Date(s) - 30/03/2019
2:00 pm - 6:00 pm
177 Milk St
Vegetables are the most exciting ingredients in the kitchen. But too often we treat them as afterthoughts, placing all our attention on the protein. The result: boring salads and limp, overcooked side dishes. There is another approach. You can make vegetables shine by preparing them simply or with decadence; train them to be sweet, sour, bitter or rich; and coax them to fall away tender from the fork or march crisply across our palates. It’s all in how we prepare them. This class will teach you essential techniques for transforming how you prepare vegetables.
We will char for meaty flavor, employ two-step cooking techniques for perfect texture, practice using aromatics as main ingredients, and dive into knife skills—because how you prep your vegetables really, really matters. We’ll learn by cooking as we make Whole Roasted Cauliflower with Basbaas Sauce, Charred Brussels Spouts with Lemon, Anchovy and Chili, Shaved Zucchini Salad with Basil, Mint and Parmesan, and more. Move over steak.
What is the maximum number of students per class?
Different classes have different student/participant caps. Here are general guidelines for maximum student capacity:
- Hands-on cooking classes: 16
- Milk Street Sessions: 50
- Cooking Demonstations: 50
- Free monthly tour: 30
What are my transport/parking options getting to the event?
Please get directions to 49 India Street and walk across the street ot the double brown doors, with bowties on them. 177 Milk Street (our building) has multiple doors, most of which are locked by 6 p.m.
If you need access to the handicap entrance, please email [email protected] Thank you!
- Boston Harbor Garage (known as the Aquarium Garage)
- 75 State Street
- Aquarium stop on the Blue Line
- State Street on Blue and Orange Line
- Government Center on the Blue and Green Lines
- Haymarket on the Orange and Green Lines, and multiple bus lines
- 4, 92, 93, 352, 354
What can/can’t I bring/wear to the event?
Please wear close-toed shoes and tie back long hair. You are welcome to bring a phone or camera.
No pets allowed.
Is this a demo or hands-on cooking class?
This is a hands-on cooking class.
Should I eat a snack before class?
You will cook, taste and experiment throughout class before sitting down to a vegetable heavy supper of your making.
Are there ID requirements or an age limit to enter the event?
Yes. All students must be 18+ years old. Students 12-17 years old are welcome to participate with an adult guardian or parent.
Where can I contact the organizer with any questions?
Is my registration/ticket refundable or transferrable?
Yes. Tickets are refundable up to seven days before an event. Tickets are transferable to another student for the same class at any time. Within seven days of the event, we do not offer refunds and class credits.