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Food/Cuisine
Dining Out, Fall/Winter Term
with Patricia Overall
In-person
Participants will meet once a month for lunch at various restaurants in the Farmington area. Reservations will need to be firm one week prior to the date. Participants will order from the standard menu and receive separate checks.
First Thursday of the month at 11:30 am.
November 7, 2024
December 5, 2024
January 2, 2025
February 6, 2025
Patricia Overall has been a member of GLI for three years. She is a retired high school mathematics teacher, who later worked in hotel management and other occupations, including NACA, now NASA, and as a bartender. She has lived in 18 states and obviously enjoys eating out.
Will run
Introduction to Artisan Bread Making
with Father Paul Dumais
In-Person
This program is presented in four sessions.
The first will provide an opportunity to talk about the bread process and some helpful tools and tips for home. The second is the opportunity to begin the wonder of combining simple essential ingredients with attention to a technique for hand-kneading along with rest periods.
In the third, we give our attention to dividing and shaping individual loaves as we prepare to bake. Each day we will sample a bit of bread and enjoy the wisdom of the ages. Good bread is the most fundamentally satisfying of foods, and good bread with fresh butter is the greatest of feasts.
A charge of $15 per person for the purchase of ingredients for baking bread is to be paid directly to the instructor.
Participants are asked to bring a large mixing bowl, a sturdy wooden spoon, and a hand towel to the second, third, and fourth sessions.
The fourth day will be devoted to making a pizza.
January 23, 1-2:30 pm
January 31, 1 pm - 5 pm
February 7, 13, 1 pm-5 pm
Location: This class will be held at St. Rose of Lima Parish, 1 Church Street, Jay, Maine
Carpool: TBD
The preparation of good bread is both art and science, and it is a bit personal. For Father Paul, the adventure of baking began with eating ploys as a child in his grandmother's home and grew as a college student working on a Kansas farm, where he enjoyed handcrafted bread baked in a wood-fired oven.
In Maine, he has been active in the annual Kneading Conference and Bread Fair in Skowhegan and with a local bread guild—Ora Breads—which has been providing fresh bread to the community for some years now. But most of all, trial and error has been his teacher.