AMBROSIA COOKING SCHOOL
AMBROSIA COOKING SCHOOL
                          AMBROSIA COOKING SCHOOL
19 Rodick Street, Bar Harbor, Maine 04609
207-288-4523
 info@ambrosiacookingschool.com


Sharon Joyce is a trainer/educator/chef and studied in Advanced French Cooking and French Pastry at Le Cordon Bleu in Paris. In 1981 she  opened and operated a catering business and cooking school in Chicago and the Virgin Islands. She has taught various cooking classes including French, International,  American and Cruzan in such locations as Chicago, Bar Harbor, California, and Christiansted, St. Croix, U.S.V.I. She was fascinated by Maine cooking and the abundance of  local foods when she moved to Bar Harbor  25 years ago. The regional cooking of  Maine  brings together history and the availability of foods.
 
Ambrosia Cooking School is located in the Village  ½ block from the Harborside Resort pier and 1 ½ blocks to the Bar Harbor Pier and Main Street. Classes are  listed but we could also customize a class for a specific group.



Classes

What are some classes available this year?  More fun International Cooking classes,  Regional Cooking Lobsters, Blueberries and More, Popovers and Chowder Class, and a new short class  Maine Regional Desserts with four desserts in an hour. See more details at our website or contact us with questions. Info@ambrosiacookingschool.com   207-288-4523



NEW in September and October 
Appetizers and the essentials of catering
Ambrosia Cooking school provided catering in Chicago and the Virgin Islands to groups from twelve to three hundred. Now Le Condon Bleu trained instructor will give you the important essentials to get ready for the season of entertaining. Inspiration to think out of the box for your next gathering and to avoid the often glaring mistakes.  1 ½ hours and taste 10 appetizers. 50.


The Regional Cooking of Maine .   Le Cordon Bleu trained chef will explain history and foods of Maine. You will learn history, food facts, techniques and traditional recipes while tasting such favorites as lobster, blueberry muffins, etc. 2 ½ hr  (max 40 people) 50.

Chowder and Popovers, please !
The meal that Mainers ask for and savor. Learn the Maine historical tradition of chowders and the technique to be successful at making a varieties of perfect popovers. After tasting the  chowder and popovers made during the class, you will want to duplicate these recipes at home. 2 ½ hr . (limit 24)  50.00

Maine Regional Desserts  Four Desserts in an hour   
Learn about historic and new desserts using seasonal foods when possible. Afraid of pie crusts? Not anymore. You will learn to make a Blueberry Crumble pie from scratch with little effort, a historic Maine cookie, a sorbet and a simple cooling dessert with a historic past. All in an hour and you get to taste everything!  Come ready to learn and eat. 30.00


 2014 International Cooking Series

Mediterranean Cooking  The International Series  
That healthy, yet delicious, cooking found in Italy, Portugal, Spain  and other Mediterranean countries.  You will learn how to make a Tapenade appetizer, handmade Gnocchi with a lobster sage butter sauce, Roasted Vegetable Napoli, and a dessert called Coffee Gelee . Fun experience to share with a friend. 
4:00-7:00pm Reservations required. 10 spaces available. Come hungry, learn something new and leave  feeling accomplished. 70.00


Mexican Cooking  The International Series  
A celebration of the foods of Mexico. Learn to make your own appetizers like queso fundito, salsas, homemade tortillas and more Mexican food and drink. Come hungry, learn something new and leave feeling accomplished. Fun experience to share with a friend. . 4:00-7:00pm   70.00  Reservations required. 10 spaces available. .


Greek Cooking     The International Series    
Some of my favorite recipes from travel and  experimenting to duplicate the best restaurant menus.  Recipes include a Greek appetizer , Avolemeno Soup, Spanakopita, and special dessert . Come hungry, learn something new and leave feeling accomplished. Fun experience to share with a friend. . 4:00-7:00pm   70.00  Reservations required. 10 spaces available. .


French Cooking    The International Series  
More tasting, more involvement and recipes to take home . Some of my favorite recipes from travel and from experimenting to duplicate the best restaurant menus. Menu includes Pate brisee a pastry that you will use again. The French quiche and real chocolate mousse plus more. Come hungry, learn something new and leave feeling accomplished. Fun experience to share with a friend. . 4:00-7:00pm   70.00  Reservations required. 10 spaces available.  


Chinese Cooking      The International Cooking Series    
More tasting, more involvement and recipes to take home . Some of my favorite recipes from travel and  experimenting to duplicate the best restaurant menus.  Recipes include Spring rolls using rice paper, Lettuce wraps, another main course and  desert with almond cookie.
Come hungry, learn something new and leave feeling accomplished. Fun experience to share with a friend. . 4:00-7:00pm   70.00  Reservations required. 10 spaces available.



International Cooking Series  a different class each week. Smaller classes, more involvement if wanted, more great tried and proven recipes to try.
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