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X-WR-CALDESC:Events for Dunedin Fine Art Center
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DTSTART;TZID=America/New_York:20260902T180000
DTEND;TZID=America/New_York:20260902T200000
DTSTAMP:20260721T132731Z
CREATED:20260608T194619Z
LAST-MODIFIED:20260721T132731Z
UID:10000759-1788372000-1788379200@www.dfac.org
SUMMARY:W-FA609 Baton Rouge with Chef Craig Tinling
DESCRIPTION:All levels welcome! \n\n\n\n\n\nPork rillons (Crispy roasted pork belly with pear watercress salad)\, \n\n\n\nPan fried catfish with crawdaddy etouffee on rice\, \n\n\n\nGreen goddess butter lettuce salad\, \n\n\n\nBananas Foster\, \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-fa609-baton-rouge-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/06/W-FA609-Baton-Rouge-with-Chef-Craig-Tinling.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260904T180000
DTEND;TZID=America/New_York:20260904T200000
DTSTAMP:20260714T134831Z
CREATED:20260714T134826Z
LAST-MODIFIED:20260714T134831Z
UID:10000773-1788544800-1788552000@www.dfac.org
SUMMARY:W-FA616 Chicken Piccata with Chef Bryan Gallagher
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nBurrata\, Peaches\, Cherries\, Arugula and Lemon-pepper olive oil \n\n\n\nThinly pounded chicken with lemon caper butter sauce\, fettuccine and garlic roasted broccolini \n\n\n\nMini Orange Olive Oil Cakes\, Powdered sugar and fresh raspberries \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-fa616-chicken-piccata-with-chef-bryan-gallagher/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/07/W-FA616-Chicken-Piccata-with-Chef-Bryan-Gallagher-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260910T180000
DTEND;TZID=America/New_York:20260910T200000
DTSTAMP:20260721T132842Z
CREATED:20250627T174453Z
LAST-MODIFIED:20260721T132842Z
UID:10000237-1789063200-1789070400@www.dfac.org
SUMMARY:W-FA559 Handmade Filled Pasta with Chef Tara Valle
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nAgnolotti filled with braised chicken thighs and brown butter-sage\, \n\n\n\nHoney and rosewater semifreddo\, \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-fa559-handmade-filled-pasta-with-chef-tara-valle/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/06/W-FA559-Handmade-Filled-Pasta-with-Chef-Tara-Valle-Oct-16-2025.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260924T180000
DTEND;TZID=America/New_York:20260924T200000
DTSTAMP:20260721T133023Z
CREATED:20260409T192510Z
LAST-MODIFIED:20260721T133023Z
UID:10000736-1790272800-1790280000@www.dfac.org
SUMMARY:W-FA593 Seafood Frutti Di Mare with Chef Tara Valle
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nHandmade angel hair pasta\, \n\n\n\nSpicy Marinara and fresh seafood\, \n\n\n\nFennel and citrus salad\, \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-fa593-seafood-frutti-di-mare-with-chef-tara-valle/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/04/W-FA593-Seafood-Frutti-Di-Mare-with-Chef-Tara-Valle.jpg
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