Adult Workshops | Food Arts

Sunday

9/4/22 - 1:00 pm - 4:00 pm
TBA

DFAC is closed on this date.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Member Tuition: Free

Non-Member: Free


Monday

9/5/22 - 10:00 am - 5:00 pm
TBA

DFAC is closed on this date.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Member Tuition: Free

Non-Member: Free


Monday

8/22/22 - 6:30 pm - 8:30 pm
Simpkins, Chef Keith

Learn 5 different styles of making sushi! Students will make maki and uramaki (standard sushi rolls), temaki (sushi cones), nigiri (fish on the outside), and Onigiri (rice balls).
Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Monday

8/15/22 - 6:30 pm - 8:30 pm
Simpkins, Chef Keith

Cajun shrimp and grits, chicken and sausage gumbo, and sweet beignets.
Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Tuesday

10/18/22 - 6:00 pm - 8:00 pm
Seiler, Chef Renae

Pan roasted chicken with prosecco butter, Chardonnay and percorino risotto, haricot verte sauvignon blanc and shallots, fresh strawberries with marsala sabayon. *Gluten-free menu. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Tuesday

9/27/22 - 6:00 pm - 8:00 pm
Seiler, Chef Renae

Classic chicken and chorizo paella, Manchego and kale salad with sherry vinaigrette, and Spanish flan. *Gluten-Free Menu. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Tuesday

10/4/22 - 6:00 pm - 8:00 pm
Seiler, Chef Renae

Grilled beef bulgogi lettuce wraps, marinated cucumber salad with sesame and scallions, stir fried glass noodles with vegetables (japchae). *Gluten-free menu. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Tuesday

9/20/22 - 6:30 pm - 8:30 pm
Simpkins, Chef Keith

Sweet and spicy poké bowls with cured salmon and spicy tuna, a Musubi (Hawaiian pork sushi), and Malasada (sweet donut).
Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Tuesday

10/11/22 - 6:30 pm - 8:30 pm
Simpkins, Chef Keith

Ceviche salad, seared butter lemon scallops, seafood stew, oven roasted glazed salmon and shrimp risotto. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Tuesday

11/15/22 - 6:00 pm - 8:00 pm
Seiler, Chef Renae

Bourbon glazed ribs, bacon, corn and edamame succotash, buttermilk biscuits with honey butter, and individual apple crisps. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Tuesday

11/29/22 - 6:00 pm - 8:00 pm
Seiler, Chef Renae

Seared steak with Chianti red wine sauce, potato gnocchi with basil pesto, arugula and radicchio salad with balsamic vinaigrette, and affagado (chocolate ice cream “drowned” in espresso). Ages 17 and up. *Gluten-free option available with 48 hours advanced request.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Tuesday

9/13/22 - 6:30 pm - 8:30 pm
Simpkins, Chef Keith

This date is reserved for Private Class.

Interested in your own private Food Arts class for groups of 8 or 10? Call DFAC at 727-298-3322.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $70.00

Non-Member: $70.00


Wednesday

10/5/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Improve your knife skills and learn safety, speed, organization and precision. The chef will teach you how to choose the best knife for you and knife maintenance including honing and sharpening. Students will make pan fried trout with sofrito, grilled zucchini with lemon chopped herbs and goat cheese, and sliced strawberries zabaglione. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Wednesday

9/14/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Chicken and andouille sausage gumbo, red beans and rice, lardon (bacon) butter lettuce salad with champagne vinaigrette, and beignets.
Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Wednesday

11/9/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Sopes with tomatillo corn salsa and cojita cheese, puerco pibil (braised pork) rice, pico de gallo, and pickled onions. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Wednesday

10/19/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Oven roasted chicken with a white wine burre blanc, Poireaux (grilled leeks with a French dressing), rosemary rock salt roasted potatoes, and kouign-amann (sugar croissants). Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Wednesday

10/12/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Fennel rubbed pork tomahawk with a smoked tomato compote, goat cheese and lentil, butter lettuce with a champagne vinaigrette, and French crullers. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Wednesday

8/24/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Butternut squash and prosciutto Naples pizza, bistecca alla fiorentina (grilled strip steak), arugula salad with lemon and olive oil, and zeppole (Italian donuts).
Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Wednesday

11/16/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Strip steak with a brandy peppercorn sauce, butternut squash gratin, perfect roasted potatoes, and lemon posset.
Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Wednesday

10/26/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Black bean queso tamale with tomatillo salsa, chorizo sausage filling with rojo sauce, chili lime corn salad, and churros with a Mexican chocolate sauce.
Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Wednesday

11/2/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Chicken souvlaki with tzatziki sauce, baba ghanoush with a fetta tomato salad, pita bread, fried saganaki cheese with arugula salad with a lemon mint vinaigrette and spanakopita. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.


Photo Credit: Nikodem Nijaki

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Wednesday

9/21/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Chicken tagine with dried plums, saffron fresh herb couscous, grilled carrot salad with fetta and a harissa vinaigrette, and cinnamon honey mousse with layers of phyllo.
Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Wednesday

9/28/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Sous vied New York steak with cognac pan sauce, butter lettuce with a Dijon caper vinaigrette, pom frits with truffle aioli, and strawberry macaron with a chocolate ganache filling. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Wednesday

9/7/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Fresh pasta dough, smoked salmon Tortelloni with dill caper wine sauce, lemon arugula salad, and chocolate espresso budino.
Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Thursday

8/25/22 - 6:00 pm - 8:00 pm
Seiler, Chef Renae

Grilled shrimp with orange gremolata, arugula and pecorino salad with lemon vinaigrette, cavatappi with grilled zucchini and herbed ricotta, and affogato (chocolate ice cream “drowned” in espresso). Gluten-free option available with 48 hours advanced notice.
Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Thursday

11/24/22 - 10:00 am - 5:00 pm
TBA

DFAC is closed on this date.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Member Tuition: Free

Non-Member: Free


Thursday

8/11/22 - 6:30 pm - 8:30 pm
Simpkins, Chef Keith

Potato gnocchi from scratch, herbed chicken Parmesan, and coffee pan a cotta. Suggested wine pairing: Sauvignon Blanc.
Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Thursday

9/29/22 - 6:30 pm - 8:30 pm
Simpkins, Chef Keith

Learn 5 different styles of making sushi! Students will make maki and uramaki (standard sushi rolls), temaki (sushi cones), nigiri (fish on the outside), and Onigiri (rice balls).
Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Thursday

8/18/22 - 6:30 pm - 8:30 pm
Simpkins, Chef Keith

Mushroom miso soup, Japanese beef curry, and mini soufflé pancakes.
Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Thursday

10/6/22 - 6:30 pm - 8:30 pm
Simpkins, Chef Keith

Balsamic and fig salad, baked chicken Parmesan, and enriched tiramisu. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Thursday

9/8/22 - 6:30 pm - 8:30 pm
Simpkins, Chef Keith

Confit byaldi ratatouille, creamy chicken cordon bleu, and sweet chocolate soufflé. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Friday

9/23/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Chicken satay with lime peanut sauce, spicy wok fried green beans with pork and Thai basil, red curry shrimp Jasmine rice, chicken dumpling, mango coconut sorbet.
Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Friday

8/26/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Chicken and andouille sausage gumbo, red beans and rice, lardon (bacon) butter lettuce salad with champagne vinaigrette, and beignets.
Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Friday

10/21/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Andouille sausage jambalaya, pan fried trout with crawdaddy etouffee, tomato green bean salad with a lemon tarragon vinaigrette, and croissant bread pudding. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Friday

9/30/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Chicken Biryani, aloo gobi, spiced basmati rice, mango chutney, and roti bread. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Friday

8/12/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Fresh pasta dough, sacchetti filled with ricotta, pear and brown butter walnut sauce, fried branzino asparagus with brown butter caper sauce, roasted tomato and basil parmesan salad with aged balsamic vinaigrette, and chocolate lava cake.
Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Friday

11/4/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Fresh pasta dough, squid ink Corzetti with clams and smoked black cod, roasted carrot and pesto, and glazed zeppole. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Friday

10/7/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Ricotta and roasted tomato bruschetta, radicchio arugula salad with balsamic vinaigrette, butternut squash ravioli with cherry tomato basil sauce, and mint chocolate gelato. *Vegetarian menu. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Friday

10/28/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Chicken seafood paella, arugula salad with lemon olive oil vinaigrette and Manchego cheese, and pastel café (Spanish coffee cake).
Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Friday

11/25/22 - 10:00 am - 5:00 pm
TBA

DFAC is closed on this date.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Member Tuition: Free

Non-Member: Free


Friday

11/11/22 - 6:30 pm - 10:00 pm
Tinling, Chef Craig

Grilled skirt steak with red chermoula sauce, shrimp tagine with preserved lemon and olives, roasted spiced cauliflower with a honey yogurt sauce, and Arabic coffee with crème catalana. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Friday

11/18/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Garlic shrimp with grilled bread and tomato, chorizo sausage with wilted lemon mustard greens, gazpacho, and spicy pork skewers with Romesco sauce. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Friday

9/2/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Roasted tomato pasta dough, cavatelli with cherry tomatoes and basil, homemade Burrata cheese, sautéed butternut squash with watercress, and apple crostata.
Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Friday

10/14/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Arancini (fried risotto balls), grilled swordfish with puttanesca sauce, melon burrata cheese salad with white balsamic vinaigrette, and chocolate panna cotta tart. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Friday

9/9/22 - 6:00 pm - 8:00 pm
Seiler, Chef Renae

Chicken tagine with caramelized onion and preserved lemon, couscous with ginger and saffron, Moroccan carrot salad, and citrus in rose syrup with yogurt and pistachios
Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Friday

9/16/22 - 6:30 pm - 8:30 pm
Tinling, Chef Craig

Grilled strip steak with Romesco sauce, roasted grape and Manchego on grilled bread topped with Serrano jamon, watercress salad with a sherry vinaigrette and almonds, and Panchineta (layered Spanish pastry and custard).
Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Saturday

9/3/22 - 10:00 am - 2:00 pm
TBA

DFAC is closed on this date.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Member Tuition: Free

Non-Member: Free


Saturday

9/10/22 - 1:00 pm - 3:00 pm
Simpkins, Chef Keith

Mexican breakfast hash, warm Gorditas de la villa (Spanish griddle cake), and sweet sopapillas. Coffee or tea will be included. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00


Saturday

10/1/22 - 1:00 pm - 3:00 pm
Simpkins, Chef Keith

Handmade pizza dough, tomato sauce from scratch, and seasonal toppings. Vegetarian options available. Ages 17 and up.

Students will work together at cooking stations in groups of four as assigned by the chef. Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions cannot be made the day of class.

Levels: All Levels

Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL

Lab Fee:   $5.00

Member Tuition: $60.00

Non-Member: $70.00