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Event Details
Date & Time
Sunday, December 23
1-3PM

Cost
Member: $60;
Nonmember: $75;


Contact Information
kitcheninfo@thetrustees.org

More Information
More information >>

MapLocation
KITCHEN at Boston Public Market
Boston, MA

Directions to KITCHEN at Boston Public Market

Register Now Category
Farms & Food, Lectures & Workshops

Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Foods

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Everyone says fall in New England is the best - and we whole-heartedly agree! Local farms are bringing truckloads of fresh picked fruits and veggies - and lucky us - we get to showcase this splendor in a truly seasonal and local cooking experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today.

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! See below the dates, times and menus.

Dates:

  • Sunday, October 14 from 1:00-3:00 pm | Menu #1
  • Friday, October 19 from 6:00-8:00 pm | Menu #1
  • Saturday, October 27 from 5:00-7:00 pm | Menu #1
  • Friday, November 2 from 6:00-8:00 pm | Menu #1
  • Friday, November 30 from 6:00-8:00 pm | Menu #2
  • Saturday, December 22 from 1:00-3:00 pm | Menu #2
  • Sunday, December 23 from 1:00-3:00 pm | Menu #2

Menu details below.

Menu #1

  • Stillman's Farm bean and romanesco salad with parsley and a warm Chestnut Farm bacon vin dressing
  • Savory Swiss Chard tarts with Soluna Garden Farm spices, Appleton Farms Cream, and local asiago cheese
  • Seared flank steak from Chestnut Farms with fresh mushrooms from Siena Farm
  • Molasses Ginger Spice Cakes with Soluna Garden Farm spices and cream cheese frosting

This menu can be made vegetarian and gluten free, but not vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian or gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible.

Menu #2

  • Fall Panzanella Salad: winter squash, beets, and kale from Stillman's Farm, and crusty local bread
  • Herb Crusted Pork Loin from Chestnut Farms with Roasted Apples from Red Apple Farm
  • Maple Bourbon Custard Pie with fresh Appleton Farms cream and local maple from Botanical Springs with an almond crust using Q's Nuts

This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian or gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible.

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: $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 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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