Farm-to-KITCHEN Cooking Class: Native Foods of Massachusetts
This class will highlight pre-colonial diets and farming practices, including seasonal rounds of fishing, planting, harvesting, hunting, and seed saving, while also providing some insight into the past and current Wampanoag population.
While fairly invisible in our current food system, the Wampanoag contributed greatly to our food production knowledge and our understanding of seasonal eating.
This class sets out to honor these great people and educate attendees on the history of local food.
Our menu focuses on the Wampanoag's 'three sisters' crops of corn, beans and squash, which will be in peak season in September.
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 Alexis 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!
| COST | ↑ top |
$75
| WEBSITE | ↑ top |
www.eventbrite.com/e/farm-to-kitchen-cooking-class-native-foods-of-massachusetts-tickets-45497358825
| 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: Native Foods of Massachusetts before making the trek. If you find an error, please report it...