Boston Flora

Tag: cooking class

  • Friday, March 27 – Wednesday, April 1 – Science and Cooking in Peru

    Harvard Alumni Travels offers its third edition of Science and Cooking travel in the new gastronomic capital of South America: Lima, Peru. The main program will center on Lima in a symposium-style format consisting of lectures and hands-on activities in addition to the food, art. and cultural elements of the region. There will be optional extensions to the Amazon and Cusco and Machu Picchu. Your study leader will be Pia Sörensen, senior preceptor in Chemical Engineering and Applied Materials at the Harvard John A. Paulson School of Engineering and Applied Sciences and co-teacher and manager of the course Science and Cooking: From Haute Cuisine to Soft Matter Science. Pia will give two lectures on the trip: Diffusion: from Einstein to Ceviche (on diffusion, random walks and the science of ceviche) and Cooking with Microbes: The Science of Coffee, Chocolate and Chicha (on food fermentations). Complete itinerary is available here. Group size 14 – 20 people, price $7,295 per person, double occupancy, $1,295 single supplement. Activity level: Low Key. To register, visit https://alumni.harvard.edu/travel/trips/science-cooking-in-peru-2021?utm_source=newsletter&utm_medium=email&utm_campaign=travel_monthly&utm_content=haa_travel_all_alumni_2019-09-10

  • Thursday, June 13, 6:00 pm – 9:00 pm – Sweet and Savory Strawberries

    It’s strawberry season at Appleton Farms in Hamilton and Ipswich, and we’re celebrating the arrival of this favorite crop by cooking up all things strawberry in the kitchen.  Our workshop begins with a brief walk out to the fields (weather permitting), learning more about berries while sampling and harvesting some for our class.  We’ll then head to the kitchen to prepare a delicious menu of sweet & savory strawberry recipes while covering traditional cooking skills and techniques along the way.  Class includes hands-on cooking, professional chef instruction, printed recipes, and a ‘strawberry celebration’ dinner at the end of the evening.  BYOB beer & wine allowed. 

    MENU:

    Strawberry, Basil, & Goat Cheese Bruschetta

    Honey-Glazed Pork with Cucumber-Strawberry Salsa

    Kale & Strawberry Salad with Curry-Lemon Dressing

    Skillet Berry Shortcake with Farm Cream

    Class recipes are samples only and subject to change. Workshops will begin promptly at designated time.  Feel free to arrive a few minutes early to settle in. The program takes place Thursday, June 13 from 6 – 9 and is $72 for members of The Trustees, and $90 for nonmembers. Register at www.thetrustees.org.

  • Saturday, February 23, 2:00 pm – 5:00 pm – Hearty and Healthy Soups

    Warm up this winter during this Berkshire Botanical Garden hands-on cooking class on February 23 from 2 – 5 all about making simple yet flavorful soups at home. The class will emphasize utilizing common pantry items as well as botanicals. Professional cook and television personality, Anna Gershenson, will lead the class in making a thick and hearty red lentil soup, quinoa, spinach, and feta chowder, and a hearty sausage and kale soup, all paired with a warm-spiced pumpkin pesto bruschetta.

    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 the 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.

    The class is currently sold out but if you’d like to be placed on a waitlist, please contact the BBG office manager at (413) 320-4794 or info@berkshirebotanical.org.

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  • Wednesday, November 7, 6:00 pm – 9:00 pm – Chef’s Whim: Farmer’s Market Squashes

    Join Cambridge Center for Adult Education’s Celebrity Chef Master Class series with, you guessed it, celebrity chefs, for an unforgettable cooking and learning experience. Roll up your sleeves and learn cooking techniques side-by-side with local culinary stars. On Wednesday, November 7, from 6 – 9, Tony Maws, chef and owner of Craigie On Main and The Kirkland Tap and Trotter, presents Chef’s Whim: Farmer’s Market Squashes. One of Tony’s favorite fall finds at the farmers market is the large variety of colorful and delicious squash. Tony will lead us in hands-on learning as he shares secrets of seasonal squash in all its shapes, sizes and colors, and teach us various ways to cook this fall favorite. This is a perfect primer before Thanksgiving too! Class will be held at 42 Brattle Street in Cambridge.

    One of the country’s most respected chefs, Tony Maws is a champion of our local farmers markets and sustainable practices. As chef/owner of the acclaimed Craigie On Main in Cambridge and The Kirkland Tap & Trotter in Somerville, Tony prepares fresh local vegetables as stars of the plate at both his restaurants. A James Beard award winner, Tony has traveled the world in pursuit of food and wine knowledge, and shares his experiences through culinary gems at both Craigie On Main and The Kirkland Tap & Trotter. $120. Register online at https://ccae.org/masterclass

    There will be two additional master classes, one on November 14 with James Salomone, Executive Chef of Parsnip, entitled Italian Cuisine: Handmade Fresh Pastas, and another on December 5 with Michael Pagliarini, chef and co-owner of Giulia and Benedetto, on Seasonal Ingredients: Cooking with New England Seafood. You may register for these classes at the link above. We are publicizing these classes rather early because spaces are limited and they are sure to sell out quickly.

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  • Saturday, October 27, 1:00 pm – 4:00 pm – Delicious and Nutritious Seasonal Salads

    In this Berkshire Botanical Garden class on Saturday, October 27 from 1 – 4 taught by Anna Gershenson, we will focus on a variety of seasonal salads you can easily throw together. We will start with what you need to have on hand in your pantry and refrigerator, which utensils should be in your kitchen, and how to use grains, beans and local produce. We will also learn how to use herbs and spices to flavor your salads and how to dress them.

    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 the 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.

    Kitchen classes are sponsored by Guido’s Fresh Marketplace. $45 for BBG members, $55 for nonmembers. Register at www.berkshirebotanical.org.

    Image result for Anna Gershenson The Natural Cook

  • Saturday, September 22, 2:00 pm – 5:00 pm – Dinner from the Ground Up: A Menu to Welcome Fall

    Join cookbook author Alana Chernila on Saturday, September 22 from 2 – 5 in the Center House at Berkshire Botanical Garden in Stockbridge for a meal to honor the gorgeous vegetables of the New England Fall with a menu from her new book, Eating From the Ground Up: Recipes for Simple, Perfect Vegetables. This will be a hands-on class, so push up your sleeves and get ready to make watermelon radishes with herb compound butter, scarlet turnip galettes with from-scratch pie pastry, miso greens, and butternut squash custard with bourbon pecans. All vegetables will be sourced locally and at their peak. We’ll discuss how to find and store the best vegetables, as well as tricks to bring out the best in every root and leaf. Students will share a light meal together to truly celebrate the bounty of the Berkshires. All participants will receive a free signed copy of Eating From the Ground Up.

    Alana Chernila is the author of three books: The Homemade Pantry, The Homemade Kitchen, and Eating From the Ground Up: Recipes for Simple, Perfect, Vegetables. She also writes, cooks, teaches cooking and cheese making, and blogs at EatingFromTheGroundUp.com. Alana is the Marketing and Special Events Manager for Guido’s Fresh Marketplace in Great Barrington and Pittsfield.

    Kitchen classes are sponsored by Guido’s Fresh Marketplace.

    Advance registration is highly recommended, but walk-ins are always welcome, space permitting. $55 for BBG members, $65 for nonmembers. Register at www.berkshirebotanical.org.

    Image result for Dinner from the Ground Up Alana Chernila

  • Wednesday, August 29 or Wednesday, September 26, 6:00 pm – 8:00 pm – Farm to KITCHEN Cooking Class: Classic Greek Flavors with Chef Jody Adams

    The Trustees of Reservations and The KITCHEN at the Boston Public Market are honored to welcome James Beard Award Winner and Top Chef Masters contestant Chef Jody Adams for a very special hands-on cooking experience. In Chef Adams’ class, attendees will learn the traditional Greek cuisine that has people lining up for her newest restaurants, Saloniki, in Boston and Cambridge. She will also draw on techniques and flavors of her other popular restaurants, Trade, Porto, and formerly, Rialto. Join us to cook side-by-side with one of Boston’s most prestigious chef heroes who is committed to highlighting New England’s local farmers, fishermen and artisans on her menus.

    In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Adams you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles.

    Meze: Dakos Salad, Halloumi, Horta, Herb Salad from Stillman’s Farm
    Chestnut Farms Chicken Souvlaki and Siena Farm Zucchini Fritters with Tzatziki
    Portokalopita (Orange Yogurt Cake) made with Appleton Farms yogurt

    This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies.

    In addition to learning a new cooking style, you’ll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop.

    Come ready to roll up your sleeves and get cooking! Choose Wednesday, August 29 or Wednesday, September 26, from 6 – 8. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $72 for Trustees member and $90 for Non-Trustees Members. Members must bring their current member card and number. Register at https://www.eventbrite.com/e/farm-to-kitchen-cooking-class-classic-greek-flavors-with-chef-jody-adams-tickets-45803093285

    Image result for Jody Adams at the KITCHEN

  • Sunday, July 15, 10:30 am – 2:00 pm – The Savory Herbal Kitchen, with a Savory Herbal Lunch

    On Sunday, July 15, from 10:30 – 32at Tower Hill Botanic Garden, 11 French Drive in Boylston, Betsy Williams will teach a class she calls The Savory Herbal Kitchen. Learn how use just-picked fresh herbs, from your garden or the farm stand, to enhance the flavors of ordinary condiments. Herb-enhanced condiments add savory layers of flavor to everyday family meals and can also become special gifts to friends and family! It’s simple, fun, delicious and very satisfying.

    Betsy will demonstrate how to create savory herb butters, vinegar, mustard, herb salts, two types of pesto and rosemary walnuts. We’ll discuss sourcing and qualities of basic condiments and how to preserve and store herb-enhanced homemade ones. Students will sample each condiment and then make a pint of herb vinegar and a container of herb butter  to take home. After class, you are invited to take an optional walk through Tower Hill’s beautiful herb and vegetable garden, smelling and chatting as we go.

    Betsy Williams teaches, lectures and writes about living with herbs and flowers. A gardener and herb grower since 1972, Betsy trained as a florist in Boston and England. She combines her floral and gardening skills with an extensive knowledge of history, plant lore and seasonal celebrations. Betsy is the author of several books on the uses and stories of herbs and flowers. She has appeared on the Discovery Channel and greater Boston cable stations as well as local and national radio talk shows. Betsy lectures and teaches locally and nationally.

    The class is $75 for Tower Hill members, $90 for nonmembers, and you may register online at https://towerhillbg.thankyou4caring.org/pages/event-registration-form—the-savory-herbal-kitchen-with-a-savory-herbal-lunch-

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  • Saturdays, November 11, December 9, and January 20, 6:00 pm – 9:00 pm – Side-by-Side Celebrity Chef Series

    Join The Trustees for an unforgettable cooking and food experience at The KITCHEN at Boston Public Market. Cook side-by-side with celebrated Boston chefs who are committed to highlighting New England’s local farmers, fishermen and artisans on their menus. The series kicks off with Chef William Kovel from Catalyst in November, and continues with Chef Matt Jennings of Townsman in December (pictured below), and Chef Irene Li of Mei Mei in January.

    Series Highlights:

    Hands-on cooking class; attendees cook in small groups along with the chef.
    Listen and learn from the masters themselves.
    Four-course tasting menu made with the highest quality seasonal ingredients sourced from local farmers and food artisans from the Boston Public Market.
    Intimate class size of no more than 20 people.
    Local wine and craft beer pairings with each course.

    Tickets for each event are $120 for Trustees members and $150 for non-member. Book tickets here: https://www.eventbrite.com/e/side-by-side-celebrity-chef-cooking-series-tickets-38369662694

  • Monday, August 28, 7:00 pm – Rosé, Corn and Tomatoes

    Many of the best things in life are fleeting, which makes them all the more special. Here in New England we eagerly anticipate the arrival of three quintessential summertime favorites: rosé wine, heirloom tomatoes, and corn. This class celebrates gorgeous pink wines such as Provencal rosés and Southern Italian rosatos, sweet just-picked corn and local tomatoes with a glorious summer menu that will highlight the bright, fresh flavors of the season. Discover fabulous ways to prepare corn and tomato dishes as well as some of our favorite rosés and enjoy summer eating (and sipping) at its best. Join the staff at Stir, 102 Waltham Street in Boston on Monday, August 28 at 7. $185 per person, plus tax. Register at www.stirboston.com. Image from www.corkbuzz.com.