Food and Drink

401 Bagels and Beans   Instructor Howard Burkett  This class is full

You don’t have to drive to the big city to get great fresh bagels!  Come learn how to make wonderful bagels in less than 90 minutes (about 1 and a half hours)!  We will demonstrate two different ways to make them, you decide which is the best! While we wait for the bagels to rise, we will discuss/demonstrate/sample how to roast your own coffee beans. Everyone will take home some fresh roasted coffee beans in addition to bagel samples.   The class limit is 10 students. The class will be held at the instructor’s home in Brackney.  

One Monday, November 6 from 2:00 pm to 4:00 pm  

Location: Directions will be sent to enrollees.  

Fee: $5.00    Material Fee: $13.00   This class is full


402 Baking with Sourdough       Instructor: Howard Burkett, Eating Bread, But Not Buying bread for Years………  This class is full

Come explore the history and methods of baking with a sourdough starter.  Students will “knead” to be active in the class, preparing several sour dough recipes, including Amish friendship bread/muffins, sour dough chocolate cookies and a basic sourdough bread.  Students will assist in making several recipes and get to eat the results. Copies of recipes and a list of resources will be provided.  Come hungry and with three-quart zip lock bags to take home what you bake and two sourdough starters! The class limit is 10 students.  

One Monday, November 13 from 2:00 pm to 4:00 pm 

Location: Private residence, directions will be sent to enrollees. 

Fee: $5.00 Material Fee: $5.00 This class is full


403 My Five Favorite Easy to Make Appetizers   Instructor Jim Hayes  This class is full

Hey, want to learn five easy-to-make appetizers that have been time-tested on thousands of dinner guests and use readily available ingredients? 

For instance, zucchini is widely thought to be useful only for zucchini bread but when you taste my zucchini patties you will gain a whole new appreciation of this ridiculously easy-to-grow fruit! 

One Saturday, October 21 at 1:00 pm 

Location: 384 West Wilkes-Barre Turnpike, Montrose 

Fee: $5.00 


404 The Ancient Art of Pickling    Instructors Jim Hayes and Ron Winters 

 Pickling has been used for millennia to preserve food for later use. we will demonstrate several pickling solutions concentrating on pickled cucumbers and pickled beets. 

Hey! Then we have to taste the pickled products, right? How else would you know what your favorite recipe is? 

At the end of the 2-hour course you can walk away with your favorite recipe(s) for pickling and your ham sandwiches or burgers will be set for life! 

One Saturday, September 16 at 2:00 pm 

Location:  Wheaton House, Salt Springs State Park 

Fee: $5.00 


405 Pasta Pronto     Instructor Carol Demaree  This class is full

Homemade noodles just like “Nona’s”, hand rolled and cut into tagliatelle bathed in a carbonara sauce. 

And for our meat lovers it’s homemade gnocchi with a Bolognese sauce. 

Traditional fare and a meal to be shared. 

“Tutti a Tavola a Mangiare “            The class limit is 6 students. 

One Wednesday, October 18 from 4: to 6:00 pm  

Location: 4988 Quaker Lake Rd, Brackney 

Fee: $5.00   Material Fee: $15.00  This class is full


406 Let’s Eat In   “A Seasonal Celebratory Meal”    Instructor Carol Demaree  This class is full

We will engage in the creation of; Chicken Alouette En Croute 

Seasonal winter, pear salad and Flaming cherries jubilee. 

Also, will be discussed: table settings of “yore,” crystal, specialty China and the appropriate flatware. 

So, let’s have another occasion of “flawless” camaraderie, conversation, and a collective evening of joy.  The class limit is 6 students. 

One Wednesday, November 15 from 4:00 pm to 6:30 pm 

Location: 4988 Quaker Lake Road, Brackney 

Fee:  $5.00   Material Fee: $15.00 This class is full