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Saturday, March 31

Member: $52; non-member: $65

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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

KITCHEN Master Class: Show-stopping veggies, Steak 3-ways & Brunch

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Conquer your kitchen with these three deep-dive classes! Each KITCHEN Master Class will focus on a different type of food - vegetables, steak, and brunch - to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome!

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! Each class is two-hours, from 1:00-3:00 pm.

  • Saturday, January 6 | Veggies
  • Saturday January 20 | Veggies
  • Saturday, February 3 | Steak
  • Saturday, February 17 | Steak
  • Saturday, February 24 | Brunch
  • Saturday, March 10 | Brunch
  • Saturday, March 31 | Brunch

Master Veggies: These vegetarian dishes can be served as a main or a side, but either way, they will steal the show (class is partnered with Stillman's Farm)

  • Winter Vegetable Tart (Likely Squash, parsnip, swiss chard, etc)
  • Roasted acorn squash with apples, cashews, and curry brown butter
  • Thai Spicy Kale Salad with herbs and Q’s nuts

Master Steak: Learn about different cuts and how to season and prepare them (class is partnered with Chestnut Farms)

  • Soy marinated flank steak with cilantro lime sauce
  • George Howell’s Coffee-rubbed skirt steak tacos with cabbage slaw
  • Steak and potatoes: T-bone steak with garlic and rosemary, crispy potatoes

Master Brunch: Bring you A-game to the next potluck or keep your new super power for yourself

  • Lemon poppy seed pancakes with blueberry compote
  • Pork belly hash and the perfect fried egg
  • Shrimp and grits with chili hollandaise

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

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. 

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