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BEGIN:VEVENT
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260812T180000
DTEND;TZID=America/New_York:20260812T200000
DTSTAMP:20260721T132412Z
CREATED:20260326T151956Z
LAST-MODIFIED:20260721T132412Z
UID:10000625-1786557600-1786564800@www.dfac.org
SUMMARY:W-FA589 Seville Spain with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nCaper saffron chicken\, \n\n\n\nRoasted grape asiago cheese and Iberica jamon on grilled bread\, \n\n\n\nArugula salad with sherry vinaigrette goat cheese and Marcona almonds\, \n\n\n\nRioja-style potatoes with chorizo\, \n\n\n\nTarta de Santiago (chocolate tart)\, \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-fa589-seville-spain-with-chef-craig/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/03/W-FA589-Seville-Spain-with-Chef-Craig.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260805T180000
DTEND;TZID=America/New_York:20260805T200000
DTSTAMP:20260721T132320Z
CREATED:20251017T143305Z
LAST-MODIFIED:20260721T132320Z
UID:10000293-1785952800-1785960000@www.dfac.org
SUMMARY:W-FA565 Korean Classics with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nKorean fried chicken with garlic soy glaze\, \n\n\n\nKimchi noodle salad\, \n\n\n\nBulgogi fried rice\, \n\n\n\nSmashed cucumber 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\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-fa565-korean-classics-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/10/W-FA565-Korean-Classics.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260708T180000
DTEND;TZID=America/New_York:20260708T200000
DTSTAMP:20260608T143632Z
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:20260701T180000
DTEND;TZID=America/New_York:20260701T200000
DTSTAMP:20260608T143432Z
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:20260624T180000
DTEND;TZID=America/New_York:20260624T200000
DTSTAMP:20260327T135015Z
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260617T180000
DTEND;TZID=America/New_York:20260617T200000
DTSTAMP:20260327T133702Z
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:20260610T180000
DTEND;TZID=America/New_York:20260610T200000
DTSTAMP:20260610T171231Z
CREATED:20260610T171230Z
LAST-MODIFIED:20260610T171231Z
UID:10000762-1781114400-1781121600@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-2/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260429T180000
DTEND;TZID=America/New_York:20260429T200000
DTSTAMP:20260326T174607Z
CREATED:20260326T143625Z
LAST-MODIFIED:20260326T174607Z
UID:10000622-1777485600-1777492800@www.dfac.org
SUMMARY:W-FA282 Greek Mezza Platter with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nChicken souvlaki with tzatziki sauce \n\n\n\nFetta tomato salad \n\n\n\nEggplant dip \n\n\n\nPeta bread \n\n\n\nFried saganaki cheese with arugula salad with a lemon mint vinaigrette \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-fa282-greek-mezza-platter-with-chef-craig-2/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/12/W-FA282-Greek-Mezza-Plater.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260325T180000
DTEND;TZID=America/New_York:20260325T200000
DTSTAMP:20260210T160241Z
CREATED:20260210T160238Z
LAST-MODIFIED:20260210T160241Z
UID:10000573-1774461600-1774468800@www.dfac.org
SUMMARY:W-FA569 Tour of Italy with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nSicilian pizza with ricotta pesto hot honey \n\n\n\nLemon arugula salad \n\n\n\nRoasted chicken puttanesc sauce \n\n\n\nRame di Napoli Sicilian (chocolate covered cookies with orange zest). \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-fa569-tour-of-italy-with-chef-craig-tinling-2/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/10/W-FA569-Tour-of-Italy.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260318T180000
DTEND;TZID=America/New_York:20260318T200000
DTSTAMP:20251215T173619Z
CREATED:20251215T173616Z
LAST-MODIFIED:20251215T173619Z
UID:10000572-1773856800-1773864000@www.dfac.org
SUMMARY:W-FA568 Arabic Cuisine with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nCucumber tomato fetta salad \n\n\n\nBaladi pita bread \n\n\n\nSafron rice \n\n\n\nChicken tajine \n\n\n\nFalafel \n\n\n\nDubai Chocolate 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 \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-fa568-arabic-cuisine-with-chef-craig-tinling-2/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/10/W-FA568-Arabic-Cuisine.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260304T180000
DTEND;TZID=America/New_York:20260304T200000
DTSTAMP:20251215T163532Z
CREATED:20251215T163531Z
LAST-MODIFIED:20251215T163532Z
UID:10000570-1772647200-1772654400@www.dfac.org
SUMMARY:W-FA566 Knife Skills Sushi at Home with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nCalifornia roll \n\n\n\nTuna roll \n\n\n\nYam Yam roll \n\n\n\nCucumber roll \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-fa566-knife-skills-sushi-at-home-with-chef-craig-tinling-2/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/10/W-FA566-Knife-Skills-Sushi.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260218T180000
DTEND;TZID=America/New_York:20260218T200000
DTSTAMP:20251215T162800Z
CREATED:20251215T162759Z
LAST-MODIFIED:20251215T162800Z
UID:10000569-1771437600-1771444800@www.dfac.org
SUMMARY:W-FA577 Thai Restaurant with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nShrimp noodle salad rolls \n\n\n\nPad see ew \n\n\n\nRed curry and rice \n\n\n\ngreen papaya 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-fa577-thai-restaurant-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/12/W-FA577-Thai-Restaurant.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260211T180000
DTEND;TZID=America/New_York:20260211T200000
DTSTAMP:20251212T163100Z
CREATED:20251212T134947Z
LAST-MODIFIED:20251212T163100Z
UID:10000568-1770832800-1770840000@www.dfac.org
SUMMARY:W-FA324 Flavors of Tuscany with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nArancini Fried risotto balls \n\n\n\nPork loin piccata \n\n\n\nMellon burrata cheese salad with white balsamic vinaigrette \n\n\n\nZeppole \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-fa324-flavors-of-tuscany-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/12/W-FA324-Flavors-of-Tuscany.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260204T180000
DTEND;TZID=America/New_York:20260204T200000
DTSTAMP:20251212T133431Z
CREATED:20251212T133428Z
LAST-MODIFIED:20251212T133431Z
UID:10000567-1770228000-1770235200@www.dfac.org
SUMMARY:W-FA576 Normandy Bistro Cooking
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nSteak au poivre \n\n\n\nPom frits with truffle aioli \n\n\n\nButter lettuce with a Dijon caper vinaigrette \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-fa576-normandy-bistro-cooking/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/12/W-FA576-Normandy-Bistro.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260128T180000
DTEND;TZID=America/New_York:20260128T200000
DTSTAMP:20251211T195149Z
CREATED:20251211T195146Z
LAST-MODIFIED:20251211T195149Z
UID:10000566-1769623200-1769630400@www.dfac.org
SUMMARY:W-FA282 Greek Mezza Platter with Chef Craig
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nChicken souvlaki with tzatziki sauce \n\n\n\nFetta tomato salad \n\n\n\nEggplant dip \n\n\n\nPeta bread \n\n\n\nFried saganaki cheese with arugula salad with a lemon mint vinaigrette \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-fa282-greek-mezza-platter-with-chef-craig/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/12/W-FA282-Greek-Mezza-Plater.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260121T180000
DTEND;TZID=America/New_York:20260121T200000
DTSTAMP:20251210T171343Z
CREATED:20251210T171340Z
LAST-MODIFIED:20251210T171343Z
UID:10000563-1769018400-1769025600@www.dfac.org
SUMMARY:W-FA575 Mexican Puebla with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nPozole Soup \n\n\n\nHomemade tortillas \n\n\n\nPan fried chicken in pumpkin tomatillo sauce \n\n\n\nHorchata caramel mousse \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-fa575-mexican-puebla-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/12/W-FA575-Mexican-Puebla.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260114T180000
DTEND;TZID=America/New_York:20260114T200000
DTSTAMP:20251210T171516Z
CREATED:20251210T164454Z
LAST-MODIFIED:20251210T171516Z
UID:10000562-1768413600-1768420800@www.dfac.org
SUMMARY:W-FA563 Italy American with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nArancini (Fried risotto balls) \n\n\n\nPork loin piccata \n\n\n\nMellon burrata cheese salad with white balsamic vinaigrette \n\n\n\nZeppole \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-fa563-italy-american-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/12/W-FA563-Italy-American.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260107T180000
DTEND;TZID=America/New_York:20260107T200000
DTSTAMP:20251210T171428Z
CREATED:20251210T163038Z
LAST-MODIFIED:20251210T171428Z
UID:10000561-1767808800-1767816000@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/
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:20251217T180000
DTEND;TZID=America/New_York:20251217T200000
DTSTAMP:20251023T133129Z
CREATED:20251017T184211Z
LAST-MODIFIED:20251023T133129Z
UID:10000297-1765994400-1766001600@www.dfac.org
SUMMARY:W-FA569 Tour of Italy with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nSicilian pizza with ricotta pesto hot honey \n\n\n\nLemon arugula salad \n\n\n\nRoasted chicken puttanesc sauce \n\n\n\nRame di Napoli Sicilian (chocolate covered cookies with orange zest). \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-fa569-tour-of-italy-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/10/W-FA569-Tour-of-Italy.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251210T180000
DTEND;TZID=America/New_York:20251210T200000
DTSTAMP:20251023T133036Z
CREATED:20251017T175120Z
LAST-MODIFIED:20251023T133036Z
UID:10000296-1765389600-1765396800@www.dfac.org
SUMMARY:W-FA568 Arabic Cuisine with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nCucumber tomato fetta salad \n\n\n\nBaladi pita bread \n\n\n\nSafron rice \n\n\n\nChicken \n\n\n\nFalafel \n\n\n\nDubai Chocolate 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 \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-fa568-arabic-cuisine-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/10/W-FA568-Arabic-Cuisine.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
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: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: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: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: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:20250723T180000
DTEND;TZID=America/New_York:20250723T200000
DTSTAMP:20250703T160457Z
CREATED:20250531T155005Z
LAST-MODIFIED:20250703T160457Z
UID:10000023-1753293600-1753300800@www.dfac.org
SUMMARY:W-FA243 Cajun New Orleans Cooking with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nAndouille sausage JambalayaPan fried catfish with crawdaddy etouffeeTomato green bean salad with a lemon tarragon vinaigretteCroissant bread pudding \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-fa243-cajun-new-orleans-cooking-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/05/W-FA243-Cajun-New-Orleans-Cooking.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250711T180000
DTEND;TZID=America/New_York:20250711T200000
DTSTAMP:20250703T161912Z
CREATED:20250531T154602Z
LAST-MODIFIED:20250703T161912Z
UID:10000022-1752256800-1752264000@www.dfac.org
SUMMARY:W-FA501 Italian Summer with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nWhipped ricotta roasted tomato bruschettaRadicchio arugula apple walnut salad with balsamic vinaigretteBolognese filled ravioli with cherry tomato basil sauceTiramisu gelato cookie sandwich \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-fa501-italian-summer-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/05/W-FA501-Italian-Summer.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250709T180000
DTEND;TZID=America/New_York:20250709T200000
DTSTAMP:20250703T161932Z
CREATED:20250531T151552Z
LAST-MODIFIED:20250703T161932Z
UID:10000020-1752084000-1752091200@www.dfac.org
SUMMARY:W-FA245 Recipes from New Delhi with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nChicken BiryaniAloo gobiSpiced basmati riceMango chutneyRoti bread \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-fa245-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
END:VCALENDAR