Adult Workshops | Food Arts Workshops

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

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


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

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

9/15/22 - 5:30 pm - 7:30 pm
McGiffin, Chef Debbie

Join Chef Debbie McGiffin for these one day, hands-on cooking workshops for teens. We will learn the basics of cutlery, how to read and understand a recipe and the practical art of 'Mise en Place' as well as a variety of cooking techniques. At the end of the workshop students will enjoy their creation together. Each one-day workshop will have a different theme and will be all from scratch. Ages 10 - 15. Maximum 10 students. Register for one, two, three, or all of them! See below for specific menus:

***9/15 – Fresh Spring Rolls w/ Dipping Sauce, Vegetable Lo Mein & Peanut Butter Mousse w/ Chocolate Drizzle***

10/13 - Mexican Chopped salad, Green Chili Chicken Tacos & Mexican Chocolate Cookies***

11/10 – Turkey Meatballs w/ Sage Gravy, Cheesy Stuffed Cornbread & Caramel Apple Pie Bites***

Levels: All Levels

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

Member Tuition: $45.00

Non-Member: $65.00

Mat'l/Lab Fee:   $15.00


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

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

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


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

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

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

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