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PRODID:-//Dunedin Fine Art Center - ECPv6.17.1//NONSGML v1.0//EN
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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:20250806T180000
DTEND;TZID=America/New_York:20250806T200000
DTSTAMP:20250703T160046Z
CREATED:20250531T163540Z
LAST-MODIFIED:20250703T160046Z
UID:10000030-1754503200-1754510400@www.dfac.org
SUMMARY:W-FA323 Spanish Moroccan with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nGrilled skirt steak with red chermoula sauceShrimp preserved lemon tagine and olivesRoasted spiced cauliflower with a honey yogurt sauce \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-fa323-spanish-moroccan-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/05/W-FA323-Spanish-Moroccan.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250807T180000
DTEND;TZID=America/New_York:20250807T200000
DTSTAMP:20250703T160026Z
CREATED:20250531T172534Z
LAST-MODIFIED:20250703T160026Z
UID:10000041-1754589600-1754596800@www.dfac.org
SUMMARY:W-FA548 Sushi Night with Chef Tara Valle
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nKrab RangoonCalifornia Roll\, Mexican Roll\, Veggie RollSpam Masubi \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-fa548-sushi-night-with-chef-tara-valle/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/05/W-FA548-Sushi-Night.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250808T180000
DTEND;TZID=America/New_York:20250808T200000
DTSTAMP:20250703T160004Z
CREATED:20250531T163903Z
LAST-MODIFIED:20250703T160004Z
UID:10000031-1754676000-1754683200@www.dfac.org
SUMMARY:W-FA268 French Steakhouse with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nStrip steak with a brandy peppercorn sauceButternut squash gratinPerfect roasted potatoesLemon posset \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-fa268-french-steakhouse-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/05/W-FA268-French-Steakhouse.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250813T180000
DTEND;TZID=America/New_York:20250813T200000
DTSTAMP:20250703T155845Z
CREATED:20250531T164224Z
LAST-MODIFIED:20250703T155845Z
UID:10000032-1755108000-1755115200@www.dfac.org
SUMMARY:W-FA326 Spanish Tapas and Pintxos with Chef Craig
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nGarlic shrimp grilled bread tomatoChorizo sausage wilted lemon mustard greensGaspachoSpicy pork skewers with romesco sauce \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-fa326-spanish-tapas-and-pintxos-with-chef-craig/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/05/W-FA326-Spanish-Tapas-and-Pintxos.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250814T180000
DTEND;TZID=America/New_York:20250814T200000
DTSTAMP:20250703T155735Z
CREATED:20250531T172853Z
LAST-MODIFIED:20250703T155735Z
UID:10000042-1755194400-1755201600@www.dfac.org
SUMMARY:W-FA550 Chinese Take Out with Chef Tara Valle
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nPork Egg RollsVegetable Lo MeinChinese BBQ Spare Ribs \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-fa550-chinese-take-out-with-chef-tara-valle/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/05/W-FA550-Chinese-Take-Out.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250815T180000
DTEND;TZID=America/New_York:20250815T200000
DTSTAMP:20250703T155659Z
CREATED:20250531T164627Z
LAST-MODIFIED:20250703T155659Z
UID:10000033-1755280800-1755288000@www.dfac.org
SUMMARY:W-FA381 Old Montreal with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nCoq au vin blancPotato annaGarlic green bean saladProfiteroles vanilla chocolate raspberry pastry 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.*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-fa381-old-montreal-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/05/W-FA381-Old-Montreal.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250820T180000
DTEND;TZID=America/New_York:20250820T200000
DTSTAMP:20250709T152732Z
CREATED:20250531T163203Z
LAST-MODIFIED:20250709T152732Z
UID:10000029-1755712800-1755720000@www.dfac.org
SUMMARY:W-FA247 Paris with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nParisian herbed gnocchi \n\n\n\nClassic salad verte with shaved radish \n\n\n\nBlackberry roquefort rosemary tart with a sherry reduction \n\n\n\nApricot raspberry galette \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-fa247-paris-with-chef-craig-tinling-2/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/05/W-FA247-Paris.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250822T180000
DTEND;TZID=America/New_York:20250822T200000
DTSTAMP:20250703T155333Z
CREATED:20250531T165130Z
LAST-MODIFIED:20250703T155333Z
UID:10000034-1755885600-1755892800@www.dfac.org
SUMMARY:W-FA246 Italian Feast with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nMushroom ragu with garlic polentaChicken piccataLemon asparagus white wine garlic sauceChocolate lava 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.*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-fa246-italian-feast-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/05/W-FA246-Italian-Feast-1.jpg
END:VEVENT
END:VCALENDAR