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X-WR-CALDESC:Events for Dunedin Fine Art Center
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260930T180000
DTEND;TZID=America/New_York:20260930T200000
DTSTAMP:20260721T133045Z
CREATED:20260326T185027Z
LAST-MODIFIED:20260721T133045Z
UID:10000653-1790791200-1790798400@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/
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:20261007T180000
DTEND;TZID=America/New_York:20261007T200000
DTSTAMP:20260922T155518Z
CREATED:20250531T150308Z
LAST-MODIFIED:20260922T155518Z
UID:10000018-1791396000-1791403200@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 plumsButter 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:20261014T180000
DTEND;TZID=America/New_York:20261014T200000
DTSTAMP:20260922T155451Z
CREATED:20251215T164025Z
LAST-MODIFIED:20260922T155451Z
UID:10000571-1792000800-1792008000@www.dfac.org
SUMMARY:W-FA128 Thai Bangkok with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nTom yam soup \n\n\n\nSpicy wok fried green beans with pork and Thai basil \n\n\n\nJasmine rice \n\n\n\nChicken dumpling \n\n\n\nMango coconut 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/2025/12/W-FA128-Thai-Bangkok-with-Chef-Craig-Tinling.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261021T180000
DTEND;TZID=America/New_York:20261021T200000
DTSTAMP:20260923T152809Z
CREATED:20260922T154731Z
LAST-MODIFIED:20260923T152809Z
UID:10000784-1792605600-1792612800@www.dfac.org
SUMMARY:W-FA333 Spring French Cooking with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nSous vied New York steak with cognac pan sauce \n\n\n\nButter lettuce with a Dijon caper vinaigrette \n\n\n\nPom frits with truffle aioli \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-fa333-french-cooking-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/09/W-FA333-French-Cooking-with-Chef-Craig-Tinling.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261023T180000
DTEND;TZID=America/New_York:20261023T200000
DTSTAMP:20260922T155403Z
CREATED:20260609T153425Z
LAST-MODIFIED:20260922T155403Z
UID:10000761-1792778400-1792785600@www.dfac.org
SUMMARY:W-FA611 Izakaya: Japanese Bar Food with Chef Craig Tinling
DESCRIPTION:All levels welcome! \n\n\n\n\n\nFried chicken (Karaage with a miso aioli)\, \n\n\n\nSoba noodle salad\, \n\n\n\nOkonomiyaki\, \n\n\n\nKimchi Pork belly\, \n\n\n\nScallion chicken yakitori\, \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-fa611-izakaya-japanese-bar-food-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/06/W-FA611-Izakaya-Japanese-Bar-Food-with-Chef-Craig-Tinling.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261028T180000
DTEND;TZID=America/New_York:20261028T200000
DTSTAMP:20260922T160203Z
CREATED:20260922T160200Z
LAST-MODIFIED:20260922T160203Z
UID:10000785-1793210400-1793217600@www.dfac.org
SUMMARY:W-FA388 Recipes from New Delhi with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nChicken tikka masala basmati rice \n\n\n\nLamb rogan \n\n\n\nPakora with Mango chutney \n\n\n\nPalak Paneer \n\n\n\nNann from scratch \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-fa388-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:20261104T180000
DTEND;TZID=America/New_York:20261104T200000
DTSTAMP:20260922T174551Z
CREATED:20260326T144202Z
LAST-MODIFIED:20260922T174551Z
UID:10000623-1793815200-1793822400@www.dfac.org
SUMMARY:W-FA287 Vegetarian Tuscan Cooking at Home with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nRiccotta roasted tomato brushetta \n\n\n\nRadicchio arugula salad with balsamic vinaigrette \n\n\n\nButternut squash ravioli with cherry tomato basil sauce \n\n\n\nMascarpone 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
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261118T180000
DTEND;TZID=America/New_York:20261118T200000
DTSTAMP:20260922T184125Z
CREATED:20260922T182825Z
LAST-MODIFIED:20260922T184125Z
UID:10000786-1795024800-1795032000@www.dfac.org
SUMMARY:W-FA352 Naples Italy with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nArancini (Fried risotto balls) \n\n\n\nGrilled swordfish with puttnaesca sauce \n\n\n\nMellon burrata cheese salad with white balsamic vinaigrette \n\n\n\nChocolate panna cotta 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.*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-fa352-naples-italy-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/09/W-FA352-Naples-Italy-with-Chef-Craig-Tinling.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261120T180000
DTEND;TZID=America/New_York:20261120T200000
DTSTAMP:20260923T154012Z
CREATED:20260923T154005Z
LAST-MODIFIED:20260923T154012Z
UID:10000787-1795197600-1795204800@www.dfac.org
SUMMARY:W-FA620 French Cooking at Home with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nOven roasted chicken with white wine burre blanc \n\n\n\nDeconstructed Nicoise salad \n\n\n\nRosemary rock salt roasted potatoes \n\n\n\nKouign Amann (sugar croissants)  \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-fa620-french-cooking-at-home-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/09/W-FA620-French-Cooking-at-Home-with-Chef-Craig-Tinling-.jpg
END:VEVENT
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