10/17/23 - 6:00 pm - 8:00 pm
Seiler, Chef Renae
Wield a chef’s knife like a pro! Learn all the ins and outs of culinary knife work, including slicing, dicing, and mincing, as well as knife selection and care. Students will practice all knife cuts and use them to make a delicious class snack.
Note: this is a skill-based class; dinner is not included.
Ages 17 and up.
Levels: All Levels
Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL
Lab Fee: $15.00
Member Tuition: $40.00
Non-Member: $50.00
10/3/23 - 6:00 pm - 8:00 pm
Seiler, Chef Renae
Pan roasted chicken with grainy mustard and leeks
Home fries with garlic and chives
Fall salad with pistachios and dried apricots
Chocolate chip skillet cookie.
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.
Ages 17 and up.
Levels: All Levels
Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL
Lab Fee: $15.00
Member Tuition: $60.00
Non-Member: $70.00
11/15/23 - 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 and knife maintenance, including honing and sharpening, all while cooking a delicious meal. Pan fried trout with sofrito, grilled zucchini with lemon chopped herbs and goat cheese, and sliced strawberries zabaglione.
Ages 17 and up.
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: $15.00
Member Tuition: $60.00
Non-Member: $70.00
10/11/23 - 6:30 pm - 8:30 pm
Tinling, Chef Craig
Tomatillo corn salsa and cojita cheese, puerco pibil (braised pork) rice, homemade tortillas, and vanilla bean flan. Ages 17 and up.
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: $15.00
Member Tuition: $60.00
Non-Member: $70.00
11/29/23 - 6:30 pm - 8:30 pm
Tinling, Chef Craig
Oven roasted chicken with a white wine burre blanc, braised leeks and bacon, rosemary rock salt roasted potatoes, and kouign-amann (sugar croissants). Ages 17 and up.
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: $15.00
Member Tuition: $60.00
Non-Member: $70.00
9/27/23 - 6:30 pm - 8:30 pm
Tinling, Chef Craig
Fennel rubbed double cut pork chop with a smoked tomato compote, goat cheese and lentil, butter lettuce with a champagne vinaigrette, and French crullers.
Ages 17 and up.
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: $15.00
Member Tuition: $60.00
Non-Member: $70.00
10/4/23 - 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.
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: $15.00
Member Tuition: $60.00
Non-Member: $70.00
10/25/23 - 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
Churros with a Mexican chocolate sauce
Ages 17 and up.
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: $15.00
Member Tuition: $60.00
Non-Member: $70.00
11/1/23 - 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 in an 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: $15.00
Member Tuition: $60.00
Non-Member: $70.00
11/9/23 - 1:00 pm - 4:00 pm
Elder, Sondra
Welcome to the coolest class EVER! We are introducing the first class that combines your culinary creativity AND your desire to play with clay into one collaborative class. Our first 3 classes will focus on creating the dinnerware that we will use during our final 4th week class - which will send your taste buds into a frenzy. During our clay sessions, we will create the most beautiful serving vessels for our Japanese street food and sushi hands-on session. Each student will create their own plates, sauce holders, bowls, and perhaps even a sake set. Class is open for both and hand-builders (beginner and experienced) and wheel-throwers (experienced), so all levels will be able to create awesome vessels.
In the fourth week of class we will use the vessels we created in a special food arts class. Chef Craig will walk you through cooking some delicious Japanese Izakaya food.
Chicken Yakitori
Kimchi Okonomiyaki
Soba Salad
Dragon roll
Braised pork
Join us for four weeks of the most fun you've ever had creating and eating. Come see how creative you can be and see which new techniques you'll pick up. All are welcome.
Levels: All Levels
Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL
Lab Fee: $35.00
Clay Fee: $20.00
Member Tuition: $160.00
Non-Member: $180.00
9/29/23 - 6:30 pm - 8:30 pm
Tinling, Chef Craig
Butternut squash gnocchi with white wine butter sauce
Asparagus with walnuts and shaved Parmesan
Mint chocolate gelato
Vegetarian menu.
Ages 17 and up.
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: $15.00
Member Tuition: $60.00
Non-Member: $70.00
10/20/23 - 6:30 pm - 8:30 pm
Tinling, Chef Craig
Andouille sausage jambalaya
Pan fried catfish with shrimp etouffee
Tomato green bean salad with a lemon tarragon vinaigrette
Croissant bread pudding.
Ages 17 and up.
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: $15.00
Member Tuition: $60.00
Non-Member: $70.00
11/24/23 - 6:30 pm - 8:30 pm
Tinling, Chef Craig
Chicken tikka masala basmati rice
Pakora coriander mint chutney
Palak Paneer
Naan from scratch
Ages 17 and up.
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: $15.00
Member Tuition: $60.00
Non-Member: $70.00
11/17/23 - 6:30 pm - 8:30 pm
Tinling, Chef Craig
Pasta dough
Corzetti pasta with bacon clams sauce
Roasted zucchini tomato caper sauce
Glazed zeppole
Ages 17 and up.
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: $15.00
Member Tuition: $60.00
Non-Member: $70.00
10/6/23 - 6:30 pm - 8:30 pm
Tinling, Chef Craig
Ricotta and roasted tomato bruschetta,
mellon burrata cheese salad with white balsamic vinaigrette, Italian sausage ravioli with cherry tomato basil sauce, and zeppole.
Ages 17 and up.
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: $15.00
Member Tuition: $60.00
Non-Member: $70.00
10/27/23 - 6:30 pm - 8:30 pm
Tinling, Chef Craig
Chicken seafood paella
Arugula salad with lemon olive oil vinaigrette and Manchego cheese
Tarta de Santiago
Ages 17 and up.
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: $15.00
Member Tuition: $60.00
Non-Member: $70.00
11/10/23 - 6:30 pm - 8:30 pm
Tinling, Chef Craig
Chef Craig will share his secrets for the perfect Spanish Moroccan dinner in this hands-on class.
Grilled skirt steak with red chermoula sauce
Shrimp tagine with preserved lemon and olives
Roasted spiced cauliflower with a honey yogurt sauce
Lemon olive oil cake
Ages 17 and up.
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: $15.00
Member Tuition: $60.00
Non-Member: $70.00
10/13/23 - 6:30 pm - 8:30 pm
Tinling, Chef Craig
Arancini (Fried risotto balls)
Grilled swordfish with puttnaesca sauce
Mellon burrata cheese salad with white balsamic vinaigrette
Chocolate panna cotta tart
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.
Ages 17 and up.
Levels: All Levels
Location: Dunedin Fine Art Center - 1143 Michigan Blvd., Dunedin FL
Lab Fee: $15.00
Member Tuition: $60.00
Non-Member: $70.00