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X-WR-CALDESC:Events for Dunedin Fine Art Center
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260701T180000
DTEND;TZID=America/New_York:20260701T200000
DTSTAMP:20260619T122522
CREATED:20260608T143000Z
LAST-MODIFIED:20260608T143432Z
UID:10000756-1782928800-1782936000@www.dfac.org
SUMMARY:W-FA540 Tuscan Steak House with Chef Craig Tinling
DESCRIPTION:All levels welcome! \n\n\n\n\n\nAcciughini (Zucchini fritters) \n\n\n\nSteak Tagliata with Arugula and Fried Capers \n\n\n\nAcorn squash sage Risotto \n\n\n\nDark Chocolate-Espresso Budino \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\nW-FA540 \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-fa540-tuscan-steak-house-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/06/W-FA540-Tuscan-Steak-House-with-Chef-Craig-Tinling.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260707T180000
DTEND;TZID=America/New_York:20260707T200000
DTSTAMP:20260619T122522
CREATED:20260528T142816Z
LAST-MODIFIED:20260602T140807Z
UID:10000748-1783447200-1783454400@www.dfac.org
SUMMARY:W-FA599 New England "Damn" Chowder with Chef Rita
DESCRIPTION:All levels welcome! \n\n\n\n\n\nA totally plant-based twist on the classic. White mushrooms\, potatoes\, corn\, celery and all the traditional flavors – with no clams. A touch of seaweed can be added for a “from-the-sea” flavor if desired. \n\n\n\nAll dishes are plant-based can be prepared gluten-free and are dairy-free and oil-free \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-fa599-new-england-damn-chowder-with-chef-rita/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/05/New-England-Damn-Chowder.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260708T180000
DTEND;TZID=America/New_York:20260708T200000
DTSTAMP:20260619T122522
CREATED:20260326T142940Z
LAST-MODIFIED:20260608T143632Z
UID:10000621-1783533600-1783540800@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:20260709T180000
DTEND;TZID=America/New_York:20260709T200000
DTSTAMP:20260619T122522
CREATED:20251021T133902Z
LAST-MODIFIED:20260410T153945Z
UID:10000298-1783620000-1783627200@www.dfac.org
SUMMARY:W-FA570 European Cooking with Chef Tara Valle
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nHandmade perogies \n\n\n\nBraised beef  \n\n\n\nBerry trifle \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-fa570-european-cooking-with-chef-tara-valle/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/10/European-Cooking-with-Tara-Valle.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260714T180000
DTEND;TZID=America/New_York:20260714T200000
DTSTAMP:20260619T122522
CREATED:20260528T143550Z
LAST-MODIFIED:20260602T140834Z
UID:10000749-1784052000-1784059200@www.dfac.org
SUMMARY:W-FA600 Bean Bur-Rita’s (Refried Bean Wraps) + Sauce Options with Chef Rita
DESCRIPTION:All levels welcome! \n\n\n\n\n\nBean Bur-Rita’s: “Refried” pinto beans with lettuce\, tomato\, onion\, jalapenos and sprouts wrapped in a GF\, corn or whole grain tortilla. Made with soaked and cooked beans – simple\, satisfying and kid-approved \n\n\n\nSauce Options: Ranch Dressing (creamy\, oil-free and versatile or Cilantro Line Sauce (fresh\, bright and zesty) \n\n\n\nAll dishes are plant-based can be prepared gluten-free and are dairy-free and oil-free \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-fa600-bean-bur-ritas-refried-bean-wraps-sauce-options-with-chef-rita/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/05/Bean-Bur-Rita.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260715T180000
DTEND;TZID=America/New_York:20260715T200000
DTSTAMP:20260619T122522
CREATED:20260608T150724Z
LAST-MODIFIED:20260608T150729Z
UID:10000757-1784138400-1784145600@www.dfac.org
SUMMARY:W-FA607 Sicily Cin Cin with Chef Craig Tinling
DESCRIPTION:All levels welcome! \n\n\n\n\n\nPan seared salmon with a classic salmoriglio sauce \n\n\n\nFennel orange salad \n\n\n\nRed pepper thyme risotto with aged Parmesan \n\n\n\nSfinci (fresh sugar doughnuts) \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-fa607-sicily-cin-cin-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/06/W-FA607-Sicily-Cin-Cin-with-Chef-Craig-Tinling.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260721T180000
DTEND;TZID=America/New_York:20260721T200000
DTSTAMP:20260619T122522
CREATED:20260528T145219Z
LAST-MODIFIED:20260602T140903Z
UID:10000750-1784656800-1784664000@www.dfac.org
SUMMARY:W-FA601 “Scallops” King Oyster Mushrooms over Gluten Free Angel Hair Pasta with Chef Rita
DESCRIPTION:All levels welcome! \n\n\n\n\n\nKing oyster mushrooms transform into scallop-like texture and flavor. Served over gluten free angel hair pasta with a drizzle of my signature lemon herb sauce – light\, fresh and elegant. All dishes are plant-based can be prepared gluten-free and are dairy-free and oil-free \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-fa601-scallops-king-oyster-mushrooms-over-gluten-free-angel-hair-pasta-with-chef-rita/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/05/Scallop-King-Ouster-Mushrooms-over-Angel-Hair.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260728T180000
DTEND;TZID=America/New_York:20260728T200000
DTSTAMP:20260619T122522
CREATED:20260528T150228Z
LAST-MODIFIED:20260602T140929Z
UID:10000751-1785261600-1785268800@www.dfac.org
SUMMARY:W-FA602 Mac & “Trees” with Chef Rita
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nA comforting classic made plant-based. The sauce has a base of potatoes\, veggies and cashews to create that “cheddar” flavor\, paired with steamed broccoli (trees). Creamy\, nostalgic and nourishing.  All dishes are plant-based can be prepared gluten-free and are dairy-free and oil-free \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-fa602-mac-trees-with-chef-rita/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/05/Mac-and-Trees.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260729T180000
DTEND;TZID=America/New_York:20260729T200000
DTSTAMP:20260619T122522
CREATED:20260326T144202Z
LAST-MODIFIED:20260608T151330Z
UID:10000623-1785348000-1785355200@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
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