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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260325T180000
DTEND;TZID=America/New_York:20260325T200000
DTSTAMP:20260411T094816
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:20260411T094816
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:20260311T180000
DTEND;TZID=America/New_York:20260311T200000
DTSTAMP:20260411T094816
CREATED:20251215T164025Z
LAST-MODIFIED:20251215T164026Z
UID:10000571-1773252000-1773259200@www.dfac.org
SUMMARY:W-FA128 Thai Bangkok with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nChicken satay with lime peanut sauce Spicy wok fried green beans with pork and Thai basilGreen curry lemon grass musselsChicken dumplingsMango sorbet \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-fa128-thai-bangkok-with-chef-craig-tinling-2/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/05/W-FA128-Thai-Bangkok.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260304T180000
DTEND;TZID=America/New_York:20260304T200000
DTSTAMP:20260411T094816
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:20260225T180000
DTEND;TZID=America/New_York:20260225T200000
DTSTAMP:20260411T094816
CREATED:20251017T143305Z
LAST-MODIFIED:20251215T165417Z
UID:10000293-1772042400-1772049600@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:20260218T180000
DTEND;TZID=America/New_York:20260218T200000
DTSTAMP:20260411T094816
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:20260411T094816
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:20260411T094816
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:20260411T094816
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:20260411T094816
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:20260411T094816
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:20260411T094816
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:20260411T094816
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:20260411T094816
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:20260411T094816
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:20260411T094816
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:20260411T094816
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:20260411T094816
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:20260411T094816
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:20260411T094816
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:20260411T094816
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:20260411T094816
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:20260411T094816
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
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250627T180000
DTEND;TZID=America/New_York:20250627T200000
DTSTAMP:20260411T094816
CREATED:20250531T150308Z
LAST-MODIFIED:20250703T162033Z
UID:10000018-1751047200-1751054400@www.dfac.org
SUMMARY:W-FA321 Moroccan Tangines and Cuisine with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nChicken tangine with dried plumsSaffron fresh herb cous cousGrilled carrot salad with fetta and a harissa vinaigretteCinnamon honey mousse with layers of phylo \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-fa321-moroccan-tangines-and-cuisine-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/05/W-FA321-Moroccan-Tangiens-and-Cuisine.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250625T180000
DTEND;TZID=America/New_York:20250625T200000
DTSTAMP:20260411T094816
CREATED:20250531T145616Z
LAST-MODIFIED:20250703T162115Z
UID:10000017-1750874400-1750881600@www.dfac.org
SUMMARY:W-FA541 Bangkok Thai with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nSteamed Thai chicken dumplings with sweet chile dipping sauceGreen papaya saladSticky Thai meat ballsTraditional Pad Thai Mango lime sorbet \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-fa541-bangkok-thai-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/05/W-FA541-Bangkok-Thai.jpg
END:VEVENT
END:VCALENDAR