Date(s) - 07/23/2019 - 09/24/2019
6:00 pm - 8:00 pm
Event Details
Presented by The Trustees
Summer in New England brings to mind long, lazy days basking in the sun, scenic drives along our stunning coastline, and an endless supply of fresh, beautiful produce! This is the season when New England truly shines – and we’re excited to incorporate deeply flavorful vegetables and fresh, ripe fruit in our summer meals.
This Farm-to-KITCHEN New England class draws upon the bountiful local produce of Massachusetts and highlights the region’s rich food traditions. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome cooks of all skill levels.
In this lively, hands-on cooking class you’ll learn how to make delicious use of the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen by practicing knife skills, learning cooking techniques, and experimenting with diverse flavor profiles.
In addition, you will 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! See below the dates, times and menus.
Dates:
- Tuesday, July 23 from 6:00-8:00 pm | Menu #1
- Tuesday, July 30 from 6:00-8:00 pm | Menu #1
- Tuesday, August 13 from 6:00-8:00 pm | Menu #1
- Tuesday, August 27 from 6:00-8:00 pm | Menu #1
- Tuesday, September 3 from 6:00 – 8:00 pm | Menu #2
- Tuesday, September 10 from 6:00 – 8:00 pm | Menu #2
- Tuesday, September 24 from 6:00 – 8:00 pm | Menu #2
Menu #1 – Early Summer
- Farm-fresh tomato and melon salad with basil oil
- Chestnut Farms lamb burger with spicy cucumber relish
- Berry clafouti with whipped cream
This menu can be made vegetarian, but not vegan or gluten free. Please email [email protected] to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible.
Menu #2 – Late Summer
- Heirloom tomato salad with burrata cheese
- Pan-seared striped bass from Red’s Best with summer succotash
- Bread pudding with summer fruit
This menu can be made vegetarian, but not vegan or gluten free. Please email [email protected] to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible.
Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:
- Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event.
- During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each.
- Classes are usually between 2 and 2.5 hours long, unless otherwise noted.
- 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: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.
About Chef Jennifer Heilig
Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.
About The Trustees and The KITCHEN
As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market in the heart of downtown Boston.
The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.
Join the Trustees and recieve discounts on KITCHEN events. Join here.
Program Refunds/Cancellations: In the event that a program is cancelled due to severe weather, low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund within 14 days of the cancellation. If you cannot attend a program as planned, contact [email protected] at least 7 days prior to the start of the program to receive a full refund. Refunds will not be granted for registration cancellations placed fewer than 7 days before the start of the program. There are no refunds for missed classes. The KITCHEN reserves the right to change program locations, schedules, or instructors when necessary.
