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Cooking
Food & Wine
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—RON D., ASIAN WHISKY TASTING
Our online classes are interactive. You are welcome to cook along in our cooking class by choosing a few or all dishes to cook or just watch and learn, unless otherwise noted. For online classes, you will receive a link and recipe packet once the class is confirmed to run, which may be between 3-7 days before the class starts. Our in-person cooking classes will take place in the kitchen at 56 Brattle Street at a limited capacity.
COOKING
REGIONS OF ITALY
Diane Manteca | Private Chef, Culinary Instructor Join Chef Diane for an immersive four-week exploration of Italy’s most renowned culinary regions and their signature dishes. Each week will focus on a different region including Emilia Romagna, Lazio & Campagna, Apulia (Puglia), and southern Italy (Basilicata, Calabria & Sicily). Students will prepare a full meal each week which characterizes the region and will leave with a greater appreciation of how diverse Italian cuisine can be. This class will undoubtedly inspire students to choose a region in Italy they hope to visit in the future to further explore the cuisine.
COURSE CODE: RGIT Sec. 01: 4 Thursdays, 6-9pm. Begins Sep. 22 | $325
CELEBRITY CHEF MASTERCLASS:
FARM INSPIRED FARE WITH CHEF BRIAN
Brian Kevorkian | Executive Chef and Partner, Source Restaurant Don't miss your chance to get into the mind of a chef and discover how to turn local ingredients into sophisticated and delicious dishes. Join Chef Bryan Kevorkian from Source Restaurant for a feast made with locally inspired, seasonal ingredients sourced from farmer’s market ingredients. We will go over ways to utilize local produce, proteins and learn techniques for creating show-stopping dishes like those at Source Restaurant.
COURSE CODE: STAR Sec. 01: Thursday, 6-9pm. Oct. 20 | $125
FUNDAMENTAL TECHNIQUES SERIES
BASIC CULINARY SKILLS AND TECHNIQUES
Dagmar Smith | Chef, Graduate of Cambridge School of Culinary Art This class is for students who want to develop classic cooking skills that will help them understand recipes as well as how to confidently improvise in the kitchen. The class covers essential knife skills, cuts of meat, where to shop, and kitchen equipment. The first two nights will emphasize learning how to use knives effectively. Each night of this hands-on cooking class, students will make a complete meal from appetizer to dessert. Recipes will include: BBQ braised chicken, carrot ginger soup, chocolate chip cookies, salsa, chili, shredded salad, many muffins, pan seared sirloin steak and much more.
COURSE CODE: BCST Sec. 01: 6 Tuesdays, 6-9pm. Begins Sep. 20 | $425 Sec. 02: 6 Tuesdays, 6-9pm. Begins Nov. 1 | $425
PROTEIN FUNDAMENTALS
Rebecca Sosvielle | Professional Chef and Culinary Instructor Mystified by meat? In this four part series, we will debunk various cuts of meat and their methods of preparation while learning old world and new world flavor profiles and techniques. Learn to stew, braise, roast and sauté while exploring recipes inspired by cuisines such as European, Latin American, New American and more.
COURSE CODE: PROT Sec. 01: 4 Sundays, 12-3pm. Begins Oct. 30 | $325
FUNDAMENTAL TECHNIQUES: SAUCES
Rebecca Sosvielle | Professional Chef and Culinary Instructor A well balanced sauce is a thing of beauty. Come learn how delicious sauces can elevate an ordinary meal to an outstanding one. In this class students will gain knowledge of contemporary and classic sauce-making techniques. Upon completion of the course students will have an understanding of mother sauces and be skilled in preparing emulsions, pan sauces, vinaigrettes, velouté and more. Preparation of bone broths and stocks will also be discussed.
COURSE CODE: SAUC Sec. 01: Friday, 6-9pm. Nov. 4 | $95
FUNDAMENTAL TECHNIQUES:
SOUPS & STOCKS
Malcolm Jackson | Recipe Developer, Culinary Instructor Understanding how to make a good stock is a critical skill in the kitchen, not only for good soups, but for any number of dishes. This class covers both meat based and vegetarian based stocks, including a chicken stock and mushroom stock. We’ll turn the stocks into delicious soups including a mushroom consommé, leek and potato soup, and a seasonal meat based soup.
COURSE CODE: STOK Sec. 01: Wednesday, 6-9pm. Nov. 16 | $95
INTERMEDIATE CAKE DECORATING
Sandra Frezza | Certified Instructor, Sandra’s Sweet Sensations
This class is for students who have a basic understanding of cake decorating and are looking to learn more advanced piping techniques. Sandra will demonstrate a variety of techniques including how to make a rose. Then students will decorate their own cake with guidance from Sandra. Bring a 7, 8 or 9 inch round frosted cake on a cake circle to class and a box or cake carrier to transport your finished cake. Icing and tools to use in class will be supplied. You’ll take home instructions and decorating tools including tips, bags and couplers.
COURSE CODE: CAKE Sec. 01: Wednesday, 6-9pm. Sep. 21 | $95
MASTERING BUTTERCREAMS
Sandra Frezza | Certified Instructor, Sandra’s Sweet Sensations
There are many different types of buttercream and each one of them has their own merits for different uses. In this demonstration style class, Sandra will show students how to make three different types of buttercreams: American, Swiss Meringue, and Italian Meringue. Students will observe the different techniques required for each buttercream, their ideal usage, and will sample each buttercream. Please note this is a demonstration style class.
COURSE CODE: FROS Sec. 01: Sunday, 2:30-4:30pm. Dec. 4 | $55
CHOCOLATE ART WORKSHOP
Linda Khachadurian | Chipper Confections Sugar Art, @chipperconfections Come flex your creative culinary muscle and learn all the basics about chocolate, from its cacao bean origins and ethical issues related to sourcing, to the science behind and various methods of tempering to casting, sculpting, carving, and coloring techniques to how to properly store chocolate and prevent blooming. Then, put your new skills to use, crafting your own decorative chocolate pieces during the workshop portion of the class. Whether you’re interested in improving your chocolate baking game, want to give chocolate art a whirl, or have more of an academic interest in the topic, this class will have you covered.
COURSE CODE: CHOCA Sec. 01: Thursday, 6-8:30pm. Oct. 27 | $80
AROUND THE COCOA BELT
Victoria Kichuk | Professional Chocophile, cocoabeantown.com Join us for a grand tasting tour of the world’s foremost cocoa producing regions with Victoria Kichuk from Cocoa Beantown. Students will taste a variety of single origin bars from regions such as Colombia, Madagascar, Peru, and even some unexpected Cocoa Belt locales, while learning about the specific flavor qualities of each place (often referred to as terroir) and what distinguishes bean-to-bar products from other chocolate products. Guests will be instructed on expert chocolate tasting methods in order to better appreciate flavor nuances and will learn tools for determining the difference between craft and industrial made chocolate.
COURSE CODE: COCA Sec. 01: Thursday, 6-8pm. Sep. 22 | $60
HOME MILLING AND BAKING WITH HERITAGE GRAINS
Anne Muskopf | Home Miller & Baker, @bread_ministry Many people have come to grind their coffee beans fresh for every brew (or at least every bag); freshly milled flour provides the same aromatic and enhanced taste experience but is still catching on. In this class we’ll learn how to mill rye, einkorn, and emmer (farro) whole grains with a countertop home mill as well as the health benefits and unique features of these grains. We will make rye brownies, einkorn poundcake, and emmer chocolate chip cookies to showcase the variety of flavors and textures from different grains in this hands-on class with grain from Cambridge’s Elmendorf Baking Supplies. This class is suitable for those curious about milling their own flour and also for those who are interested in learning how to bake with freshly milled, local grain.
COURSE CODE: HEBA Sec. 01: Saturday, 1-3pm. Oct. 15 | $85
SCIENCE AND ART OF SUGAR SCULPTURES
Linda Khachadurian | Chipper Confections Sugar Art, @chipperconfections Watch a sugar piece come to life as you learn the basic science of isomalt, a sugar derived from sugar beets, and why this compound disaccharide is a more durable and glossier option for sculptures than sucrose. Students will also learn casting, pulling, and blowtorching techniques and various coloring options, including the use of edible markers.
COURSE CODE: ISOM Sec. 01: Thursday, 6-8:30pm. Dec. 1 | $75
BISCOTTI AND ITALIAN COOKIES
Diane Manteca | Private Chef, Culinary Instructor Italians have a sweet tooth and their meals frequently have a sweet ending. You will learn how to make Diane’s famous biscotti and Italian cookies. Each cookie will highlight different techniques and styles. These cookies will be a great addition to your holiday party or as a snack. We’ll make double baked biscotti, angelini cookies (lemon anise glazed cookies), sesame cookies, and Zaleti (Venetian Christmas cookies). Once you learn the basic techniques for biscotti and Italian cookies the flavor varieties are endless.
COURSE CODE: ITHO Sec. 01: Saturday, 11am-2pm. Dec. 3 | $85
PARISIAN MACARONS
Evelyn Schichner | Culinary Instructor French macarons are sweeping the nation! These delicate and colorful almond confectioneries can be a sweet ending to a meal or just a snack. You’ll learn step-by-step techniques to make macaron shells and two fillings, including buttercream and chocolate ganache.
COURSE CODE: MACA Sec. 01: Wednesday, 6-9pm. Oct. 12 | $85
THE COST OF TUITION COVERS ALL FOOD AND BEVERAGES FEES FOR IN-PERSON CLASSES.
FRENCH TARTS
Evelyn Schichner | Culinary Instructor Want to spend an afternoon creating delicious tarts worthy of display in a French Pâtisserie window? We’ll learn how to make the buttery tart dough and three different fillings. You’ll be making a rich and decadent Tarte au Chocolat (chocolate tart), a bright and citrusy Tarte au Citron (lemon tart), and small flavourful Tartelettes Framboise Frangipane (small tarts with frangipane and raspberries).
COURSE CODE: TRTE Sec. 01: Saturday, 11am-2pm. Oct. 1 | $85
CHINESE DESSERTS
Jade Li | Cooking Instructor and Chef, @yucancook Chinese desserts are not the sugary, sweet dishes we have in mind when we think of traditional Western desserts. China has many traditional treats, but they do not appear on the table as a sweet finish after dinner. According to the traditional Chinese diet, sweets are generally made with less sugar and eaten at breakfast or as snacks with tea. In this class, we will make China’s most popular breakfast sweet treat, sesame seed balls, as well as sweet rice dumplings, and the delightfully soupy Chinese dessert, taro and sweet potato balls.
COURSE CODE: CHID Sec. 01: Saturday, 12-3pm. Oct. 29 | $85
CHICKEN THREE WAYS:
ROASTING, GRILLING, BRAISING
Malcolm Jackson | Recipe Developer, Culinary Instructor Join us for this hands-on introduction to three essential and delicious poultry cooking techniques. Students will learn how to prepare a perfect roast chicken, braised chicken paprikash, and grilled chicken in a grill pan on the stove. Once you learn these basic cooking techniques, the flavor options are endless.
COURSE CODE: CHIX Sec. 01: Wednesday, 6-9pm. Oct. 19 | $100
ARMENIAN SOUP AND HISTORY
Linda Khachadurian | Chipper Confections Sugar Art, @chipperconfections Join Chef Linda, our Armenian chef instructor, and learn how to make Madzoon Ov Kufteh, a meatball yogurt soup with fresh mint in your cozy kitchen. We’ll start with making the chicken broth. While the broth is cooking, we’ll make hand-shaped kuftehs. We’ll talk about different cooking techniques and shapes of the delicious meatballs. Through our cooking process, you’ll learn about the history of Armenian food and Middle Eastern culture that has influenced the food. We’ll finish the class with Armenian coffee. You’ll receive a Zoom link and a recipe packet a few days before the class starts. You are welcome to cook along in this class or just watch and learn.
COURSE CODE: AMSP Sec. 01: Sunday, 1-3:30pm. Nov. 6 | $60
HOLIDAY THEMED COOKING CLASSES
HOLIDAY COOKIE DECORATING WITH ROYAL ICING
Sandra Frezza | Certified Instructor, Sandra’s Sweet Sensations
Christmas isn’t complete without an abundance of festive cookies. Join Sandra Frezza and learn how to expertly frost and decorate holiday cookies using royal icing. Sandra will demonstrate a variety of techniques which you will then use to create your own design on your cookies. Please bring 10 unfrosted homemade or store bought sugar cookies to class to decorate. Frosting will be made in class.
COURSE CODE: BRIC Sec. 01: Wednesday, 6-9pm. Dec. 14 | $80
BÛCHE DE NOËL
Evelyn Schichner | Culinary Instructor A Yule Log, or Bûche de Noël, was invented by a French pastry chef in the late 1800s. It is a tradition dating from pre-Christian times to honor the God Thor and to celebrate the Winter Solstice with the building of a bonfire. The story goes that as Christmas came to replace the Winter Solstice celebrations, France carried on the tradition of a yule log by cutting down a tree each year and then placing it in the fireplace so the heat from the log could be used to prepare the Christmas Eve midnight supper. The ashes from this yule log were believed to hold magical and medicinal powers that would ward off the evil spirits in the coming year. The tradition of substituting a real yule log with an edible yule log (Bûche de Noël) likely started when homes were built without fireplaces so they could not burn a real yule log. This class will focus on techniques and assembly of your very own yule log. We will make a traditional sponge cake, chocolate cream filling, a rich chocolate frosting, and hand-made marzipan decorations. In addition to the basic recipes used in this class we’ve added additional ones so that you can create an even more elaborate yule log at home by decorating with sugared cranberries and meringue mushrooms.
COURSE CODE: BUCH Sec. 01: Saturday, 1-4pm. Dec. 17 | $90
HOLIDAY VEGAN BAKING
Kat Bayle | Owner, Shirley @shirleythepopup Join Kat Bayle, owner of Bow Market’s Shirley Shop, and learn how to bake delicious festive vegan treats including wine cookies, cake, and even cornbread that can be transformed into a decadent stuffing. Learn how to make playful, seasonally adaptable, easy-to-follow recipes with what’s at hand in your home pantry, no speciality ingredients or substitutes needed. The roots of the recipes date back beyond the era of Impossible meat. Along with the vegan treat recipes, Kat will also share the recipes’ histories that trace back to traditional techniques from various countries.
COURSE CODE: HVEG Sec. 01: Monday, 6-9pm. Nov. 14 | $80
HALLOWEEN CUPCAKE DECORATING
Sandra Frezza | Certified Instructor, Sandra’s Sweet Sensations
Come join us for this spooktacular cupcake class and learn how to decorate Halloween cupcakes using buttercream frosting. You will be shown the techniques needed to create pumpkins, mummies, monsters, spider webs, and eyeballs. Bring 10-12 unfrosted cupcakes to class, as well as a box or cupcake carrier to transport finished cupcakes. Icing will be supplied by the instructor. You will take home decorating tools, including tips and bags, plus your cupcake masterpieces!
COURSE CODE: HWCP Sec. 01: Wednesday, 6-8pm. Oct. 26 | $95
HOLIDAY PIES
Evelyn Schichner | Culinary Instructor Share the love with your friends and family with delicious homemade pies this holiday season! In this hands-on class, we will learn different techniques for making crusts and fillings. We’ll make all the classics including pumpkin, pecan, and apple pie. With your new pie knowledge in hand you will be able to experiment with endless flavor combinations in the future.
COURSE CODE: PIES Sec. 01: Wednesday, 6-9pm. Oct. 26 | $85
THANKSGIVING SIDES, APPETIZERS, AND DESSERTS
Diane Manteca | Private Chef, Culinary Instructor Learn to bring your Thanksgiving side dishes to a new level! In this hands-on class, we will learn to make apricot and chestnut stuffing, root mash, sautéed green beans with sage and orange essence, cranberry chutney and pumpkin bread pudding for dessert. We will also roast a turkey breast, and make some delicious gravy to go with your dinner.
COURSE CODE: CTHX Sec. 01: Thursday, 6-9pm. Nov. 17 | $95
FEAST OF THE SEVEN FISHES
Dagmar Smith | Chef, Graduate of Cambridge School of Culinary Art Join us for a traditional Italian Christmas Eve dinner and learn how to prepare dishes for the Feast of the Seven Fishes. The tradition of eating seafood on Christmas Eve began because of the Roman Catholic custom of abstaining from meat the day before certain holidays. In this hands-on class, we’ll prepare smoked trout pate, salad with poached lemon salmon, mussels cooked in wine, clam pasta, and a seafood stew with at least three fishes. We’ll talk about how to prepare ingredients and make dishes ahead of time so that you can spend time enjoying the feast with no muss, no fuss.
COURSE CODE: FISH Sec. 01: Friday, 6-9pm. Dec. 16 | $100
CHINESE STEAMED BAO
Jade Li | Cooking Instructor and Chef, @yucancook Come see for yourself why steamed buns (Bao) are such a popular staple in Chinese cuisine. We will use traditional steamers to make plain, savory, and sweet Bao in a variety of shapes and sizes. We’ll make the yeasted dough from scratch and turn them into delicious sweet and savory steamed buns including Tofu and Glass Noodles Bao, Hanamaki Spring Onion and Sichuan Pepper Bao, and Red Bean Paste Bao. You’ll learn different folding techniques and how to steam them.
COURSE CODE: BBAO Sec. 01: Sunday, 12-3:30pm. Oct. 23 | $95
BARCELONA: DISCOVERING CATALONIAN FOOD
Luis de Haro | Spanish Cuisine Expert, Chef Barcelona, the bustling metropolis nestled in the Spanish region of Catalonia, is known in culinary circles as the capital of the Mediterranean diet. Barcelona is famed for its award-winning restaurants, yet Chef Luis will give us an intimate look at the cuisine of a Barcelonian household in this class. We’ll begin the night with a Marcona almonds tapa and a glass of Catalonian cava. Next, we’ll prepare pa amb tomaquet (tomato and garlic bread), butifarra amb mongetes (Catalan sausage with white beans), espinacas catalana (spinach with pine nuts and golden raisin) and a Barcelona seafood fideuà. We’ll end the class by tasting the quintessential Catalonian dessert, crema catalana.
COURSE CODE: BCEL Sec. 01: Friday, 6-9pm. Sep. 23 | $95
BUILDING THE PERFECT CHEESE BOARD
Anthony Liberti | Cheesemonger & Wine Buyer, Formaggio Kitchen Party time! One of the best parts of planning a dinner, party, or gathering is the food. Building an impressive cheese board is a great way to add variety to your menu, which starts with knowing how to navigate your local cheese shop. Learn some helpful tips from picking cheeses, meats, and accouterments, to arranging and displaying your selections.
COURSE CODE: CHRC Sec. 01: Monday, 6-8pm. Dec. 12 | $90
CANNING & PRESERVING WORKSHOP
Rebecca Sosvielle | Professional Chef and Culinary Instructor Learn how to extend the harvest and preserve produce at its peak! Students will be introduced to quick pickling and water bath canning by preparing a seasonal pickled item and a jam. This class also includes a refresher on basic knife skills and vegetable prep. Students need to bring four 16oz wide mouth jars with lids.
COURSE CODE: CANP Sec. 01: Saturday, 11am-3pm. Oct. 8 | $115
HOT POT FEAST & BAIJU TASTING
Jade Li | Cooking Instructor and Chef, @yucancook Nick Lappen | Owner, Boston Baiju Bar Join us for an indulgent, flavorful hot pot feast complete with a tasting of China’s most popular spirit, baiju. Hot pot is a communal meal where diners sit around a simmering pot of soup at the center of the table dipping various, thinly sliced raw ingredients such as meat, seafood, vegetables, tofu, and starches. While students are enjoying their hotpot, Nick Lappen, from Boston Baiju Bar, will treat students to several offerings of baiju. Students will learn about distillation processes, the history of baiju, and how to taste this fascinating spirit while indulging in a veritable Chinese feast.
COURSE CODE: HOTP Sec. 01: Saturday, 12-3:30pm. Oct. 22 | $120
CHEESES OF NEW ENGLAND
Juliana Locke | Manager and Cheese Commander, Juliet Restaurant This class features local cheese and tells the story of early New World cheesemaking, including how cheese came to America. We’ll discuss the role cheese played in colonialism, slavery, and how the industrial revolution wiped out artisinal cheesemaking in the US until its resurgance in the late 70s and 80s. The class blends lecture, tasting, and discussion.
COURSE CODE: CHZN Sec. 01: Wednesday, 6-8pm. Oct. 5 | $75
CHINESE DUMPLINGS
Jade Li | Cooking Instructor and Chef, @yucancook Join Jade for a traditional Chinese dumpling feast where we’ll pinch, squeeze, and pleat our way to a succulent and satisfying meal. We will make traditional boiled dumplings served with soy dipping sauces and pan-fry others for crispy potstickers. Using pork, Napa cabbage, Chinese chives, & seafood, we’ll make various traditional fillings from scratch. Enjoy a dumpling feast in this introductory class and take home the rest.
COURSE CODE: DMPL Sec. 01: Saturday, 12-3pm. Nov. 12 | $95
CULINARY EXPLORATIONS OF THE SEPHARDIC DIASPORA
Sabrina Pashtan | Graduate of La Escuela de Cocina Luis Irizar Join us as we cook up some classic dishes from the Sephardic diaspora reaching from the Maghreb (Northern Africa) to the Levant (Western Asia). We will learn how to make a classic hummus from scratch, a tomato and pepper base to cook both fish and egg dishes from North Africa (chraime and shakshuka), a Yemenite hot sauce (schoug), and a yogurt flatbread to scoop it all up with.
COURSE CODE: EXSD Sec. 01: Thursday, 6-9pm. Nov. 3 | $95
A TASTE OF FRANCE
Evelyn Schichner | Culinary Instructor French cuisine needs no introduction. Simple, rich, and with an exquisite attention to detail, French cuisine has no doubt left its mark on almost every cuisine around the world. Come join Chef Evelyn who will teach you how to prepare a delicious Mixed Vegetable Tart with Goat Cheese, Fish Filet with Creamy Shallots and White Wine Sauce, Green Risotto, and Poached Pear with Chocolate Ganache and Roasted Almonds. We’ll toast with a glass of French wine as we savor our dinner together.
COURSE CODE: FRNC Sec. 01: Friday, 6-9pm. Dec. 9 | $95
Karishma Pradhan | Cooking Instructor, Chef, @homecookingcollective Indo-Chinese food is a popular fusion of two cultures pioneered by Chinese immigrants in Kolkata, India. Through its rich past, Indo-Chinese cooking has evolved into a distinctive cuisine in its own right. Join Karishma to explore the history of this cuisine as we cook some of the most loved Indo-Chinese dishes. We’ll make hot and sour soup, chili paneer (deep-fried cubes of paneer coated in a spicy chili-soy-garlic sauce), and hakka noodles (wok-style noodles with vegetables).
COURSE CODE: INCH Sec. 01: Friday, 6-9pm. Sep. 30 | $95
VEGETARIAN ROYAL NORTH INDIAN FEAST
Pooja Bhatia | Chef, Entrepreneur, and Blogger, Varah Cook Club North Indian food is rich in flavors and aroma with whole spices, saffron, nuts, cream, milk, and butter. Join Pooja and learn how to build flavors using cooking techniques that were part of the royal Indian heritage. We’ll make Hara Bhara Kababs with Mint Chutney, Paneer Makhani with Onion Jeera Pulao, and Badaam Sheera (almond dessert). You are welcome to cook along in this online class or just watch and learn. The list of ingredients needed will be sent prior to the class along with the Zoom link.
COURSE CODE: INDC Sec. 01: Wednesday, 6-8pm. Nov. 2 | $60
COOKING WITH CAST IRON
Malcolm Jackson | Recipe Developer, Culinary Instructor Cast iron skillets are one of the chef’s favorite cookware because of its unparalleled heat retention and non-stick properties. Students will learn how to optimize temperature when cooking a variety of proteins and vegetables, including salmon, steak, eggs, and potatoes. We’ll talk about different types of cast iron pans and how to buy, use, maintain, and—most importantly— season them.
COURSE CODE: IRON Sec. 01: Wednesday, 6-9pm. Sep. 28 | $100
JAPANESE CHICKEN MISO RAMEN AT HOME
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com This class is not about instant ramen noodles. Instead, this class is about traditional homemade Japanese ramen where we will make ramen broth and fresh noodles from scratch. In this interactive online class, you will learn how to make chicken miso ramen served with soft-boiled eggs. We’ll talk about various toppings and how to apply different techniques to make your homemade ramen quick and easy at home. No prep work is required before class.
COURSE CODE: JCMR Sec. 01: Saturday, 11am-1pm. Dec. 10 | $60
BREAKFAST OF THE EASTERN MEDITERRANEAN
Sabrina Pashtan | Graduate of La Escuela de Cocina Luis Irizar Learn how to create the elements of a bountiful breakfast spread, perfect for a summer weekend. We will make borekas filled with greens and cheese and a chopped salad with seasonal vegetables from the farmers’ market, as well as Cilbir (Turkish poached eggs with yogurt). You will also learn the basics of a foolproof sourdough bread that will complete any meal, and take home your own starter. We will put together a cheese board, fruit platter and plate the spread just as you would find in Israel or Turkey.
COURSE CODE: MEDB Sec. 01: Sunday, 10am-1pm. Dec. 4 | $90
DATE NIGHT: A TASTE OF SOUTHERN SPAIN
Luis de Haro | Spanish Cuisine Expert, Chef Come join Chef Luis de Haro and spend time with your beloved one cooking a delicious meal from Southern Spain. You’ll learn all about the authentic dishes and flavors of one of the most fascinating culinary regions. We’ll start with Antonia’s Salmorejo (creamy gazpacho from Cordoba), Pipirana de Jaen (julienne of vegetables lightly marinated in extra virgin olive oil, egg yolk & sherry vinegar from Jaen), Chorizo al Vino Tinto (chorizo in red wine from Seville), and Ajo Colorao (red garlic fish stew from Almeria). Our wines are D.O. from Spain and will finish with Orange Olive Oil Tortes from Seville and Cinnamon Ice Cream. Tuition is per pair.
COURSE CODE: NGHT Sec. 01: Friday, 6-9pm. Dec. 2 | $180
MAKING PASTA FROM SCRATCH
Diane Manteca | Private Chef, Culinary Instructor Once you learn how to make fresh pasta from scratch you’ll never go back. Chef Diane will guide you through various flours and different hydrations for making pasta. We’ll cut different styles of long and short pasta with a pasta machine or by hand and also cover filled pasta, including different styles of ravioli. We’ll also make roasted pepper cream sauce and Italian marinara to serve with our fresh pasta and discuss how to buy a machine and take care of it.
COURSE CODE: PASC Sec. 01: Saturday, 2-5pm. Nov. 19 | $95
SPANISH PAELLA
Luis de Haro | Spanish Cuisine Expert, Chef Join Chef Luis and learn how to make the world’s most renowned rice dish, Paella Mixta. Luis’ authentic version contains scallops, shrimp, mussels, chicken, saffron, pimientos, peas, tomatoes, and more. Because it takes time to make an authentic paella, we will start our night off with some simple tapas and a classic green salad from Spain and real sangria while the paella is cooking. You’ll learn about what distinguishes mediocre paella from exceptional paella, why to use the best type of rice from Spain and premium quality saffron from La Mancha, as well as other tools and ingredients to choose from. We will end our night with Chef Luis’ famous flan.
COURSE CODE: PAEL Sec. 01: Friday, 6-9pm. Oct. 28 | $95
HOMEMADE HERBAL PET TREATS
Melissa Smith | Cannabis Enthusiast, Attorney Treat your dog or cat to delicious homemade snacks and learn about the benefits of herbal infusions for pets in an educational, hands-on environment. You’ll learn a technique for making herbal, pet-friendly tinctures with chamomile, rosemary, mint, cannabis, and others, which we’ll incorporate into wholesome, limited-ingredient pet treats. All supplies will be provided by the instructor except for cannabis; if you want to make a cannabis infusion to take home, you must bring your own cannabis. Small vials will be provided to take the tinctures made in class home. You must be 21+ to take this class. The class and venue are in compliance with MA cannabis laws; no cannabis may be bought or sold with the venue or on the property.
COURSE CODE: PETS Sec. 01: Saturday, 1-4pm. Nov. 5 | $75
INTRODUCTION TO SOUTH AFRICAN CUISINE
Michael McComas | Culinary Adventurer South Africa lies at the crossroads of the Atlantic and Indian Oceans, and the cuisine of the Cape reflects the traditions of the African, Indian, Malaysian, Dutch, and English populations that live there. In this class, we will make Boerewors (a “farmer sausage” made from beef and pork, with coriander, allspice, and black pepper), Chakalaka and Pap (a dish from Lesotho consisting of curried carrots and hominy porridge that is a staple of South African daily life) Boereboontjies (every Boere family has their own variation of this dish that includes potatoes, onions, and beans), Bobotie (a Cape Malay-version of a meatloaf or shepherd’s pie with fruit and curry), and Melktert (a custard tart that is a traditional Boer dessert).
COURSE CODE: SOAF Sec. 01: Saturday, 3-6pm. Dec. 10 | $95
SUSHI FOR BEGINNERS
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com We’ll have fun learning the art of rolling in this online interactive class together at home. You will learn every step from preparing ingredients and cooking each sushi component. We’ll make seasoned sushi rice and egg crepe. We’ll talk about the history of culture behind this long Japanese tradition while we roll out three styles of sushi maki including futomaki, spicy salmon maki, and temaki (hand-rolled sushi). You’ll also learn how to properly cut and serve each style of maki sushi. The recipe packet will include step-by-step rolling directions, guides to buy sushi-grade fish, and suggestions for fillings, proteins, and substituted ingredients.
COURSE CODE: SUSH Sec. 01: Saturday, 11am-12:30pm. Oct. 15 | $60
SWEDISH SMORGASBORD
Kat Bayle | Owner, Shirley @shirleythepopup Join Kat Bayle, owner of Bow Market’s Shirley Shop, in exploring Swedish Smorgasbord treats! Kat brings her locally sourced farm-to-table style to some traditional items usually part of winter time holiday spreads like the one she grew up with. We’ll be making Swedish meatballs paired with cranberry sauce, brown gravy and homemade creme fraiche, Bruna Bonor (think Boston Baked Beans but with warming spices, maple syrup and made with locally grown beans), and Mini Apple Pies with Sugar Cookie Crust.
