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Event Details
Date & Time
Wednesday, August 2
6-8PM

Cost
Member: $48; Nonmember: $60

Contact Information
kitcheninfo@thetrustees.org

More Information
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KITCHEN at Boston Public Market
Boston, MA

Directions to KITCHEN at Boston Public Market

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Farms & Food, Lectures & Workshops

Farm-to-KITCHEN Cooking Class: Egyptian, Persian and Indian 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 Egyptian, Persian, and Indian cuisine at our Farm-to-KITCHEN Cooking class with Chef Alexis Daniels!

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 Alexis you’ll create an exciting multi-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 Classes
Friday, June 2 | 6:00-8:00 pm
Thursday, July 13 | 6:00-8:00 pm
Wednesday, August 2 | 6:00-8:00 pm
Wednesday, August 9 | 6:00-8:00 pm
The KITCHEN at The Boston Public Market
100 Hanover Street, Boston

Come ready to roll up your sleeves and get cooking! 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.

Friday, June 2 | 6:00-8:00 pm | Persian Flavors

  • Kale, Fennel, and Citrus Salad with Basil and Toasted Nuts, using ingredients from Corner Stalk Farm and Q’s Nuts
  • Chicken Thighs with Walnut and Pomegranate Sauce (Fesenjan) using poultry from Stillman’s Farm
  • Persian Jeweled Rice with Dried Fruits (Polow)
  • Fruit and honey featuring ingredients from Boston Honey Company

We can accommodate for dairy-free, gluten-free, and vegetarian options. Please email kitcheninfo@thetrustees.org with requests.

Thursday, July 6 | 6:00-8:00 pm | Indian Flavors

  • Stuffed flatbread with Caramelized Onion and Herbs (Parantha) using ingredients from Siena Farm
  • Red Lentils (Masoor Dal) with locally-grown tomatoes and onions
  • Burnt Eggplant with Yogurt (Bhaingan) using ingredients from Appleton Farms
  • Fruit and honey featuring ingredients from Boston Honey Company

This menu is vegetarian and will feature varying levels of spiciness. Unfortunately, we cannot accommodate dairy-free requests. Gluten-free options will be available. Please email kitcheninfo@thetrustees.org with requests.

Wednesday, August 2 | 6:00-8:00 pm | Egyptian Flavors

  • Spring Salad with Peas, Feta, and Mint using ingredients from Stillman’s Farm and Appleton Farm
  • Nella Pasta Pappardelle with Soft-Boiled Egg and Dukkah-Spiced Brown Butter using ingredients from Chestnut Farm
  • Chocolate Hazelnut Baklava featuring Taza Chocolate and Q's Nuts

This menu is vegetarian. Unfortunately, we cannot accommodate gluten-free or dairy-free requests. Please email kitcheninfo@thetrustees.org with requests.

Wednesday, August 9 | 6:00-8:00 pm | Persian Flavors

  • Kale, Fennel, and Citrus Salad with Basil and Toasted Nuts, using ingredients from Corner Stalk Farm and Q’s Nuts
  • Chicken Thighs with Walnut and Pomegranate Sauce (Fesenjan) using fresh chicken from Stillman’s Farm
  • Persian Jeweled Rice with Dried Fruits (Polow)
  • Fruit and honey featuring the Boston Honey Company

We can accommodate for dairy-free, gluten-free, and vegetarian options. Please email kitcheninfo@thetrustees.org with requests.

Tickets: $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 Alexis Daniels

Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!
These days, she is Director of the East Boston YMCA’s Teaching Kitchen, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

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