Boston Flora

Tag: pasta

  • 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

  • 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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