Instructor: Tinling, Chef Craig
Day of Week: Mon 3:45 pm - 4:45 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $115.00
Non-Member: $135.00
Mat'l/Lab Fee: $25.00
Lab Fee: $15.00
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. Please wear your favorite Apron to each class! Aprons not provided.
Instructor: Tinling, Chef Craig
Day of Week: Mon 3:45 pm - 4:45 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $96.00
Non-Member: $113.00
Mat'l/Lab Fee: $20.00
Lab Fee: $15.00
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 Remember to check online for more Food Arts offerings. Register with your friends and siblings as students are grouped in sets of 2,3 or 4 for cooking stations. No class 3/11. Please wear your favorite Apron to each class! Aprons not supplied.
Instructor: Tinling, Chef Craig
Day of Week: Mon 5:30 pm - 7:00 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $135.00
Non-Member: $155.00
Mat'l/Lab Fee: $25.00
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. Please wear your favorite Apron each week. Aprons not provided.
Instructor: Tinling, Chef Craig
Day of Week: Mon 5:30 pm - 7:00 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $113.00
Non-Member: $130.00
Mat'l/Lab Fee: $20.00
Lab Fee: $15.00
Want to become a better home chef or chase even bigger culinary dreams? In this 5-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. No class 3/11/24. Please wear your favorite Apron each week. Aprons not provided.
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: $15.00
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.
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: $15.00
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: 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: $15.00
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: $15.00
Andouille sausage jambalaya
Pan fried catfish with shrimp etouffee
Tomato green bean salad with a lemon tarragon vinaigrette
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: 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: $15.00
Chicken tikka masala basmati rice
Pakora coriander mint chutney
Palak Paneer
Naan from scratch
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: $15.00
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: 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: $15.00
Strip steak with a brandy peppercorn sauce
Butternut squash gratin
Perfect roasted potatoes, and lemon posset
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: $65.00
Non-Member: $70.00
Lab Fee: $15.00
Beef wellington, shaved brussels sprouts, walnut and citrus salad, smashed potatoes and vanilla crepes Suzette.
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.
Students must register in groups of 2, 3 or 4. It is recommended that students only register with someone they currently live with. We unfortunately cannot accommodate individual students at this time.
Photo Credit: Jerry Pank httpscreativecommons.orglicensesby2.0deed.en
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: $15.00
Black bean queso tamale with tomatillo salsa
Chorizo sausage filling with rojo sauce
Chili lime corn salad
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: $15.00
Pasta dough
Corzetti pasta with bacon clams sauce
Roasted zucchini tomato caper sauce
Glazed zeppole
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: $15.00
Ricotta and roasted tomato bruschetta,
mellon burrata cheese salad with white balsamic vinaigrette, Italian sausage ravioli with cherry tomato basil sauce, and zeppole.
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: $15.00
Chicken souvlaki with tzatziki sauce
Baba ghanoush with a fetta tomato salad
Pita bread
Fried saganaki cheese in an arugula salad with a lemon mint vinaigrette and spanakopita.
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
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: $15.00
Chicken tagine with dried plums
Saffron fresh herb couscous
Grilled carrot salad with fetta and a harissa vinaigrette
Cinnamon honey mousse with layers of phyllo
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: $15.00
Chicken seafood paella
Arugula salad with lemon olive oil vinaigrette and Manchego cheese
Tarta de Santiago
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: $15.00
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: 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: $15.00
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: 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: $15.00
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: 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: $15.00
Arancini (Fried risotto balls)
Grilled swordfish with puttnaesca sauce
Mellon burrata cheese salad with white balsamic vinaigrette
Chocolate panna cotta tart
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.
Ages 17 and up.
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: $15.00
Grilled strip steak with romesco sauce, roasted peach 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.
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: $65.00
Non-Member: $80.00
Lab Fee: $15.00
Chef Craig will share his secrets for perfect Montreal Classics in this hands-on class.
Beef bourguignon
Pomme Puree
Garlic green beans
Profiteroles vanilla maple pastry cream
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.