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Event Details
Date & Time
Saturday, January 12
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

KITCHEN Master Class: Show-stopping Veggies to Kick-start the New Year

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

This winter we have a hankering for fresh, local veggies to help us clear away all the richness of the holidays and embrace the renewal of the new year! Let us show you how vegetables can be just as delicious on their own and won't be stuck as second-fiddle to meat. You'll be shocked at the varieties of flavors and textures you can create with the humble vegetable!

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 12
  • Saturday, February 16
  • Saturday, March 9

Menu:

These vegetarian dishes can be served as a main or a side, but either way, they will steal the show.

  • Winter Vegetable Tart (squash, parsnip, swiss chard, etc) from Stillman's Farm and Siena Farm with local cheese from Appleton Farms and a homemade crust
  • Roasted acorn squash with Red Apple Farm apples, Q's nuts cashews, and curry brown butter using spices from Soluna Garden Farm
  • Thai Spicy Kale Salad sourcing veggies from Stillman's Farm with Corner Stalk herbs and Q’s spicy nuts

This menu is 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: $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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