Boston Flora

Tag: Top Chef Masters

  • Wednesday, August 29 or Wednesday, September 26, 6:00 pm – 8:00 pm – Farm to KITCHEN Cooking Class: Classic Greek Flavors with Chef Jody Adams

    The Trustees of Reservations and The KITCHEN at the Boston Public Market are honored to welcome James Beard Award Winner and Top Chef Masters contestant Chef Jody Adams for a very special hands-on cooking experience. In Chef Adams’ class, attendees will learn the traditional Greek cuisine that has people lining up for her newest restaurants, Saloniki, in Boston and Cambridge. She will also draw on techniques and flavors of her other popular restaurants, Trade, Porto, and formerly, Rialto. Join us to cook side-by-side with one of Boston’s most prestigious chef heroes who is committed to highlighting New England’s local farmers, fishermen and artisans on her menus.

    In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Adams you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles.

    Meze: Dakos Salad, Halloumi, Horta, Herb Salad from Stillman’s Farm
    Chestnut Farms Chicken Souvlaki and Siena Farm Zucchini Fritters with Tzatziki
    Portokalopita (Orange Yogurt Cake) made with Appleton Farms yogurt

    This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies.

    In addition to learning a new cooking style, you’ll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop.

    Come ready to roll up your sleeves and get cooking! Choose Wednesday, August 29 or Wednesday, September 26, from 6 – 8. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $72 for Trustees member and $90 for Non-Trustees Members. Members must bring their current member card and number. Register at https://www.eventbrite.com/e/farm-to-kitchen-cooking-class-classic-greek-flavors-with-chef-jody-adams-tickets-45803093285

    Image result for Jody Adams at the KITCHEN

  • Mondays, October 1 – December 3, 7:00 pm – 2012 Food & Science Lecture Series

    Members of the public are invited to attend a series of lectures by world-class chefs and food experts, inspired by the Harvard College General Education course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter.”

    The lectures, while related to the course, are not a replication of the course content.

    All talks will take place in the Harvard Science Center at 1 Oxford Street, Cambridge, MA (unless otherwise noted).
    All talks will begin at 7 p.m..

    Each talk will begin with a 15-minute lecture by a member of the course staff, which will discuss one of the scientific topics from that week’s class.
    Seating for all lectures (except the ticketed lecture with Ferran Adrià on December 3) is first come, first seated. In previous years, many of the talks were already full before they started, but we have a larger lecture hall this year, and can therefore accommodate more people.
    Questions regarding the public lecture series: candujar@seas.harvard.edu
    Lectures will be available for viewing live online. Watch the live stream. Past archives are available at http://video.isites.harvard.edu/liveVideo/liveView.do?name=Science_Cooking_2012
    Science and Cooking aprons will be available for purchase at all public lectures for $15 (cash or check).  More details may be found at www.seas.harvard.edu/cooking

    The schedule:

    October 1: Fina Puigdevall and Pere Planaguma of Les Cols, and Paco Perez of Miramar.

    October 8: Raul Balam Ruscalleda of Moments.

    October 15: Jose Andres, of Think Food Group, minibar, and Jaleo (also an Iron Chef)

    October 22: Wylie Dufresne of wd-50, and Top Chef Masters

    October 29 – Dan Barber from Blue Hill Farm

    November 5 – Joanne Chang of flour bakery

    November 12 – Jack Bishop, Editorial Director at Cook’s Illustrated and an editor on The Science of Good Cooking, with his associate editor Dan Souza

    November 19 – Nathan Myhrvold, former Microsoft CTO, co-founder and CEO of Intellectual Ventures, and author of the massively expensive Modernist Cuisine: The Art and Science of Cooking (image below)

    November 29 – David Chang of momofuku and Carles Tejedor of Via Veneto

    December 3 – Ferran Adria, elBulli Foundation

    Harvard thanks sponsors Alicia Foundation, Think Food Group, Whole Foods Market, and Xertoli.