Chef Craig Tinling

Kids Creative Cooking Around the World (six weeks) FA217-Y

Instructor: Tinling, Chef Craig

Day of Week: Mon 3:45 pm - 4:45 pm

Levels: All Levels

Location: Dunedin Fine Art Center

Member Tuition: $100.00

Non-Member: $120.00

Mat'l/Lab Fee:   $20.00

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.

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Culinary Independence for Future Chefs – NEW!! FA417-Y

Instructor: Tinling, Chef Craig

Day of Week: Mon 5:30 pm - 7:00 pm

Levels: All Levels

Location: Dunedin Fine Art Center

Member Tuition: $120.00

Non-Member: $140.00

Mat'l/Lab Fee:   $20.00

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.

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New Orleans French Quarter W-FA154

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 and andouille sausage gumbo, red beans and rice, lardon 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.

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Marrakesh Moroccan W-FA189

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 shrimp with chermoula sauce, lamb tagine with preserved lemon and olives, spiced roasted cauliflower with a honey yogurt sauce, and Arabic coffee with crema catalana.
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.

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Mexico City W-FA220

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

Sopes with tomatillo corn salsa (fried masa cakes with cheese), puerco pibil (braised pork), pico de gallo, and pickled red onions.
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.

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New Orleans Cajun Cooking W-FA243

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

Andouille sausage jambalaya, pan fried catfish with shrimp etouffee, tomato and green bean crab salad with remoulade dressing, and bourbon croissant bread pudding.
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.

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Italian Feast W-FA246

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

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.

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Italian Classics W-FA265

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

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.

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Yucatan, Mexico W-FA281

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

Black bean queso tamale with tomatillo salsa, chorizo sausage, chili lime corn salad, and churros with a Mexican chocolate sauce.
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.

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Celebrating Bastille Day W-FA299

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 tarragon beurre blanc, deconstructed Niçoise salad, and kouign amann (sugar croissants).
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.

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Tour of Greece W-FA300

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

Grilled lamb with tzatziki sauce and pita bread, baba ghanoush with a feta tomato salad, fried saganaki cheese with a lemon-mint vinaigrette, and baklava ice cream sandwiches.
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

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Traditional Paella W-FA322

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 seafood paella, arugula salad with lemon olive oil vinaigrette and Manchego cheese, and Tarta de Santiago.
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.

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Naples, Italy W-FA352

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

Arancini (fried risotto balls), grilled swordfish with puttanesca sauce, melon burrata cheese salad with white balsamic vinaigrette, and chocolate panna cotta tart.
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.

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