Tag: Parsnip

  • Tuesday, October 13, 6:00 pm – 7:15 pm – Advanced Techniques for Vegetarians: Root Vegetables, Online

    With cooler temperatures comes a whole new world of vegetables to play with, from your everyday potatoes and carrots to knobby celery root and big bunches of beets. It’s all too easy to fall into a same-old roasting routine with root vegetables, though. In this class, we’ll teach you two techniques that make the most of the flavors and textures of colder-weather produce—and neither one demands turning on the oven. First, we’ll use a stovetop low-liquid boil technique to transform the humble parsnip into an addictive side dish that marries its earthiness with floral honey, spicy caraway and fruity cider vinegar. Then, we’ll put a grater to good use as we transform fennel and celery root into a salad that is crunchy, bright and shockingly quick to throw together. The best part? These two techniques are easy to apply to other hardy vegetables. Join us for a class that will change the way you look at root vegetables.

    Bonus: All attendees of this class will receive a one-time $15 coupon to the Milk Street Store after class. This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

    Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to class (or within 48 hours of registering, if you sign up less than a week in advance), you will receive an email with the ingredients, equipment and prep you’ll need to cook along with us, if you choose.

    After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don’t hesitate to get in touch via cookingschool@177milkstreet.com.

    Payments for Milk Street live stream classes are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

    Proceeds from live stream cooking classes support Milk Street’s non-profit work with The Big Sisters Association. Fee is $24.95. Register at www.177milkstreet.com

  • 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.

    Image result for farmer's market squashes