Boston Flora

Tag: cooking class

  • Sunday, August 20, 4:00 pm – 5:30 pm – The Art of the Pickle

    Homemade pickles are a simple and fun way to guarantee that you can enjoy your cucumbers long after the last harvest. Join Newton Community Farm on Sunday, August 20 from 4 – 5:30, in the Barn Kitchen, to learn several different styles of pickle-making, including half-sours, old-world lacto-fermented pickles, and bread and butter pickles. Recipes provided.  Friends of the Farm $20, public $25 Register by calling 617-916-9655 or emailing education@newtoncommunityfarm.org. The Farm is located at 303 Nahanton Street in Newton.  Image from www.picklelicious.com.

  • Thursday, June 8, 6:30 pm – 8:30 pm – Early Summer Inspired Culinary Workshop

    Join  Wright-Lock Farm in Winchester on Thursday, June 8 from 6:30 – 8:30 for an early summer-inspired culinary workshop hosted by Françoise Matte and Cecile Penot-Dietrich of French in the Kitchen. Featured dishes prepared by the chefs for the class to enjoy include watermelon gazpacho, fresh herb-crusted cod with ratatouille, and a strawberry rhubarb tart. Tuition fee: $45 per person.  The class takes place in the kitchen of Saint Eulalia’s Parish.

    Registration for workshops is required. If you can no longer attend a workshop for which you are registered, the Farm will refund your tuition fee until 10 days prior to a program. No refunds are provided within 10 days of a workshop.

    Instructions for Adult Program Registration In order to register for education programs, you will need to:

    1. Create or log into your account via WLFarm.org. Making an account is quick and easy. They just need some basic information about yourself. If you would like to change any of these pieces of information at any time, you may do so by logging into your account.

    2. Register for an adult program, the full list of which may be found at http://www.wlfarm.org/adult-education-programs/ Click on the REGISTER NOW! links to sign up for a program. You will be asked to enter the number of people you wish to register for the program (including yourself or children, if applicable) and enter the first and last names of those being registered in the Guest Information fields. You will be given the option to pay immediately by credit card or to pay later; we recommend opting to “pay later” if signing up for multiple programs so that you may pay for all programs with one credit card transaction at Make Payment (check payment can also be mailed in lieu of credit card payment).

  • Thursday, February 23, 6:00 pm – 8:30 pm – From the Farm Kettle: Stews

    Join Appleton Cooks! and chef Carolyn Grieco on Thursday, February 23 from 6 – 8:30 for our winter culinary workshop  on Stews at Appleton Farms in Hamilton and Ipswich, Massachusetts. With seasonal ingredients as our inspiration, this class bring together the farm’s winter bounty and professional chef instruction to inspire, improve, and support your culinary endeavors at home.

    This culinary series features hearty stews and homemade bread making skills. We’ll cover culinary techniques & kitchen tips as we prepare seasonal recipes perfect for the long chilly winter season! Hands-on cooking, chef instruction, printed recipe booklet, and a warming meal of fresh hearth-baked bread and steaming stew.  You can expect to roll up your sleeves and learn as we cook together then enjoy a sumptuous shared meal at the end of the workshop. BYOB beer or wine is allowed.

    Recipes to include dishes such as:

    Pot-Roasted Chicken Stew with Garlic, Wine, & Root Veggies

    3-Grain Sunflower Rolls

    Vegetarian Winter Squash & Black Bean Chili

    Fee for members of Trustees of Reservations: $60, nonmembers $75. For more information about Appleton Cooks! and similar events please visit http://www.thetrustees.org/things-to-do/north-shore/event-29854.html?.  Image from www.twohealthykitchens.com.

  • Saturday, January 14, 2:00 pm – 3:00 pm – Steve Champagne

    Steve Champagne, Executive Chef of Niche Hospitality Group (restaurants include Block 5 Bistro, Bocado & Mezcal) will hold a cooking demonstration and tasting at Tower Hill Botanic Garden, 11 French Drive in Boylston, on Saturday, January 14 at 2 pm.  The price is $5 for Tower Hill members, $20 for nonmembers, and you may register online at www.towerhillbg.org. Image from www.massfoodies.com.

  • Thursday, July 7, 11:45 am – 12:30 pm, & 1:00 pm – 1:45 pm – Fresh, Fast and Delicious for Less

    Project Bread Chef Vanessa LaBranche leads this free cooking demonstration at The KITCHEN at Boston Public Market to teach market patrons how to prepare healthy meals on a budget. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. Classes (Thursday, July 7, two sessions starting at 11:45 and 1:00 pm) are open to all. Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn’t simply full – it’s healthy. And because there’s no single face of hunger, we develop multiple solutions that meet people where they are – solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. For more information, and directions, visit www.thetrustees.org.

  • Saturday, October 3, 10:00 am – 12:00 noon – Pickling the Harvest

    Join Eric Cooper, chef at Ten Tables, on Saturday, October 3 from 10 – noon in the Parkman Room of Elm Bank, 900 Washington Street in Wellesley, to learn how you can enjoy the fruits of your labor beyond the growing season. He will demonstrate and share basic pickling techniques to keep local flavor in your diet all year long.

    Chef Eric Cooper has been pursuing his love of food for very nearly two decades on a global quest that’s had him working, teaching and studying the native cuisines in some twenty-five countries or extra-national territories on seven continents and occasionally in international waters.

    Cooper’s culinary career includes stops in the gastronomic capitols of New York, London, Paris and Madrid as well as the forested islands of Downeast Maine and tree-lined neighborhoods of Boston. He’s cooked everywhere from the dusty townships of South Africa to the mountainside Tibetan refugee camps of northern India to the frigid aimags of western Mongolia to the icy wastes of Antarctica and steep rolling seas of the Drake Passage — all in pursuit of a uniquely broad understanding of food and why we eat it.

    Proceeds will help support the Massachusetts Horticultural Society’s Garden to Table Program. Mass Hort Members $15, Non-Members $20.  Register at www.masshort.org, or call 617-933-4943.  Image from www.seriouseats.com.

  • Thursday, July 30, 6:00 pm – 9:00 pm – Fresh Summer Sauces

    A great sauce is the key to a great dish – and while these days you can learn to cook online, perfecting an incredible sauce takes much more than YouTube! Partner with Diane Manteca at the Boston Center for Adult Education at 122 Arlington Street on Thursday, July 30 from 6 – 9 to master wonderful summer sauces. Students will team up with chicken, red meat, pasta, or fish to create Heirloom Tomato and Garlic Ramps, Wild Mushroom & Marscapone, Kale & Pistachio Pesto, and Sicilian Eggplant with Grilled Peppers. $52 (BCAE members $45) with an $18 materials cost. Register online at www.bcae.org.  Image from www.voraciousvander.com.

  • Monday, July 6, 6:30 pm – 8:30 pm – Celebrating Summer Vegetables

    With summer’s bounty of fresh flavors just around the corner, it’s easy to create delicious vegetable dishes to please even the pickiest eaters. In this hands-on Sur la Table class with instructor Ericka Armey to be held Monday, July 6 from 6:30 – 8:30 at the Copley Place store, you’ll learn a variety of techniques for preparing vegetables, including roasting, grilling, and even making savory pancakes. Our instructor will walk you through the steps of cooking with ancient grains and preparing your own homemade vinaigrette. We’ll explore flavor profiles and show you how to make the most of seasonal produce. Join us and discover how easy it can be to make sure everyone eats their veggies. $69 per person, and you’ll receive a 10% discount to use on day of class. Call 800-243-0852 to register, or visit online at http://www.surlatable.com/sku/2199529/Celebrating+Summer+Vegetables.

  • Friday, June 26, 2:00 pm – 4:00 pm – Summer Jams and Preserves

    Preserve the fresh flavors of summer to enjoy all year long. Join Sur la Table at Copley Place on Friday, June 26 from 2 – 4 for this fun, hands-on class and learn the basics for preparing your own homemade jams, chutneys and marmalade. Our instructor will introduce you to the equipment you’ll need and show you techniques for prepping summer fruit, bringing jam to gel stage and more. Plus, we’ll walk you step by step through the canning essentials, from filling and sealing jars to the water-bath process. You’ll use these skills over and over again to easily create your own sweet or savor preserves—perfect for gifting or simply treating yourself. $69 per person. Reserve by phone at 800-243-0852 or on line at http://www.surlatable.com/sku/2120236/Summer+Jams+%26+Preserves

  • Wednesday, June 10, 6:00 pm – 9:00 pm – Seasonal Farmers Market

    Become a master of the farm to table experience – in this Boston Center for Adult Education class on Wednesday, June 10, from 6 – 9, students will work with seasonal ingredients carefully chosen by the instructor, Diane Manteca. Simple techniques will be shown to highlight the beautiful early summer flavors. There will be no menu in advance because the class will be based on the ingredients that look best that day! Tuition is $55 (BCAE member cost $47) and an additional materials cost of $15.00. Register online at http://bostoncae.augusoft.net/index.cfm?method=ClassInfo.ClassInformation&int_class_id=12720&int_category_id=2&int_sub_category_id=5. The class will be held at the BCAE, 122 Arlington Street in Boston. Image from www.sustainablepath.org.