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Wednesday, July 25
 

9:00am

4:30pm

6:30pm

 
Thursday, July 26
 

8:00am

9:00am

9:15am

10:15am

11:45am

12:00pm

1:30pm

Building An Earth Oven | Stu Silverstein | Day 1 (Continued) Kennebec Valley Community College - Alfond CampusStu Silverstein Artisan Techniques for Wood-fired Baking: 3 Breads, 3 Wheats (Continued) Kennebec Valley Community College - Alfond CampusBlair Marvin Baking With Heritage Grains: Connecting the Past & the Future |Ellen King Kennebec Valley Community College - Alfond CampusEllen King Hand-rolled Pasta with Kerry Altiero Kennebec Valley Community College - Alfond CampusKerry Altiero Pilot Brewing with Allagash Using Maine Sourced Grains | Jason Perkins, Brewmaster -Allagash Brewing Company Kennebec Valley Community College - Alfond CampusAllagash Brewing Company • Jason Perkins The Rise of the Scythe | Jesse Cottingham Kennebec Valley Community College - Alfond CampusJesse Cottingham Beginner Techniques for the Home Baker | Presented by Kerry Hanney of Night Moves Bread + Pie | Day 1 (Continued) | Pre-Enrollment Required Kennebec Valley Community College - Alfond CampusLIMITEDKerry Hanney Build and Bake in a Portable Brick Oven | David S. Cargo | (Continued) | Pre-Enrollment Required Kennebec Valley Community College - Alfond CampusLIMITEDDavid S. Cargo Chinese Dumplings with a Twist: Using local flour, sourdough and organic ingredients Kennebec Valley Community College - Alfond CampusEddy Mysliwiec • Tara Wong Chinese dumplings with a twist: using local flour, sourdough and organic ingredients Kennebec Valley Community College - Alfond CampusEddy Mysliwiec • Tara Wong Pastry Production Track | Michael Rhoads | Day 2 (Continued) | Pre-Enrollment Required Kennebec Valley Community College - Alfond CampusLIMITEDMichael Rhoads The Anatomy of Bread: From the Land to the Loaf Kennebec Valley Community College - Alfond CampusLIMITEDDaniel Des Rosiers

3:00pm

3:15pm

The Anatomy of Bread: From the Land to the Loaf Kennebec Valley Community College - Alfond CampusFULLDaniel Des Rosiers Building An Earth Oven | Stu Silverstein | Day 1 (Continued) Kennebec Valley Community College - Alfond CampusStu Silverstein Baking With Heritage Grains: Connecting the Past & the Future |Ellen King (continued) Kennebec Valley Community College - Alfond CampusEllen King Bread Photo Booth: How to Take the Food Pictures You Want and Tell a Story, Too Kennebec Valley Community College - Alfond CampusEllie Markovitch Pilot Brewing with Allagash Using Maine Sourced Grains | Allagash Brewing Company (Continued) Kennebec Valley Community College - Alfond CampusAllagash Brewing Company Traditional Iraqi Flatbreads | Ahmed Abbas - Ameera Bread Kennebec Valley Community College - Alfond Campus Beginner Techniques for the Home Baker | Presented by Kerry Hanney of Night Moves Bread + Pie | Day 1 (Continued) | Pre-Enrollment Required Kennebec Valley Community College - Alfond CampusLIMITEDKerry Hanney Build and Bake in a Portable Brick Oven | David S. Cargo | (Continued) | Pre-Enrollment Required Kennebec Valley Community College - Alfond CampusLIMITEDDavid S. Cargo Chinese dumplings with a twist: using local flour, sourdough and organic ingredients Kennebec Valley Community College - Alfond CampusEddy Mysliwiec • Tara Wong Pastry Production Track | Michael Rhoads | Day 2 (Continued) | Pre-Enrollment Required Kennebec Valley Community College - Alfond CampusLIMITEDMichael Rhoads Wood-Fired Production Track | Day 1 (Continued) | Pre-Enrollment Required Kennebec Valley Community College - Alfond CampusLIMITED

4:45pm

5:00pm

6:00pm

 
Friday, July 27
 

8:00am

9:00am

9:30am

9:45am

11:00am

11:15am

12:45pm

1:30pm

2:15pm

3:45pm