March 25, 2014
This workshop is taught by Kathy Savoie, UMaine Extension Educator. The workshop offers up-to-date information on how to handle, transport, store and prepare foods safely for large group functions such as soup kitchens, church functions, food pantries and community fundraisers. This class meets the Good Shepherd Food-Bank food safety training requirements.
Date: Tuesday, March 25, 2014 Time: 1pm-5pm
For more information call lois.elwell at 207-781-6099 or 1-800-287-1471 (in Maine)
Future Cooking for Crowds classes are being scheduled for:
Wednesday, April 2, 1-5pm or
Thursday, April 17, 1-5pm
Call 207-781-6099 or email to: Lois.Elwell@maine.edu to be placed on an interest list.
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A five-part series of workshops provided by the University of Maine Cooperative Extension titled “From Recipe to Market: Cashing in on Value-Added Opportunities” was previewed in the Portland Press Herald “Food & Dining Dispatches” column. The workshops begin October 3, 2013 in Falmouth.