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:   $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.

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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:   $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.

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Coastal Sicilian W-FA132

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

Fresh pasta dough, clams with squid ink tagliatelle in arrabbiata sauce, arugula and grapefruit with fresh grated Romano cheese and lemon olive oil, whipped panna cotta tart with almond crust.

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.

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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: $60.00

Non-Member: $70.00

Lab Fee:   $5.00

Learn how to host a delicious event with these delightful hors d'oeuvres! Students will make saffron arancini with smoked cheddar marinara sauce, caramelized shallot goat cheese bruschetta, crispy crab cakes with a lemon aioli sauce, polenta with artichoke. Vegetarian option available with 48 hours advanced request.

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.

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Christmas 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: $60.00

Non-Member: $70.00

Lab Fee:   $5.00

A tamale is a traditional Mexican dish made of masa (dough) which is steamed in a corn husk or banana leaf. Students will make black bean queso tamales with a tomatillo salsa, chorizo sausage filling with rojo sauce, chili lime corn pico de gallo, and churros with a Mexican chocolate sauce. Gluten free menu, vegetarian option available with 48 hours advanced request.
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.

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Recipes from New Delhi W-FA245

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

Chef Craig will share his secrets for the perfect Indian dinner in this hands-on class.
Chicken tikka masala basmati rice
Pakora with mango 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.

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Dinner in Paris W-FA247

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 pork tomahawk 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.

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Liguria, Italy W-FA285

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 Italian dinner in this hands-on class.
Semolina Pasta dough
Corzetti pasta with clams and tomato sauce
Smoked black cod with a caper lemon sauce
Roasted carrot and pesto
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.

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Tuscan Cooking at Home W-FA287

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

Ricotta and roasted tomato bruschetta, radicchio arugula salad with balsamic vinaigrette, butternut squash ravioli with cherry tomato basil sauce, and mint chocolate gelato. *Vegetarian menu.



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.

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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

Chef Craig will share his secrets for the perfect paella dinner in this hands-on class.
Chicken seafood paella
Arugula salad with lemon olive oil vinaigrette and Manchego cheese
Tart 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.

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Spanish Moroccan W-FA323

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

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
Arabic coffee with crèma catalana.

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.

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Flavors of Tuscany W-FA324

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 sweet pea and parmesan, roasted rosemary lemon chicken, arugula and radicchio salad with a balsamic vinaigrette, and bomboloni. 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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French Cooking W-FA333

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

Sous vied New York steak with cognac pan sauce, butter lettuce with a Dijon caper vinaigrette, pom frits with truffle aioli, and strawberry macaron with a chocolate ganache filling.



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.

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Pastaio (Pasta Maker) W-FA347

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

Roasted tomato pasta dough, cavatelli with cherry tomatoes and basil, homemade Burrata cheese, sautéed butternut squash with watercress, and apple 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.

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Naples, Italy W-FA352

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 Italian dinner in this hands-on class.
Fig and prosciutto pizza with arugula and aged balsamic
Grilled swordfish with puttnaesca sauce
Mellon burrata cheese salad with white balsamic vinaigrette
Chocolate panna cotta tart



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.

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San Marino, Italy W-FA366

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

Fresh pasta dough, smoked salmon Tortelloni with dill caper wine sauce, lemon arugula salad, and chocolate espresso budino.

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.

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British Holiday Classics W-FA380

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

Chef Craig will share his secrets for perfect British Holiday Classics in this hands-on class.
Beef Wellington
Roasted parsnips, carrots, and brussels sprouts with walnut and citrus dressing
Whipped truffle potatoes
Gingerbread cream cheese apple crumble with whipped crème fraiche

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.

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Montreal Classics W-FA381

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 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.

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Flavors from Thailand W-FA382

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 Thai dinner in this hands-on class.
Basil fried rice
Grilled short ribs with dipping sauce
Pork dumplings
Mussels in red coconut curry



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.

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El Toro Spanish Steakhouse W-FA383

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 steakhouse dinner in this hands-on class.
Grilled Flank steak
Beef empanadas with dipping saue
Roasted aubergine with a lemon smoked paprika vinaigrette and crumbled feta
Strawberry Basque cheesecake



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.

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Baton Rouge W-FA384

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

Chef Craig will share his secrets for the perfect Baton Rouge dinner in this hands-on class.
Crispy roasted pork belly with pear watercress
Pan fried catfish with crawdaddy etouffee on rice
Green goddess butter lettuce salad
Classic beignets



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.

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La Brasserie Lyon W-FA385

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

Chef Craig will share his secrets for the perfect Lyon dinner in this hands-on class.
French onion soup
Green beans in a lemon vinaigrette
Pan roasted chicken with shallot cognac sauce
Apple tarte tatin with crème fraiche ice 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.

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Trattoria W-FA386

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 Italian dinner in this hands-on class.
Risotto carbonara
Roasted carrot with basil pesto
Chicken diavola
Port chocolate tart

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.

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Food from Istanbul W-FA387

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

Chef Craig will share his secrets for the perfect Istanbul dinner in this hands-on class.
Zaatar rubbed tri tip steak with a red chermoula sauce
Brown butter farro with spiced apricots and feta cheese
Roasted cauliflower with Turkish long pepper vinaigrette
Kale salad with dates, Manchego cheese, and sherry vinaigrette



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.

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New Delhi Recipes W-FA388

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

Chef Craig will share his secrets for the perfect Indian dinner in this hands-on class.
Chicken Biryani
Aloo gobi
Spiced basmati rice
Mango chutney
Roti 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.

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