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Date & Time
Sunday, January 27

Member Child: $36;
Nonmember Child: $45;

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KITCHEN at Boston Public Market
Boston, MA

Directions to KITCHEN at Boston Public Market

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Family Fun, Farms & Food, Lectures & Workshops

Teens Cook: Hands-on Seasonal Cooking Class

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Join us in The KITCHEN for a series of cooking classes for teens & tweens ages 12-18 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, young adults will explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. Each class will feature different cooking skills and TWO hands-on cooking experiences (two recipes). Attendees will be able to eat what they've made.

These classes are highlight ingredients from farmers and vendors of the Boston Public Market and is taught by Jennifer Devivo, Head Chef and pioneer in the Martha's Vineyard School system working to further Farm-to-School and Sea-to-School programs throughout the state.

Classes will be held on the following Sunday Mornings:

  • January 27 from 10:00-11:30 am
  • March 31 from 10:00-11:30 am
  • May 19 from 10:00-11:30 am
  • July 21 from 10:00-11:30 am

January | Local in Lunch

Nothing says “Lunch” a cup of soup & a sandwich! Learn how to figure out which vegetables are in season and cook a veggie soup from scratch using classic flavor techniques. What is a soup without a grilled cheese? Learn about locally produced cheeses from Massachusetts dairy farmers sourced from Appleton Farms – and the secrets to browning without burning!

  • Recipes: Winter Vegetable Soup and Classic Grilled cheese Sandwich.
  • Basic knife skills: slicing & dicing
  • Flavoring and seasoning soup
  • Basic recipe reading
  • Sautéing, pureeing & browning
  • Pan frying, browning

March | Oodles of Noodles: 
Did you know that pasta comes in many wonderful shapes and sizes and that some pastas are the perfect match with certain sauces? Learn about locally-made Massachusetts cheeses from Appleton Farms as you create classic Mac-n-cheese from scratch. We’ll also discuss what makes small-produced, pasture-raised meats better for our bodies, community and the planet as we make Spaghetti Bolognese with Chestnuts Farm meats.

  • Recipes: Classic Mac-n-Cheese and Meaty Spaghetti Bolognese
  • Creating a classic roux
  • Safe cooking and boiling
  • Proper cooking timing
  • Stovetop & oven

May | Stir Fry 101
What’s a nutritious and simple dinner staple we love? Stir fry! It’s so versatile and easy, and gets in our daily veggies in a snap. We’ll be talking about sourcing seasonal vegetables from your local farmer and utilizing what’s available from Stillman’s Farm and Siena Farm, plus how to source and cook chicken from Chestnut Farms and fresh shrimp from Red’s Best. Just wait until you taste our savory sauce!

  • Recipes: Stir-Fried Chicken w/ Asian Greens and Stir-Fried Shrimp w/ Snow peas & Ginger
  • Sourcing veggies, meats and seafood
  • Creating sauces
  • Knife skills: slicing, dicing
  • Sautéing and high heat cooking

July | Burger Basics
Everyone’s favorite: Burgers! Learn how to cook a classic diner style beef burger, plus a healthy and delicious veggie burger on the stovetop. We’ll discuss what makes small-produced, pasture-raised meats better for our bodies, community and the planet as we source beef from Chestnut Farm.

  • Sourcing meats
  • Meats vs. meat substitutes
  • High heat cooking
  • Searing, browning
  • Flavor proļ¬les

Parents: Please plan to drop your child off at the KITCHEN and return to pick them at the conclusion of class. You will be required to sign a liability form at the beginning of each class.

Classes are deliberately small (max 16 attendees) so please register in advance to guarantee your spot.

IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid.

Tickets: $36 for Trustees members and $45 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties.

About Chef Jenny Devivo:

Jenny Devivo is the Head Chef and Cafeteria Director for the Up Island Regional School District on the island of Martha’s Vineyard. Since the food program’s inception in September of 2011, Jenny has made it her mission to source local food for the school’s daily lunches. Part of that dedication is about fostering real relationships with local food purveyors, farmers, and fisherman alike. Jenny has pioneered several Farm and Sea to School programs and continues to teach local food driven cooking workshops throughout New England. Through her leadership, she has formed meaningful alliances which enable her to teach students how their food makes its way into their delicious lunches.

Jan 20
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Jan 21
Winter Fun Sledding Party
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Jan 22
Tuesday Story Time on the Farm
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Jan 23
Cast Iron Cooking & Care
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