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Event Details
Date & Time
Saturday, March 25
5-7:30PM

Cost
Member $48, Nonmember $60

Contact Information
kitcheninfo@thetrustees.org

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KITCHEN at Boston Public Market
Boston, MA

Directions to KITCHEN at Boston Public Market

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Farms & Food

Farm-to-KITCHEN Cooking Class: Spanish & Creole Flavors

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Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Spanish and Creole cuisine at our Farm-to-KITCHEN Cooking class with Chef Cleo Bell!

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.

Farm-to-KITCHEN Cooking Class: Spanish & Creole Flavors
Choose date: Saturday, March 25th or Sunday, March 26th
5:00-7:30 pm
The KITCHEN at The Boston Public Market
100 Hanover Street, Boston

Choose from either Saturday or Sunday and either Spanish or Creole menu. Come ready to roll up your sleeves and get cooking!

Saturday, March 25th | 5:00-7:30 pm

  • Spanish Chorizo Stew with white beans and spinach using ingredients from Chestnut Farm and Stillman’s Farm
  • Moroccan carrot salad w/ feta using ingredients from Stillman’s Farm and Appleton Farm
  • Apple almond spice cake using ingredients from Siena Farms
  • Focaccia bread

Sunday, March 26th | 5:00-7:30 pm

  • Creole dirty rice with chicken and goat using ingredients from Chestnut Farms
  • Kale as collard greens using ingredients from Stillman’s Farm
  • Cornbread with whipped honey butter using ingredients from Boston Honey Co and Jasper Hill
  • Chocolate pots-de-cremes using ingredients from Appleton Farms and Taza Chocolate

Both menus can be made vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences.

Cost is $48 for Trustees member and $60 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.

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