Trace the history of the American artisanal cheese movement, see how it has played out in Maine and sample a curated selection of delicious Maine cheeses and dairy products.

Attendees will leave the class with a new appreciation for the cheese industry right here in our state, plus a product list and information about how to continue their cheese education and exploration. The price of your registration includes a beverage of your choice in the Tasting Room immediately following the class.

Instructor Eric Rector is a cheesemaker, Maine Cheese Guild member, and owner of Monroe Cheese Studio.

Your instructor, Chris Toy is the author of 6 popular cookbooks, a private chef, and has taught Asian-fusion cooking for several Maine community education programs. Cooking students will learn how to prepare a variety of recipes from Asia, Europe, and the Americas incorporating traditional and local ingredients. Each meal will actively engage cooks with the tools, techniques, and stories behind the dishes being created. Step back to a time when President Franklin Roosevelt, Eleanor, and their family escaped to their “beautiful little island” in the Canadian Maritimes, Campobello Island. We will be exclusive guests of the international park, staying in historic Victorian cottages. Workshop participants will explore and paint the same coastal scenery enjoyed by the summer residents at the turn of the 20th century. All meals are included in the workshop fee as well as specially planned optional evening activities designed to extend your learning from the day’s workshops. Register for the retreat then call Sherry Mitchell at 506-752-2922 to make room reservations. Only Acadian Arts Retreats participants will be allowed to reserve overnight accommodations in the park. 

Time to see how the sausages are made! In this 3 hour sausage-making class, participants will go over the basics of sausage making while preparing 2 different varieties with local ingredients.

You’ll get to practice all the steps - mixing spices, cutting pork, grinding, emulsifying, stuffing and packaging. We’ll even go over cooking techniques (while cooking them) and package the remaining sausages for you to take home. Each participant will leave class with 5 lbs of sausage.

Your instructor, Chris Toy is the author of 6 popular cookbooks, a private chef, and has taught Asian-fusion cooking for several Maine community education programs. Cooking students will learn how to prepare a variety of recipes from Asia, Europe, and the Americas incorporating traditional and local ingredients. Each meal will actively engage cooks with the tools, techniques, and stories behind the dishes being created. 

Retreat to The Willows, a beautiful Victorian home with architecture that echoes the rich tradition and elegance of the 1800s. For the painters, York Beach is just a short stroll to breathtaking views of the sand, surf, and rocks.There is a spacious dining room and gracious living room with comfortable seating for all participants to relax, socialize and make new friends. All meals are included in the workshop fee as well as specially planned optional evening activities designed to extend your learning from the day’s workshops. Day students are welcome. For special weekend accommodations call Chris at 207-653-3163 or email him at christoy.net@gmail.com.  This is an in-person retreat.

Comments from recent Acadian Arts Retreats participants: 

“I learned so much that Chris taught me, and the recipes were attainable.”  “We became extended family.”

COVID note: For everyone’s comfort and safety we suggest doing a COVID test 24 hours prior to arrival. We will be following CDC guidelines according to location and dates.

Cheese making is so mysterious because it starts by turning a liquid into a solid. Cheese making also takes A LOT of time: usually a day of work just to get the initial stage of fresh cheese, then weeks/months/years of aging to change a bland white chalky lump into something completely different. In this hands-on workshop, local cheese maker Eric Rector -- from Monroe Cheese Studio -- will summarize 10,000 years of cheese making and show you how to make a quick and tasty cheese in an effort to describe milk’s “leap toward immortality.” All supplies will be provided and you will have the opportunity to sample the cheese you’ve made before the end of the class. (and bring home any leftovers!).

Instructor Eric Rector is a cheesemaker, Maine Cheese Guild member, and owner of Monroe Cheese Studio.

You do not need to be a wizard to make a wonderful scone! If you have had flat or tough dry scones this might be just the class you have been waiting for. Debra will show you step by step how to make light and tender Chocolate Cherry Scones, Apricot Ginger Scones, Cranberry Orange Scones and Bacon, Cheddar & Chive Scones as well as classic Basic Savory Hotel Scones. This class will be participatory and samples of all items will be tasted and the rest divided among the class. Soooo ...get a friend to sign up with you and enjoy the evening! Remember to bring your apron and an empty container to store all that you will take home. 

Debra Arter loves scones and learned how to make them several years ago when they got expensive to buy. She has won many awards for baking as have her students!

The iconic wild blueberry’s 10,000 year history as a indigenous superfood of Maine is an age old story packed with flavor–we’ll leave you in good taste as you see for yourself what sets the Maine wild blueberry apart from the rest! In this class attendees will learn about Maine’s wild blueberry industry while sampling a wide variety of wild blueberry products made by Maine producers.

This is an interactive class and the course fee includes a beverage of choice in the Tasting Room immediately following class.

This class was developed with input from the Wild Blueberry Commission of Maine, wild blueberry farmers/distributors and wild blueberry product makers from across the state and will be taught by Kitty Broihier, MS RD of NutriComm.

Amazing but true! People will admire all the types of rolls that you will be able to make after just this three hour class. You will also get to make a savory braid that is both delicious and lovely to look at! Basic preparation of bread dough will be covered.

Class will be part demonstration and part participation. Generous samples of the caramel pecan rolls, savory braid and all the rest will be given to each participant. Students will take home white and whole wheat dough to bake at home later. Debra has won many awards for her baking in summer fairs and taught this class many times. She started baking bread when she was 9. Join in the fun and come home full of comfort. Bring covered tubs to take home dough.