None currently listed.
Friday, Oct. 28, 11:00 am - 2:00 pm -- Knife Sharpening by Wüsthof Cutlery -- Toby Guidry from Wüsthof
Cutlery will be on hand to sharpen knives and answer your questions
about knife care. The first knife is free and you may bring up to three
more knives for a donation of $3.00 each. No scissors or serrated knives, please. All proceeds will be
donated to The Island Food Pantry.
Saturday, Nov. 12, ALL DAY! -- Cookies for Kids' Cancer Bake Sale -- We're having a bake sale to benefit pediatric cancer research! LeRoux Kitchen will match funds from the bake sale, and all funds raised will then be matched by OXO Good Grips. Be a Good Cookie and join us for the tasty fun!
None currently listed.
None currently listed.
Saturday, Nov. 12, ALL DAY! -- Cookies for Kids' Cancer Bake Sale
All demos and classes are held in our second floor kitchen.Saturday demos are free of charge. Thursday evening classes are fee-based and
require pre-registration. For more information or to register for any class,
please call 207-553-7665.
Wine tastings are held in our second floor kitchen and are free of charge. Must be 21+ years old to participate.
Thursday, Sept. 29, 5:30 pm - 7:30 pm -- Cooking Class -- Thai Curry with Fresh Maine Lobster, and Smoked Salmon Salad with Fresh Vegetables and Pad Thai Sauce. Watcharee is back with a class featuring fresh vegetables and local lobster! This is a fee-based class; pre-registration required.
Saturday, Oct. 8, 1:00 pm - 3:00 pm -- Wine Tasting -- Fall Wines (including three Malbecs!) with Central Distributors. Come in and find the perfect wine for those crisp autumn evenings. Must be 21+ years old to participate.
Thursday, Oct. 13, 5:30 pm - 7:30 pm -- Cooking Class -- Fermentation and Pickling. LeRoux Kitchen staffer Rachel Cormier will introduce us to home fermentation. Learn
how to make delicious probiotic-rich fermented veggies by making your own
fermented dill carrots! Also on the menu: fermented baby turnip
carpaccio, kimchi pork tacos, and kefir biscuits with fermented berries and
cultured cream. Learn to make quick pickled condiments to jazz up any meal. $45.00 fee; pre-registration required.
Friday - Sunday, Oct. 21 - Oct. 23 -- Harvest on the Harbor -- This annual Portland event brings people from near and far to experience the Portland food scene. We are always happy to participate with free demos throughout the weekend in our 2nd floor kitchen.
Friday, Oct. 21, Noon -- Harvest Vegetable Soup -- All of the bounty of fall - carrots, celery, tomatoes, green beans, kale, cauliflower, zucchini, and summer squash - simmered into one delicious and healthy soup.Thursday, Oct. 27, 5:30 pm - 7:30 pm -- Cooking Class -- Sushi and Hand Rolls. Sushi doesn't need to be exclusive to dining out - with a little practice you can make delicious rolls at home. This hands-on class will cover making your own sushi rice, vegetarian hand rolls, and fresh Thai spring rolls. $45.00 fee; pre-registration required.
Saturday, Oct. 22, 10:00 am -- Corn Chowder, Cheddar Chive Biscuits, and Goat Milk Fudge -- Maine cookbook author Kate Krukowski Gooding joins LeRoux Kitchen staff in the kitchen to sign cookbooks and offer delicious recipes from her book Black Fly Stew: Wild Maine Recipes.
Saturday, Oct. 22, 1:00 pm -- Fresh Catch Paella -- This Spanish rice dish is always a favorite in our kitchen, so come by for a taste and learn how to make it in your kitchen or on your grill.
Saturday, Oct. 22, 3:00 pm -- Golden Pumpkin Caramel Ganache -- Award-winning Black Dinah Chocolatiers' Caitlin Powell will be in the kitchen demonstrating how they turn their maple pumpkin caramel into a deliciously creamy ganache with the addition of dark chocolate, a copper caramel pot, and a little magic!
Sunday, Oct. 23, 11:00 am -- Tarte Tatin -- Find out how to use your cast iron skillet to make this tempting French version of apple pie. You'll also learn how to make the perfect light and flaky pie crust!
Sunday, Oct. 23, 2:00 pm -- Fresh Thai Spring Rolls -- Trained Thai culinary artist Watcharee Limanon will share how to make Thai Spring Rolls using fresh vegetables, tofu, and shrimp. Come and roll up your sleeves to make fresh authentic Thai Spring Rolls!
Saturday, Nov. 5, ALL DAY! -- Cookies for Kids' Cancer Bake Sale II -- LeRoux Kitchen will be holding a second bake sale this fall to benefit pediatric cancer research. This time we'll focus on holiday baking and will include afternoon baking demos. LeRoux Kitchen will match funds from the bake sale, and all funds raised will then be matched by OXO Good Grips. Be a Good Cookie and join us for the tasty fun!
Thursday, Nov. 10, 5:30 pm - 7:30 pm -- Cooking Class -- Hot Appetizers and Holiday Party Food. Add some new dishes to your holiday entertaining repertoire! Mini herb biscuits with dill egg salad and smoked salmon, hot Caprese dip with caramelized cherry tomoatoes, mini hand pies stuffed with mushroom duxelles and Gruyère cheese, caramelized balsamic onion tart with puff pastry, roast yellow cauliflower florets with curried yogurt dip, and easy molasses cookie/berry trifle. $45.00 fee; pre-registration required.
Saturday, Nov. 12, 1:00 pm - 3:00 pm -- LeRoux Thanksgiving! -- Join us for our annual holiday feast! We'll be making sage roasted turkey with caramelized onion gravy, mashed potatoes (of course), tomato pudding (you've got to try it!), and fall veggies roasted with LeRoux Kitchen Mushroom and Sage Extra Virgin Olive Oil. We will also feature the perfect wines for your Thanksgiving table, free recipes, and we'll help you pick out the right roasting pan for your holiday bird. Turkey and trimmings offered in association with Rosemont Market.
Saturday, Nov. 19, 9:00 am - 12:00 pm -- Knife Sharpening by Wüsthof Cutlery -- Toby Guidry from Wüsthof Cutlery will be on hand to sharpen knives and answer your questions about knife care. The first knife is free and you may bring up to three more knives for a donation of $3.00 each. No scissors or serrated knives, please. All proceeds will be donated to Preble Street Resource Center.