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No one does grains quite like the Italians. We're traveling back hundreds and even thousands of years to explore traditional preparations of the most ancient grains to understand how these recipes are still some of our favorites today.
Join Chef Juli - an unabashed carb-lover - for this internationally-inspired and locally-sourced cooking class. All of the grains present at this class will be sourced from New England granaries, from Massachusetts to Maine! Supplimental ingredients will be sourced straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors.
This class will emphasize classic recipes Chef Juli learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). Her recipes will awaken your senses and introduce you to new options for flavorful meals at home.
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.
This menu can be made vegetarian, but not gluten-free or vegan. Please contact firstname.lastname@example.org to let us know if you need a vegetarian option or to inquire about other allergies.
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:
Cost is $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.
Julianne (Juli) Stelmaszyk is the Manager of Regional and Sustainable Food Systems at Boston College Dining Services where she oversees sustainability initiatives and regional sourcing strategies. Prior to working at BC, Juli worked as a vegetable farmer at Siena Farms (a Boston Public Market vendor!), private chef and sustainable food educator throughout Boston and Rome. After completing a culinary apprenticeship at the Rome Sustainable Food Project she founded a farm-to-table cooking school and established a food, gardens and sustainability program at a boarding school in Italy. She later helped Eataly Boston to design a culinary apprenticeship program. Juli loves sharing her passion for Italian food, culture and handmade pasta with anyone who joins her in the kitchen!