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X-WR-CALDESC:Events for Dunedin Fine Art Center
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260617T180000
DTEND;TZID=America/New_York:20260617T200000
DTSTAMP:20260610T032205
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:20260624T180000
DTEND;TZID=America/New_York:20260624T200000
DTSTAMP:20260610T032205
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:20260701T180000
DTEND;TZID=America/New_York:20260701T200000
DTSTAMP:20260610T032205
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:20260708T180000
DTEND;TZID=America/New_York:20260708T200000
DTSTAMP:20260610T032205
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:20260715T180000
DTEND;TZID=America/New_York:20260715T200000
DTSTAMP:20260610T032205
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:20260729T180000
DTEND;TZID=America/New_York:20260729T200000
DTSTAMP:20260610T032205
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
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260805T180000
DTEND;TZID=America/New_York:20260805T200000
DTSTAMP:20260610T032205
CREATED:20251017T143305Z
LAST-MODIFIED:20260608T173147Z
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:20260812T180000
DTEND;TZID=America/New_York:20260812T200000
DTSTAMP:20260610T032205
CREATED:20260326T151956Z
LAST-MODIFIED:20260608T175452Z
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:20260819T180000
DTEND;TZID=America/New_York:20260819T200000
DTSTAMP:20260610T032205
CREATED:20260608T182819Z
LAST-MODIFIED:20260608T183144Z
UID:10000758-1787162400-1787169600@www.dfac.org
SUMMARY:W-FA608 Indian Favorites with Chef Craig Tinling
DESCRIPTION:All levels welcome! \n\n\n\n\n\nShrimp vindalooBiryaniGobi with a cilantro chutneyNaan 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.  \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-fa608-indian-favorites-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/06/W-FA608-Indian-Favorites-with-Chef-Craig-Tinling.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260826T180000
DTEND;TZID=America/New_York:20260826T200000
DTSTAMP:20260610T032205
CREATED:20260326T154212Z
LAST-MODIFIED:20260608T183745Z
UID:10000626-1787767200-1787774400@www.dfac.org
SUMMARY:W-FA590 Valencia Spain with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nChicken chorizo sausage and seafood paella \n\n\n\nSanrano ham with pan con tomate \n\n\n\nGrilled radicchio sherry vinaigrette salad with manchego cheese \n\n\n\nBasque cheese 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\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-fa590-valencia-spain-with-chef-craig-tingling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/03/W-FA590-Valencia-Spain-with-Chef-Craig-Tingling.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260902T180000
DTEND;TZID=America/New_York:20260902T200000
DTSTAMP:20260610T032205
CREATED:20260608T194619Z
LAST-MODIFIED:20260609T135057Z
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:20260909T180000
DTEND;TZID=America/New_York:20260909T200000
DTSTAMP:20260610T032205
CREATED:20260326T174054Z
LAST-MODIFIED:20260609T135409Z
UID:10000639-1788976800-1788984000@www.dfac.org
SUMMARY:W-FA591 La Cucina Italia with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nPerfect crispy gnocchi \n\n\n\nButternut squash\, gnocchi\, white wine butter sauce \n\n\n\nAsparagus\, walnuts\, shaved parmesan \n\n\n\nPeach strawberry fruit crostata with vanilla 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.  \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-fa591-la-cucina-italia-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/03/La-Cucina-Italia-with-Chef-Craig-Tinling.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260916T180000
DTEND;TZID=America/New_York:20260916T200000
DTSTAMP:20260610T032205
CREATED:20260609T150620Z
LAST-MODIFIED:20260609T150623Z
UID:10000760-1789581600-1789588800@www.dfac.org
SUMMARY:W-FA610 Mexican Fiesta with Chef Craig Tinling
DESCRIPTION:All levels welcome! \n\n\n\n\n\nHome made corn tortilla \n\n\n\nCarne asada \n\n\n\nPuerco pibil \n\n\n\nPineapple Pico di gillo \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-fa610-mexican-fiesta-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/06/W-FA610-Mexican-Fiesta-with-Chef-Craig-Tinling.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260923T180000
DTEND;TZID=America/New_York:20260923T200000
DTSTAMP:20260610T032205
CREATED:20260609T153425Z
LAST-MODIFIED:20260609T153426Z
UID:10000761-1790186400-1790193600@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:20260930T180000
DTEND;TZID=America/New_York:20260930T200000
DTSTAMP:20260610T032205
CREATED:20260326T185027Z
LAST-MODIFIED:20260609T140224Z
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
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