Farm-to-KITCHEN Cooking Class: Holiday How-To
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If this is a recurring event that will be happening again this year, please let us know.
If this is a recurring event that will be happening again this year, please let us know.
In this lively, hands-on cooking class you’ll learn techniques and flavors to kick your holiday favorites up a notch and impress your friends and relatives with your newfound cooking skills.
Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as you chop, mix, stir, roast, fry, and season each delicious recipe.
Holiday How-To is scheduled for the following dates and times:
Saturday, December 2 | 1:00-3:00 pm Saturday, December 9 | 1:00-3:00 pm Saturday, December 23 | 1:00-3:00 pm Saturday, December 30 | 1:00-3:00 pm
Dates: December 2 and December 30
Bring a farm-fresh, gourmet appetizer to that special gathering this holiday season.
And leave the pigs in a blanket at home (trust us).
Whipped ricotta, dried cranberry, and Q's walnut mini tarts Kale chimichurri with chilled shrimp and veggie dippers Everything lavash crackers with sweet and spicy butternut squash dip Sides to get 'ex-sided' about
We're big fans of bold flavors when it comes to sides.
This year, your guests and family will pile their plates high with colorful, seasonal veggies with these not-so-average sides.
Dates: December 9 and December 23
Spinach and ricotta dumplings in pesto Lemon and pepper beets with maple and crispy ham Squash gratin with lemon and brown butter
Our hands-on how-to classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors.
We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen.
Here are a few things to know before booking a class with us:
During each class, you’ll learn 2-3 recipes and you’ll work with between 2 and 4 other students to create each one.
Classes are usually between 2 and 2.5 hours long, unless otherwise noted.
Please be prepared to be on your feet, standing at a table, and cooking for the duration of class.
We recommend comfortable, non-slip, and closed-toe shoes.
Cost is $52 for Trustees member and $65 for Non-Trustees Members.
Members must bring their current member card and number.
Join The Trustees and save!
Members save between 20-40% off all classes in The KITCHEN.
About Chef Cleo Bell
Cleo was born and raised in Washington, DC.
She attended McGill University in Montreal and has a BA in Cultural Anthropology.
After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant.
She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers.
Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.
At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture.
As they say: culture begins at the table.
By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community.
| COST | ↑ top |
$65
| WEBSITE | ↑ top |
www.eventbrite.com/e/farm-to-kitchen-cooking-class-holiday-how-to-tickets-36430972018?aff=es2
| LOCATION | ↑ top |
100 Hanover Street, Boston, MA, 02108 map
| RELATED LINKS | ↑ top |
Info changes frequently. We cannot warrant it. Verify with Farm-to-KITCHEN Cooking Class: Holiday How-To before making the trek. If you find an error, please report it...