Instructor: Tinling, Chef Craig
Day of Week: Mon 3:45 pm - 4:45 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $105.00
Non-Member: $125.00
Mat'l/Lab Fee: $25.00
Come on a culinary adventure around the world with Chef Craig! In each class we will explore different ingredients, flavors, geography, and dishes of a specific country (from Thailand to France to Morocco and more). We will learn basic and advanced cooking and baking techniques to create a meal that you will enjoy at the end of the class with your new friends. Don't worry if you have already done this class before - we explore new regions and dishes in every session! For new and continuing students, ages 8 – 10. Register in sets of 2,3 or 4 for grouping at cooking stations.
Instructor: Tinling, Chef Craig
Day of Week: Mon 5:30 pm - 7:00 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $125.00
Non-Member: $145.00
Mat'l/Lab Fee: $25.00
Want to become a better home chef or chase even bigger culinary dreams? In this 6-week session you will learn new recipes, master different meals and feel comfortable and independent in the kitchen. We will be going over knife skills, mise en place (origination) while cooking fun interesting food from around the world and developing life skills. Ages 11 - 15. Register with your friends and siblings as students are grouped in sets of 2,3 or 4 for cooking stations.
Instructor: Tinling, Chef Craig
Day of Week: Fri 6:30 pm - 8:30 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $60.00
Non-Member: $70.00
Lab Fee: $5.00
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.
Instructor: Tinling, Chef Craig
Day of Week: Wed 6:30 pm - 8:30 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $60.00
Non-Member: $70.00
Lab Fee: $5.00
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.
Instructor: Tinling, Chef Craig
Day of Week: Wed 6:30 pm - 8:30 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $60.00
Non-Member: $70.00
Lab Fee: $5.00
Andouille sausage jambalaya, pan fried catfish with shrimp etouffee, tomato green bean salad with a lemon tarragon vinaigrette, and 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.
Instructor: Tinling, Chef Craig
Day of Week: Fri 6:30 pm - 8:30 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $60.00
Non-Member: $70.00
Lab Fee: $5.00
Chicken Biryani, aloo gobi, samosas with raita, cucumber chutney, and rotti bread.
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.
Instructor: Tinling, Chef Craig
Day of Week: Wed 6:30 pm - 8:30 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $60.00
Non-Member: $70.00
Lab Fee: $5.00
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.
Instructor: Tinling, Chef Craig
Day of Week: Wed 6:30 pm - 8:30 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $60.00
Non-Member: $70.00
Lab Fee: $5.00
Butter lettuce & blood orange salad with ricotta, pasta dough, corzetti pasta with garlic shrimp & tomato, whipped ricotta on toast with peach basil salad, and sporcamuss (custard filled pastries)
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.
Instructor: Tinling, Chef Craig
Day of Week: Fri 6:30 pm - 8:30 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $60.00
Non-Member: $70.00
Lab Fee: $5.00
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.
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.
Instructor: Tinling, Chef Craig
Day of Week: Wed 6:30 pm - 8:30 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $60.00
Non-Member: $70.00
Lab Fee: $5.00
Chicken seafood paella, arugula salad with lemon olive oil vinaigrette and Manchego cheese, and Pastel Café (Spanish Coffee 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.
Instructor: Tinling, Chef Craig
Day of Week: Wed 6:30 pm - 8:30 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $60.00
Non-Member: $70.00
Lab Fee: $5.00
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.
Instructor: Tinling, Chef Craig
Day of Week: Wed 6:30 pm - 8:30 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $60.00
Non-Member: $70.00
Lab Fee: $5.00
Risotto with butternut squash and parmesan, stuffed pork loin with kale pancetta and pan sauce, arugula and radicchio salad with a balsamic vinaigrette, and perfect pie dough fruit crostata. 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.
Instructor: Tinling, Chef Craig
Day of Week: Fri 6:30 pm - 8:30 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $60.00
Non-Member: $70.00
Lab Fee: $5.00
Gazpacho grilled shrimp, potato bravas, grilled bread with tomato and serrano jamon, spicy skewers with romesco sauce, and sangria sorbet.
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.
Instructor: Tinling, Chef Craig
Day of Week: Fri 6:30 pm - 8:30 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $60.00
Non-Member: $70.00
Lab Fee: $5.00
Grilled Chicken thighs with puttanesca sauce, garlic green beans, tomato panzanella salad, tiramoussa semifreddo.
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.
Instructor: Tinling, Chef Craig
Day of Week: Fri 6:30 pm - 8:30 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $60.00
Non-Member: $70.00
Lab Fee: $5.00
Swordfish with tomato lemon herb vinaigrette, Spanish roasted potatoes, grilled carrots with a sherry walnut vinaigrette, and bunuelos (fritters filled with brandy custard).
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.