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Master Urban Gardner
Have you been wondering how to start growing your own food? The Fall Master Urban Gardening (MUG) program is now open for enrollment.


Mass Cultural Council

Boston Natural Areas Network – an affiliate of The Trustees that is now part of our Boston Region - was created to preserve and protect urban open green space by encouraging stewardship, and inviting the community to experience a host of interesting and informative programs and events. Join us in one of our many urban landscapes!

Solstice Illumination Night
Thursday, December 21 | 6-8PM

Milton

Come welcome the return of the sun and brighten the darkest day of the year with a community celebration! Enjoy a fire dance performance and music, make s'mores around the campfire, and sip some hot chocolate. Feel free to bring blankets and lawn chairs. Dress warmly and invite your friends!

Check the Facebook event for weather updates. Park on the field--come through the opening in the stone wall on the left side of the field.

Become a member at the event to receive reduced admission and a special gift!

 

 



Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece
Wednesday, January 3 | 6-8PM

Boston

It's all Greek to us! This winter, The KITCHEN at the Boston Public Market is bringing some sunshine into your cooking with two traditional menus from Athens and Santorini in 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.

Come ready to roll up your sleeves and get cooking!

  • Wednesday, January 3 from 6:00-8:00 pm | Athens
  • Tuesday, January 9 from 6:00-8:00 pm | Athens
  • Tuesday, February 6 from 6:00-8:00 pm | Santorini
  • Tuesday, February 13 from 6:00-8:00 pm | Santorini
  • Thursday, February 22 from 6:00-8:00 pm | Athens
  • Saturday, March 3 from 5:00-7:00 pm | Athens
  • Tuesday, March 6 from 6:00-8:00 pm | Santorini
  • Sunday, March 25 from 5:00-7:00 pm | Santorini

Menus:

Classic Athens Menu

  • Traditional Spanikopita using Stillman’s greens and local feta from Appleton Farms
  • Marinated Chestnut Farms chicken and tzatziki (yogurt sauce) with roasted veggies from Stillman's Farm
  • Q’s nuts “baklava” tarts using honey from Boston Honey Company

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

Both menus can be made vegetarian. Unfortunately, we cannot accomodate vegan preferences. The Santorini menu can be made without gluten or nuts, however our kitchen is not a gluten-free or nut free facility. Please email kitcheninfo@thetrustees.org with dietary preferences or allergies.

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: $52 for Trustees member and $65 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 Cleo Bell

Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. 
At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 



Energetic Yoga Flow with BosYogi
Saturday, January 6 | 10-11AM

Boston

The KITCHEN at The Boston Public Market is honored to host Linette Bullock, founder of BosYogi for a FREE yoga class to help ring in the New Year. This 60 minute class offers an energetic yoga flow and incorporates different styles of fitness. Poses can be modified. The goal is to discover your personal rhythm. Increase strength, flexibility, and endurance without compromising alignment.

This class is FREE and open to everyone. Please bring your own mat and wear cozy layers. The KITCHEN tends to be a bit chilly. There are a limited number of mats available for use, but please come early to claim one.

About Linette

Linette Bullock, founder of BosYogi, is a wellness advocate and yoga instructor from Boston, MA. She began teaching to help make yoga accessible for all and to help clients make mind/body connections in their own lives. Her energetic flow style classes incorporate different styles of fitness while helping students increase strength and flexibility. Linette enjoys teaching and helping her students learn how to create sequences as well as fun challenging routines in their own personal practices. BosYogi is a movement that supports cultural and body diversity in the fitness industry. She believes everyone can do amazing things!



Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece
Tuesday, January 9 | 6-8PM

Boston

It's all Greek to us! This winter, The KITCHEN at the Boston Public Market is bringing some sunshine into your cooking with two traditional menus from Athens and Santorini in 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.

Come ready to roll up your sleeves and get cooking!

  • Wednesday, January 3 from 6:00-8:00 pm | Athens
  • Tuesday, January 9 from 6:00-8:00 pm | Athens
  • Tuesday, February 6 from 6:00-8:00 pm | Santorini
  • Tuesday, February 13 from 6:00-8:00 pm | Santorini
  • Thursday, February 22 from 6:00-8:00 pm | Athens
  • Saturday, March 3 from 5:00-7:00 pm | Athens
  • Tuesday, March 6 from 6:00-8:00 pm | Santorini
  • Sunday, March 25 from 5:00-7:00 pm | Santorini

Menus:

Classic Athens Menu

  • Traditional Spanikopita using Stillman’s greens and local feta from Appleton Farms
  • Marinated Chestnut Farms chicken and tzatziki (yogurt sauce) with roasted veggies from Stillman's Farm
  • Q’s nuts “baklava” tarts using honey from Boston Honey Company

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

Both menus can be made vegetarian. Unfortunately, we cannot accomodate vegan preferences. The Santorini menu can be made without gluten or nuts, however our kitchen is not a gluten-free or nut free facility. Please email kitcheninfo@thetrustees.org with dietary preferences or allergies.

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: $52 for Trustees member and $65 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 Cleo Bell

Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. 
At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 



Mixology Class with Saxtons River Distillery
Saturday, January 27 | 5:30-7PM

Boston

Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Saxtons River Distillery liquors paired with fresh ingredients from Boston Public Market vendors to create signature flavors.

The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. The class will be formatted as follows:

  • The mixologist will discuss the spirits and the process of distilling, blending and aging Saxtons River spirits.
  • The mixologist will then demonstrate proper mixology techniques and will discuss flavor profiles, pairing suggestions, and presentation.
  • Next, the mixologist will demonstrate step-by-step cocktail building and will provide tips and tricks to creating a craft local cocktail.
  • And finally, participants will get to sample each of the cocktails created and the group will discuss the different flavor profiles and how you can adapt those flavors to individual preferences.

Along with the cocktails we will also be tasting locally-made bread from Somerville Bread Co. and Massachusetts cheeses from Appleton Farms.

Dates:

  • Saturday, October 28th | 5:30-7:00 pm
  • Sunday, November 26 | 5:30-7:00 pm
  • Saturday, December 16 | 5:30-7:00 pm
  • Saturday, January 27 | 5:30-7:00 pm
  • Saturday, February 24 | 5:30-7:00 pm
  • Saturday, March 10 | 5:30-7:00 pm

Tickets: $32 per Trustees member and $40 per nonmember. 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. Join here.

About Saxtons River Distillery

Saxtons River Distillery was founded in 2006 by Christian Stromberg. He started out in his barn in the small town of Saxtons River creating Sapling Maple Liqueur using a family recipe for a Lithuanian honey liqueur. We will be using several of their spirits during the Mixology Class.

  • Sapling Maple Bourbon & Sapling Maple Rye Whiskies:Using locally sourced VT Maple Syrup, Christian truly created “VT in a bottle”. He then expanded his spirit line to include Sapling Maple Bourbon and Sapling Maple Rye whiskies. All three Sapling products are blended and aged to perfection. Three years in American #3 charred oak barrels for the bourbon, two for the rye and 3 months for the liqueur. Sapling uses only locally sourced, traditional wood fired dark VT Maple syrup from two local farmers or “sugarers”.
  • Perc Coffee Liqueur: Christian then teamed with local coffee roasters Mocha Joe’s to create Perc Coffee Liqueur. This very unique coffee liqueur is very simply dark roasted cold brewed coffee, neutral spirit and pure cane sugar. Perc is smooth with a clean finish without any artificial flavorings, coloring or sweeteners. Christian wanted to let natural coffee shine through without the heavy, overly sweetened consistency that you find in other coffee liqueurs. Perfect for coffee cocktails as well as cooking with it’s all natural bold dark roasted coffee taste.
  • Snowdrop Gin: Snowdrop Gin is Saxtons River Distillery’s newest release. Christian had always wanted to create a botanic American Dry gin. After three years of research and development, he and head distiller Ivan Hennessy found the perfect balance between flavor and smoothness. Snowdrop consists of eighteen botanic ingredients, it is also uniquely vacuum distilled. Vacuum distillation allows the temperature to be dropped in the still, so flavor isn’t boiled off. We create an atmospheric vacuum to draw the raw spirit through our ground botanics, capturing the flavors without any perfumey or overly floral notes. Snowdrop also has a very unique smooth finish, there isn’t the overly dry notes that people usually associate with gin.


Vegetable Garden Planning
Monday, February 5 | 6-7:30PM

Boston

Learn to get the most out of your vegetable garden! Whether you're planning a new garden or trying to improve your existing one, learning how to plan and map your garden can teach you to grow more food in a small space while taking good care of your soil. We'll cover variety selection, spacing, interplanting, succession planting, and season extension. We'll touch on soil fertility and cover cropping as well.

Come with ideas for and measurements of your garden space, if possible. We'll take time to do some hands-on planning and you'll have a chance to draft a plan for the coming season and get feedback on it.

The KITCHEN at the Boston Public Market is adjacent to Haymarket T stop on the Orange Line. Validated parking is available in the Parcel 7 Garage attached to the Boston Public Market. You can enter the Kitchen through the market on 100 Hanover Street or though its own entrance on the corner of Congress and Sudbury Streets.



Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece
Tuesday, February 6 | 6-8PM

Boston

It's all Greek to us! This winter, The KITCHEN at the Boston Public Market is bringing some sunshine into your cooking with two traditional menus from Athens and Santorini in 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.

Come ready to roll up your sleeves and get cooking!

  • Wednesday, January 3 from 6:00-8:00 pm | Athens
  • Tuesday, January 9 from 6:00-8:00 pm | Athens
  • Tuesday, February 6 from 6:00-8:00 pm | Santorini
  • Tuesday, February 13 from 6:00-8:00 pm | Santorini
  • Thursday, February 22 from 6:00-8:00 pm | Athens
  • Saturday, March 3 from 5:00-7:00 pm | Athens
  • Tuesday, March 6 from 6:00-8:00 pm | Santorini
  • Sunday, March 25 from 5:00-7:00 pm | Santorini

Menus:

Classic Athens Menu

  • Traditional Spanikopita using Stillman’s greens and local feta from Appleton Farms
  • Marinated Chestnut Farms chicken and tzatziki (yogurt sauce) with roasted veggies from Stillman's Farm
  • Q’s nuts “baklava” tarts using honey from Boston Honey Company

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

Both menus can be made vegetarian. Unfortunately, we cannot accomodate vegan preferences. The Santorini menu can be made without gluten or nuts, however our kitchen is not a gluten-free or nut free facility. Please email kitcheninfo@thetrustees.org with dietary preferences or allergies.

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: $52 for Trustees member and $65 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 Cleo Bell

Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. 
At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 



Community Gardens in Boston: An Oral History
Monday, February 12 | 6-8PM

Boston

In celebration of Black History Month, join us for a celebration of the rich history of community gardening and urban farming in Boston. Leaders of the movement will share their stories, and we will come together around a shared potluck meal. Please bring a dish to share if you're able, but feel free to come without one.

No registration needed.

The KITCHEN at the Boston Public Market is adjacent to Haymarket T stop on the Orange Line. Validated parking is available in the Parcel 7 Garage attached to the Boston Public Market. You can enter the Kitchen through the market on 100 Hanover Street or though its own entrance on the corner of Congress and Sudbury Streets. 



Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece
Tuesday, February 13 | 6-8PM

Boston

It's all Greek to us! This winter, The KITCHEN at the Boston Public Market is bringing some sunshine into your cooking with two traditional menus from Athens and Santorini in 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.

Come ready to roll up your sleeves and get cooking!

  • Wednesday, January 3 from 6:00-8:00 pm | Athens
  • Tuesday, January 9 from 6:00-8:00 pm | Athens
  • Tuesday, February 6 from 6:00-8:00 pm | Santorini
  • Tuesday, February 13 from 6:00-8:00 pm | Santorini
  • Thursday, February 22 from 6:00-8:00 pm | Athens
  • Saturday, March 3 from 5:00-7:00 pm | Athens
  • Tuesday, March 6 from 6:00-8:00 pm | Santorini
  • Sunday, March 25 from 5:00-7:00 pm | Santorini

Menus:

Classic Athens Menu

  • Traditional Spanikopita using Stillman’s greens and local feta from Appleton Farms
  • Marinated Chestnut Farms chicken and tzatziki (yogurt sauce) with roasted veggies from Stillman's Farm
  • Q’s nuts “baklava” tarts using honey from Boston Honey Company

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

Both menus can be made vegetarian. Unfortunately, we cannot accomodate vegan preferences. The Santorini menu can be made without gluten or nuts, however our kitchen is not a gluten-free or nut free facility. Please email kitcheninfo@thetrustees.org with dietary preferences or allergies.

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: $52 for Trustees member and $65 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 Cleo Bell

Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. 
At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 



Valentine's Day Truffle Experience with Taza Chocolate
Wednesday, February 14 | 6-7:30PM

Boston

Valentine's Day is fast approaching! This year take your relationship with chocolate (and your SO) to the next level with a special Taza Chooclate Truffle experience!

This class has three delicious parts.

  • First, you'll work as a team to create a pot of rich, decadant chocolate ganache to share. We'll provide fruit, bread, cheese and other snacks to dip and eat your homemade "fondue". You can replicate this recipe at home to make the chocolate ganache for truffles, ice cream topping, or just to impress your friends with a retro fondue party.
  • Then, using the same ganache recipe that was chilled overnight, we'll roll decadent dark chocolate truffles by hand and dip and roll them in five different toppings. Each attendee will make 12 truffles to take home.
  • Throughout the class, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class of six different wines and six chocolate flavors. Taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines.

Valentine's Day Truffle Experience
Wednesday, February 14
6:00-8:00 pm
The KITCHEN at The Boston Public Market
100 Hanover Street
Boston, MA 02108

Tickets: Each ticket comes with a dozen truffles. Tickets cost $60 per Trustees member and $75 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here.

Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please email kitcheninfo@thetrustees.org if you'd like vegan truffles or if you have questons about allergies.

About Taza Chocolate

At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is
ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line
is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.



Crafty American Whiskey with Taylor & Taylor Whiskey Co.
Saturday, February 17 | 6-7:30PM

Boston

“Craft” may have become an overloaded word in American whiskey, but it represents something exciting for whiskey drinkers: novelty. In the year 2000, there were only a few dozen distilleries making bourbon in the United States. Today, that number has exploded to over a thousand. Bourbon is experiencing a renaissance, rye has come back from the dead and American single malt is finding a foothold driven by pioneers like Westland and Triple Eight. But, not all craft whiskey is what it seems and mega-distillers like Buffalo Trace and Heaven Hill have a major roll in craft as well.

In this whiskey class, Nick and Zach Taylor will help you navigate the American whiskey landscape, while sampling some exceptional and hard-to-find American whiskeys including:

  • Bully Boy American Straight Whiskey
  • Berkshire Mountains Bourbon
  • WhistlePig 10yr Rye Whiskey
  • Westland American Single Malt Whiskey
  • Eagle Rare 10yr Single Barrel (NW&S store pick private barrel)
  • Four Roses Single Barrel OBSF 8yr 7 months 58.8% (special release only available in Kentucky)
  • Four Rouses OESF 59.2% (special release only available at Four Roses distillery)
  • Makers Mark Single Barrel 55.1% (special release only available in Kentucky)
  • Willett 6yr Bourbon 61.2% (special release only available at Willett distillery)

*We are hosting a series of classes on separate dates. Each class will feature a selection of 6 whiskeys from the list above. Subject to change.

Whether you are new to whiskey or a wily veteran, this class will provide the foundation for understanding American whiskey so that you can have some “craft" in what you buy and drink.

We'll also provide some local cheese from Appleton Farms and bread from Somerville Bread Co. to munch on during class.

Dates:

  • Saturday, January 13 from 6:30-8:00 pm
  • Saturday, February 17 from 6:00-7:30 pm
  • Sunday, March 4 from 5:30-7:00 pm

Tickets: $48 per Trustees member and $60 per nonmember. 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. Join here.

About Taylor & Taylor Whiskey Co.

Taylor & Taylor Whiskey Co. is a whiskey education company and nascent independent bottler. We offer a range of experiences from major events with master distillers to local seminars discussing the fundamentals of whiskey. In addition, we hunt for and bottle unique and exceptional barrels of whisk(e)y that we make available directly to our mailing list. More information can be found here: taylorwhiskey.com.

Nick and Zach Taylor are whiskey instructors, writers and travelers, having visited over 65 distilleries in the United States, Scotland and Japan and written numerous pieces. In addition to writing and speaking about whiskey, Nick and Zach are founders of Taylor & Taylor Whiskey Co., a nascent whiskey education company and independent bottler, which they are working hard to grow.

Nick and Zach love to be active in every part of the whiskey hobby and industry and their enthusiasm, first-hand involvement in sourcing whiskey and abundant whiskey knowledge make them entertaining and informative hosts (and very happy ones).



Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece
Thursday, February 22 | 6-8PM

Boston

It's all Greek to us! This winter, The KITCHEN at the Boston Public Market is bringing some sunshine into your cooking with two traditional menus from Athens and Santorini in 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.

Come ready to roll up your sleeves and get cooking!

  • Wednesday, January 3 from 6:00-8:00 pm | Athens
  • Tuesday, January 9 from 6:00-8:00 pm | Athens
  • Tuesday, February 6 from 6:00-8:00 pm | Santorini
  • Tuesday, February 13 from 6:00-8:00 pm | Santorini
  • Thursday, February 22 from 6:00-8:00 pm | Athens
  • Saturday, March 3 from 5:00-7:00 pm | Athens
  • Tuesday, March 6 from 6:00-8:00 pm | Santorini
  • Sunday, March 25 from 5:00-7:00 pm | Santorini

Menus:

Classic Athens Menu

  • Traditional Spanikopita using Stillman’s greens and local feta from Appleton Farms
  • Marinated Chestnut Farms chicken and tzatziki (yogurt sauce) with roasted veggies from Stillman's Farm
  • Q’s nuts “baklava” tarts using honey from Boston Honey Company

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

Both menus can be made vegetarian. Unfortunately, we cannot accomodate vegan preferences. The Santorini menu can be made without gluten or nuts, however our kitchen is not a gluten-free or nut free facility. Please email kitcheninfo@thetrustees.org with dietary preferences or allergies.

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: $52 for Trustees member and $65 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 Cleo Bell

Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. 
At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 



Mixology Class with Saxtons River Distillery
Saturday, February 24 | 5:30-7PM

Boston

Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Saxtons River Distillery liquors paired with fresh ingredients from Boston Public Market vendors to create signature flavors.

The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. The class will be formatted as follows:

  • The mixologist will discuss the spirits and the process of distilling, blending and aging Saxtons River spirits.
  • The mixologist will then demonstrate proper mixology techniques and will discuss flavor profiles, pairing suggestions, and presentation.
  • Next, the mixologist will demonstrate step-by-step cocktail building and will provide tips and tricks to creating a craft local cocktail.
  • And finally, participants will get to sample each of the cocktails created and the group will discuss the different flavor profiles and how you can adapt those flavors to individual preferences.

Along with the cocktails we will also be tasting locally-made bread from Somerville Bread Co. and Massachusetts cheeses from Appleton Farms.

Dates:

  • Saturday, October 28th | 5:30-7:00 pm
  • Sunday, November 26 | 5:30-7:00 pm
  • Saturday, December 16 | 5:30-7:00 pm
  • Saturday, January 27 | 5:30-7:00 pm
  • Saturday, February 24 | 5:30-7:00 pm
  • Saturday, March 10 | 5:30-7:00 pm

Tickets: $32 per Trustees member and $40 per nonmember. 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. Join here.

About Saxtons River Distillery

Saxtons River Distillery was founded in 2006 by Christian Stromberg. He started out in his barn in the small town of Saxtons River creating Sapling Maple Liqueur using a family recipe for a Lithuanian honey liqueur. We will be using several of their spirits during the Mixology Class.

  • Sapling Maple Bourbon & Sapling Maple Rye Whiskies:Using locally sourced VT Maple Syrup, Christian truly created “VT in a bottle”. He then expanded his spirit line to include Sapling Maple Bourbon and Sapling Maple Rye whiskies. All three Sapling products are blended and aged to perfection. Three years in American #3 charred oak barrels for the bourbon, two for the rye and 3 months for the liqueur. Sapling uses only locally sourced, traditional wood fired dark VT Maple syrup from two local farmers or “sugarers”.
  • Perc Coffee Liqueur: Christian then teamed with local coffee roasters Mocha Joe’s to create Perc Coffee Liqueur. This very unique coffee liqueur is very simply dark roasted cold brewed coffee, neutral spirit and pure cane sugar. Perc is smooth with a clean finish without any artificial flavorings, coloring or sweeteners. Christian wanted to let natural coffee shine through without the heavy, overly sweetened consistency that you find in other coffee liqueurs. Perfect for coffee cocktails as well as cooking with it’s all natural bold dark roasted coffee taste.
  • Snowdrop Gin: Snowdrop Gin is Saxtons River Distillery’s newest release. Christian had always wanted to create a botanic American Dry gin. After three years of research and development, he and head distiller Ivan Hennessy found the perfect balance between flavor and smoothness. Snowdrop consists of eighteen botanic ingredients, it is also uniquely vacuum distilled. Vacuum distillation allows the temperature to be dropped in the still, so flavor isn’t boiled off. We create an atmospheric vacuum to draw the raw spirit through our ground botanics, capturing the flavors without any perfumey or overly floral notes. Snowdrop also has a very unique smooth finish, there isn’t the overly dry notes that people usually associate with gin.


Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece
Saturday, March 3 | 5-7PM

Boston

It's all Greek to us! This winter, The KITCHEN at the Boston Public Market is bringing some sunshine into your cooking with two traditional menus from Athens and Santorini in 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.

Come ready to roll up your sleeves and get cooking!

  • Wednesday, January 3 from 6:00-8:00 pm | Athens
  • Tuesday, January 9 from 6:00-8:00 pm | Athens
  • Tuesday, February 6 from 6:00-8:00 pm | Santorini
  • Tuesday, February 13 from 6:00-8:00 pm | Santorini
  • Thursday, February 22 from 6:00-8:00 pm | Athens
  • Saturday, March 3 from 5:00-7:00 pm | Athens
  • Tuesday, March 6 from 6:00-8:00 pm | Santorini
  • Sunday, March 25 from 5:00-7:00 pm | Santorini

Menus:

Classic Athens Menu

  • Traditional Spanikopita using Stillman’s greens and local feta from Appleton Farms
  • Marinated Chestnut Farms chicken and tzatziki (yogurt sauce) with roasted veggies from Stillman's Farm
  • Q’s nuts “baklava” tarts using honey from Boston Honey Company

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

Both menus can be made vegetarian. Unfortunately, we cannot accomodate vegan preferences. The Santorini menu can be made without gluten or nuts, however our kitchen is not a gluten-free or nut free facility. Please email kitcheninfo@thetrustees.org with dietary preferences or allergies.

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: $52 for Trustees member and $65 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 Cleo Bell

Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. 
At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 



Crafty American Whiskey with Taylor & Taylor Whiskey Co.
Sunday, March 4 | 5:30-7PM

Boston

“Craft” may have become an overloaded word in American whiskey, but it represents something exciting for whiskey drinkers: novelty. In the year 2000, there were only a few dozen distilleries making bourbon in the United States. Today, that number has exploded to over a thousand. Bourbon is experiencing a renaissance, rye has come back from the dead and American single malt is finding a foothold driven by pioneers like Westland and Triple Eight. But, not all craft whiskey is what it seems and mega-distillers like Buffalo Trace and Heaven Hill have a major roll in craft as well.

In this whiskey class, Nick and Zach Taylor will help you navigate the American whiskey landscape, while sampling some exceptional and hard-to-find American whiskeys including:

  • Bully Boy American Straight Whiskey
  • Berkshire Mountains Bourbon
  • WhistlePig 10yr Rye Whiskey
  • Westland American Single Malt Whiskey
  • Eagle Rare 10yr Single Barrel (NW&S store pick private barrel)
  • Four Roses Single Barrel OBSF 8yr 7 months 58.8% (special release only available in Kentucky)
  • Four Rouses OESF 59.2% (special release only available at Four Roses distillery)
  • Makers Mark Single Barrel 55.1% (special release only available in Kentucky)
  • Willett 6yr Bourbon 61.2% (special release only available at Willett distillery)

*We are hosting a series of classes on separate dates. Each class will feature a selection of 6 whiskeys from the list above. Subject to change.

Whether you are new to whiskey or a wily veteran, this class will provide the foundation for understanding American whiskey so that you can have some “craft" in what you buy and drink.

We'll also provide some local cheese from Appleton Farms and bread from Somerville Bread Co. to munch on during class.

Dates:

  • Saturday, January 13 from 6:30-8:00 pm
  • Saturday, February 17 from 6:00-7:30 pm
  • Sunday, March 4 from 5:30-7:00 pm

Tickets: $48 per Trustees member and $60 per nonmember. 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. Join here.

About Taylor & Taylor Whiskey Co.

Taylor & Taylor Whiskey Co. is a whiskey education company and nascent independent bottler. We offer a range of experiences from major events with master distillers to local seminars discussing the fundamentals of whiskey. In addition, we hunt for and bottle unique and exceptional barrels of whisk(e)y that we make available directly to our mailing list. More information can be found here: taylorwhiskey.com.

Nick and Zach Taylor are whiskey instructors, writers and travelers, having visited over 65 distilleries in the United States, Scotland and Japan and written numerous pieces. In addition to writing and speaking about whiskey, Nick and Zach are founders of Taylor & Taylor Whiskey Co., a nascent whiskey education company and independent bottler, which they are working hard to grow.

Nick and Zach love to be active in every part of the whiskey hobby and industry and their enthusiasm, first-hand involvement in sourcing whiskey and abundant whiskey knowledge make them entertaining and informative hosts (and very happy ones).



Start Your Own Seeds
Monday, March 5 | 6-7:30PM

Boston

Starting your own vegetable, herb, and flower seedlings allows you to get the exact varieties you want, save money, and see the whole life cycle of your plants. Join us to learn what you need to grow thriving seedlings and get your garden off to a healthy start! We'll cover seed selection, soil mix, containers, lighting, and timing.

After going over the info, we'll get our hands dirty planting some seeds to take home.

The KITCHEN at the Boston Public Market is adjacent to Haymarket T stop on the Orange Line. Validated parking is available in the Parcel 7 Garage attached to the Boston Public Market. You can enter the Kitchen through the market on 100 Hanover Street or though its own entrance on the corner of Congress and Sudbury Streets.



Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece
Tuesday, March 6 | 6-8PM

Boston

It's all Greek to us! This winter, The KITCHEN at the Boston Public Market is bringing some sunshine into your cooking with two traditional menus from Athens and Santorini in 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.

Come ready to roll up your sleeves and get cooking!

  • Wednesday, January 3 from 6:00-8:00 pm | Athens
  • Tuesday, January 9 from 6:00-8:00 pm | Athens
  • Tuesday, February 6 from 6:00-8:00 pm | Santorini
  • Tuesday, February 13 from 6:00-8:00 pm | Santorini
  • Thursday, February 22 from 6:00-8:00 pm | Athens
  • Saturday, March 3 from 5:00-7:00 pm | Athens
  • Tuesday, March 6 from 6:00-8:00 pm | Santorini
  • Sunday, March 25 from 5:00-7:00 pm | Santorini

Menus:

Classic Athens Menu

  • Traditional Spanikopita using Stillman’s greens and local feta from Appleton Farms
  • Marinated Chestnut Farms chicken and tzatziki (yogurt sauce) with roasted veggies from Stillman's Farm
  • Q’s nuts “baklava” tarts using honey from Boston Honey Company

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

Both menus can be made vegetarian. Unfortunately, we cannot accomodate vegan preferences. The Santorini menu can be made without gluten or nuts, however our kitchen is not a gluten-free or nut free facility. Please email kitcheninfo@thetrustees.org with dietary preferences or allergies.

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: $52 for Trustees member and $65 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 Cleo Bell

Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. 
At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 



Mixology Class with Saxtons River Distillery
Saturday, March 10 | 5:30-7PM

Boston

Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Saxtons River Distillery liquors paired with fresh ingredients from Boston Public Market vendors to create signature flavors.

The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. The class will be formatted as follows:

  • The mixologist will discuss the spirits and the process of distilling, blending and aging Saxtons River spirits.
  • The mixologist will then demonstrate proper mixology techniques and will discuss flavor profiles, pairing suggestions, and presentation.
  • Next, the mixologist will demonstrate step-by-step cocktail building and will provide tips and tricks to creating a craft local cocktail.
  • And finally, participants will get to sample each of the cocktails created and the group will discuss the different flavor profiles and how you can adapt those flavors to individual preferences.

Along with the cocktails we will also be tasting locally-made bread from Somerville Bread Co. and Massachusetts cheeses from Appleton Farms.

Dates:

  • Saturday, October 28th | 5:30-7:00 pm
  • Sunday, November 26 | 5:30-7:00 pm
  • Saturday, December 16 | 5:30-7:00 pm
  • Saturday, January 27 | 5:30-7:00 pm
  • Saturday, February 24 | 5:30-7:00 pm
  • Saturday, March 10 | 5:30-7:00 pm

Tickets: $32 per Trustees member and $40 per nonmember. 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. Join here.

About Saxtons River Distillery

Saxtons River Distillery was founded in 2006 by Christian Stromberg. He started out in his barn in the small town of Saxtons River creating Sapling Maple Liqueur using a family recipe for a Lithuanian honey liqueur. We will be using several of their spirits during the Mixology Class.

  • Sapling Maple Bourbon & Sapling Maple Rye Whiskies:Using locally sourced VT Maple Syrup, Christian truly created “VT in a bottle”. He then expanded his spirit line to include Sapling Maple Bourbon and Sapling Maple Rye whiskies. All three Sapling products are blended and aged to perfection. Three years in American #3 charred oak barrels for the bourbon, two for the rye and 3 months for the liqueur. Sapling uses only locally sourced, traditional wood fired dark VT Maple syrup from two local farmers or “sugarers”.
  • Perc Coffee Liqueur: Christian then teamed with local coffee roasters Mocha Joe’s to create Perc Coffee Liqueur. This very unique coffee liqueur is very simply dark roasted cold brewed coffee, neutral spirit and pure cane sugar. Perc is smooth with a clean finish without any artificial flavorings, coloring or sweeteners. Christian wanted to let natural coffee shine through without the heavy, overly sweetened consistency that you find in other coffee liqueurs. Perfect for coffee cocktails as well as cooking with it’s all natural bold dark roasted coffee taste.
  • Snowdrop Gin: Snowdrop Gin is Saxtons River Distillery’s newest release. Christian had always wanted to create a botanic American Dry gin. After three years of research and development, he and head distiller Ivan Hennessy found the perfect balance between flavor and smoothness. Snowdrop consists of eighteen botanic ingredients, it is also uniquely vacuum distilled. Vacuum distillation allows the temperature to be dropped in the still, so flavor isn’t boiled off. We create an atmospheric vacuum to draw the raw spirit through our ground botanics, capturing the flavors without any perfumey or overly floral notes. Snowdrop also has a very unique smooth finish, there isn’t the overly dry notes that people usually associate with gin.


43rd Annual Gardeners' Gathering
Saturday, March 17 | 11-5PM
Shillman Hall & the Egan Center, Northeastern University
Boston

Join Mayor Walsh, the Boston gardening community, Trustees, and many partner organizations to celebrate the start of the gardening season! The Gathering is a day full of informative workshops, engaging exhibitors, networking, and inspiration!

We're pleased to welcome special guest speaker Aziz Dehkan from Gardens Rising: New York City Community Gardening Coalition to present on community gardens and climate change resiliency.

The full program of over two dozen workshops, taught by local experts and covering topics from urban foraging to no-till gardening to community garden organizing, will be linked here when available.



Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece
Sunday, March 25 | 5-7PM

Boston

It's all Greek to us! This winter, The KITCHEN at the Boston Public Market is bringing some sunshine into your cooking with two traditional menus from Athens and Santorini in 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.

Come ready to roll up your sleeves and get cooking!

  • Wednesday, January 3 from 6:00-8:00 pm | Athens
  • Tuesday, January 9 from 6:00-8:00 pm | Athens
  • Tuesday, February 6 from 6:00-8:00 pm | Santorini
  • Tuesday, February 13 from 6:00-8:00 pm | Santorini
  • Thursday, February 22 from 6:00-8:00 pm | Athens
  • Saturday, March 3 from 5:00-7:00 pm | Athens
  • Tuesday, March 6 from 6:00-8:00 pm | Santorini
  • Sunday, March 25 from 5:00-7:00 pm | Santorini

Menus:

Classic Athens Menu

  • Traditional Spanikopita using Stillman’s greens and local feta from Appleton Farms
  • Marinated Chestnut Farms chicken and tzatziki (yogurt sauce) with roasted veggies from Stillman's Farm
  • Q’s nuts “baklava” tarts using honey from Boston Honey Company

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

Both menus can be made vegetarian. Unfortunately, we cannot accomodate vegan preferences. The Santorini menu can be made without gluten or nuts, however our kitchen is not a gluten-free or nut free facility. Please email kitcheninfo@thetrustees.org with dietary preferences or allergies.

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: $52 for Trustees member and $65 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 Cleo Bell

Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. 
At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community.