Boston Flora

Tag: Cassie Piuma

  • Friday, November 3 and Saturday, November 4 – Taste America – Boston

    The renowned James Beard Foundation is coming to Boston. On Friday, November 3 beginning at 6 pm at the Taj Boston, enjoy a dinner created by Taste America All-Star Daniel Boulud of Bar Boulud (New York City), Local Star Karen Akunowicz of Myers + Chang (Boston), Pastry Chef Maura Kilpatrick of Oleana Restaurant (Cambridge), and Host Gurminder Gidda of Taj Boston (Boston).  Reception Tastings created by Carolyn Johnson of 80 Thoreau (Concord), Michael Lombardi and Kevin O’Donnell of SRV (Boston), Juan Pedrosa of Yvonne’s (Boston), Cassie Piuma of Sarma (Somerville), and Marc Sheehan of Loyal Nine (Cambridge). The Guest Master of Ceremony is Jenny Johnson, Producer and Co-Host of NESN’s Dining Playbook.

    Tickets (starting at $275) are available now on line at www.jamesbeard.org. The James Beard Foundation is proud to donate a portion of the evening’s proceeds to the James Beard Foundation’s Taste America Scholarship Fund. From April 1 through May 15, 2018 local culinary students are invited to apply through jamesbeard.org.

    Two free demonstrations will also take place over the weekend. On Saturday, November 4 at 10:00 am, Daniel Boulud will conduct a cooking demonstration at Sur La Table at Copley Place, followed by a book signing at 11.  At noon, Karen Akunowicz will take over for another hour of cooking demonstrations, and she will sign books at 1 pm. Tickets are essential since space is limited, and reservations will be taken at www.jamesbeard.org starting Friday, October 20.

  • Monday, October 15, 6:30 pm – 9:00 pm – Grains & Greens Cooking Class

    Cassie Piuma, Oleana Chef de Cuisine, will be at Sofra Bakery & Cafe, 1 Belmont Street in Cambridge, on Monday, October 15, from 6:30 – 9, to highlight whole grains and vegetable cookery to create a rich, balanced, vegetarian meal. Learn easy ways to nix the white flour and rice – and incorporate more whole grains! We will be using grains like grano, farro, bulgur, amaranth and quinoa to create Veggie Dolmas, Whole Grain Risotto, Hot & Cold Kibbeh and Hearty Soups & Salads. We’re also happy to announce our friends at Oldways and the National Whole Grains Council will be with us, too. Learn about the differences of whole grains, preparation, and also where to find them locally grown!

    Classes include a recipe booklet, tastes of all dishes demonstrated, beer or wine pairings (depending on class topic) and plenty of time for Q & A with the Chef! $110, plus $3.74 registration fee, will hold you a spot at www.grainsandgreens-eorg.eventbrite.com.

  • Monday, October 1, 6:30 pm – 9:00 pm – Farm to Fork Cooking Class

    Do you need some new ideas to help you get the most out of your veggies – no matter what the season? Oleana Chef de Cuisine, Cassie Piuma, joins us to share some flexible recipes that can be used with different vegetables all year long. Get out of your steamed-veggie and stir fry rut! Friends from Ana Sortun’s family farm, Siena Farms, will also join us for the evening as we make Boreks, Phyllo Pies, Caponata, Tzatziki and more.

    Classes include a recipe booklet, tastes of all dishes demonstrated, beer or wine pairings (depending on class topic) and plenty of time for Q & A with the Chef!  $110, plus $3.74 registration fee, at www.farmfork-eorg.eventbrite.com.  The class will take place Monday, October 1 from 6:30 – 9 at Sofra, 1 Belmont St., Cambridge.