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Regional Learning Center

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75 Clearwater Dr., Suite 104
Falmouth, ME 04105 United States
207.781.6099

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October 2017

From Recipe to Market Fall 2017, Falmouth

October 26 @ 5:30 pm - 9:00 pm
|Recurring Event (See all)

An event every week that begins at 5:30pm on Thursday, repeating until November 2, 2017

Regional Learning Center, 75 Clearwater Dr., Suite 104
Falmouth, ME 04105 United States
+ Google Map
$95

Cashing in on Value Added Opportunities: Learn to take your specialty food to market at this 6-part workshop series. Participants must have a specific product or recipe in mind and are expected to attend all sessions. This series is for individuals currently operating a value added business or those seriously considering one. This event is for six consecutive Thursdays, starting Sept 28. and ending Nov. 2. All start at 5:30 p.m. unless noted otherwise. There will also be a Pilot Plant tour…

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November 2017

From Recipe to Market Fall 2017, Falmouth

November 2 @ 5:30 pm - 9:00 pm
|Recurring Event (See all)

An event every week that begins at 5:30pm on Thursday, repeating until November 2, 2017

Regional Learning Center, 75 Clearwater Dr., Suite 104
Falmouth, ME 04105 United States
+ Google Map
$95

Cashing in on Value Added Opportunities: Learn to take your specialty food to market at this 6-part workshop series. Participants must have a specific product or recipe in mind and are expected to attend all sessions. This series is for individuals currently operating a value added business or those seriously considering one. This event is for six consecutive Thursdays, starting Sept 28. and ending Nov. 2. All start at 5:30 p.m. unless noted otherwise. There will also be a Pilot Plant tour…

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Cooking for Crowds, Falmouth

November 14 @ 9:00 am - 12:00 pm
Regional Learning Center, 75 Clearwater Dr., Suite 104
Falmouth, ME 04105 United States
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$15

Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky. How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Extension Associate Professor Kathy Savoie, MS, RD, in this workshop on safe food handling designed specifically for Volunteers. Participants receive Cooking for Crowds,…

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