24 minute read
Cooking
Food & Wine
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—CLAUDIA W., THAI STREET FOOD
Vegetarian Vegan
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
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 winter salad, many muffins, pan seared sirloin steak and much more.
COURSE CODE: BCST Sec. 01: 6 Tuesdays, 6-9pm. Begins Apr. 12 | $375
SAUCES: FUNDAMENTAL TECHNIQUES
Diane Manteca | Private Chef, 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. Chef Diane will impart indispensable tips and techniques to prepare essential sauces from around the world including a classic French Bechamel sauce, Fig and Chili Glaze, Chimichurri, Salsa Macha, Marinara, and a Port Wine Reduction. We’ll pair the sauces with fish, chicken, pork and pasta, or use them as condiments.
COURSE CODE: SAUC Sec. 01: Wednesday, 6-9pm. May 25 | $95
CAKE DECORATING
Sandra Frezza | Certified Instructor, Sandra’s Sweet Sensations
Learning the art of cake decoration is a wonderful way to impress friends and family with gorgeous cakes for all occasions. Join award-winning cake decorator, Sandra Frezza, to learn how to prepare icing, color, level, fill and frost a cake. We’ll start with different piping techniques including stars, rosettes, shells, drop flowers and leaves. Then you will decorate your own cake with guidance from Sandra. Bring a 6, 7, or 8 inch unfrosted single layer cake 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, couplers and a cake circle.
COURSE CODE: BTER Sec. 01: Thursday, 6-9pm. Apr. 14 | $95
FLORAL BUTTERCREAM CUPCAKES DECORATING
Sandra Frezza | Certified Instructor, Sandra’s Sweet Sensations
What better way to welcome spring than with whimsical buttercream blossoms? In this class, you will learn a number of different floral buttercream designs. Icing and all tools needed in class will be supplied by the instructor. You will also receive and take home decorating tools including tips and bags. Please bring a 6-10 unfrosted cupcakes as well as a box or cupcake carrier to transport your decorated cupcakes.
COURSE CODE: CUPD Sec. 01: Thursday, 6-9pm. May 12 | $90
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. Apr. 30 | $80
FOOD TALK: HOMEMADE FLOUR
Adrian Hale | Thousand Bites of Bread Join Adrian of Thousand Bites of Bread and learn about the history of flour milling from the Neolithic period until the current time. You’ll learn about the anatomy of the whole grain and how they become different types of flour including cake flour, all purpose flour, bread flour, and more. You’ll learn about how to make decisions on flour choices and how to read labels including nutrition and qualities. Adrian will also show you how to mill your flour using her home equipment.
COURSE CODE: FLOR Sec. 01: Thursday, 6-7:30pm. Apr. 28 | $30
HOME MILLING AND BAKING WITH HERITAGE GRAINS
Anne Muskopf | @breadministry 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 just interested in learning how to bake with freshly milled, local grain.
COURSE CODE: HEBA Sec. 02: Saturday, 1-3pm. May 7 | $75
SOURDOUGH BREAD WORKSHOP
Kat Bayle | Owner, Shirley @shirleythepopup Come join beginner and experienced sourdough enthusiasts alike for a two part class on the wonder of naturally leavened bread. The first class will focus on the unique and vibrant element that differentiates naturally leavened bread from other yeasted breads: the starter. We will discuss what a starter is, how to create one, and most importantly how to care for it. We’ll snack on crackers and cookies made from leftover starter and everyone will go home with some of Kat’s very own starter to use in their own bread making adventures. In the following class, we will delve further into the process of bread making and the magic of fermentation. Kat will share her tried and true recipes for sourdough breads and there will be plenty of time for Q & A about the recipes with a “health check up” on the status of everyone’s starter. If you’ve killed your starter, not to fear, a fresh starter will be given out if needed.
COURSE CODE: SOUR Sec. 01: 2 Mondays, 6-8pm. May 16 & May 23 | $95
EDIBLE ART IN FOUR MEDIUMS: ISOMALT, GUM PASTE, CHOCOLATE, AND POTATO STARCH PAPER
Linda Khachadurian | Chipper Confections Sugar Art, @chipperconfections Students will explore the various mediums with which one can craft edible art—sugar (isomalt), gum paste, chocolate, and potato starch paper. Students will also learn about and test out various techniques, such as casting and sculpting, as well as various options for coloring edible art, which include edible luster dust, edible markers, colored cocoa butter, and edible spray paint. Instructions regarding how to preserve and display these pieces will also be provided.
COURSE CODE: EDAR Sec. 01: Saturday, 1-4:30pm. Jun. 4 | $70
LAMINATED DOUGHS: CROISSANTS
Evelyn Schichner | Culinary Instructor Come learn how to achieve perfect flaky, buttery croissants with chef Evelyn Schichner. In this class we will make two classic sweet croissants: almond and a decadent chocolate. Evelyn will demonstrate proper techniques for rolling, shaping, and baking laminated doughs. Understanding the fundamentals of laminated dough will provide you with the skills and techniques to pursue other advanced pastry endeavors such as kouign amann, danishes, and puff pastry.
COURSE CODE: ICRC Sec. 01: Thursday, 6-9pm. May 5 | $85
ARCHITECTURE OF A SALAD
Sabrina Pashtan | Graduate of La Escuela de Cocina Luis Irizar The most enjoyable salads have a few things in common: contrasting texture, layered flavors and harmonious ingredients. This class presents the fundamentals to building a delicious salad using diverse, healthy, and surprising ingredients. Recipes will include a kale salad, grilled cabbage salad, avocado egg salad, and goi ga, a Vietnamese salad.
COURSE CODE: ARCS Sec. 01: Wednesday, 6-9pm. May 18 | $90
THAI STREET FOOD
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com The sights, sounds, and flavors of Thailand burst through its street food. Often called the street food capital of the world, Bangkok’s signature cuisine offers unique ingredients, cooking styles, and dish garnishes. Join Ploy, a native Thai, who will teach you how to make authentic recipes that Thai people cook in Thailand. In this fun interactive online class, we’ll make Thai spicy salad, chicken coconut soup (Tom Kha Kai), chicken Pad Thai, and buttery corn coconut for dessert.
COURSE CODE: AROI Sec. 01: Saturday, 11am-1:30pm. May 14 | $65
VIETNAMESE STREET FOOD
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com Embrace the light and delicate flavors of Vietnamese cuisine known for its fresh herbs, vegetables, and dipping sauces. Vietnamese dishes share common ingredients yet are wonderfully diverse an account of the many different cooking techniques used in traditional Vietnamese cuisine. In this online class, we’ll make a caramelized meatball noodle salad bowl with fresh herbs and dipping sauce and Vietnamese curry with steamed jasmine rice. You can choose to make both dishes with chicken, pork, beef, or with a vegetarian substitute such as tofu.
COURSE CODE: VIET Sec. 01: Saturday, 11am-1pm. Apr. 23 | $60
INDIAN STREET FOOD: PURI AND CHAAT
Pooja Bhatia | Chef, Entrepreneur, and Blogger, Varah Cook Club Come learn how to recreate irresistible dishes from Mumbai’s bustling food cart scene from the comfort of your own home. In this online interactive class, we’ll make sweet tamarind chutney, cilantro chutney, pani puri water, and crunchy masala rice crispy mix. You’ll learn how to assemble bhel puri, pani puri, sev puri and dahi papdi chaat. You are welcome to cook along in this online class or just watch and learn. The list of ingredients needed including which puris and papdis to buy will be emailed to you prior to the class along with the Zoom link.
COURSE CODE: PURI Sec. 01: Thursday, 6-8pm. May 19 | $65
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: Saturday, 12-3:30pm. Jun. 18 | $100
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. Apr. 8 | $95
TAPAS AND PINTXOS
Luis de Haro | Spanish Cuisine Expert, Chef Pintxos, the hot new trend in Spanish tapas, are traditional bar snacks hailing from the Basque Country in Northern Spain. The name comes from the verb “to pierce” because they’re often served on small skewers on the bar. Tapas are traditionally a single-food item whereas pintxos can be a pile of different food items held together with a toothpick. Colorful and elegant, these little bites pack a big flavor punch. We’ll be eating the seasonally inspired tapas and pintxos alongside Luis’ authentic Sangria. Dish them up by the plateful at your next party and keep the beer, wine, and conversation flowing!
COURSE CODE: TAPX Sec. 01: Friday, 6-9pm. May 20 | $95
BEYOND BROWNIES:
CANNABIS INFUSED FONDUE
Melissa Smith | Cannabis Enthusiast, Attorney The ultimate indulgence and the class you didn’t know you needed: cannabis infused fondue. This class will teach you how to make traditional Swiss cheese fondue infused with a cannabis tincture that you can recreate at home. We will dip fresh bread, tiny potatoes, cornichons, and pickled onions in a cheese fondue of Gruyere, white wine, and cannabis-infused eau de vie. You must bring any amount of your own cannabis if you want to make your own infusions to take 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. Please note that the cannabis tinctures are alcohol based.
COURSE CODE: CFON Sec. 01: Saturday, 5-8pm. Apr. 23 | $95
CHEESE TASTING 101
Juliana Locke | Manager and Cheese Commander, Juliet Restaurant This class presents an overview of important factors in the cheesemaking process, popular styles, useful vocabulary, and why cheese is important. This class is great for beginners, but fun (and delicious) for everyone. The class will begin with a brief lecture followed by discussion and tasting.
COURSE CODE: CHEZ Sec. 01: Wednesday, 6-8pm. Apr. 20 | $75
SOUTHERN FRIED CHICKEN AND SIDE DISHES
Shaun Charles | Culinary Instructor Join us for an evening to celebrate the dish that has become synonymous with Southern comfort food: fried chicken. In addition to classic fried chicken, we’ll make scallion buttermilk biscuits with honey butter, garlic mashed potatoes, homemade gravy, lemon herb coleslaw, and a plum fruit cobbler. This is warm, hearty and comforting Southern fare at its greatest.
COURSE CODE: CHIC Sec. 01: Tuesday, 6-9pm. Jun. 7 | $95
ETHIOPIAN CUISINE
Diane Manteca | Private Chef, Culinary Instructor Ethiopia lies at the heart of the spice trade between Portugal, India, and East Asia, lending the region a deeply diverse spice profile. These spices were added to indigenous grains (such as teff and millet) and meat, which created the deliciously complex Ethiopian cuisine we know today. Join Chef Diane as she teaches you how to prepare an Ethiopian feast including the beloved Ethiopian bread, injera, as well as niter gibe (spiced butter), doro wot (spicy chicken stew), and a classic African curry. Chef Diane will also give a bonus tutorial on how to create your own berbere spice blend used in many Ethiopian dishes.
COURSE CODE: ETHI Sec. 01: Wednesday, 6-9pm. Apr. 27 | $100
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: Friday, 6-9pm. May 6 | $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 Evely Schichner who will teach you how to prepare a delicious mixed vegetable tart baked with goat cheese, fish fillet 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: Thursday, 6-9pm. Apr. 21 | $95
YOU MAY ALSO BE INTERESTED IN FRENCH BOOK CLUB ON PAGE 22
HOT POT FEAST
Jade Li | Cooking Instructor and Chef, @yucancook Come join us for an indulgent, flavorful hot pot feast. Hot pot is a communal meal where diners sit around a simmering pot of soup at the center of the table with various raw ingredients sliced thinly such as meat, seafood, vegetables, tofu, and starches. The raw ingredients are dipped into the simmering liquid and then flavored with individual dipping sauces. You will learn how to prepare a perfectly balanced soup base and dipping sauces while learning all about this Chinese feast steeped in tradition.
COURSE CODE: HOTP Sec. 01: Saturday, 12-3pm. Apr. 16 | $95
INDO-CHINESE COOKING:
A HISTORIC FUSION OF TWO CULTURES
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 in exploring 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: Saturday, 6-9pm. May 14 | $95
MEDITERRANEAN MEZE
Sabrina Pashtan | Graduate of La Escuela de Cocina Luis Irizar Join us as we embrace the spring bounty of herbs and greens to create classic Meze from Greece and Turkey. We will learn how to make hortopita (a classic Greek pie with filo dough and greens), mercimek koftesi (Turkish red lentil balls), and two classic Greek dips, tzatziki and tirokafteri.
COURSE CODE: MEZE Sec. 01: Thursday, 6-9pm. Jun. 2 | $95
MOMO: HIMALAYAN DUMPLINGS OF NEPAL
Jenny Shrestha | Home Chef, Recipe Curator, @jenchaskitchen Momo, Nepalese dumplings, are one of the most popular dishes in Nepal. Join Jenny Shrestha, our Nepalese chef, in this online class and learn how to make classic Momo. You’ll learn how to make the dumpling dough, sauce, and filling (meat, vegetarian and vegan options) all from scratch. Jenny will also demonstrate how to fold and shape the Momo. While the dumplings steam, we’ll talk about the culture and history of this popular Nepalese dumpling. 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: MOMO Sec. 01: Sunday, 4-6pm. May 15 | $60
HAND-PULLED NOODLES FROM SCRATCH
Jade Li | Cooking Instructor and Chef, @yucancook Across China, there are many ways to make noodles, but the distinct, toothsome chew from fresh hand-pulled noodles cannot be beaten. Hand-pulled noodles, as the name suggests, are made with wheat dough that is rolled and stretched by hand into long strips and then cooked immediately after pulling. Chef Jade will guide you through all of the essential tips and techniques to create these comforting and craveable noodles at home. We’ll load the noodles with flavor by turning them into a savory Chinese beef stew and spicy vegetarian Dan Dan noodles.
COURSE CODE: NODL Sec. 01: Saturday, 12-3pm. May 21 | $95
INTRODUCTION TO SOUTH AFRICAN CUISINE
Michael McComas | Gastronomic Adventurer South Africa lies at the crossroads of the Atlantic and Indian Oceans, and the cuisine of the Cape reflects traditions of the African, Indian, Malaysian, Dutch, and English populations that live there. In this class, we will make denningvleis, a Cape Malay lamb stew, served over geelrys, an Indian-influenced yellow rice, and a side of boereboontjies, or “farmer beans”. For dessert, we will make malva pudding, a sweetened cake.
COURSE CODE: SOAF Sec. 01: Saturday, 5-8pm. Jun. 11 | $95
THE SOUFFLÉ: SAVORY AND SWEET
Evelyn Schichner | Culinary Instructor The soufflé has a reputation for being an intimidating dish reserved for only the most talented culinary experts. Join Chef Evelyn as she dispels these misconceptions and teaches you all the tips and tricks to transform the humble egg into a show-stopping souffle. We’ll be making both savory and sweet versions of the souffle: broccoli and cheddar and chocolate with grand marnier.
COURSE CODE: SOUF Sec. 01: Thursday, 6-9pm. May 26 | $85
CCAE’s cooking classes offer more than just technique. Check out our interdisciplinary classes which explore how food shapes history, culture, and society.
EXPLORING THE LIFE AND MUSIC OF ARAM KHACHATURIAN THROUGH FOOD
Linda Khachadurian | Chipper Confections Sugar Art, @chipperconfections Late 19th to mid 20th century classical composer, Aram Khachaturian, is one of the most renowned Armenian artists. In this class, we will learn about his life and music, from his humble beginnings in Tbilisi, Georgia, to his meteoric rise as one of the most acclaimed composers in the former Soviet Union. As we explore his iconic compositions and career highlights, we will cook up various Armenian fusion dishes he may have had during these periods, culminating with a rum-infused banana bahklava, to represent his time spent with Ernest Hemingway in Cuba during the 1960s.
COURSE CODE: ARKH Sec. 01: Friday, 6-9pm. Apr. 22 | $65
FOOD WRITING WORKSHOP
Michael Floreak | Food Writer—Edible Boston, Boston Globe Great food writing has the power to feed our senses, minds, and souls. Writing about food begins with a passion for eating or cooking, but it also takes skill and practice. In this 7 week course, you will have the opportunity to build skills as you try your hand at several genres of food writing — reviews, personal essays/memoir, interviews, recipes, and food travel, among them. You will also explore food photography and social media, and learn about writing pitches to editors. Whether your goal is to become the next Smitten Kitchen or Anthony Bourdain, or simply to improve your social media game, you will get a chance to sample food writing genres, maybe discover new loves, and hone your writing skills.
COURSE CODE: FWRI Sec. 01: 7 Mondays, 6-7:30pm. Begins Apr. 25 | $200 No class May 30 or June 6.
CHEESE, GENDER, MAGIC
Juliana Locke | Manager and Cheese Commander, Juliet Restaurant This class presents a focused look at how issues of gender and gender-inflected magical thinking come into play in the history and production of cheese, from medieval to modern times. We’ll discuss how cheesemaking led to accusations of witchcraft due to the “magical” process of fermentation involved therein, as well as how mystical thought was used to make sense of alchemical processes in cheesemaking which we’ve only recently begun to understand. Some general knowledge of cheese is recommended, but not required. Lecture followed by discussion and tasting.
COURSE CODE: CHGM Sec. 01: Wednesday, 6-8pm. Jun. 1 | $75
HISTORY IN THE KITCHEN: QUICK BREADS
Chemical leavening agents, baking powder and baking soda, are taken for granted today, but their invention marked a liberatory turning point for food production and women’s domestic labor in the late 19th century. Baking became quicker, more efficient, and predictable. While there has been a return to naturally leavened products in recent years and a demonization of “chemicals,” these indispensable baking agents have a fascinating yet overlooked history. In this class, we’ll focus on these two underappreciated leavening agents by making lemony squash quickbread, a banana miso buckwheat quick bread using locally sourced buckwheat, and an irish soda bread. While our treats are baking, Courcelle will give a short lecture on the history of baking soda and baking powder, specifically relating to the history of women’s liberation from the finicky nature of yeast.
COURSE CODE: QBLL Sec. 01: Saturday, 11am-2pm. Jun. 11 | $85
HISTORY OF BEER IN AMERICA:
TALK & TASTING
Kris Butler | Exam-Certified Beer Judge Beer has been part of American culture since the pilgrims first diverted the Mayflower because they ran out of it. We will survey the evolution of the beverage in the US, including the major characters, the laws, the available ingredients and processes, how it was purchased and consumed and by whom. We’ll explore the hop farms of Madison County, NY, the German-language-only brewer’s meetings in Boston, the era of beer barons, the first widely-distributed style invented in America, the start of a complicated distribution system, Prohibition, temperance maps and much more—all while tasting revived historic examples.
COURSE CODE: HBAM Sec. 01: Wednesday, 7-9pm. Apr. 13 | $55
SECRETS OF SPICE
Jenny Shrestha | Home Chef, Recipe Curator, @jenchaskitchen Come explore the alluring world of spice with Nepalese chef, Jenny Shrestha. Jenny will discuss how to elevate dishes through the perfect balance of spice and the cultural and familial significance of these small but mighty powerhouses of flavor. The class will highlight many different types of spices, including a variety of peppers, different types of salt, mango powder, nigella seeds, and more. You’ll learn about their unique flavor profiles, how to incorporate them into food and drinks, and even how to make turmeric powder from fresh turmeric.
COURSE CODE: SPIC Sec. 01: Saturday, 3-4:30pm. Apr. 23 | $50
SAVORY SPRINGTIME SOUPS
Dagmar Smith | Chef, Graduate of Cambridge School of Culinary Art Springtime soups are lighter and fresher than their winter cousins. In this class we will learn how to make a rich and flavorful vegetable stock and use lots of fresh herbs and early spring vegetables to make green pea and mint, creamy asparagus, lemony chicken and orzo, veggie and tofu miso, and silky fennel and leek soup. We’ll also bake a quick focaccia to accompany our meal. These are recipes you will turn to again and again.
COURSE CODE: SVSP Sec. 01: Thursday, 6-9pm. May 12 | $95
TURKISH KITCHEN
Didem Hosgel | Chef and Owner, tastefulsini.com Turkish cuisine is full of texture, flavors, and aroma. Join Chef Didem, our native Turkish chef, who will be teaching you how to make homemade staple meals with her intuitive knowledge of Turkish cuisines and her cooking experience working with Chef Ana Sortun at Sofra and Oleana restaurant. We’ll make fish on bread with rhubarb spoon salad, green couscous salad with lemon vinaigrette, and zucchini and feta borek.
COURSE CODE: TKHC Sec. 01: Thursday, 6-9pm. Apr. 14 | $100
COOKING FROM TUSCANY
Diane Manteca | Private Chef, Culinary Instructor Join Chef Diane to replicate famous dishes from the iconic city of Florence and the rural, rolling hills of Tuscany. We’ll make a classic Fennel, Radicchio and Fava Beans Salad, Montalcino Chicken with Figs and Chestnuts, Semolina Baked Gnocchi, and Piselli alla Montaputi (peas and pancetta). We’ll finish out the night with a Tuscan tradition: Cantucci Biscotti from Siena dipped in Vin Santo.
COURSE CODE: TUSC Sec. 01: Wednesday, 6-9pm. Jun. 15 | $95
Private Cooking Classes
Want to arrange a private cooking class? Visit ccae.org/about/rentals or email info@ccae.org.
DINNER IN CHINATOWN
Elliot Savitzky | Culinary Instructor, Chinatown Expert Let’s spend the afternoon getting to know the best of Boston’s Chinatown. We will visit many different locations and retail establishments during the tour such as dim sum, BBQ, Pho, hot pot, noodle shops, as well as restaurants of various cuisines. We will also stop by bakeries, bubble tea shops, herbal medicine shops, live poultry markets, grocery stores and a ginseng coop. During the last stop, we’ll enjoy a delicious dim sum together. We’ll talk about the menu and how to order, so you can come back and enjoy Chinatown on your own. Please see the section description for the meeting point. Tuition includes the cost of dinner, taxes, and tip. The instructor will send a welcome information package via email one day prior to the class. Students are asked to follow Massachusetts State Guidelines regarding social distancing and to wear a mask throughout the class.
COURSE CODE: CHTN Sec. 01: Sunday, 4:30-8:30pm. Jun. 5 | $85
VEGETARIAN PROTEIN
Diane Manteca | Private Chef, Culinary Instructor Looking to add more quick, satisfying vegetarian staples to your meal rotation? Join Chef Diane to learn the secrets of making delicious grain and legume based meals that will last you throughout the week. On the menu: Italian Farro Risotto with Charred Tomatoes, Coconut Curried Red Lentil Stew, Wild Mushroom Ragout with Teff Polenta, North African Millet, and Chickpea and Vegetable Stew.
COURSE CODE: VEPR Sec. 01: Wednesday, 6-9pm. May 11 | $90
