Farm-to-KITCHEN Cooking Class: Spring in New England Comfort
We're working with the local farmers and food artisans of the Boston Public Market to bring you a truly seasonal and local experience.
Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today.
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.
Come ready to roll up your sleeves and get cooking!
Menu:
Roasted Carrots from Stillman's Farm with handmade cheese (that attendees make themselves using Appleton Farms cream), mint, and Boston Honey Co.
honey
Nella Pasta with with Red's Best lobster and a creme fraiche butter sauce with fresh peas from Stillman's Farm
Apple Rhubarb Cobbler using apples from Red Apple Farm and Rhubarb from Siena Farm and ice cream from Crescent Ridge Dairy
| COST | ↑ top |
75
| WEBSITE | ↑ top |
| LOCATION | ↑ top |
The KITCHEN at the Boston Public Market, Boston, MA, 02108 map
| RELATED LINKS | ↑ top |
Info changes frequently. We cannot warrant it. Verify with Farm-to-KITCHEN Cooking Class: Spring in New England Comfort before making the trek. If you find an error, please report it...