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Sunday, March 25

Member: $52; non-member: $65

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KITCHEN at Boston Public Market
Boston, MA

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Farms & Food, Lectures & Workshops

Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece

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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


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. 

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