Learn the fundamentals of making Chinese Dumplings at home. In this class, you will learn how to make fresh scratch-made dough and roll your own wrappers, then how to fold and pleat them after stuffing with pork filling. We will then water-fry/steam them to create a restaurant favorite - pot sticker dumplings! Additionally, you will learn to make your own ginger-scallion oil and the instructor will talk about other common Chinese condiments used for dipping sauces. All ingredients, materials, equipment, and recipes will be provided. Plant-based ground meat can be substituted for pork upon request. Dumpling wrappers include gluten.  

Your instructor, Chris Toy is the author of 6 popular cookbooks, a private chef, and has taught Asian-fusion cooking for several Maine community education programs. Cooking students will learn how to prepare a variety of recipes from Asia, Europe, and the Americas incorporating traditional and local ingredients. Each meal will actively engage cooks with the tools, techniques, and stories behind the dishes being created.

Escape to a Grand Victorian Inn, the Harbor View House in Prospect Harbor on the coast of Maine, with an intimate group of artists, cooks, and creatives! All meals are included in the workshop fee plus special activities to extend your learning from the day’s workshops, including a private house concert by Grammy balloted singer-songwriter, storyteller, and author Gordon Ward. 

Day students are welcome. For more information about the workshop, call Mary at 207-632-2251. To book your stay at the inn call 207-963-9122 or visit https://harborviewhousellc.com/  

Feedback from recent participants:  “I learned so much from Chris that I can use immediately at home in my own kitchen.”  “Great kitchen hints!”

Please note the date of this class was changed from Jan. 21 to May 6.

We will be making Chinese dumplings with pork filling made from scratch in this class. You will learn the multiple styles of folding dumplings using wonton wrappers, then we boil the wonton to make classic wonton soup or chili oil wonton. Additionally, we’ll learn to make our own Sichuan-style chili oil and learn about other common Chinese condiments used for dipping sauces. All ingredients, materials, equipment, and recipes will be provided. Plant-based ground meat can be substituted for pork upon request. Dumpling wrappers include gluten.

Did you ever know all the amazing things you can make from dandelions? Join us in this class to learn how to collect and process these amazing plants. Learn recipes with dandelion greens. Use the flowers to make jams, teas and wines. Go over the beneficial properties of dandelion roots. We will create and taste some delicious dishes! 

Your instructor, Chris Toy is the author of 6 popular cookbooks, a private chef, and has taught Asian-fusion cooking for several Maine community education programs. Cooking students will learn how to prepare a variety of recipes from Asia, Europe, and the Americas incorporating traditional and local ingredients. Each meal will actively engage cooks with the tools, techniques, and stories behind the dishes being created.

Step back to a time when President Franklin Roosevelt, Eleanor, and their family escaped to their “beautiful little island” in the Canadian Maritimes, Campobello Island. We will be exclusive guests of the international park, staying in historic Victorian cottages. Workshop participants will explore and paint the same coastal scenery enjoyed by the summer residents at the turn of the 20th century. All meals are included in the workshop fee as well as specially planned optional evening activities designed to extend your learning from the day’s workshops, including a private concert by award-winning Celtic Fiddle player, Katherine Moller, in the Victorian parlor of Hubbard House. Register for the retreat then call Sherry Mitchell at 506-752-2922 to make room reservations. Acadian Arts Retreats participants will have exclusive overnight accommodations in the park. 

Comments from recent Acadian Arts Retreats participants: 

“I learned so much that Chris taught me, and the recipes were attainable."  “Chris speaks slowly and encourages questions."