Boston Flora

Tag: cooking class

  • Thursday, December 5, 6:30 pm – 8:00 pm – Holiday Cheeseboard Arranging Workshop

    Kick off the holiday season with an evening of cheese tasting, grazing board arranging, and festive beverages at Wright-Locke Farm in Winchester. Join us on Thursday, December 5th, for a special Holiday Cheeseboard Arranging Workshop led by Life.Love.Cheese.

    We’ll be sampling four delicious American artisanal cheeses, paired with a festive holiday drink. Then, we’ll guide you through arranging a 9-inch grazing board using those cheeses and a variety of holiday-themed accompaniments. Whether you’re looking to perfect your holiday hosting skills or simply enjoy a cozy evening of culinary creativity, this workshop is the perfect way to start the season.

    Don’t miss this opportunity to enhance your cheeseboard arranging skills while enjoying a fun and festive evening on the farm. Perfect for all cheese enthusiasts and anyone looking to add a special touch to their holiday celebrations.

    Secure your spot now and get ready for a deliciously creative evening! Ticket options are available at https://www.wlfarm.org/kitchen-education/#1633049178282-9de9b858-c4b8

  • Monday, October 28, 6:30 pm – 8:30 pm – A Night with Koshari Mama

    Experience the vibrant flavors of Egypt at A Night with Koshari Mama – Vegan Egyptian Delights, at Wright-Locke Farm in Winchester on October 28 beginning at 6:30 pm. The Farm is thrilled to partner with Koshari Mama for this special event, where you’ll indulge in authentic vegan Egyptian cuisine. Between courses, enjoy the captivating artistry of a professional belly dancer. For tickets visit www.WLFarm.org

  • Thursday, August 15, 6:00 pm – 7:00 pm – Pickle Party

    Join The Trustees for a free Pickling Workshop at the Northampton Community Garden – 75 Northampton St, Roxbury – On August 15 from 6 – 7 pm.

    It’s peak harvest – the perfect time for some pickling! Learn to make both fermented and vinegar-based pickles with fresh garden produce, and make a jar to take home. Pre-register for weather-related updates, and to help us plan how many materials to bring. Register at https://thetrustees.org/event/419646/

  • Tuesday, July 30, 5:30 pm – 7:30 pm – Flaky Galettes

    Discover the art of creating the French baked good known as a galette. Participants in this July 30 class with Chef Melissa McCullough at The FARM Institute in Edgartown will learn that the use of simple ingredients can create stunning mouthwatering masterpieces. Participants will all make a delicious flaky pastry dough that is used as the base. However, you will have the option of creating a sweet or savory galette to satisfy your cravings and take home!

    Chef Melissa is a trained culinary professional with a passion for sharing the joys of cooking with others. Chef Melissa is fueled by the creativity and artistry that exists within the culinary world. With a deep-rooted connection to the land, fostered by spending every summer on Martha’s Vineyard, she embraces the beauty of farm to table cuisine celebrating the bounty each season brings. Chef Melissa looks forward to working together in the kitchen this summer at Katama Farm!

    Pre-registration is required for all Farm Institute cooking classes. Trustees members $48, nonmembers $60. Please contact us with any allergy or food accommodation requests at thefarminstitute@thetrustees.org or if you’d like to join as a member and receive discounted programming. If you would like to attend but are unable to pay, please reach out to LBrown@thetrustees.org for more information. Register at https://thetrustees.org/event/419111/

  • Wednesday, June 26, 6:00 pm – 8:00 pm – Sicilian Summer with Chef Claudia

    Wright-Locke Farm is thrilled to welcome Chef Claudia Catalano to Wright-Locke Farm for her first class with us, “Sicilian Summer.” Join us on June 26 for an evening of delicious, authentic Sicilian cooking and celebrate the vibrant flavors of the season.

    In this hands-on class, Chef Claudia will guide you through the creation of three delightful Sicilian dishes:

    • Homemade Potato Gnocchi with Spring Herb Pesto: Learn the art of making light and fluffy gnocchi from scratch, paired with a fresh and flavorful spring herb pesto.
    • Asparagus and Pecorino Fritters: Discover how to make crispy, savory fritters that showcase the perfect combination of tender asparagus and tangy pecorino cheese.
    • Strawberry Ricotta Crostata: Finish the evening with a delicious dessert, crafting a beautiful crostata filled with creamy ricotta and sweet strawberries.

    The class fee is $70, with tiered pricing options available. This fee covers all ingredients and materials. Participants will have the opportunity to enjoy the dishes they prepare in a relaxed and enjoyable setting.

    Don’t miss this opportunity to cook alongside Chef Claudia Catalano and immerse yourself in the flavors of a Sicilian summer. Space is limited, so reserve your spot today!

    Purchase Tickets Here

  • Wednesday, December 13, 6:00 pm – 8:00 pm Eastern – Herbal Chocolates, Online

    Learn to create delicately flavored chocolates using natural herbs and spices with the New York Botanical Society, online, on December 13 at 6 pm Eastern. A fun and sumptuous treat to make, herbal chocolates. Paired with the delicate nuanced flavors of flowers, herbs, and spices, these sumptuous treats delight the senses and excite the palate. Join master herbalist Karine Gordineer as she shares the health benefits of cacao and herbs and guides you through the process of making three different flavors of herbal chocolates.

    Karine Gordineer is a Master Herbalist, Certified Plant Spirit Healing Practitioner, Shamanic Practitioner, Certified Reiki Master/Teacher, and Educator with over 28 years-experience in herbalism and the healing arts. Her introduction into herbalism, shamanism and Earth healing practices began as she learned from her father, who was of Algonquin heritage and taught her the secrets of the medicinal plants and the healing ways of her ancestors. Both her matrilineal grandfather and great-grandfather were herbalists as well. Karine is the founder of Green Girl Herbs & Healing, an herbal remedy and healing company. $85 NYBG members, $95 nonmembers. To register, visit www.nybg.org. You will find a materials list on the registration page.

  • Saturday, October 21, 4:00 pm – 5:30 pm Eastern – Marvelous Meatballs, Online

    New England Botanic Garden at Tower Hill will present an online program on October 21 at 4 pm with Laura Ziman.

    Meatballs (or non-meat) can be made of most anything and are enjoyed by people everywhere. We can use chicken or turkey with unexpected flavors, beef or lamb seasoned with international flavors and simmered in a tomato-based sauce and finally, a vegetarian ball that any meat-eater would find a delight. An ingredients list and recipes will be provided beforehand so you can cook along with the rest of the class.  

    Laura Ziman is a greatly experienced cooking instructor who hails from New York City, where she grew up eating the plethora of foods available. After graduating from college, she attended cooking school in Paris. On her return to New York, she started her life as a professional cook, which includes years of teaching, catering, owning a restaurant, and food styling for television. More recently she has added teaching and lecturing on topics of food history. Even without a restaurant, she cooks every day.

    $20 Member Adult; $30.00 Adult (Online Workshop) The webinar will be recorded, and a link to the video will be available until December 21, 2023.

  • Tuesday, July 18, 6:30 pm – 8:00 pm Eastern – Picnic Delights, Online

    In this online New England Botanical Garden workshop on July 18, discover beautiful, delectable, and stress-free foods to create for outdoor eating.  We will be preparing a mix of vegetarian, fish, and dairy dishes that are heavy on vegetables, fruits, and herbs that enhance flavors and help us to eat more healthfully. 

    During this 90-minute class we will make four dishes:

    • Tofu or tuna/caper roll-ups. These are brightly flavored and layered with greens, shredded vegetables, and homemade boursin, and rolled up for easy eating.
    • Cole Slaw: cabbage, carrot, pickled ginger, red onion.
    • Deviled Eggs: a new look at fillings for a timeless picnic favorite
    • Marinated olive, pepper and mozzarella salad with herb and garlic dressing

    An ingredients list and recipes will be provided beforehand so you can cook along with the rest of the class.

    Instructor: Laura Ziman

    Laura Ziman is a greatly experienced cooking instructor who hails from New York City, where she grew up eating the plethora of foods available. After graduating from college, she attended cooking school in Paris. On her return to New York, she started her life as a professional cook, which includes years of teaching, catering, owning a restaurant, and food styling for television. More recently she has added teaching and lecturing on topics of food history. Even without a restaurant, she cooks every day.

    $20 Member Adult; $30 Adult (Online Workshop)

    The webinar will be recorded, and a link to the video will be available until September 18, 2023. Register at www.nebg.org

  • Saturday, April 29 – Sunday, May 7 – Small-Group Cooking Experience on the Aegean Coast of Turkey with Ana Sortun

    This 8-day Culinaria is special in so many ways. You’ll have hands-on cooking classes with two incredible cooks—Chef Semsa Denizsel, who left her well-loved restaurant in Istanbul, Kantin, and created the Cooks Grove, a cooking and event space near Ayvalik on the Turkish Aegean Coast, and Chef Ana Sortun, beloved, amazing chef and owner of Oleana, Sofra and Sarma.  The hands-on cooking lessons at Cooks Grove will be in small groups of 12 maximum, giving you lots of individual attention. We’re excited about this new format—half the group will cook with Semsa, a well known Turkish chef and dear friend of Ana’s, while the other half explores cheese farms, the market, cultural sights the town with Ana. Then, the two groups switch!

    We’ll also explore markets, visit food producers, and eat at restaurants that Chef Semsa knows and loves. We’ll also be accompanied by Banu Ozden, who is incredibly knowledgeable about Turkish food and wines, and is a great friend of Ana’s and Oldways’. No doubt! You’ll have an extraordinary experience.

    Since we’re on the Aegean Coast of Turkey, we’ll also visit two historic sites—Pergamon and the incredible Ephesus, south of Izmir. We’ll have wonderful meals in and around Izmir, and you’ll be able to experience the Izmir market, wineries, a fish auction, and the making (and tasting) of katmer, a truly delicious Turkish breakfast dish.   

    In addition, if you (and others) are interested in a food tour in Istanbul at the end of our 8 days by the Aegean, we can make arrangements for a very special food tour experience with Banu Ozden. Questions?  Please read our Travel FAQ here. Call us at (617) 896-4861, or email us at Travel@OldwaysPT.org

    For complete daily itineraries, cost, and flight information visit Oldways Cultural Food Traditions website HERE.

    Photo courtesy of Cooks Grove

  • Tuesday, February 22, 6:00 pm – 8:00 pm – Paratha Workshop

    Indian bread is an important accompaniment to an Indian meal. ‘Parathas’ are homemade Indian flatbreads- unleavened, vegetarian, vegan- typically paired with curries or can be made stuffed and enjoyed as a meal on its own. It is prepared by rolling, layering, and then cooked on a hot griddle.

    In this hands-on Paratha Workshop on February 22 at Wright-Locke Farm in Winchester, learn to prepare a good dough and make a range of delicious bread- plain and stuffed, savory and sweet. Served with a dollop of butter and a refreshing Raita.

    • Garlic Paratha (seasoned with garlic and herbs)
    • Aloo Paratha (stuffed with spiced mashed potatoes)
    • Sweet Paratha (stuffed with sugar & nuts)
    • Cucumber Raita (yogurt dipping sauce with Cucumber)
    • Boondi Raita (yogurt sauce with chickpea fritters)

    Shilpi Ranjan, the owner and instructor of EZ Compliments, Indian cooking classes, is a passionate cook, educator, wife and a mother. She has been teaching Indian cooking in the Greater Boston area since 2009 and has received many compliments from her patrons, friends, and family. With her warm, hospitable personality and sense of humor, Shilpi brings lots of excitement and energy to the cooking experience. She adapts her cooking and teaching to the spice tolerance, and abilities of each participant. For more information and to register, click here. Tiered Pricing $55 – $85.