Chef Craig Tinling

Kids Creative Cooking Around the World FA217-Y

Instructor: Tinling, Chef Craig

Day of Week: Wed 4:00 pm - 5:30 pm

Levels: All Levels

Location: Dunedin Fine Art Center

Member Tuition: $100.00

Non-Member: $115.00

Mat'l/Lab Fee:   $10.00

Take a tasty trip around the world with Chef Craig! Students will measure, mix, cut and cook to create tasty treats inspired by menus from Mexico, Italy, middle eastern, Thai, Indian, Classic American. Ages 8 – 11

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North African Spice Market W-FA136

Instructor: Tinling, Chef Craig

Day of Week: Wed 6:30 pm - 8:30 pm

Levels: All Levels

Location: Dunedin Fine Art Center

Member Tuition: $55.00

Non-Member: $65.00

Discover the bold flavors of North Africa. Students will make chicken tagine with dried fruits, couscous with saffron and ginger, carrot salad with harissa, feta and mint. Your taste buds will thank you!

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Farm to Table Naples Pizza W-FA137

Instructor: Tinling, Chef Craig

Day of Week: Wed 6:30 pm - 8:30 pm

Levels: All Levels

Location: Dunedin Fine Art Center

Member Tuition: $55.00

Non-Member: $65.00

A family dinner favorite! Chef Craig will show you how to make the perfect dough from scratch. Students will make two different types of pizza and a seaonal salad. Pizza toppings will be chosen the week of class using local ingredients.

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Chopped: Soups for the Soul W-FA147

Instructor: Tinling, Chef Craig

Day of Week: Wed 6:30 pm - 8:30 pm

Levels: All Levels

Location: Dunedin Fine Art Center

Member Tuition: $55.00

Non-Member: $65.00

This class is all about knife skills! Students will improve their knife skills and learn safety, speed, organization and precision while making kale and white bean soup with chorizo, butternut squash soup with thyme, and chicken & dumpling soup. The chef will will cover knife safety, how to choose the best knife for you and knife maintenance including honing and sharpening.
Students are welcome to bring a bottle of wine to enjoy with their creations.

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Tour of Spain W-FA148

Instructor: Tinling, Chef Craig

Day of Week: Wed 6:30 pm - 8:30 pm

Levels: All Levels

Location: Dunedin Fine Art Center

Member Tuition: $55.00

Non-Member: $65.00

Explore the flavors of Spain in this hands-on cooking class. Students will make lemon, olive, arugula and almond salad with a sherry vinaigrette, chicken, chorizo and clam paella, and almond tres leches ice cream for a sweet finish! Students are welcome to bring a bottle of wine to enjoy with the meal.

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Holiday Hors D'Oeuvres W-FA159

Instructor: Tinling, Chef Craig

Day of Week: Wed 6:30 pm - 8:30 pm

Levels: All Levels

Location: Dunedin Fine Art Center

Member Tuition: $55.00

Non-Member: $65.00

Learn how to host a delicious event with these delightful hors d'oeuvres! Students will make saffron arancini (rice balls) stuffed with smoked cheddar, caramelized shallot goat cheese bruschetta, crispy crab cakes with lemon horseradish aioli sauce, and polenta with artichoke tapenade. Students are welcome to bring a bottle of wine to enjoy with their creations.

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Macaroons W-FA163

Instructor: Tinling, Chef Craig

Day of Week: Fri 6:30 pm - 8:30 pm

Levels: All Levels

Location: Dunedin Fine Art Center

Member Tuition: $55.00

Non-Member: $65.00

A sweet treat! Learn to make strawberry macaroon, vanilla macaroons, orange buttercream and basil infused white chocolate ganache. Students are welcome to bring a bottle of wine to enjoy with their creations.

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Food Tour of Thailand W-FA172

Instructor: Tinling, Chef Craig

Day of Week: Wed 6:30 pm - 8:30 pm

Levels: All Levels

Location: Dunedin Fine Art Center

Member Tuition: $55.00

Non-Member: $65.00

Explore the delicious flavors of Thailand right here in Dunedin! Students will make jasmine butter rice, red curry coconut chicken, lime ginger salmon, fried spicy long beans, and mango lime sorbet. Students are welcome to bring a bottle of wine to enjoy with their meal.

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La Brasserie W-FA225

Instructor: Tinling, Chef Craig

Day of Week: Fri 6:30 pm - 8:30 pm

Levels: All Levels

Location: Dunedin Fine Art Center

Member Tuition: $55.00

Non-Member: $65.00

Join Chef Craig and learn about French cuisine! Chicken and leeks with a white wine mustard butter sauce, pom frits truffle aioli, gem lettuce, lardon salad with champagne vinaigrette, and profiteroles with vanilla cream. Students are welcome to bring a bottle of wine to enjoy with their meal.

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Romantic Italian Dinner W-FA227

Instructor: Tinling, Chef Craig

Day of Week: Fri 6:30 pm - 8:30 pm

Levels: All Levels

Location: Dunedin Fine Art Center

Member Tuition: $55.00

Non-Member: $65.00

Join Chef Craig in the kitchen to learn how to create a romantic Italian dinner. Perfect crispy gnocchi, butternut squash gnocchi with white wine butter sauce, asparagus and walnuts with shaved Parmesan and a seasonal fruit torta. Bellissimo! Students are welcome to bring a bottle of wine to enjoy with their meal.

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The French Table W-FA228

Instructor: Tinling, Chef Craig

Day of Week: Fri 6:30 pm - 8:30 pm

Levels: All Levels

Location: Dunedin Fine Art Center

Member Tuition: $55.00

Non-Member: $65.00

Experience the rich flavors of an authentic French meal. Students will make beef bourguignon, French green beans, pommes puree and apple tarte tatin with crème anglaise. Students may bring a bottle of wine to enjoy with the meal. Bon appetit!

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Tour of Argentina W-FA229

Instructor: Tinling, Chef Craig

Day of Week: Wed 6:30 pm - 8:30 pm

Levels: All Levels

Location: Dunedin Fine Art Center

Member Tuition: $55.00

Non-Member: $65.00

Argentina is famous for its grilled beef. In this hands-on class students will make empanadas with lime crema sauce, roasted radish salad with a verde vinaigrette, and grilled skirt steak with salsa chimichurri sauce. Go ahead and indulge! Students may bring a bottle of wine to enjoy with the meal.

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Holiday Tamales W-FA230

Instructor: Tinling, Chef Craig

Day of Week: Fri 6:30 pm - 8:30 pm

Levels: All Levels

Location: Dunedin Fine Art Center

Member Tuition: $55.00

Non-Member: $65.00

Feliz navidad! A tamale is a traditional Mexican dish made of masa (dough) which is steamed in a corn husk or banana leaf. In this class students will make chicken chorizo tamales, black bean queso fresco tamale, tomatillo salsa verde, and ancho chili sauce. Students may bring a bottle of wine to enjoy with the meal.

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