Boston Flora

Tag: Guido’s Fresh Marketplace

  • Saturday, November 7, 10:00 am – 1:00 pm – Food for Celebration: Vegetable Focused Share-Fare with Alana Chernila

    Want to go beyond pigs in a blanket and cocktail shrimp? Join cookbook author and Guido’s Marketing Manager Alana Chernila for a hands-on class to bring vegetables to the party. We’ll start with chickpea salad in endive boats, move on to broccoli raab and cheddar party toasts and finish with sweet potato latkes with roasted applesauce. All Berkshire Botanical Garden cooking classes are sponsored by Guido’s Fresh Marketplace. 

    Alana Chernila is the author of three cookbooks, 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.

    Masks required. BBG members $40, nonmembers $55. Register at https://www.berkshirebotanical.org/events/food-celebration-vegetable-focused-share-fare-alana-chernila

  • 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.

  • 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

  • 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

  • Saturday, November 17, 1:00 pm – 3:00 pm – Herbal Extractions

    Join Jamie Samowitz, educator and herbalist, at 1 pm on November 17 at Berkshire Botanical Garden for a hands- on exploration of the world of herbal extractions. Home herbalism straddles the line between food and medicine. By extracting herbs into oil, vinegar, and alcohol, we gain access to the herb’s nutritional and medicinal qualities. And by making our own nourishing and delicious products with aromatic, tonic, and bitter herbs, we become empowered to take our health into our own hands. We will learn to make three categories of herbal extractions: infused oils (including culinary, fragrance, and medicinal oils), infused vinegars, and tinctures. As a class we will make a spiced bitters tincture that will serve as both a health-supporting digestive aid and a warming remedy for a cold winter’s day.

    Jamie Samowitz is Co-Director of Roots Rising at Alchemy Initiative. She is a home herbalist and currently in training as a clinical herbalist through David Winston’s Center for Herbal Studies. She enjoys foraging for wild food and medicine and sharing her love of the natural world with her students and community.

    Kitchen classes are sponsored by Guido’s Fresh Marketplace. $95 for BBG members, $105 for nonmembers. Register at www.berkshirebotanical.org.

    Image result for herbal infusions

  • 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