Learn all about the fascinating world of Lobster and Historic Maine cooking
Sharon Joyce, a Cordon Bleu-trained chef and author, will explain the history and seasonal foods of Maine. You will learn food facts, techniques, history, and traditional recipes while tasting such favorites as lobster, seafood, Maine wild blueberries, etc. You will be able to impress others with your new knowledge of everything lobster.
Opportunities to assist the chef will be available. During the class, you will have a taste of everything made and be given written recipes to be used at home to enjoy with your friends and family. The class lasts 3 hours.
About your instructor:Sharon Joyce is a trainer/educator/chef and studied in Advanced French Cooking and French Pastry at Le Cordon Bleu in Paris. In 1981 she opened and operated a catering business and cooking school in Chicago and the Virgin Islands. She has taught various cooking classes including French, American, and Cruzan in such locations as Chicago, Bar Harbor, California, and Christiansted, St. Croix, U.S.V.I. She was fascinated by Maine cooking and the abundance of seafood and wild blueberries when she moved to Bar Harbor over 30 years ago. The Ambrosia Cooking School in the village of Bar Harbor brings together history and local foods.