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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:20261002T180000
DTEND;TZID=America/New_York:20261002T200000
DTSTAMP:20260714T141126Z
CREATED:20260714T141124Z
LAST-MODIFIED:20260714T141126Z
UID:10000775-1790964000-1790971200@www.dfac.org
SUMMARY:W-FA618 Simple Home Cooking with Chef Bryan Gallagher
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nStuffed mushrooms with baked herb cheese filling \n\n\n\nSimple roasted chicken thighs\, cauliflower mash\, and pan roasted green beans \n\n\n\nRaspberry Fool.  Time to fool around with some berries and cream a little differently \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-fa618-simple-home-cooking-with-chef-bryan-gallagher/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/07/W-FA618-Simple-Home-Cooking-with-Chef-Bryan-Gallagher.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261016T180000
DTEND;TZID=America/New_York:20261016T200000
DTSTAMP:20260714T141846Z
CREATED:20260714T141843Z
LAST-MODIFIED:20260714T141846Z
UID:10000776-1792173600-1792180800@www.dfac.org
SUMMARY:W-FA619 Beef Empanadas with Chef Bryan Gallagher 
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nCreamy Avocado with roasted corn salad \n\n\n\nFresh pastry shell stuffed with seasoned beef and potato filling either fried or baked. Served with a side of creamy cilantro lime slaw \n\n\n\nCapirotada (Mexican bread pudding) with Raisins and apricots \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-fa619-beef-empanadas-with-chef-bryan-gallagher/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/07/W-FA619-Beef-Empanadas-with-Chef-Bryan-Gallagher-.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261021T180000
DTEND;TZID=America/New_York:20261021T200000
DTSTAMP:20260923T152809Z
CREATED:20260922T154731Z
LAST-MODIFIED:20260923T152809Z
UID:10000784-1792605600-1792612800@www.dfac.org
SUMMARY:W-FA333 Spring French Cooking with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nSous vied New York steak with cognac pan sauce \n\n\n\nButter lettuce with a Dijon caper vinaigrette \n\n\n\nPom frits with truffle aioli \n\n\n\nStrawberry macaron with a chocolate ganache filling \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-fa333-french-cooking-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/09/W-FA333-French-Cooking-with-Chef-Craig-Tinling.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261028T180000
DTEND;TZID=America/New_York:20261028T200000
DTSTAMP:20260922T160203Z
CREATED:20260922T160200Z
LAST-MODIFIED:20260922T160203Z
UID:10000785-1793210400-1793217600@www.dfac.org
SUMMARY:W-FA388 Recipes from New Delhi with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nChicken tikka masala basmati rice \n\n\n\nLamb rogan \n\n\n\nPakora with Mango chutney \n\n\n\nPalak Paneer \n\n\n\nNann from scratch \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\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-fa388-recipes-from-new-delhi-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/05/W-FA245-Recipes-from-New-Delhi.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261029T130000
DTEND;TZID=America/New_York:20261029T160000
DTSTAMP:20261005T143847Z
CREATED:20260928T133217Z
LAST-MODIFIED:20261005T143847Z
UID:10000790-1793278800-1793289600@www.dfac.org
SUMMARY:FA101 The Basics of Cooking: Fine Cuisine in 6 Weeks with Chef Vinny Scully
DESCRIPTION:Thursdays\, 6 Week ClassAll levels welcome! (levels) \n\n\n\n\n\nThis six-week hands-on cooking course introduces students to the fundamental techniques\, terminology\,and principles of classical cooking.Each class builds on the previous week\, progressing from knife skills and stock-making through sauces\,emulsions\, fish cookery\, pan grilling\, and braising.Students will learn not simply to follow recipes\, but to understand why techniques work and how to applythem to other ingredients and dishes. \n\n\n\n \n\n\n\n\n \n\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/fa101-the-basics-of-cooking-with-chef-vinny-scully/
CATEGORIES:Adult Classes
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/09/FA101-The-Basics-of-Cooking-with-Chef-Vinny-Scully.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261104T180000
DTEND;TZID=America/New_York:20261104T200000
DTSTAMP:20260922T174551Z
CREATED:20260326T144202Z
LAST-MODIFIED:20260922T174551Z
UID:10000623-1793815200-1793822400@www.dfac.org
SUMMARY:W-FA287 Vegetarian Tuscan Cooking at Home with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nRiccotta roasted tomato brushetta \n\n\n\nRadicchio arugula salad with balsamic vinaigrette \n\n\n\nButternut squash ravioli with cherry tomato basil sauce \n\n\n\nMascarpone 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:20261111T180000
DTEND;TZID=America/New_York:20261111T200000
DTSTAMP:20261005T144319Z
CREATED:20250531T130730Z
LAST-MODIFIED:20261005T144319Z
UID:10000016-1794420000-1794427200@www.dfac.org
SUMMARY:W-FA176 Classic New Orleans French Quarter with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nChicken and andouille sausage gumboRed beans and riceLardon butter lettuce salad with Champlain vinaigretteBeignet \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-classic-new-orleans-french-quarter-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/05/W-FA154-Classic-New-Orleans-French-Quarter.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261120T180000
DTEND;TZID=America/New_York:20261120T200000
DTSTAMP:20260924T141955Z
CREATED:20260923T154005Z
LAST-MODIFIED:20260924T141955Z
UID:10000787-1795197600-1795204800@www.dfac.org
SUMMARY:W-FA620 French Cooking at Home with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nOven roasted chicken with white wine burre blanc \n\n\n\nDeconstructed Nicoise salad \n\n\n\nRosemary rock salt roasted potatoes \n\n\n\nKouign Amann (sugar croissants)  \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-fa620-french-cooking-at-home-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/09/W-FA620-French-Cooking-at-Home-with-Chef-Craig-Tinling-.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261202T180000
DTEND;TZID=America/New_York:20261202T200000
DTSTAMP:20260924T180025Z
CREATED:20260924T180023Z
LAST-MODIFIED:20260924T180025Z
UID:10000788-1796234400-1796241600@www.dfac.org
SUMMARY:W-FA621 Kyoto Japan with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nPork Gyoza with ponzu sauce \n\n\n\nChicken Katsu \n\n\n\nKimchi udon noodles with mushrooms and fried egg \n\n\n\nTograshi fried squid \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-fa621-kyoto-japan-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/09/W-FA621-Kyoto-Japan-with-Chef-Craig-Tinling.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261204T180000
DTEND;TZID=America/New_York:20261204T200000
DTSTAMP:20260924T180653Z
CREATED:20250531T155654Z
LAST-MODIFIED:20260924T180653Z
UID:10000026-1796407200-1796414400@www.dfac.org
SUMMARY:W-FA322 Traditional Paella with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nChicken seafood paellaArugula salad with lemon olive oil vinaigrette and manchego cheeseBasque cheesecake \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\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-fa322-traditional-paella-with-chef-craig-tinling-2/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/05/W-FA322-Traditional-Paella.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261216T180000
DTEND;TZID=America/New_York:20261216T200000
DTSTAMP:20260924T184333Z
CREATED:20260924T184331Z
LAST-MODIFIED:20260924T184333Z
UID:10000789-1797444000-1797451200@www.dfac.org
SUMMARY:W-FA228 French Table with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nBeef bourguignon \n\n\n\nGreen bean with lemon thyme vinaigrette \n\n\n\nApple tart tatin with French vanilla ice cream \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-fa228-french-table-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/09/W-FA228-French-Table-with-Chef-Craig-Tinling.jpg
END:VEVENT
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