Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece
One menu focuses on classic pastry and yogurt marinades sourced from inland recipes and the other showcases fresh-caught fish prepared in a coastal tradition.
Learn how to cook new flavors with a seasonal & local twist on the traditional flavors at our Farm-to-KITCHEN Cooking class!
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 Cleo 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.
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.
Santorini Island Menu
Herb, beet, and aged goat cheese salad using Cornerstalk Farms herbs, Stillman’s Farm vegetables, and Appleton Farms Cheese.
Red's Best local haddock or sole with lemon and Soluna Garden Farm zataar seasoning over handmade polenta.
Taza chocolate mousse made with Greek yogurt from Appleton Farms, topped with Q’s nuts.
| COST | ↑ top |
$65
| WEBSITE | ↑ top |
| LOCATION | ↑ top |
The KITCHEN at the Boston Public Market, 100 Hanover St., Boston, MA, 02108 map
| RELATED LINKS | ↑ top |
Info changes frequently. We cannot warrant it. Verify with Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece before making the trek. If you find an error, please report it...