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Let us take you to the tropics this winter and spring - without the long plane ride! We're bringing you a seasonal & local twist on the traditional flavors of Afro-Caribbean cuisine at our Farm-to-KITCHEN cooking class with Chef Tamika R. Francis of Food & Folklore. Chef Tamika uses primarily New England produce to make tropically-inspired recipes using indigenous techniques and story-telling to celebrate her ancestral home of Jamaica, and the spices and intense flavors that make this corner of the world so magical.
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 Tamika you’ll create an exciting multi-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.
Sunday, January 12 from 4-6PM
Saturday February 29 from 1-3PM
Saturday March 28 from 1-3PM
Roasted winter root vegetable medley with Stillman's and Siena Farms veggies
Jerk spiced Chestnut Farms pork chops with local apples
Caribbean Carrot Guiness Punch
Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors.
This menu can be made gluten-free, but not vegetarian or vegan. Please email email@example.com to let us know if you need a 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.
Tamika’s strong passion for the outdoors, farming, wholesome food and reverence for tradition came from her family’s long lineage in farming and food production. Her mother’s ancestors, the Jamaican maroons, created jerk as a method of cooking. After graduate school she led product development for an agro & eco-tourism project with small farmers and fisherfolk in the Caribbean. Here in Boston she led a small nonprofit that organized programs for urban youth to volunteer on farms to better understand the food system and has been a culinary instructor at the Haley House’s Take Back the Kitchen as well as with the Food Project. Food & Folklore, her start-up project, uses primarily New England produce to make tropical treats using indigenous food-ways, and story-telling. She received her culinary arts certificate from Boston University. She earned her Bachelor’s in Geography from the University of the West Indies in 2003, and her Masters in Sustainable International Development from the Heller School for Social Policy and Management at Brandeis University in 2010.