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Wednesday, February 6

Member: $60;
Nonmember: $75;

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KITCHEN at Boston Public Market
Boston, MA

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Farms & Food, Lectures & Workshops

Farm-to-KITCHEN Cooking Class: Winter in New England Comfort Food

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Winter in New England is all about eating hearty, filling dishes with tons of flavor. This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN!

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.


  • Wednesday, January 16 from 6:00-8:00 pm | Menu #1
  • Wednesday, February 6 from 6:00-8:00 pm | Menu #1
  • Tuesday, February 12 from 6:00-8:00 pm | Menu #1
  • Wednesday, February 20 from 6:00-8:00 pm | Menu #1
  • Saturday, February 23 from 5:00-7:00 pm | Menu #1
  • Wednesday, March 6 from 6:00-8:00 pm | Menu #2
  • Wednesday, March 13 from 6:00-8:00 | Menu #2
  • Saturday, March 23 from 5:00-7:00 pm | Menu #2
  • Friday, March 29 from 6:00-8:00 pm | Menu #2
  • Saturday, March 30 from 1:00-3:00 pm | Menu #2

Menu #1

  • Seared Brussels sprouts with mustard seeds, Soluna Garden Farm curry powder, and preserved lemon
  • Handmade Honey Nut Squash Ravioli with squash from Siena Farms, sage brown butter and fresh apples
  • Winter green salad with greens from Corner Stalk Farm
  • Cranberry Frangipan (almond) Tart with Chai Powdered Sugar

This menu is vegetarian. We cannot accomodate vegan or gluten free requests for this menu. Please email kitcheninfo@thetrustees.org 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

  • French Gougeres (Cheese Puffs) with Spinach Artichoke filling using cheese from Appleton Farms
  • Seared White Fish from Red's Best with northern bean and chorizo stew
  • Fresh fennel slaw with handmade dressing
  • Pumpkin Mousse with graham cookie crumble and 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 order 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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