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: $35.00
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. Please wear your favorite Apron to each class! 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: $135.00
Non-Member: $155.00
Mat'l/Lab Fee: $35.00
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. 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: $90.00
Mat'l/Lab Fee: $15.00
Lab Fee: $15.00
Strip steak with a brandy peppercorn sauce Butternut squash gratin Perfect roasted potatoes 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: Fri 6:30 pm - 8:30 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $60.00
Non-Member: $90.00
Mat'l/Lab Fee: $15.00
Lab Fee: $15.00
Grilled skirt steak with red chermoula sauce Shrimp tagine with preserved lemon and olives Roasted spiced cauliflower with a honey yogurt 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: Fri 6:30 pm - 8:30 pm
Levels: All Levels
Location: Dunedin Fine Art Center
Member Tuition: $60.00
Non-Member: $90.00
Mat'l/Lab Fee: $15.00
Lab Fee: $15.00
Risotto with sweet pea and parmesan Roasted rosemary lemon chicken. Arugula and radicchio salad with a balsamic vinaigrette Bomboloni 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: $90.00
Mat'l/Lab Fee: $15.00
Lab Fee: $15.00
Garlic shrimp grilled bread tomato Chorizo sausage wilted lemon mustard greens Gaspacho Spicy pork skewers with romesco 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.