Portland has a robust food scene (duh), but I’m going to bet that you haven’t recently foraged truffles, aged some homemade cheddar, cut up a pig and then whipped it up into a magical feast. Yeah. Your kitchen probs isn’t Vinland. But hey, this summer the Maine College of Art is offering cooking and food-related classes in Portland to make you a better cook — or at least a more informed diner. The classes cost $55-$100. If you took them all you could cook me some oysters and cheesy zucchini with a side of pickles after offering me a drink of your home-brew. That would be so nice of you.
9 a.m.-1 p.m. Mondays June 16 through July 21 | $80 each | at Vinland, 593 Congress St., Portland
This is a series of cooking classes by Vinland’s David Levi.
Wild foods: This will focus on foods gathered (not just grown) from Maine’s beaches, meadows and forests. June 16.
Lacto-fermentation: Learn to preserve food by enlisting the help of wild bacteria and yeast. June 23.
Butchery:Exactly what it sounds like. June 30.
Vegetables: This focuses on simple techniques for cooking summer vegetables. July 7.
Fish and Seafood: “Simple preparations of fresh, local seafood can be some of the easiest, most delicious, economical and healthiest meals we can make,” the course description reads. This course could feature crab, oyster, mussel, groundfish, lobster and sea vegetables. July 14.
The Vinland Pantry: Vinland uses 100% local ingredients in every dish, so it doesn’t use many traditional pantry ingredients, like olive oil or black pepper. Learn what they invented to replace the basics. July 21.
1-4 p.m. Wednesdays July 7, 16 or 23 | $55 | at MECA
Sarah Wiederkehr, a cheese maker in Freeport, will talk about how cheese is made and aged. She’ll also talk about how to pair cheeses with wines and various styles of cheese. Yes, you get to eat cheese if you sign up for this one. There will be a trip to Wiederkehr’s farm from MECA.
Friday June 27, July 11 or 25 | $45 | at Bunker Brewing, 122 Anderson St., Portland
This lecture will go over water, yeast, malt and hops. Brewer Chresten Sorensen will also talk about practices on a commercial scale and a home-brewing scale. And yes, you will drink beer at this workshop.
For more information visit http://meca.mybigcommerce.com/adult/