Join our amazing chef, Linda Reynolds, and learn to create some tasty creations for your self in our new cooking series "The Fabulous Cook." In each three-hour session, Linda will guide participants through the process of making two different items. Light appetizers and refreshments will be served and you will leave with the items you created. Each workshop is just $30. Classes are listed below. Stay tuned - Workshops and dates will be added soon!
Chinese Dumplings & Vietnamese Summer Rolls
Wednesday, January 29, 2020 • 6:00-9:00 PM
Dumplings & Summer Rolls are meant to be made in quantity and shared with large groups, so it’s only fitting that we join in celebrating the Chinese New Year offering a course in these celebratory foods. Join us in learning how to make traditional dumpling filling (pork & vegetarian), and how to achieve the traditional pleat before steaming to perfection and consuming with abandon. As a second project we will learn to assemble delicate traditional Vietnamese summer rolls and dipping sauces to accompany them.
Crème Brûlée & Chocolate Ganache Tarts
Wednesday, February 26, 2020 • 6:00-9:00 PM
Arguably the most satisfying part of a Crème Brûlée is that distinct pop as you crack through the sugar shell and dip into the delicate custard within. Join us in learning how this precious and unattainable jewel is actually a fairly straight forward and easy cooking project with amazing results. In our second project we will make mini Chocolate Ganache Tarts. The crispy shell filled with a decadent chocolate filling is not only elegant, but fairly simple in its preparation and execution.
DeWolfe Dining Hall
Ferry Beach Retreat & Conference Center
7 Morris Ave, Saco, ME 04072
About Chef Linda
Linda was born and raised in sunny Southern California, but always dreamed of four seasons growing up which made her decision to attend the Culinary Institute of America in Hyde Park, New York an obvious choice after 7 years as a computer systems analyst. She studied at the CIA for 3 years earning her BS in Bakery Management and achieving the Craig Claiborne Culinary Writing award upon graduation. Love of food writing propelled her to achieve a masters degree in Food History which lead to her dissertation work being published as a book, The Evolution of the American Woman Chef. She worked in the culinary industry holding various jobs such as smoking salmon, bakery work, wedding cakes, and savory foods. Travel has always been a passion and mixed with her love of food this passion has taken her as far as Vietnam where she acquired new cooking techniques and developed a passion for Asian foodways. After working in the culinary industry for a few years, Linda again became restless and endeavored to explore the culinary travel industry which lead her to Kings College London to pursue a masters degree in Tourism Environment and Development. Her dissertation work for this degree lead her to Amsterdam to explore the dearth of food tourism in the Netherlands, and once there decided to stay and open a baking business and work as a personal chef and teacher for a dining event business. Maine was never far from her mind and she made the decision to return and explore food options in her adopted home 3 years later. Having worked for Ferry Beach two separate seasons, she always felt the draw of the center for the loving nature of the environment, people and the serene location. When asked to come on as Food Director in 2018, it was a no-brainer.