. Participants will learn about recommended methods for preserving foods, the latest and safest recipes, equipment to ensure safety, and how to check for properly sealed jars. Take home a food preservation packet of fact sheets, more recipes, and your finished jar of preserves. Helpful to bring a pot holder.

Chris Toy is the author of 6 popular cookbooks, a private chef, and has taught Asian-fusion cooking for several Maine community education programs. Cooking students will learn how to prepare a variety of recipes from Asia, Europe, and the Americas incorporating traditional and local ingredients. Each meal will actively engage cooks with the tools, techniques, and stories behind the dishes being created. The Homeport Inn and Tavern has 9 private suites tastefully updated with comfortable furnishings. There’s live music each evening in the tavern. Specially discounted rates including breakfasts, are available by contacting the Inn.