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Event Details
Date & Time
Saturday, May 19
5:30-7:30PM

Cost
Member: $60;
Nonmember: $75;


Contact Information
kitcheninfo@thetrustees.org

More Information
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 Classes: Flavors of Turkey and Persia

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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 Turkey and Persia 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.

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.

In addition to learning a new cooking style, you'll enjoy tastes ofthree local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop.

Dates:

  • Tuesday, April 3 | 6:00-8:00 pm - Flavors of Turkey
  • Sunday, April 15 | 4:00-6:00 pm - Flavors of Persia
  • Saturday, May 19 | 5:30-7:30 pm - Flavors of Turkey
  • Sunday, June 10 | 4:00-6:00 pm - Flavors of Persia
  • Sunday, June 24 | 4:00-6:00 pm - Flavors of Turkey

Flavors of Turkey

  • Muhammara (Red Pepper and Walnut Spread) with Crisps
  • Ras al Hanout Chickpea Tagine with Seasonal Roasted Squash
  • Basbousa (Rosewater Semolina Cake)

This menu can be made vegetarian, but not gluten-free or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian meal or if you have other allergies.

Flavors of Persia

  • Persian-Style Spiced Carrots and Black-Eyed Peas
  • Fleur-Spiced Lamb Meatballs with Yogurt and Pomegranate Sauce *Allergen warning: Curio’s Fleur Spice includes hibiscus, which is intercropped with peanuts (Vegetarian option not available
  • Walnut-Pistachio Bird’s Nest

This menu cannot be made vegetarian, vegan or gluten-free. This menu also contains peanuts. Please email kitcheninfo@thetrustees.org if you have allergy questions.

Tickets: $60 for Trustees member and $75 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 Enrichment Programs Manager at the Acera School, 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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