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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260627T123000
DTEND;TZID=America/New_York:20260627T153000
DTSTAMP:20260625T100535
CREATED:20250610T135601Z
LAST-MODIFIED:20260603T175100Z
UID:10000177-1782563400-1782574200@www.dfac.org
SUMMARY:W-PT578 Wet Watercolor with Kerry Stratton Waltz
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nThis one-day workshop will explore all the wonderful creative techniques that watercolor offers. Demonstrations\, individual attention\, and classroom discussions that will help you create loose\, impressionistic and expressive watercolors. We will learn how to plan for success by using the elements of design\, color theory\, and making painting plans. Enjoy the liquidity and spontaneity of watercolor. \n\n\n\nAges 17 and up. \n\n\n\nClick Here for Supply List\nWatercolor Supply List \n\n\n\nWatercolor Paper : 140 lb. 100% cotton handmade paper (Arches) cold press. I prefer the sheet form which comes in 22×30” which can be cut down to four ¼ sheets which is a good size for class work. \n\n\n\nBrushes : watercolor brushes are soft and made of sable\, squirrel\, ox hair\, and many synthetics. The most important quality of the brush is that it springs back to shape when wet. Please bring at least one of each of the following brushes: 1” Flat Brush\, #8 Round Brush\, #3 Rigger Brush (thin brush with long hairs). \n\n\n\nPaint : I prefer watercolor paint in tubes. There are many very good brands of paint but what is important is to have a warm and cool of each primary color. Grumbacher Academy is a good inexpensive student grade brand. \n\n\n\nCool \n\n\n\nWarm \n\n\n\nRed \n\n\n\nAlizarin Crimson \n\n\n\nCad Red Light or Vermillion \n\n\n\nBlue \n\n\n\nPrussian Blue \n\n\n\nUltramarine Blue \n\n\n\nYellow \n\n\n\nLemon or Cad Yellow Light \n\n\n\nCad Yellow Medium \n\n\n\nOther useful colors: Paynes Gray\, Burnt Sienna\, Burnt Umber\, Viridian\, Thalo Crimson (pink) \n\n\n\nPalette : any white palette with a good mixing area or a plastic white plate (not foam) \n\n\n\nBoard: This is support for your paper while you are painting so it should be waterproof. Size depends on size of paper and can be made of wood\, plexiglass\, Masonite or Gatorboard. \n\n\n\n2 water containers\, sponges\, papter towels\, tissues\, pencil\, kneaded eraser\, salt\, masking tape\, white crayon\, white copy paper to test color and brush strokes. \n\n\n\nIf you are new to watercolor bring what you have to class and I will help you get started. I have paper and some supplies that you can use. \n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-pt578-wet-watercolor-with-kerry-stratton-waltz/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/06/W-PT578-Wet-Watercolor.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260630T180000
DTEND;TZID=America/New_York:20260630T200000
DTSTAMP:20260625T100535
CREATED:20260527T162511Z
LAST-MODIFIED:20260602T140737Z
UID:10000747-1782842400-1782849600@www.dfac.org
SUMMARY:W-FA598 Broccoli "Cheddar" Soup & Salad with Chef Rita
DESCRIPTION:All levels welcome! \n\n\n\n\n\nBroccoli “Cheddar” Soup: So fresh and even freezes well. Shallot\, onion\, garlic\, and a touch of lemon\, chashew crème and nutritional yeast come together to make this a very healthy comforting choice. Balsamic Dressing: Light\, tangy and oil-free – perfect to balance the richness of the soup. All dishes are plant-based can be prepared gluten-free and are dairy-free and oil-free \n\n\n\nAdult 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.  \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa598-broccoli-cheddar-soup-salad-with-chef-rita/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/05/Broccoli-Cheddar-Soup-and-Balsamic-Dressing.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260701T180000
DTEND;TZID=America/New_York:20260701T200000
DTSTAMP:20260625T100535
CREATED:20260608T143000Z
LAST-MODIFIED:20260608T143432Z
UID:10000756-1782928800-1782936000@www.dfac.org
SUMMARY:W-FA540 Tuscan Steak House with Chef Craig Tinling
DESCRIPTION:All levels welcome! \n\n\n\n\n\nAcciughini (Zucchini fritters) \n\n\n\nSteak Tagliata with Arugula and Fried Capers \n\n\n\nAcorn squash sage Risotto \n\n\n\nDark Chocolate-Espresso Budino \n\n\n\nAdult 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. \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\nW-FA540 \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa540-tuscan-steak-house-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/06/W-FA540-Tuscan-Steak-House-with-Chef-Craig-Tinling.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260707T180000
DTEND;TZID=America/New_York:20260707T200000
DTSTAMP:20260625T100535
CREATED:20260528T142816Z
LAST-MODIFIED:20260602T140807Z
UID:10000748-1783447200-1783454400@www.dfac.org
SUMMARY:W-FA599 New England "Damn" Chowder with Chef Rita
DESCRIPTION:All levels welcome! \n\n\n\n\n\nA totally plant-based twist on the classic. White mushrooms\, potatoes\, corn\, celery and all the traditional flavors – with no clams. A touch of seaweed can be added for a “from-the-sea” flavor if desired. \n\n\n\nAll dishes are plant-based can be prepared gluten-free and are dairy-free and oil-free \n\n\n\nAdult 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.  \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa599-new-england-damn-chowder-with-chef-rita/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/05/New-England-Damn-Chowder.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260708T180000
DTEND;TZID=America/New_York:20260708T200000
DTSTAMP:20260625T100535
CREATED:20260326T142940Z
LAST-MODIFIED:20260608T143632Z
UID:10000621-1783533600-1783540800@www.dfac.org
SUMMARY:W-FA229 Tour of Argentina with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nCheese Stuffed Masa Cakes with Salsa Roja \n\n\n\nSalsa Chimichurri Roja \n\n\n\nGrilled Flank Steak with Chimichurri Sauce \n\n\n\nWarm Corn Salad with Chile\, Lime\, and Cotija Cheese \n\n\n\nAlfajores (dulce de leche cookies) \n\n\n\nAdult 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.  \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa229-tour-of-argentina-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/03/W-FA229-Tour-of-Argentina-with-Chef-Craig-Tinling.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260709T180000
DTEND;TZID=America/New_York:20260709T200000
DTSTAMP:20260625T100535
CREATED:20251021T133902Z
LAST-MODIFIED:20260410T153945Z
UID:10000298-1783620000-1783627200@www.dfac.org
SUMMARY:W-FA570 European Cooking with Chef Tara Valle
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nHandmade perogies \n\n\n\nBraised beef  \n\n\n\nBerry trifle \n\n\n\nAdult 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.  \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa570-european-cooking-with-chef-tara-valle/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/10/European-Cooking-with-Tara-Valle.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260711T123000
DTEND;TZID=America/New_York:20260711T153000
DTSTAMP:20260625T100535
CREATED:20250606T201715Z
LAST-MODIFIED:20260406T151455Z
UID:10000178-1783773000-1783783800@www.dfac.org
SUMMARY:W-PT597 Introduction to Watercolor with Kerry Stratton Waltz
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nThis class is a brief introduction to watercolors for beginners.  No prior experience needed\, just a desire to have fun.  We will finish a painting that you can take home.  We will even supply all the materials so you can try watercolor techniques before investing in supplies. \n\n\n\nAges 17 and up. \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-pt597-introduction-to-watercolor-with-kerry-stratton-waltz/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/06/W-PT597-Introduction-to-Watercolor.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260714T180000
DTEND;TZID=America/New_York:20260714T200000
DTSTAMP:20260625T100535
CREATED:20260528T143550Z
LAST-MODIFIED:20260602T140834Z
UID:10000749-1784052000-1784059200@www.dfac.org
SUMMARY:W-FA600 Bean Bur-Rita’s (Refried Bean Wraps) + Sauce Options with Chef Rita
DESCRIPTION:All levels welcome! \n\n\n\n\n\nBean Bur-Rita’s: “Refried” pinto beans with lettuce\, tomato\, onion\, jalapenos and sprouts wrapped in a GF\, corn or whole grain tortilla. Made with soaked and cooked beans – simple\, satisfying and kid-approved \n\n\n\nSauce Options: Ranch Dressing (creamy\, oil-free and versatile or Cilantro Line Sauce (fresh\, bright and zesty) \n\n\n\nAll dishes are plant-based can be prepared gluten-free and are dairy-free and oil-free \n\n\n\nAdult 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.  \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa600-bean-bur-ritas-refried-bean-wraps-sauce-options-with-chef-rita/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/05/Bean-Bur-Rita.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260715T180000
DTEND;TZID=America/New_York:20260715T200000
DTSTAMP:20260625T100535
CREATED:20260608T150724Z
LAST-MODIFIED:20260608T150729Z
UID:10000757-1784138400-1784145600@www.dfac.org
SUMMARY:W-FA607 Sicily Cin Cin with Chef Craig Tinling
DESCRIPTION:All levels welcome! \n\n\n\n\n\nPan seared salmon with a classic salmoriglio sauce \n\n\n\nFennel orange salad \n\n\n\nRed pepper thyme risotto with aged Parmesan \n\n\n\nSfinci (fresh sugar doughnuts) \n\n\n\nAdult 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. \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa607-sicily-cin-cin-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/06/W-FA607-Sicily-Cin-Cin-with-Chef-Craig-Tinling.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260718T100000
DTEND;TZID=America/New_York:20260718T150000
DTSTAMP:20260625T100535
CREATED:20260406T185450Z
LAST-MODIFIED:20260406T185846Z
UID:10000708-1784368800-1784386800@www.dfac.org
SUMMARY:W-CL613 Create A Character out of Clay with Maryann Charmoz
DESCRIPTION:July 18\, 19\, 25 WorkshopIntermediate Advanced Professional \n\n\n\n\n\nIn this three day workshop you will learn how to construct a ceramic character\, with clothes! The first two days will be spent learning how to make the individual body pieces and how to attach them together. You will learn how to “dress” them and add facial features. They will be bisque fired and ready to paint with underglazes on day 3. Your pieces will be ready for pick up as soon as they come out of the kiln. Please bring a bag lunch since the cafe will be closed. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-cl613-create-a-character-out-of-clay-with-maryann-charmoz/
CATEGORIES:Adult Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260720T100000
DTEND;TZID=America/New_York:20260720T160000
DTSTAMP:20260625T100535
CREATED:20260407T144703Z
LAST-MODIFIED:20260407T144707Z
UID:10000729-1784541600-1784563200@www.dfac.org
SUMMARY:W-JW148 Adult Jewelry Summer Camp Beginners with Stacy Perry
DESCRIPTION:5 Day WorkshopBeginner \n\n\n\n\n\nThis 5-day class is for the advanced beginner and focuses on the fundamentals of jewelry design and execution. Studio habits\, safety and design elements will be covered in detail. Perhaps you want to hone your basic skills in metal jewelry fabrication but a busy schedule keeps you from committing to a 6-week course.  Or\, you simply prefer a short\, intensive class.  If either of these describes you\, then this five day class is the place to be. \n\n\n\nMaterials fee paid to instructor $225.00 \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-jw148-adult-jewelry-summer-camp-beginners-with-stacy-perry-2/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/06/W-JW148-Adult-Jewelry-Summer-Camp-Beginners.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260721T180000
DTEND;TZID=America/New_York:20260721T200000
DTSTAMP:20260625T100535
CREATED:20260528T145219Z
LAST-MODIFIED:20260602T140903Z
UID:10000750-1784656800-1784664000@www.dfac.org
SUMMARY:W-FA601 “Scallops” King Oyster Mushrooms over Gluten Free Angel Hair Pasta with Chef Rita
DESCRIPTION:All levels welcome! \n\n\n\n\n\nKing oyster mushrooms transform into scallop-like texture and flavor. Served over gluten free angel hair pasta with a drizzle of my signature lemon herb sauce – light\, fresh and elegant. All dishes are plant-based can be prepared gluten-free and are dairy-free and oil-free \n\n\n\nAdult 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.  \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa601-scallops-king-oyster-mushrooms-over-gluten-free-angel-hair-pasta-with-chef-rita/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/05/Scallop-King-Ouster-Mushrooms-over-Angel-Hair.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260725T123000
DTEND;TZID=America/New_York:20260725T153000
DTSTAMP:20260625T100535
CREATED:20250610T135749Z
LAST-MODIFIED:20260406T154626Z
UID:10000216-1784982600-1784993400@www.dfac.org
SUMMARY:W-PT578 Wet Watercolor with Kerry Stratton Waltz
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nThis one-day workshop will explore all the wonderful creative techniques that watercolor offers. Demonstrations\, individual attention\, and classroom discussions that will help you create loose\, impressionistic and expressive watercolors. We will learn how to plan for success by using the elements of design\, color theory\, and making painting plans. Enjoy the liquidity and spontaneity of watercolor. \n\n\n\nAges 17 and up. \n\n\n\nClick Here for Supply List\nWatercolor Supply List \n\n\n\nWatercolor Paper : 140 lb. 100% cotton handmade paper (Arches) cold press. I prefer the sheet form which comes in 22×30” which can be cut down to four ¼ sheets which is a good size for class work. \n\n\n\nBrushes : watercolor brushes are soft and made of sable\, squirrel\, ox hair\, and many synthetics. The most important quality of the brush is that it springs back to shape when wet. Please bring at least one of each of the following brushes: 1” Flat Brush\, #8 Round Brush\, #3 Rigger Brush (thin brush with long hairs). \n\n\n\nPaint : I prefer watercolor paint in tubes. There are many very good brands of paint but what is important is to have a warm and cool of each primary color. Grumbacher Academy is a good inexpensive student grade brand. \n\n\n\nCool \n\n\n\nWarm \n\n\n\nRed \n\n\n\nAlizarin Crimson \n\n\n\nCad Red Light or Vermillion \n\n\n\nBlue \n\n\n\nPrussian Blue \n\n\n\nUltramarine Blue \n\n\n\nYellow \n\n\n\nLemon or Cad Yellow Light \n\n\n\nCad Yellow Medium \n\n\n\nOther useful colors: Paynes Gray\, Burnt Sienna\, Burnt Umber\, Viridian\, Thalo Crimson (pink) \n\n\n\nPalette : any white palette with a good mixing area or a plastic white plate (not foam) \n\n\n\nBoard: This is support for your paper while you are painting so it should be waterproof. Size depends on size of paper and can be made of wood\, plexiglass\, Masonite or Gatorboard. \n\n\n\n2 water containers\, sponges\, papter towels\, tissues\, pencil\, kneaded eraser\, salt\, masking tape\, white crayon\, white copy paper to test color and brush strokes. \n\n\n\nIf you are new to watercolor bring what you have to class and I will help you get started. I have paper and some supplies that you can use. \n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-pt578-wet-watercolor-with-kerry-stratton-waltz-2/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/06/W-PT578-Wet-Watercolor.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260728T180000
DTEND;TZID=America/New_York:20260728T200000
DTSTAMP:20260625T100535
CREATED:20260528T150228Z
LAST-MODIFIED:20260602T140929Z
UID:10000751-1785261600-1785268800@www.dfac.org
SUMMARY:W-FA602 Mac & “Trees” with Chef Rita
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nA comforting classic made plant-based. The sauce has a base of potatoes\, veggies and cashews to create that “cheddar” flavor\, paired with steamed broccoli (trees). Creamy\, nostalgic and nourishing.  All dishes are plant-based can be prepared gluten-free and are dairy-free and oil-free \n\n\n\nAdult 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.  \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa602-mac-trees-with-chef-rita/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/05/Mac-and-Trees.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260729T180000
DTEND;TZID=America/New_York:20260729T200000
DTSTAMP:20260625T100535
CREATED:20260326T144202Z
LAST-MODIFIED:20260608T151330Z
UID:10000623-1785348000-1785355200@www.dfac.org
SUMMARY:W-FA287 Tuscan Cooking at Home with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nWhipped ricotta roasted butternut squash bruschetta \n\n\n\nRadicchio arugula apple walnut salad with balsamic vinaigrette \n\n\n\nButternut squash ravioli with cherry tomato basil sauce \n\n\n\nMint chocolate gelato \n\n\n\nAdult 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.*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa287-tuscan-cooking-at-home-with-chef-craig-tinling-2/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/12/W-FA287-Tuscan-Cooking-at-Home.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260801T130000
DTEND;TZID=America/New_York:20260801T160000
DTSTAMP:20260625T100535
CREATED:20260406T161720Z
LAST-MODIFIED:20260605T145036Z
UID:10000689-1785589200-1785600000@www.dfac.org
SUMMARY:W-PA123 Painting the Beach in Pastels with Shawn Dell Joyce
DESCRIPTION:All levels welcome! \n\n\n\n\n\nPaint a wave and sunset scene of the beach! Photo reference provided\, all work from the same scene using all 5 pastel application techniques. Learn how to scumble\, use linear strokes\, daubing and dusting to create a single painting. Start with an underpainting using an alcohol wash\, then build up layers using each technique\, one at a time. Get handouts showing each technique and practice before applying it to your painting. Fun and step-by-step process\, finish a painting and learn new skills!  \n\n\n\nClick Here for Supply List\nSupply List: set of 72 or more soft pastels (not oil!)\, 11×14 or 12×16 sanded surface\, Pencil\, paper\, washcloth \n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-pa123-painting-the-beach-in-pastels-with-shawn-dell-joyce/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/11/W-PA122-Painting-Beach-Sunsets-in-Pastels-with-Shawn-Dell-Joyce.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260804T180000
DTEND;TZID=America/New_York:20260804T200000
DTSTAMP:20260625T100535
CREATED:20260528T151028Z
LAST-MODIFIED:20260602T140953Z
UID:10000752-1785866400-1785873600@www.dfac.org
SUMMARY:W-FA603 Asparagus & Mushroom Risotto (cauliflower rice) with Chef Rita
DESCRIPTION:All levels welcome! \n\n\n\n\n\nA creamy crowd-pleaser featuring baby portobello mushrooms\, asparagus and other surprises that make this rich and satisfying – and all plant-based. \n\n\n\nAll dishes are plant-based can be prepared gluten-free and are dairy-free and oil-free \n\n\n\nAdult 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.  \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa603-asparagus-mushroom-risotto-cauliflower-rice-with-chef-rita/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/05/Asparagus-and-Mushroom-Risotto.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260805T180000
DTEND;TZID=America/New_York:20260805T200000
DTSTAMP:20260625T100535
CREATED:20251017T143305Z
LAST-MODIFIED:20260608T173147Z
UID:10000293-1785952800-1785960000@www.dfac.org
SUMMARY:W-FA565 Korean Classics with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nKorean fried chicken with garlic soy glaze \n\n\n\nKimchi noodle salad \n\n\n\nBulgogi fried rice \n\n\n\nSmashed cucumber salad \n\n\n\nAdult 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.  \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa565-korean-classics-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/10/W-FA565-Korean-Classics.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260807T090000
DTEND;TZID=America/New_York:20260807T160000
DTSTAMP:20260625T100535
CREATED:20260407T152757Z
LAST-MODIFIED:20260407T152759Z
UID:10000734-1786093200-1786118400@www.dfac.org
SUMMARY:W-JW315 Jewelry Raku with Barbara Rivolta
DESCRIPTION:3 Day Workshop August 7\,8\,9 All levels welcome! \n\n\n\n\n\nTake your Raku fired ceramic jewelry to new a level of sophistication. Molded\, hand-formed\, and hollow form beads as well as pendants and other jewelry components will be shown. The importance of designing and planning a piece from making components to putting it all together will be emphasized. Learn about different clay bodies for use in jewelry making and how to use both commercial and studio made glazes for different effects in Raku. Raise the level and value of your pieces by incorporating silver\, copper\, and bronze metal clays. A method for consistently Raku firing jewelry and small ceramic pieces combined with metal clay decorations developed by the instructor will be taught. All levels welcome. Experienced ceramic and metal clay artists will be challenged. A materials fee of $150 includes ceramic and metal clays\, glazes\, and miscellaneous tools and findings. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-jw315-jewelry-raku-with-barbara-rivolta/
CATEGORIES:Adult Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260811T180000
DTEND;TZID=America/New_York:20260811T200000
DTSTAMP:20260625T100535
CREATED:20260528T152046Z
LAST-MODIFIED:20260602T141022Z
UID:10000753-1786471200-1786478400@www.dfac.org
SUMMARY:W-FA604 Asian Noodle Bowl with Two Signature Sauces with Chef Rita
DESCRIPTION:All levels welcome! \n\n\n\n\n\nRice noodles (gluten-free) with shredded daikon radish\, carrot and red cabbage. Topped with fresh green onions. Can be enjoyed cold or lightly warmed. \n\n\n\nSauce Options: Creamy Dreamy Peanut (or Almond) Sauce (sweet\, tangy and thick enough to coat the noodles) or Wasabi Lime Sauce (bright\, zesty\, with a spicy kick) \n\n\n\nAll dishes are plant-based can be prepared gluten-free and are dairy-free and oil-free \n\n\n\nAdult 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.  \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa604-asian-noodle-bowl-with-two-signature-sauces-with-chef-rita/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/05/Asian-Noodle-Bowl-w_two-choice-sauces.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260812T180000
DTEND;TZID=America/New_York:20260812T200000
DTSTAMP:20260625T100535
CREATED:20260326T151956Z
LAST-MODIFIED:20260608T175452Z
UID:10000625-1786557600-1786564800@www.dfac.org
SUMMARY:W-FA589 Seville Spain with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nCaper saffron chicken \n\n\n\nRoasted grape asiago cheese and Iberica jamon on grilled bread \n\n\n\nArugula salad with sherry vinaigrette goat cheese and Marcona almonds \n\n\n\nRioja-style potatoes with chorizo \n\n\n\nTarta de Santiago (chocolate tart)  \n\n\n\nAdult 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. \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa589-seville-spain-with-chef-craig/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/03/W-FA589-Seville-Spain-with-Chef-Craig.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260815T123000
DTEND;TZID=America/New_York:20260815T153000
DTSTAMP:20260625T100535
CREATED:20250606T201845Z
LAST-MODIFIED:20260406T151557Z
UID:10000179-1786797000-1786807800@www.dfac.org
SUMMARY:W-PT597 Introduction to Watercolor with Kerry Stratton Waltz
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nThis class is a brief introduction to watercolors for beginners.  No prior experience needed\, just a desire to have fun.  We will finish a painting that you can take home.  We will even supply all the materials so you can try watercolor techniques before investing in supplies. \n\n\n\nAges 17 and up. \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-pt597-introduction-to-watercolor-with-kerry-stratton-waltz-2/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/06/W-PT597-Introduction-to-Watercolor.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260817T100000
DTEND;TZID=America/New_York:20260817T160000
DTSTAMP:20260625T100535
CREATED:20260407T144042Z
LAST-MODIFIED:20260415T191300Z
UID:10000728-1786960800-1786982400@www.dfac.org
SUMMARY:W-JW310 Creative Uses for Your Silver Scrap: Techniques and projects that transform silver scrap to beautiful jewelry with Stacy Perry
DESCRIPTION:5 Day WorkshopIntermediate Advanced \n\n\n\n\n\nWhat can you do with your silver scrap? How can you transform it into beautiful wearable jewelry? With silver spot prices over $100 and rising\, buying new materials is very costly! Learn different ways to transform scrap like fusing\, rolling and making your own wire and sheet from precious metal scrap. Challenge yourself to “think outside the box” and find the right method to transform all those bits and bobs without breaking the bank! \n\n\n\nA complete tool and optional materials list will be sent a couple weeks prior to camp. Students must bring their own silver scrap. 5 ozt minimum recommended. Students may purchase scrap at the current metal market spot price\, but you must let the instructor know ahead of time. Scrap can be bench sweeps\, old broken 925 jewelry\, silverware or coins. \n\n\n\n$45 Material fee paid directly to the instructor \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-jw310-creative-uses-for-your-silver-scrap-techniques-and-projects-that-transform-silver-scrap-to-beautiful-jewelry-with-stacy-perry/
CATEGORIES:Adult Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260818T180000
DTEND;TZID=America/New_York:20260818T200000
DTSTAMP:20260625T100535
CREATED:20260528T153806Z
LAST-MODIFIED:20260623T181901Z
UID:10000754-1787076000-1787083200@www.dfac.org
SUMMARY:W-FA605 Lentil Bolognese with Pasta with Chef Rita
DESCRIPTION:All levels welcome! \n\n\n\n\n\nA hearty\, rich plant-based take on a classic. Lentils simmered into a deeply flavorful sauce and served over your choice of whole grain or gluten-free pasta. Comfort food with substance and nutrition. \n\n\n\nAll dishes are plant-based can be prepared gluten-free and are dairy-free and oil-free \n\n\n\nAdult 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.  \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa605-lentil-bolognese-with-pasta-with-chef-rita/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/05/Lentil-Bolognese-with-Pasta.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260818T183000
DTEND;TZID=America/New_York:20260818T203000
DTSTAMP:20260625T100535
CREATED:20250603T205735Z
LAST-MODIFIED:20260406T154603Z
UID:10000066-1787077800-1787085000@www.dfac.org
SUMMARY:W-CG209 Bad Words in Pretty Lettering With Margot Griffin
DESCRIPTION:Beginner \n\n\n\n\n\nThis beginner brush lettering class will go over the basics of modern calligraphy using brush pens and markers. Once students understand the fundamental strokes and how to combine them to form letters\, the real fun begins! Feel free to BYOB to get those creative juices flowing and please be aware that this class will involve some light profanity. No experience or handwriting skills necessary.  \n\n\n\nAll materials provided. Ages 21 and up. \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-cg209-bad-words-in-pretty-lettering-with-margot-griffin-3/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/06/W-CG209-Bad-Words-in-Pretty-Lettering.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260819T180000
DTEND;TZID=America/New_York:20260819T200000
DTSTAMP:20260625T100535
CREATED:20260608T182819Z
LAST-MODIFIED:20260608T183144Z
UID:10000758-1787162400-1787169600@www.dfac.org
SUMMARY:W-FA608 Indian Favorites with Chef Craig Tinling
DESCRIPTION:All levels welcome! \n\n\n\n\n\nShrimp vindalooBiryaniGobi with a cilantro chutneyNaan from scratch \n\n\n\nAdult 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.  \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa608-indian-favorites-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/06/W-FA608-Indian-Favorites-with-Chef-Craig-Tinling.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260822T100000
DTEND;TZID=America/New_York:20260822T120000
DTSTAMP:20260625T100535
CREATED:20251107T195222Z
LAST-MODIFIED:20260402T150412Z
UID:10000418-1787392800-1787400000@www.dfac.org
SUMMARY:W-PT374 Coastal Sunset Watercolor Painting with Margot Griffin
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nJoin us for a beginner friendly watercolor class that will teach you how to blend colors beautifully and create a stunning scene depicting our local coastline or your favorite vacation spot! No experience necessary; all materials provided. This introduction to watercolors makes for a perfect date night-  Ages 21 and up. \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-pt374-coastal-sunset-watercolor-painting-with-margot-griffin/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/11/W-PT374-Coastal-Sunset-Watercolor-Painting-with-Margot-Griffin.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260825T180000
DTEND;TZID=America/New_York:20260825T200000
DTSTAMP:20260625T100535
CREATED:20260528T154529Z
LAST-MODIFIED:20260602T141149Z
UID:10000755-1787680800-1787688000@www.dfac.org
SUMMARY:W-FA606 Mediterranean Bowl with Tahini Lemon Garlic Sauce with Chef Rita
DESCRIPTION:All levels welcome! \n\n\n\n\n\nSlow-cooked chipeas in a mint and oregano broth served over farro (or quinoa). Topped with fresh tomato\, red onion\, kale and cucumber. Finished with a creamy\, oil-free tahini lemon garlic sauce with a hint of crushed red pepper that ties the whole bowl together beautifully. \n\n\n\nAll dishes are plant-based can be prepared gluten-free and are dairy-free and oil-free \n\n\n\nAdult 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.  \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa606-mediterranean-bowl-with-tahini-lemon-garlic-sauce-with-chef-rita/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/05/Mediterranean-Bowl-w_Tahini-Lemon-Garlic-Sauce.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260826T180000
DTEND;TZID=America/New_York:20260826T200000
DTSTAMP:20260625T100535
CREATED:20260326T154212Z
LAST-MODIFIED:20260608T183745Z
UID:10000626-1787767200-1787774400@www.dfac.org
SUMMARY:W-FA590 Valencia Spain with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nChicken chorizo sausage and seafood paella \n\n\n\nSanrano ham with pan con tomate \n\n\n\nGrilled radicchio sherry vinaigrette salad with manchego cheese \n\n\n\nBasque cheese cake \n\n\n\nAdult 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. \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa590-valencia-spain-with-chef-craig-tingling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/03/W-FA590-Valencia-Spain-with-Chef-Craig-Tingling.png
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260902T180000
DTEND;TZID=America/New_York:20260902T200000
DTSTAMP:20260625T100535
CREATED:20260608T194619Z
LAST-MODIFIED:20260609T135057Z
UID:10000759-1788372000-1788379200@www.dfac.org
SUMMARY:W-FA609 Baton Rouge with Chef Craig Tinling
DESCRIPTION:All levels welcome! \n\n\n\n\n\nPork rillons (Crispy roasted pork belly with pear watercress salad) \n\n\n\nPan fried catfish with crawdaddy etouffee on rice \n\n\n\nGreen goddess butter lettuce salad \n\n\n\nBananas Foster  \n\n\n\nAdult 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.  \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa609-baton-rouge-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/06/W-FA609-Baton-Rouge-with-Chef-Craig-Tinling.jpg
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END:VCALENDAR