Arts & Enrichment

PhotographyWritingCulinary ArtsIsland Life

Photography

Photography Fundamentals
Offered This Spring

Instructor: Maria Thibodeau

This course will cover everything that the beginning photographer needs to take control of their camera and move beyond the “auto” settings — including exposure, light, composition, and post-processing. It is recommended that students have a DSLR camera with manual controls in order to take full advantage of the class material.

Maria Thibodeau is a professional photographer who lives year-round on Martha’s Vineyard and works in a variety of photography contexts, including journalism, event photography, family photography, and studio photography. She regularly photographs a range of community events and portraits of local and not-so-local people for the Vineyard Gazette. Her photos have also been published nationally in the Boston Globe and the Washington Post. More work can be seen on her website, mariathibodeauphotography.com

When: Tuesdays in Spring, 5:30-7pm Dates TBD
Where: Martha’s Vineyard Regional High School
How Much: $175

HOW TO REGISTER:

This class fills up fast, so if you plan to register at the door,
please call at least 2 days in advance to make sure there will be space for you!

Call us at 508-693-9222 or CLICK HERE TO REGISTER ONLINE


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Writing

Creative Non-Fiction
Offered Every Fall

Instructor: CK Wolfson

Learn basic composition techniques, descriptive devices and the editing skills that transform ordinary subjects such as parenting, traveling or just observing a daily routine into compelling and affective prose. This workshop includes short in-class writing exercises, no-holds-barred critiques, and discussions about how to make non-fiction writing dramatic, animated and memorable.

CK Wolfson is an award-winning writer whose features have been published in national and regional magazines and newspapers for more than thirty years. A year-round Islander, she earned a reputation for her work as feature writer for the Vineyard Gazette, and then as an editor at the Martha’s Vineyard Times. She authored Painting a Life: Ray Ellis, An Artist Seen Through His Work.

When: Tuesdays, Oct 22 – Nov 19, 6-7:30pm
Where: Martha’s Vineyard Regional High School
How Much: $150

HOW TO REGISTER:

This class fills up fast, so if you plan to register at the door,
please call at least 2 days in advance to make sure there will be space for you!

Call us at 508-693-9222 or CLICK HERE TO REGISTER ONLINE


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Culinary Arts

Plant-Based Cooking with Pizzazz:
3 Nights of Exploration with Flavor & Framework
Offered Every Fall

Instructor: Éva Raposa

Take this 3-night workshop and learn how to create delicious plant-based meals and incorporate more vegetarian cooking into your diet! Taught by food and wellness guru Éva Raposa, creator of the internationally licensed “Uncooking 101” course.

Night 1: Introduction to Plant-Based Cooking
• The basics of plant-based cooking
• What foods are plant-based, and which tricky ones seem like they would be… but aren’t on the list?
• Your best on-island resources for plant-based food options (more surprises here, perhaps?)
• A quick-dive into the different ways of doing plant-based
• Make 3 delicious appetizers to enjoy together. Celebrate the simplicity of these well-loved party favorites!

Night 2: Introduction to The Hex Method
The Hex Method is Éva’s proprietary 6-step methodology for putting magic and flavor into plant-based foods. Tonight, we’re introduced to the framework that helps plant-based chefs to feel at ease. The goal is for you to walk into any kitchen, garden, or supermarket and see how the pieces of a delicious dish can fit together.
• What are the most important components of your meal?
• How to make the flavors POP
• How to ramp up the intensity without requiring meat or junky additives
• Plating mini-tutorial
• Zip up a super-fresh dressing that would make anyone want to eat salad
• Use the dressing as a template so that you can repeat it with whatever fresh foods you have on hand in the future.

Night 3: Soups, Sauces, & Dips
Dive deeper into The Hex Method framework while learning how you can repurpose these food bases to go far beyond dipping veggies.
• Make a creamy, indulgent, warming butternut squash soup that ties together the concepts covered in Nights 1 and 2.
• See how truly simple it is to transform modern recipes into plant-based powerhouses
• Enjoy nut- and seed-based pates that are super filling and versatile
• Cover all questions about plant-based cooking, flavor combining, and creating your own recipes

Éva Raposa went raw vegan and plant-based overnight in February 2007 after a Google search to find a natural cure for ulcers and gas. After nothing else seemed to help, she felt it was worth a try. Days later, her biggest health issues were resolved, and her energy seemed to have multiplied. This inspired her to create her signature raw food class “Uncooking 101”, which has since been licensed to hundreds of teachers worldwide. These days, Éva continues to teach via the Green Chef Academy and is the founding director for MVY Coop, an organic food cooperative on island. You can find her raw food recipes and inspiration at http://uncooking101.com.

When: Tue Oct 22, Wed Oct 23, Thu Oct 24, 6-8pm
Where: Martha’s Vineyard Regional High School
How Much: $120

HOW TO REGISTER:

This class fills up fast, so if you plan to register at the door,
please call at least 2 days in advance to make sure there will be space for you!

Call us at 508-693-9222 or CLICK HERE TO REGISTER ONLINE


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Flatbreads From Around the World:
Pita, Focaccia, Fougasse & Naan


New! One Night Only!

Instructor: Teri Culletto

Join “Vineyard Baker” Teri Culletto on a one-night flatbread baking tour around the world, from the Mediterranean to the Middle East to South Asia.

In this 5-hour hands-on workshop, you will discover the versatility of one dough recipe using simple techniques to make beautiful flat breads from various countries of origin.

You will learn:
• how to achieve an array of textures and flavors – which types of flatbread should be crispy, which should be chewy? Should this kind be tender and dense, or should it be light and airy?
• how to bake your own focaccia (Italy), fougasse (Provençal France), naan (India/Pakistan) and pita (Middle East/Mediterranean) at home

Teri Culletto is a professional baker who appreciates the experience of baking with and for family and friends. She received her training at Johnson and Wales and the King Arthur Baking School in Norwich, VT.

When: Monday Oct 21, 4-9pm
Where: Martha’s Vineyard Regional High School
How Much: $100

HOW TO REGISTER:

Teri’s classes fill up fast, so if you plan to register at the door,
please call at least 2 days in advance to make sure there will be space for you!

Call us at 508-693-9222 or CLICK HERE TO REGISTER ONLINE

Island Life

More to come…