Boston Flora

Tag: cooking class

  • Tuesdays, April 5 – April 26, 11:00 am – 1:00 pm and 6:00 pm – 8:00 pm , and Wednesday, April 13 from 6:00 pm – 8:00 pm – Cooking at Wright-Locke Farm

    Wright-Locke Farm in Winchester announces its April series of cooking classes, each of which may be taken individually. Please note, due to the close working conditions in the kitchen as well as the tasting of food where masks might be lowered and having the pleasure of enjoying our meal together after class, ALL KITCHEN WORKSHOPS REQUIRE PROOF OF COVID VACCINATION to participate.

    On Tuesday, April 5, from 11 – 1, Sweta Shanbhag will be in the kitchen for an Indian inspired cooking class, Intro to Indian Brunch. Breakfast in Indian households is usually a fairly elaborate affair. Ever heard the saying “eat breakfast like a king”? It certainly applies to breakfasts back home. Preferences and choices offered for breakfast in India vary hugely by region giving us hundreds, if not more, of dishes consumed in different states across the country. In this brunch class, we will journey through various regions/communities . On the menu is Potato Poha from Maharashtra, Akuri (scrambled eggs) from the Parsi community, Instant Rava Dosa, and Chai. A vegetarian option is available.

    Debbie from the Effortless Kitchen joins the same day from 6 – 8 for Dinner Today, Lunch Tomorrow. Featuring delicious Asian flavors, this class will give you the opportunity to slow down and enjoy time in the farm kitchen all the while learning about making a scrumptious meal that will last you beyond the dinner table and into the week’s lunches. On the menu are chicken banh mi sandwiches, pickled vegetables, and sesame noodles.

    April 12 from 6 – 8 featured Wright-Locke Farm’s Chef Kelcy in the kitchen to learn Handmade Spring Pasta. For this class, we will demystify handmade pasta and make both a seasonally inspired ravioli along with fresh fettuccini. The class will be paired with homemade meatballs, simple and delicious pasta sauce, and finished with fresh caesar salad (including our own croutons!)

    The next day, April 13 from 6 – 8, brings guest chef Shilpi Ranjan. chef and owner of EZ Compliments, for Introduction to Indian Cuisine: Lentils. Lentils are nutritious, rich in fiber, and a good source of protein. Learn to flavor sabut moong dal (Green Gram) with Indian spices to make three different dishes that can be a meal on their own. This class is vegetarian/vegan AND gluten free.

    Finally, on April 26 from 11 – 1, enjoy Katie from Two Aprons Cookery on Cooking to Reduce Food Waste. On the menu are grain bowls with green goddess dressing, roast carrots with carrot top pesto, and a whole orange cake.

    Each class is $70, and you may register at www.wlfarm.org.

  • Sunday, October 4, 11:00 am – 2:00 pm – Preserving the Harvest

    In this October 4 Berkshire Botanical Garden workshop focusing on simple, shelf-stable preserving practices, we’ll move through three straightforward recipes–a pickle, a jam and whole-preserved fruit–and discuss safe ways to modify flavors. We’ll review the principles of hot water bath canning, and you’ll leave with a basic knowledge of how to replicate the process at home and adapt the recipes to your taste. All Berkshire Botanical Garden cooking classes are sponsored by Guido’s Fresh Marketplace.  The time is 11 – 2, masks required, and registration ($40 for BBG members, $55 for nonmembers) is available at https://www.berkshirebotanical.org/events/preserving-harvest

    Janet Reich Elsbach, a home cook inspired by seasonal food, the particular cravings of those she loves to feed and the idea of bringing people together at the table writes about how the numerous things going on in the average life collide with making dinner on her blog A Raisin & A Porpoise. Her book, Extra Helping: Recipes for Caring, Connecting and Building Community One Dish at a Time, was recently published by Roost.

  • Wednesday, September 9, 5:00 pm – 6:00 pm – Pickle Party

    Wednesday, September 9, 5:00 pm – 6:00 pm – Pickle Party

    It’s peak harvest–the perfect time for some pickling! Share your favorite recipe with the group or just join The Trustees on September 9 from 5 – 6 online to learn. We’ll cover lactofermented goodies as well as quick pickles and you’ll be ready to improvise your own tasty, nutritious pickles at home.

    This free workshop, like many we’re presenting this season, is made possible through TD Bank’s Ready Commitment. Pre-register here and you will receive an email with the Zoom link.

  • Thursday, August 27, 6:30 pm – 8:00 pm – Summer Harvest Dinner at Home

    It’s peak harvest season in Massachusetts and the Boston Community Gardens team wants to bring the taste of summer to you in your homes! We have curated a vegetarian menu featuring some of the best late summer produce. You’ll pick up a bundle of fresh seasonal ingredients from one of three locations (JP, Quincy or Medford) and return home for a Zoom cooking class on August 27 from 6:30 – 8 where we’ll prepare a delicious meal together. You’ll learn recipes you can adapt to whatever produce is in season.

    All proceeds directly support Boston Community Gardens. Tickets sales stop at midnight on Wednesday August 26. Trustees members get a 20% discount. For any questions or to become a member, please reach out to mdelima@thetrustees.org. $28 for members, $35 for nonmembers. For more information visit http://www.thetrustees.org/things-to-do/metro-boston/event-57195.html

  • Wednesday, August 26, 6:00 pm – 8:00 pm – Totally Tomatoes Cooking Class

    It’s tomato season on Powisset Farm in Dover. Come learn new and creative recipes using farm-fresh tomatoes. Led by a PowissetCooks! instructor, participants will get to learn ways to prep and cook these delicious red (and orange….and yellow) beauties. The class will take place August 26 from 6 – 8, and is $64 for Trustees members, $80 for nonmembers.

    Included in this class:

    • Cooking demonstration and partially hands-on learning experience.
    • Instruction from an experienced, top-notch instructor.
    • Recipes to take home.
    • A meal to enjoy on-site or to take with you.

    Class is limited to 8 participants to allow for social distancing within the classroom space. Pre-registration is required 2 days prior to a class or event. If it is within 2 days and you wish to register, please email powissetfarm@thetrustees.org or call 508.785.0339 to find out if there is space remaining. 

    Powisset is NOT a nut-free or gluten-free kitchen. Register at http://www.thetrustees.org/things-to-do/metro-west/event-56175.html

  • Wednesday, June 24, 10:00 am – 12:00 noon – Bake Gluten-Free Scones with Early Summer Accompaniments Webinar

    There are many variables that go into successful gluten-free baking, as well as new flavors and textures to explore. Learn ways to make your baking healthier and more delicious by incorporating gluten-free recipes. In this Berkshire Botanical Garden online class with master pastry chef Rachel Portnoy, you’ll explore variations in baking scones using different gluten-free flour and flavoring options. You’ll also learn how to create seasonal accompaniments using an abundance of flavors from the garden, including curds, compotes and a refreshing herbal beverage. Follow along and prepare recipes in your own kitchen as you watch Rachel create them in BBG’s kitchen classroom. All participants will receive recipes and an ingredient list beforehand, so you can shop for what you’d like to make during the class.  The class will take place June 24 from 10 – noon, and is $15 for BBG members, $20 for nonmembers. Register at https://www.berkshirebotanical.org/events/bake-gluten-free-scones-early-summer-accompaniments

    Rachel Portnoy started out as a vegetarian cook during her time as a graduate student in English in the 1990’s, and then moved on to specialize in pastry at Le Cordon Bleu in London. She worked at French fine dining and Michelin-starred restaurants in New York, Washington D.C. and London, as well as in France at fine restaurants and bakeries. In 2002, Rachel and her husband, French chef Franck Tessier, moved to Lee, MA, and she fulfilled a long-term dream by opening her own bakery, Cakewalk, in Lee. Rachel eventually sold Cakewalk and moved up the road to open a restaurant on Main Street with Franck called Chez Nous where the couple focuses on fresh, healthy, handmade and delicious cuisine and desserts.

  • Saturday, April 11, 10:00 am – 12:00 noon – Introduction to Lacto-Fermentation – Postponed

    Bill Goodwin is a chemical engineer who prefers to grow his own food and experiment with anything that might even look like food. He’s found that lacto-fermenting veggies from the garden is fun, simple and nutritious. He’s made delicious batches of krauts, pickles, fermented beets and kimchi, and wants to share what he’s learned with anyone who’s lost interest in coleslaw. In this April 11 Massachusetts Horticultural Society class we’ll wield knives and cut up unsuspecting vegetables, apply some salt and a bit of “scrunch” – and make batches of something delicious for everyone to take home.

    Vegetables & workshop materials will be provided. The class takes place in the Putnam Building, 900 Washington Street in Wellesley, and you may register by visiting www.masshort.org. $55 members/$75 general admission

  • Saturday, February 1, 1:00 pm – 4:00 pm – Savory and Sweet Hand Pies

    Making hand pies is fun! Let’s roll up our sleeves and get messy. In this class led by food educator, Anna Gershenson, participants will learn how to make an easy cream cheese dough that is perfect for making hand pies. The fillings will be mushroom, spiced pumpkin apple butter and cranberry maple cream cheese. There is nothing like popping a hot hand pie into your mouth!

    Families and Individuals are encouraged to attend this class. One child free with each adult registration. BBG members $55, nonmembers $65. Additional children: $25/each . Register at https://www.berkshirebotanical.org/events/savory-and-sweet-hand-pies

    Anna Gershenson is a professional cook and television personality. She has run a successful catering business since 1980, and has coined her own style of cooking “healthy gourmet”, which focuses on creating delicious meals using seasonal ingredients and healthy preparations. Anna has developed a strong connection with local farms in the Berkshires, where she lives, and where she hosts The Natural Cook with Anna Gershenson on Pittsfield Community Television, often featuring local farmers and food producers on her show.

    Her recipes have been published in the Boston Globe and on Food52. You can watch her show on YouTube channel The Natural Cook with Anna Gershenson. Sponsored by Guido’s Fresh Marketplace

  • Saturday, December 14, 2:00 pm – 5:00 pm – Warmth and Comfort: Cooking with Pleasure through the Depths of Winter

    As the snow falls and the temperatures dip, we can turn on the stove, pour a glass of wine, and bring our friends and family together around the warmth of the table.

    Join cookbook author Alana Chernila on December 14 from 2 – 5 at the Berkshire Botanical Garden in Stockbridge for a hands-on class where the comfort foods of winter play a starring role. Recipes will include polenta with all the greens, shredded brussels sprouts with crispy shallots and pecans, and pear gingerbread with whipped cream. BBG members $55, nonmembers $65. Register at http://berkshirebotanical.org. Image courtesy of www.foodnetwork.com

  • Saturday, November 16, 10:00 am – 1:00 pm – Heritage New England Cooking

    Cast your mind back to the time when Farm-to-Table meals were from your farm and on your table. You would be familiar with terroir because it was all over the knees of your britches. Come to Berkshire Botanical Garden’s Teaching Kitchen on November 16 at 10 am to learn the simple but tasty approach to farmhouse cuisine of 150 or more years ago. Participants will experience such dishes as stewed soup, Johnnie Cake, herbed farmers’ cheese and more. Learn the secrets of selecting and caring for cast iron cookware and its health benefits. Hands-on participation is encouraged so bring a sense of curiosity and adventure and be willing to help with the process. Local ingredients will be sourced. History can definitely be fun, when you eat it!

    Instructor Dennis Picard has 42 years’ experience in Public History at such museums as Old Sturbridge Village and Hancock Shaker Village. He has taught fireplace and cast iron cooking for many years and is the author of three cookbooks. He is also president of the Board of Directors of the Pioneer Valley History Network and a member of the editorial board of the Country School Journal and grants committee of the Country School Association of America.

    Cooking classes are sponsored by Guido’s Fresh Marketplace. BBG members $55, nonmembers $65. Register at https://www.berkshirebotanical.org/events/heritage-new-england-cooking