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X-WR-CALDESC:Events for Dunedin Fine Art Center
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DTSTART;TZID=America/New_York:20260520T180000
DTEND;TZID=America/New_York:20260520T200000
DTSTAMP:20260407T190752
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
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260527T180000
DTEND;TZID=America/New_York:20260527T200000
DTSTAMP:20260407T190752
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:20260407T190752
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
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260617T180000
DTEND;TZID=America/New_York:20260617T200000
DTSTAMP:20260407T190752
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:20260407T190752
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
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