The school recently hosted a Latin American dinner with Chef Sigler, formerly of Comida Latin Kitchen. All proceeds went to the Rotary Wheelchair Project. This project is intended to provide the gift of mobility to those in need. In recent past years, wheelchairs were delivered to Panama, Belize, Costa Rica and the Dominican Republic. In […]
This sushi-making group was so much fun! They did an amazing job at making all forms of sushi and thoroughly enjoyed the meal that followed. Thanks so much to instructor, Leslie Fillnow. With her assistance, participants learned how to prepare sushi rice, make unami rich, cut sushi-grade fish, and make maki sushi rolls, nigari shushi, […]
A three-week series of Italian Cooking and Conversation focusing on holiday cooking ends with a final class during which pork and beans were prepared. Check back at penobscot.us for more Cooking and Conversation class to begin in late January/early February!
This three-part Italian Cooking and Conversation class focuses on holiday meal preparation. Christmas Eve is first with trotelli di pesce in brodo dorato (fish taglietti in golden broth), salmone al latte con giardin (salmon cooked in milk with vegetables) and insalata di scampi (shrimp salad). Join us Tuesdays, November 21st and 28th! Call 594-1084!
Students in this four-hour class made so many different forms of sushi using fresh, organic ingredients. They prepared sushi rice, made Unami rich, cut vegetables for sushi rolls, learned to slice sushi-grade fish, and prepared California inside out rolls, spicy tuna, vegetarian, and tomato-egg rolls. Then they worked on ginger-orange dressing, and learned how to […]
Our annual fundraiser was a wonderful success! The evening included a French meal with an entree choice of braised lamb shank on a bed of creamy polenta, Maine cod with a crabmeat topping, and mushroom ravioli. Attendees bid on wine packages that included wines from around the world. Our live auction of artisan-crafted clocks followed […]
French Cooking and Conversation continues with a meal that included Gratinee lyonnise (a French onion-type soup), Pates au bleu d’Auvergne et steak (steak accompanied by pasta and peas prepared with a cheese sauce), and gateaux au noir (walnut cake). A terrific meal! The students in this class have enjoyed one another’s company and the opportunity […]
The third session of French Cooking and Conversation focused on the Loire region of France and included citrouillat berrichon (a squash or pumpkin tart), potée du berry (a main dish made with sausage, pork belly, lentils, parsnips, and carrots), and roussettes de chartres (a diamond-shaped cookie made with orange extract, rum and lots of eggs […]
Those present at the year’s French Retreat, Français Au Bord De La Mer, enjoyed wonderful weather, fun workshops, amazing entertainment, and superb meals! This annual retreat, sponsored by Penobscot Language School with support from the American Association of Teachers of French, the Maine Chapter of the AATF, and the University of Maine (Orono and Augusta […]
French Cooking and Conversation this week included foods from the Loire region of France: radis a la creme fanes, gratin de haddock aux pommes de la terre e poireaux, et gateau nantais au rhum. Following a brief introduction to the region, students divided into groups to begin preparing the food. Fresh haddock, green beans, salad, […]