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Tuesday, April 4

Member $48, Nonmember $60

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KITCHEN at Boston Public Market
Boston, MA

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Farms & Food, Lectures & Workshops

Farm-to-KITCHEN Cooking Class: Taco Tuesday with Loco Taqueria

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Make Tacos, Eat Tacos & Learn Tacos at this special Taco Tuesday cooking class led by Chef Matt Drummond of Loco Taqueria in South Boston on Tuesday, April 4th! Our Farm-to-KITCHEN cooking classes bring talented chefs from some of the BEST restaurants in Boston to teach attendees how to replicate innovative recipes at home. Get out of your kitchen and into ours!

Chef Drummond will be teaching the class how to create classic tacos using local & seasonal ingredients from the farmers and artisans of the Boston Public Market.

Farm-to-KITCHEN: Taco Tuesday
Tuesday, April 4th, 2017
6:00-8:00 pm
The KITCHEN at The Boston Public Market
100 Hanover Street, Boston

In this combination demo and hands-on cooking class, Chef Drummond will demonstrate the tools and techniques of creating the classic taco. He will then lead the class through making two varieties of tacos (described below) as participants follow along, creating their own culinary masterpieces.

In class, you’ll make two different tacos using local and seasonal ingredients from the market, plus a dessert using stoneground Taza Chocolate. The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors.

We’ll also taste samples of local wines and tequilas made right here in New England, compliments of the Massachusetts Wine Shop & Hopsters Alley.


  • Pan-fried Baja Fish (from Red's Best) with a pickled slaw and seasonal herbs
  • Root beer braised chicken (from Chestnut Farm) with a spiced carrot puree, pickled seasonal salsa, chile de arbol & crispy tortilla strips
  • Mexican Chocolate Mouse using Taza Chocolate

About Chef Matt Drummond

Upon graduating with degrees in Culinary Arts and Food Service Management, Drummond decided to follow his childhood dream of living in Boston. He moved to the city in 2008 to become the Sous Chef and eventually Chef de Cuisine at The Colonnade Hotel where he oversaw a staff of over 40 and managed the culinary programs of the hotel’s room service, on-site restaurant, Brasserie Jo, and catering services. During his three years at The Colonnade, he sharpened his skills in the kitchen, focusing on classical French techniques with a global flair. In the summer of 2013, Drummond joined the talented team at the Grafton Group as Executive Chef of Temple Bar, where he gave the menu at the beloved Porter Square institution his own classic-New-England-meets-contemporary-Europe twist. In the spring of 2015 Drummond headed to Southie to head up the kitchen at Loco Taqueria & Oyster Bar.

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