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X-WR-CALNAME:Dunedin Fine Art Center
X-ORIGINAL-URL:https://www.dfac.org
X-WR-CALDESC:Events for Dunedin Fine Art Center
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260417T180000
DTEND;TZID=America/New_York:20260417T200000
DTSTAMP:20260404T105153
CREATED:20260316T184956Z
LAST-MODIFIED:20260327T140719Z
UID:10000593-1776448800-1776456000@www.dfac.org
SUMMARY:W-FA587 Vegetable Lovers with Chef Bryan Gallagher
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nThis is for vegetable lovers. (Vegan requests welcome) We go meatless with this menu and share some creative takes on vegetables. Peas & Carrots gives us honey butter glazed roasted carrots\, herbs\, and crunchy crushed spiced peas. Served with a seared celery root with mushroom Demi and Cherry and Black Berry Salad with crushed pistachios and cherry vin spritzWe’d need more time to make the Dessert\, but you’ll have the recipe if you enjoy it and will get to taste: Zucchini Bread with Sweet Potato Gelato\, Whipped Corn Cream\, Pumpkin Seed Maple Praline Crunch \n\n\n\nAges 17 and up \n\n\n\nAdult 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 to menu cannot be made the day of class. \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa587-vegetable-lovers-with-chef-bryan-gallagher/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/03/W-FA587-Vegetable-Lovers-with-Chef-Bryan-Gallagher.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260422T180000
DTEND;TZID=America/New_York:20260422T200000
DTSTAMP:20260404T105153
CREATED:20260326T142940Z
LAST-MODIFIED:20260326T142941Z
UID:10000621-1776880800-1776888000@www.dfac.org
SUMMARY:W-FA229 Tour of Argentina with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nCheese Stuffed Masa Cakes with Salsa Roja \n\n\n\nSalsa Chimichurri Roja \n\n\n\nGrilled Flank Steak with Chimichurri Sauce \n\n\n\nWarm Corn Salad with Chile\, Lime\, and Cotija Cheese \n\n\n\nAlfajores (dulce de leche cookies) \n\n\n\nAdult 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.  \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa229-tour-of-argentina-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/03/W-FA229-Tour-of-Argentina-with-Chef-Craig-Tinling.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260424T180000
DTEND;TZID=America/New_York:20260424T200000
DTSTAMP:20260404T105153
CREATED:20260316T185640Z
LAST-MODIFIED:20260327T141105Z
UID:10000594-1777053600-1777060800@www.dfac.org
SUMMARY:W-FA588 Hello to the South with Bryan Gallagher
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nDouble Fried Buttermilk Chicken\,  \n\n\n\nMash Potatoes\, Simple Garlic Mustard Greens \n\n\n\nEasy as Apple Pie will round out the dessert when we explore a simple individual Apple Pie \n\n\n\nAdult 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.  \n\n\n\n*Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa588-hello-to-the-south-with-bryan-gallagher/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/03/W-FA588-Hello-to-the-South-with-Bryan-Gallagher.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260429T180000
DTEND;TZID=America/New_York:20260429T200000
DTSTAMP:20260404T105153
CREATED:20260326T143625Z
LAST-MODIFIED:20260326T174607Z
UID:10000622-1777485600-1777492800@www.dfac.org
SUMMARY:W-FA282 Greek Mezza Platter with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nChicken souvlaki with tzatziki sauce \n\n\n\nFetta tomato salad \n\n\n\nEggplant dip \n\n\n\nPeta bread \n\n\n\nFried saganaki cheese with arugula salad with a lemon mint vinaigrette \n\n\n\nAdult 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.  \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa282-greek-mezza-platter-with-chef-craig-2/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/12/W-FA282-Greek-Mezza-Plater.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260506T180000
DTEND;TZID=America/New_York:20260506T200000
DTSTAMP:20260404T105153
CREATED:20260326T144202Z
LAST-MODIFIED:20260326T144206Z
UID:10000623-1778090400-1778097600@www.dfac.org
SUMMARY:W-FA287 Tuscan Cooking at Home with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nWhipped ricotta roasted butternut squash bruschetta \n\n\n\nRadicchio arugula apple walnut salad with balsamic vinaigrette \n\n\n\nButternut squash ravioli with cherry tomato basil sauce \n\n\n\nMint chocolate gelato \n\n\n\nAdult 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.*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa287-tuscan-cooking-at-home-with-chef-craig-tinling-2/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/12/W-FA287-Tuscan-Cooking-at-Home.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260513T180000
DTEND;TZID=America/New_York:20260513T200000
DTSTAMP:20260404T105153
CREATED:20260326T151956Z
LAST-MODIFIED:20260326T174523Z
UID:10000625-1778695200-1778702400@www.dfac.org
SUMMARY:W-FA589 Seville Spain with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nCaper saffron chicken \n\n\n\nRoasted grape asiago cheese and Iberica jamon on grilled bread \n\n\n\nArugula salad with sherry vinaigrette goat cheese and Marcona almonds \n\n\n\nRioja-style potatoes with chorizo \n\n\n\nTarta de Santiago (chocolate tart)  \n\n\n\nAdult 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. \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa589-seville-spain-with-chef-craig/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/03/W-FA589-Seville-Spain-with-Chef-Craig.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260520T180000
DTEND;TZID=America/New_York:20260520T200000
DTSTAMP:20260404T105153
CREATED:20260326T154212Z
LAST-MODIFIED:20260326T174444Z
UID:10000626-1779300000-1779307200@www.dfac.org
SUMMARY:W-FA590 Valencia Spain with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nChicken chorizo sausage and seafood paella \n\n\n\nSanrano ham with pan con tomate \n\n\n\nGrilled radicchio sherry vinaigrette salad with manchego cheese \n\n\n\nBasque cheese cake \n\n\n\nAdult 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. \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa590-valencia-spain-with-chef-craig-tingling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/03/W-FA590-Valencia-Spain-with-Chef-Craig-Tingling.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260527T180000
DTEND;TZID=America/New_York:20260527T200000
DTSTAMP:20260404T105153
CREATED:20260326T174054Z
LAST-MODIFIED:20260326T174056Z
UID:10000639-1779904800-1779912000@www.dfac.org
SUMMARY:W-FA591 La Cucina Italia with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nPerfect crispy gnocchi \n\n\n\nButternut squash\, gnocchi\, white wine butter sauce \n\n\n\nAsparagus\, walnuts\, shaved parmesan \n\n\n\nPeach strawberry fruit crostata with vanilla gelato \n\n\n\nAdult 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.  \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa591-la-cucina-italia-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/03/La-Cucina-Italia-with-Chef-Craig-Tinling.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260610T180000
DTEND;TZID=America/New_York:20260610T200000
DTSTAMP:20260404T105153
CREATED:20260326T185027Z
LAST-MODIFIED:20260326T185032Z
UID:10000653-1781114400-1781121600@www.dfac.org
SUMMARY:W-FA592 Spring in Paris with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nLemon sage blueberry compote soft brie on baguette \n\n\n\nButter lettuce salad with verte dressing \n\n\n\nPoached salmon with tarragon beurre blanc \n\n\n\nApple Galette with buttermilk icecream \n\n\n\nAdult 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.  \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa592-spring-in-paris-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/03/W-FA592-Spring-in-Paris-with-Chef-Craig-Tinling.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260617T180000
DTEND;TZID=America/New_York:20260617T200000
DTSTAMP:20260404T105153
CREATED:20260327T133700Z
LAST-MODIFIED:20260327T133702Z
UID:10000654-1781719200-1781726400@www.dfac.org
SUMMARY:W-FA513 Easy Fresh Italian with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nGrilled chicken diavolo \n\n\n\nGrilled Asparagus with capers and lemon \n\n\n\nGrilled bread and tomato salad with basil vinaigrette \n\n\n\nLemon pound cake with zabaglione \n\n\n\nAdult 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.  \n\n\n\n*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop \n\n\n\n\n\n\n\n\n\n\nRegister\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa513-easy-fresh-italian-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/03/W-513-Fresh-Italian-with-Chef-Craig.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260624T180000
DTEND;TZID=America/New_York:20260624T200000
DTSTAMP:20260404T105153
CREATED:20260327T135011Z
LAST-MODIFIED:20260327T135015Z
UID:10000655-1782324000-1782331200@www.dfac.org
SUMMARY:W-FA154 New Orleans French Quarter with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nChicken and andouille sausage gumbo \n\n\n\nJambalaya \n\n\n\nButter lettuce salad with Champlain vinaigrette lardon and fried egg \n\n\n\nBeignet \n\n\n\nAdult 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 to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop. \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa154-new-orleans-french-quarter-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/03/W-FA154-New-Orleans-French-Quarter-with-Chef-Craig-Tinling.png
END:VEVENT
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