Boston Flora

Tag: Culinary Institute Of America

  • Thursday, April 16, 6:00 pm – 7:00 pm – Baking an Impact: Small Changes for More Sustainable Baking

    Join Chef Genevieve Meli as she discusses her book, Baking an Impact: Small Changes for More Sustainable Baking

    Chef Genevieve Meli is an associate professor of Baking and Pastry Arts at CIA. Among the courses she teaches are Individual and Production Pastries, Baking and Pastry Skill Development, and Applied Baking and Pastry Production. She was the youngest-ever chef to earn the Certified Master Baker (CMB) designation and is also a Certified Higher Education Professional (CHEP). Meli is the author of two cookbooks: Baking an Impact: Small Changes for More Sustainable Baking and Sweet Nature. Outside of the classroom, she volunteers with the Stormville Fire Company Auxiliary and enjoys gardening at her 1800s farmhouse, where she and her husband are raising their son Leonardo.

    The title is Chef Meli’s second work, and the first book to be published by CIA Press, the college’s own publishing imprint. The book showcases an incredible array of mouthwatering desserts, savory baked goods, and more, with an eye toward reducing food waste; utilizing alternative ingredients, grains, and pantry staples; and seasonality in the baking and pastry realm. Baking an Impact is available now at all CIA locations and Amazon. It’s an ideal gift for the sustainably minded baker on your list or for anyone looking to level up their baking skills.

    “People don’t often consider sustainability when it comes to baking, in part, because the staples in many of our favorite baked goods—dairy, eggs, and refined flours—are inherently not sustainable because of sourcing and heavy processing,” said Meli. “My purpose behind Baking an Impact is to show how the smallest of changes can make a larger impact than you might expect,” according to Chef Meli.

    Baking an Impact includes both sweet and savory recipes. Some of Chef Meli’s favorite recipes from the book are Coffee Coffee Cake, Wildflower Lollipops, Koginut Squash Gourds, and Blue Spirulina Oat Mint Truffles.

    This free lecture is sponsored by Boston University’s Food Studies Programs and takes place April 16 at 6 pm at 808 Commonwealth Avenue, Room 124, Brookline, Massachusetts. Register at Eventbrite.

  • Saturday, April 4, 10:00 am – 1:00 pm – Handmade Filled Pasta for Spring – Postponed

    Join the chef/educator team of Stephen and Julie Browning of Prairie Whale restaurant on April 4 from 10 – 1 at Berkshire Botanical Garden for a garden-inspired, hands-on workshop making a variety of homemade filled pastas including tortellini, ravioli, and agnolotti. Pastas will be incorporated into dishes emphasizing local, seasonal ingredients. Selecting quality ingredients and pasta-making equipment will also be discussed.

    A native of Flemington, New Jersey, chef Stephen Browning trained at the Culinary Institute of America in Hyde Park, NY. Settling in New York City after graduation, Stephen cooked at esteemed Manhattan institutions such as Lutece and the “21 Club”, and at Bayard’s where he was Sous Chef before heading across the bridge to Brooklyn, becoming Executive Chef at Flatbush Farm, one of Brooklyn’s first farm-to-table restaurants, as well as Sous Chef at Marlow & Sons and Diner.  

    In 2012, Stephen left the urban confines of NYC to settle in the Berkshires, accepting an offer to launch Mark Firth’s “Prairie Whale” as its Executive Chef. Sourcing nearly all ingredients from local farms, Prairie Whale has lived up to its portly name as a giant success. Now, Stephen and his wife Julie Browning (a public school teacher) are combining Stephen’s love of cooking with Julie’s education background to share culinary techniques, stories, and seasonal local ingredients with a wider audience. Their small cooking classes assure an intimate, “hands-on” atmosphere and a winning recipe for culinary education.

    Sponsored by Guido’s Fresh Marketplace . BBG members $55, nonmembers $65. Register at https://www.berkshirebotanical.org/events/handmade-filled-pasta-spring

  • Thursday, June 18, 10:00 am – 3:00 pm – Exploring Gardens in the Hudson Valley: The Climbery and The Garden at Bellefield

    On Thursday, June 18, take a drive down the Hudson Valley to visit two garden gems that focus on plants. First, tour the Garden at Bellefield, Hyde Park, designed in 1912 by Beatrix Farrand, one of America’s most celebrated landscape designers. Today the garden, pictured below, has been carefully restored, inspired by her landmark work and dedicated to sharing her pioneering legacy. This garden is a perfect example of how Farrand defined the American taste in gardens throughout the first half of the 20th century. She championed the use of perennial plants in combinations based upon color harmony, bloom sequence and texture. This was the birth of the mixed border, a standard in gardens today. A volunteer from the Beatrix Farrand Association will lead the tour of this lovely garden at the height of its June bloom.

    From there, travel to the Culinary Institute of America to catch a quick lunch at the Apple Pie Cafe (cost of lunch not included in the fee). On the return, travel to Livingston, NY, to visit The Climbery, the private garden of Barbara Packer. With a focus on plants, specifically the holy grail of vines, clematis, wander through this beautifully landscaped seven-acre property dedicated to over 5,000 clematis—the second largest planted collection of clematis in the world. In addition to the clematis collection, enjoy an exuberant mid-June bloom of peonies, irises and more. Timed for the height of the clematis bloom, view this exceptional collec- tion and learn how to cultivate these winsome beauties.

    This Berkshire Botanical Garden sponsored tour is $40 for BBG members, $50 for nonmembers. Participants can choose to carpool or drive separately. Those joining the carpool should meet in the parking lot at Berkshire Botanical Garden for an 8:30 am departure. Time onsite in Hyde Park & Livingston, NY, is 10 am – 3 pm). For directions, and to register, visit http://www.berkshirebotanical.org/event/exploring-gardens-in-the-hudson-valley-the-climbery-and-the-garden-at-bellefield/?instance_id=3365.

  • Thursday, October 27, 6:00 pm – 4th Annual Sustainable “Farm to Fork” Chef Dinner

    The Trustees of Reservations invite all who are interested to attend The Inn at Castle Hill’s 4th Annual sustainable “Farm to Fork” Chef Dinners, the first of which is being held on October 27th on The Crane Estate in Ipswich, located at 280 Argilla Road. Connection with local foods is a simple but important theme for this year’s series, in which top area Chefs will create a unique blending of the freshest local produce and meats from Appleton Farms.The Pre-fixe Four-Course dinners will be prepared by some of the top chefs in the region who have generously donated their time for this sustainable event series.

    The Thursday dinners will begin with an open bar and the first course of hors d’oeuvre served fireside in the Tavern located next to The Inn at Castle Hill on the Crane Estate at 6 PM, followed by a three-course meal with paired wines served at The Inn at Castle Hill. The event, including tips and taxes, is $125 per person, and features Marco Suarez (below), Executive Chef at Jamaica Plain’s newest neighborhood spot, Canary Square. Seating is limited and reservations are required. Proceeds will go to the ongoing preservation of The Crane Estate.

    Suarez is a member of Mayor Menino’s Urban Agriculture Working Group, which serves as an advisory board to the city on green and sustainable practices. Suarez’ background in urban agriculture plays a significant role in the sourcing and purveying of ingredients and greatly influences his culinary creations. His expertise on sustainability ties in with eco-conscious practices of Canary Square.Suarez began his culinary career washing dishes at a local restaurant in his hometown, Greenwich, Connecticut. After high school, he went on to train at the Culinary Institute of America. At the young age of 25, Suarez earned the top spot at Eastern Standard Kitchen in Kenmore Square. Most recently, Suarez was the Executive Chef at Bon Savor in Jamaica Plain. For reservations and questions, please call The Inn at 978-412-2555. Trustees of Reservations members are being offered a special $99 stay at the Inn on the night of the dinner, subject to availability. Visit www.theinnatcastlehill.com for room details, or to become a TTOR member.

  • Saturday, January 23, 1:00 – 2:00 pm – The Locavore Way

    Join author Amy Cotler at The Bookloft, 322 Stockbridge Road in Great Barrington, Massachusetts (near the Price Chopper) on Saturday, January 23, beginning at 1 pm, for a book signing of Amy’s new book The Locavore Way,  an event which will include appearances by local food vendors.  Amy will also be signing at the West Stockbridge Library, 21 State Line Road (Route 201) on February 5 at 7 pm, and will be with Slow Food Boston during the first week in May, details to be announced.  For a complete calendar of signing events, log on to www.amycotler.com.

    Amy Cotler brings 3 decades as a culinary professional (AKA food fanatic) and farm to table advocate to her books and other offerings.  A  longtime advocate of seasonal cooking and local eating, she is the founding director of Berkshire Grown, which became an early model for local farm and food advocacy. She consults, teaches and lectures nationally on food and farm to table issues.

    Ms. Cotler worked as the web food forum host for The New York Times and her food articles have been published in periodicals, including Fine Cooking, Kitchen Garden, Cook’s and Orion.  She has written 5 cookbooks, including Fresh from the Farm: The Massachusetts Farm to School Cookbook, a training tool for schools, which was distributed to every school Massachusetts and is now available free on-line.

    Her new book, published in November 2009, brings together her culinary and local food advocacy experience. The Locavore Way, Discover and Enjoy the Pleasures of Locally Grown Foods is a people’s solution to The Omnivore’s Dilemma, a hands-on guide to becoming someone who seeks out and savors local foods.

    A veteran chef and cooking teacher, Ms. Cotler has taught home cooks and professionals at Institute for Culinary Education and Culinary Institute of America, where she also researched and wrote text for their professional cookbook.She has developed close to 1000 recipes, including many for the Joy of Cooking. Her media appearances include The Television Food Network and National Public Radio.

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