Kitchen

The Boston Public Market Kitchen

The Kitchen at the Boston Public Market offers year-round programming that encourages a passion for regionally sourced food and appeals to a diverse audience.

The 3,200 square foot space, programmed by The Trustees of Reservations, will offer opportunities such as hands-on cooking demos, lectures, family activities, exercise classes, training and community events within the Boston Public Market.

The Kitchen is a gathering place for all to share and learn about the healthy bounty of Massachusetts. It is the center of community education, programming and interaction, featuring engaging workshops, programs, tours and events that are relevant and accessible to the Boston community.

As the largest private farm-land owner in the Commonwealth, The Trustees is committed to building a more sustainable food system through community supported agriculture (CSA), farm stands, pantry donation, “food by prescription” programs, day camps, cooking classes and community gardens. We look forward to bringing our experience and expertise in community programming to the Market by offering year-round educational opportunities for Market patrons.

Click here for a complete list of upcoming programs in The KITCHEN.

  • Healthy Holiday Recipes: Demo & Tasting

    Wondering how to stay healthy this holiday season? Worried about finding allergen-free foods you can eat? The KITCHEN at the Boston Public Market has got you covered. Join us on Sunday, December 4th at 2:30 pm for Healthy Holiday Recipes with Molly Winston. Molly will be demoing healthified versions of all your favorite holiday recipes and providing small tastes of what she’s prepared. This is a FREE event, but please RSVP so we know how much food to provide.   Healthy Holiday Recipes w/ Molly Sunday, December 4th 2:30 pm to 4:00 pm The KITCHEN at The Boston Public Market 100 Hanover Street, Boston, MA 02108 The Menu: Molly will be preparing healthy, allergen-friendly versions of holiday favorites, including mashed potatoes, green bean casserole, a fun spring roll appetizer, and even healthy holiday snickerdoodles.   About Molly: Molly Winston is a nutrition graduate student at Boston University where she is obtaining her dietitian's license. After getting diagnosed with food allergies and sensitivities several years ago, Molly made it my mission to teach herself how to cook for any type of dietary restriction. Today, she does healthy and allergen-friendly meal preparation in and around Boston. Check her out on Instagram @onmollysplate.   Please RSVP here.

    Dec 4
  • The Fisherman's Boat: Taste of New England Seafood

    This four part series will bring you on a culinary exploration that celebrates local fishermen and seafood. All events in this series are hosted by Red's Best and will be paired with wine and beer tastings from the Boston Public Market. Tickets can be purchased for individual events. All events run from 6:00 pm to 8:00 pm. Schedule: Thursday, 9/22 - Rod & Reel Fishing Thursday, 10/13 - Mussel Farming Thursday, 11/10 - Ugly is Awesome Thursday, 12/8 - Green Crabs Event Details: Rod & Reel Fishing: Why Practice Traditional Fishing Methods - Sept 22 Join Red’s Best for a closer look at rod and reel fishing, a historic technique used for centuries by small day boats. Come learn how to prepare dishes with species landed with a single rod and reel by New England fishermen. Mussel Farming: Aquaculture that Improves Marine Ecosystems - Oct 13 What does farm raised mean? Join Red’s Best for an in depth evening focused on this broad spectrum of practices while highlighting mussel aquaculture, a low-tech and efficient means of food production that improves and structures surrounding marine environment. Come learn to use Chatham and Maine mussels in flavorful, easy-to-make autumn dishes. Ugly is Awesome: Focus on Underutilized Fish Species - Nov 10 Beauty in the eye of the fishmonger. Get your hands on less familiar, delicious New England species and turn “ugly” fish into amazing, nutritious winter meals. Let’s not call it trash fish. Let’s call it dinner. Green Crabs: Invasive, but Totally Delicious - Dec 8 Join Red’s Best experts for a better understanding on the devastating impact these invasive crustaceans have had on marine habitats along with their bursting culinary potential. This event is focused on the variety of ways to cook green crab.

    Dec 8
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Dec 8 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Dec 8
  • Family Dinner Night

    Friday evenings this fall, kick-start your family's weekend all together with an unforgettable night out at The KITCHEN at the Boston Public Market. After a quick tour of what's in season, you will gather to cook three farm-fresh courses led by a talented chef and inspired by local flavors and the offerings of BPM farmers and vendors. All gather at the communal table for a sit-down feast at the end of class. The term "family" has a unique meaning for every individual, so we welcome families of all kinds; however, we would like to especially encourage parents and children age 6+ to attend. Younger siblings are also welcome! Meals will focus on simple, seasonal & local ingredients, easy-to-learn recipes, and classic flavors that even picky eaters will love. Vegetarian and vegan options available at each dinner. Weekly menus will be posted on our social media platforms - instagram, twitter and facebook. Each event will last rom 6:00-8:00 pm. Family Dinner Night is scheduled for the following Friday evenings: September 16th September 23rd September 30th October 14th October 21st October 28th November 4th November 11th November 18th November 25th December 2nd December 9th RSVP to join us! Thank you to our event partner, The Family Dinner Project. The brainchild of Shelly London, former fellow at Harvard’s Advanced Leadership Initiative, The Family Dinner Project is a growing movement that champions family dinner as an opportunity for family members to connect with each other through food, fun and conversation about things that matter. Since 2009, the Good Project at the Harvard Graduate School of Education has helped to develop this national movement. By supporting regular, substantive connection and conversation, The Family Dinner Project encourages individuals to become more aware and mindful of ethics in their personal, academic and professional lives. The topic of Good Work is essential to the kinds of conversations we hope families will pursue at the dinner table.

    Dec 9
  • The Readable Feast

    Cross people off your holiday gift list when you visit the pop-up cookbook store operated by Wellesley Books featuring titles by Readable Feast participants, as welll as new releases and time-tested favorites. Signing and Q&A's with notable cookbook authors scheduled throughout the day.  Get your tickets on Eventbrite! The Readable Feast Saturday, December 10 12:30 to 7:00 pm The KITCHEN at the Boston Public Market 100 Hanover Street All afternoon sessions take an in-depth look at culinary topics, including cooking demonstrations, seminars, and panel discussions. Reserve your seat at the table now! Trustees members receive a 40% discount using the code: RECIPE. Must show a CURRENT Trustees member ID at the door (or an email with member number.) More information available on Eventbrite: https://www.eventbrite.com/e/the-readable-feast-holiday-tickets-29504425531  

    Dec 10
  • Kids in The KITCHEN

    Join us on Saturday mornings in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. After preparing lunch, all sit down at the communal table to enjoy these “happy” meals. Kids aged 6-12 are welcome to attend. This classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Please note - we have updated the timing to be 10 am to 11 am.  Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly at 11 am.  Kids in the KITCHEN is scheduled for the following Saturdays: November 12 – Jennifer Lee Allergy Free Bakery November 19 – Red Apple Farm December 3 – Taza Chocolate December 10 – Siena Farm December 17 – Stillman Farm Classes are deliberately small (max 15 kids) so please register in advance to guarantee a spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid.

    Dec 10
  • Market Batch Cooking

    There are many advantages to cooking batch style. Preparing and storing large amounts of food in advance will help you save money, reduce food waste and give you more free time outside your kitchen. In this hands-on class you learn the tips, tricks and hacks of batch cooking with a focus on using local, seasonal, fresh ingredients from the Boston Public Market. Chef Alexis from The Ashley Street Teaching Kitchen will lead this hands-on cooking class with simple and easy approaches to batch cooking. Participants will follow four entree recipes and two salad dressing recipes based on seasonal ingredients to create four to six meals for the whole week! Alexis will demonstrate how to create exciting and flavorful batch cooking at home, including how to tweak recipes to make them vegetarian or vegan when possible, build-your-own-salad ideas, and the foods that hold up best for batch cooking. Examples of dishes include Coconut Curried Kale and Butternut Squash, Roasted Red Pepper Tortilla Soup, Leek, Bacon & Goat Cheese Pizza and Black Bean Tostadas with Leek Jalapeno Salsa. Class fee includes food and other materials, but please BYOT (bring your own to-go containers). About the teacher: Alexis Daniels, MS, OTR/L is the Director of the East Boston YMCA’s Teaching Kitchen and founding member of Eastie Farm, East Boston’s first non-profit urban farm. Alexis balances her time between classrooms, gardens, and the kitchen, cross-pollinating these beloved worlds. As a teacher, she is motivated by the following questions: How do we prepare individuals to address 21st century environmental and social problems, from food deserts to food waste? How do we engage individuals to be solutions-focused, systems-thinkers (and eaters)? Alexis takes "food for thought" literally, using cooking to increase scientific literacy and spark innovation.

    Dec 11
  • Seasonal Craft Workshop

    Register for our Seasonal Craft Workshops in The KITCHEN this fall to learn the artful crafting of seasonal decor during your lunch hour. Lead by Stow Greenhouses, a local floral designer from the Boston Public Market, these workshops will use sustainable materials harvested from the land to make elegant and festive decorations to take home or gift. We’ll be holding these workshops on a Wednesday, Friday, and Saturday during one week each month this fall. On Wednesday & Fridays, the workshops will run from 12:00 pm to 2:00 pm. On Saturday, the workshops will run from 2:30 pm to 4:00 pm. Schedule: September: 21st, 23th & 24th October: 12th, 14th & 15th November: 9th, 11th & 12th December: 14th, 16th & 17th Succulent Arrangement - September In September, we’ll be creating a stunning, long-lasting succulent arrangement in a rustic-chic wooden box. You will learn how to compose an arrangement consisting of succulents, herbs and dried florals. These natural style arrangements will be a lovely decoration for any home or office or a welcome hostess gift. All materials are included. Fall Wreath - October In October, we’ll be creating a beautiful fall wreath for your home. You will learn how to create a wreath using seasonally-appropriate dried materials and natural embellishments to celebrate the colors and warmth of autumn. The wreath is appropriate for indoors or a protected porch. All materials are included. Seasonal Fall Bouquet - November In November, we’ll be creating a seasonal floral arrangement using fresh flowers, dried flowers and seasonal embellishments. In this class, you will learn the basic techniques of composition and floral arranging. Take home your stunning arrangement or give it as a gift. All materials are included. Holiday Garland - December In December, you’ll learn how to create a holiday garland. You will wire evergreens, berries and other winter materials to produce a seasonal garland that is perfect for your table or mantle. All materials are included. About Stow Greenhouses: Stow Greenhouses is a floral design studio specializing in fresh, locally grown, seasonal arrangements using only flowers grown in New England. We use flowers cut from our own family-owned farm, which is located 30 miles west of Boston in Stow, MA. Our flowers go from the field to the market within a day of being cut, meaning they smell sweeter and last longer in the vase. We cut the best of what is blooming each day and bring the flower field to you.

    Dec 14
  • Ladies Night Out in The KITCHEN: Gingerbread Houses

    Ladies, grab your friends, and head over to The KITCHEN at the Boston Public Market for a fun night of wine, cheese, conversation, and gingerbread houses decorating! We provide the wine tasting, cheese plate, and gingerbread house materials. You bring your creative spirit, sweet tooth, and a couple of gal pals for a festive night out. This event is 21+ and for women only. Drop by anytime between 5 and 6 pm to get started on your gingerbread houses. Decorating takes about an hour to 1.5 hours.   Wine samples provided by the Massachusetts Wine Shop, Boston Public Market’s purveyor of New England wines. Cheese samples provided by Appleton Farms, BPM’s aggregator of the finest local cheeses from Massachusetts farms.

    Dec 14
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Dec 15 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Dec 15
  • Seasonal Craft Workshop

    Dec 16 12-2PM

    Register for our Seasonal Craft Workshops in The KITCHEN this fall to learn the artful crafting of seasonal decor during your lunch hour. Lead by Stow Greenhouses, a local floral designer from the Boston Public Market, these workshops will use sustainable materials harvested from the land to make elegant and festive decorations to take home or gift.

    We’ll be holding these workshops on a Wednesday, Friday, and Saturday during one week each month this fall. On Wednesday & Fridays, the workshops will run from 12:00 pm to 2:00 pm. On Saturday, the workshops will run from 2:30 pm to 4:00 pm.

    Schedule:

    • September: 21st, 23rd & 24th
    • October: 12th, 14th & 15th
    • November: 9th, 11th & 12th
    • December: 14th, 16th & 17th

    Succulent Arrangement - September

    In September, we’ll be creating a stunning, long-lasting succulent arrangement in a rustic-chic wooden box. You will learn how to compose an arrangement consisting of succulents, herbs and dried florals. These natural style arrangements will be a lovely decoration for any home or office or a welcome hostess gift. All materials are included.

    Fall Wreath - October

    In October, we’ll be creating a beautiful fall wreath for your home. You will learn how to create a wreath using seasonally-appropriate dried materials and natural embellishments to celebrate the colors and warmth of autumn. The wreath is appropriate for indoors or a protected porch. All materials are included.

    Seasonal Fall Bouquet - November

    In November, we’ll be creating a seasonal floral arrangement using fresh flowers, dried flowers and seasonal embellishments. In this class, you will learn the basic techniques of composition and floral arranging. Take home your stunning arrangement or give it as a gift. All materials are included.

    Holiday Garland - December

    In December, you’ll learn how to create a holiday garland. You will wire evergreens, berries and other winter materials to produce a seasonal garland that is perfect for your table or mantle. All materials are included.

    About Stow Greenhouses:

    Stow Greenhouses is a floral design studio specializing in fresh, locally grown, seasonal arrangements using only flowers grown in New England. We use flowers cut from our own family-owned farm, which is located 30 miles west of Boston in Stow, MA. Our flowers go from the field to the market within a day of being cut, meaning they smell sweeter and last longer in the vase. We cut the best of what is blooming each day and bring the flower field to you.

    Seasonal Craft Workshop

    Register for our Seasonal Craft Workshops in The KITCHEN this fall to learn the artful crafting of seasonal decor during your lunch hour. Lead by Stow Greenhouses, a local floral designer from the Boston Public Market, these workshops will use sustainable materials harvested from the land to make elegant and festive decorations to take home or gift. We’ll be holding these workshops on a Wednesday, Friday, and Saturday during one week each month this fall. On Wednesday & Fridays, the workshops will run from 12:00 pm to 2:00 pm. On Saturday, the workshops will run from 2:30 pm to 4:00 pm. Schedule: September: 21st, 23rd & 24th October: 12th, 14th & 15th November: 9th, 11th & 12th December: 14th, 16th & 17th Succulent Arrangement - September In September, we’ll be creating a stunning, long-lasting succulent arrangement in a rustic-chic wooden box. You will learn how to compose an arrangement consisting of succulents, herbs and dried florals. These natural style arrangements will be a lovely decoration for any home or office or a welcome hostess gift. All materials are included. Fall Wreath - October In October, we’ll be creating a beautiful fall wreath for your home. You will learn how to create a wreath using seasonally-appropriate dried materials and natural embellishments to celebrate the colors and warmth of autumn. The wreath is appropriate for indoors or a protected porch. All materials are included. Seasonal Fall Bouquet - November In November, we’ll be creating a seasonal floral arrangement using fresh flowers, dried flowers and seasonal embellishments. In this class, you will learn the basic techniques of composition and floral arranging. Take home your stunning arrangement or give it as a gift. All materials are included. Holiday Garland - December In December, you’ll learn how to create a holiday garland. You will wire evergreens, berries and other winter materials to produce a seasonal garland that is perfect for your table or mantle. All materials are included. About Stow Greenhouses: Stow Greenhouses is a floral design studio specializing in fresh, locally grown, seasonal arrangements using only flowers grown in New England. We use flowers cut from our own family-owned farm, which is located 30 miles west of Boston in Stow, MA. Our flowers go from the field to the market within a day of being cut, meaning they smell sweeter and last longer in the vase. We cut the best of what is blooming each day and bring the flower field to you.

    Dec 16
  • Hopsters Grand Spirits Tasting

    Hopsters Grand Spirits Tasting Did you know that Massachusetts is a mecca for small-batch spirits? These hand-crafted liquors will tantalize your taste buds, while also making your holidays warm and fuzzy. Most of the best locally-made spirits are available right here, at Hopsters Alley in the Boston Public Market and on Friday, December 16, you can taste, try (and perhaps buy) these high-quality spirits just in time for your holiday get-together and New Year’s Eve to make your bar cart the envy of all your friends. Join us on Dec. 16 from 5 pm to 7:30 pm for the Hopsters Grand Spirits Tasting to try spirits from all over the state and region and learn about our local Massachusetts and New England-based distilleries. Experience a variety of liquors from 6+ distilleries. Hopsters Grand Spirits Tasting Friday | December 16, 2016 5:00-7:30 pm The KITCHEN at The Boston Public Market 100 Hanover Street, Boston, MA 02108 This event is 21+ only. RSVP is REQUIRED. Distilleries providing tastes include: • Triple Eight Distillery from Nantucket, MA • South Hollow Spirits from Cape Cod, MA • Sons of Liberty Spirits Co. from South Kingstown, RI • Short Path Distillery from Everett, MA • Deacon Giles Distillery from Salem, MA • + we’re adding more every day! While this event is free (due to state regulations for tastings), we ask that participants consider donating to The KITCHEN and The Trustees of Reservations to help us cover our costs. In order to provide fun & unique events like this, we depend on contributions from event attendees. Thank you for donating to ensure that we can continue to operate!  Attendees MUST RSVP in order to attend. Please sign up via Eventbrite: https://www.eventbrite.com/e/hopsters-grand-spirits-tasting-tickets-29336714904?aff=Website  

    Dec 16
  • Kids in The KITCHEN

    Join us on Saturday mornings in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. After preparing lunch, all sit down at the communal table to enjoy these “happy” meals. Kids aged 6-12 are welcome to attend. This classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Please note - we have updated the timing to be 10 am to 11 am.  Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly at 11 am.  Kids in the KITCHEN is scheduled for the following Saturdays: November 12 – Jennifer Lee Allergy Free Bakery November 19 – Red Apple Farm December 3 – Taza Chocolate December 10 – Siena Farm December 17 – Stillman Farm Classes are deliberately small (max 15 kids) so please register in advance to guarantee a spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid.

    Dec 17
  • Seasonal Craft Workshop

    Register for our Seasonal Craft Workshops in The KITCHEN this fall to learn the artful crafting of seasonal decor during your lunch hour. Lead by Stow Greenhouses, a local floral designer from the Boston Public Market, these workshops will use sustainable materials harvested from the land to make elegant and festive decorations to take home or gift. We’ll be holding these workshops on a Wednesday, Friday, and Saturday during one week each month this fall. On Wednesday & Fridays, the workshops will run from 12:00 pm to 2:00 pm. On Saturday, the workshops will run from 2:30 pm to 4:00 pm. Schedule: September: 21st, 23rd & 24th October: 12th, 14th & 15th November: 9th, 11th & 12th December: 14th, 16th & 17th Succulent Arrangement - September In September, we’ll be creating a stunning, long-lasting succulent arrangement in a rustic-chic wooden box. You will learn how to compose an arrangement consisting of succulents, herbs and dried florals. These natural style arrangements will be a lovely decoration for any home or office or a welcome hostess gift. All materials are included. Fall Wreath - October In October, we’ll be creating a beautiful fall wreath for your home. You will learn how to create a wreath using seasonally-appropriate dried materials and natural embellishments to celebrate the colors and warmth of autumn. The wreath is appropriate for indoors or a protected porch. All materials are included. Seasonal Fall Bouquet - November In November, we’ll be creating a seasonal floral arrangement using fresh flowers, dried flowers and seasonal embellishments. In this class, you will learn the basic techniques of composition and floral arranging. Take home your stunning arrangement or give it as a gift. All materials are included. Holiday Garland - December In December, you’ll learn how to create a holiday garland. You will wire evergreens, berries and other winter materials to produce a seasonal garland that is perfect for your table or mantle. All materials are included. About Stow Greenhouses: Stow Greenhouses is a floral design studio specializing in fresh, locally grown, seasonal arrangements using only flowers grown in New England. We use flowers cut from our own family-owned farm, which is located 30 miles west of Boston in Stow, MA. Our flowers go from the field to the market within a day of being cut, meaning they smell sweeter and last longer in the vase. We cut the best of what is blooming each day and bring the flower field to you.

    Dec 17
  • Nella Pasta Hands-On Pasta Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, one of the Nella Pasta founders will teach you how to make a pasta dough by hand, roll it into sheets, and learn dozens of different pasta shapes (inc. pappardelle, linguine, farfalle, strozzapretti, etc.) and finally create a seasonal dish with our handmade fettuccine. We'll also send you home with a packet that includes a recipe for fresh pasta with lots of fun variation, serving suggestions, and the recipe for the dish we cook together - a handmade fettuccine w/ a roasted winter vegetable ratatouille (see below). You’ll make this dish during class and eat together at the communal table! But what’s pasta without wine? Not to worry - The Massachusetts Wine Shop will provide small tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Sunday, December 18th 4:00 to 6:00 pm The KITCHEN at The Boston Public Market $28 Trustees members; $35 non-members The Night’s Menu: Handmade Fettuccine with a Roasted Winter Vegetable RatatouilleTypically a summer dish made with zucchini, tomato and eggplant, this classic takes on a late fall/ early winter twist with roasted locally sourced winter vegetables including butternut squash, sweet potato, parsnips and turnips-- all items you can find at the Boston Public Market throughout the winter. We serve these roasted veggies with our handmade fresh fettuccine and a brown butter marsala wine sauce. Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please email kitcheninfo@thetrustees.org with any questions.

    Dec 18
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Dec 22 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Dec 22
  • Kids in The KITCHEN

    Join us on Wednesday morning, December 30th, in The KITCHEN for a continuation of our Kids in The KITCHEN cooking class – this time with Chestnut Farms! In the Kids in The KITCHEN hands-on classes, kids will learn about local food and the journey it makes from the farm to the table and explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. On Wednesday, December 28th, Chestnut Farms will be demoing THREE ways that eggs are used in our favorite recipes. Kids will learn about how Chestnut Farms eggs are unique from conventional eggs and about the wide variety of eggs laid on the farm. We're offering two times for this class: 10 am - 11:00 am 11:30 am - 12:30 am Kids in The KITCHEN w/ Chestnut Farms Wednesday, December 28th 10 am to 11 am OR 11:30 am to 12:30 pm (choose a time) The KITCHEN at The Boston Public Market 100 Hanover Street, Boston MA Costs: $9 for Trustees of Reservation Members; $15 for non-Members. The Kids in The KITCHEN classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes are deliberately small (max 15 kids) so please register in advance to guarantee your spot. We’ll be continuing Kids in The KITCHEN into the new year, so stay tuned for our new class schedule! IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid.  

    Dec 28
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Dec 29 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Dec 29
  • Farm-to-Table Cooking Class: Seasonal Tapas

    Planning a NYE get-together or dinner party this winter? Want to learn how to make classic Spanish tapas with the seasonal bounty of New England produce, meats, and artisan products? Get out of your kitchen and into ours with our Farm-to-KITCHEN Hands-on Cooking Classes. On December 29th, we’ll be making a variety of seasonal tapas using local ingredients from the Boston Public Market. In this hands-on cooking class, Chef Holly will guide you through a variety of tapas and appetisers that will tantalize your tastebuds and teach you cooking techniques you’ve never heard of. Enjoy tastes of New England wines while you cook and learn about how to pair certain types of wines with different flavors. Wine tasting provided by the Massachusetts Wine Shop.   Farm-to-KITCHEN: Seasonal TapasThursday, December 29, 2016 6:00 pm to 8:00 pm The KITCHEN at the Boston Public Market 100 Hanover Street   Costs: Trustees members $48 and non-Trustees members $60.   This class is 21+ only. Please wear comfortable, non-slip shoes. The Menu Pancetta-Wrapped Brussels Sprouts w/Balsamic Glaze & Pale Ale Mustard Tequila Infused Fish Ceviche w/Tortilla Crisps & Spiced Pepitas Chocolate-Chipotle Rubbed Flank Steak Crostini w/Chimichurri Sweet Potato Pancakes w/Spiced Apple Compote & Port Cherry Glaze Lemon-Garlic Chicken Wings Warm Crab & Spinach Dip w/Toast Points Gorgonzola, Pear & Hazelnut Croustade Roasted Butternut Squash & Caramelized Onion Tartlets w/Rosemary Mascarpone Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Any questions please reach out to kitcheninfo@thetrustees.org.  

    Dec 29
  • Kids in The KITCHEN: Holiday Edition

    Looking for things to do with your kids during school holidays this winter? The KITCHEN at Boston Public Market has you covered! Join us for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. After preparing lunch, all sit down at the communal table to enjoy these “happy” meals. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made.In previous Kids in The KITCHEN events, we’ve partnered with Siena Farms, Stillman Farms, Taza Chocolate, Jennifer Lee’s Allergy Free Bakery and Red Apple Farm. We may partner with these vendors again or invite other BPM vendors to showcase their kid-friendly recipes. Classes will be held on the following Monday Holidays (10 am to 11 am): January 2 January 16 February 20 Classes are deliberately small (max 15 kids) 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.

    Jan 2
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Jan 5 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Jan 5
  • Superfood Society w/ Jennifer Hanway

    Join Holistic Nutritionist and Healthy Foodie Jennifer Hanway every Friday to create delicious, nutritious breakfast, lunch, brunch, snacks and smoothies that not only taste great but that are great for you too! Jennifer and her team will guide you through the process of making the dishes, whilst you learn the ‘why’s behind this year’s healthy food trends and Instagram favorites. Take a break from work during your lunch hour to learn about healthy eating and create a new recipe! These classes are structured as “Make-and-Take;” you will create a healthy recipe (with Jennifer’s instruction) and then take it with you to eat on the go. There will also be seating available in The KITCHEN if you’d like to eat it right away. Classes run from 12:00 to 12:45 pm and include all materials, including to-go containers. Please make sure to REGISTER ONLINE so we can bring enough food and materials for everyone. Sample Class Topics & Recipes: Energizing Eggnog and Power Packed Pecan Pie Bites. Mason Jar Winter Salad – how to make food prep easy, healthy and fun! Make your own Protein Bar for post workout or snacking on the go. Step Up Your Smoothie – how to add fruits, veggies, nuts, seeds and more to 10x your smoothie game! Perfect Protein Pancakes – add a healthy twist to this breakfast favorite. About Jennifer Hanway Jennifer Hanway is a Holistic Nutritionist, Level 2 Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London, England but now based in Back Bay, Boston. Having worked in the wellness arena for over 11 years (previously she was a professional dancer), Jenny has worked at the celebrity favorite retreat, Amansala’s Bikini Bootcamp in Tulum, Mexico, was part of the founding team and Master Trainer at London’s first barre studio (barrecore) and has worked as a personal trainer to the British Royal family and Hollywood A List. On moving to Boston she was handpicked by Fred De Vito to teach for Exhale Boston, and is one of the original team at BFX Back Bay where she designed and implemented their Thrive Nutrition and Wellness Program. Jenny has a proven track record in transforming the health and physiques of her clients using her four key elements of wellness: Nutrition, Training, Lifestyle and Self-Care. She currently works with clients both in person at BFX Studio, Back Bay, through her own business, and as a Wellness Speaker in the Boston area.

    Jan 6
  • Cooking on a Budget: SNAP-ED Nutrition Workshops

    Jan 6 10:30-11:30AM

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops where you can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to get healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes.

    Participants also observe a demo and taste healthy recipes. Examples of recipes include:

    • Red pepper hummus
    • Sweet potato custard
    • Glazed Carrot coins
    • Pumpkin soup

    This FREE program is presented by the UMass Extension Nutrition Education Program. No registration needed - all are welcome!

    Winter dates include the following Fridays (10:30 am to 11:30 am):

    • January 6
    • February 3
    • March 3
    • March 17
    • March 24
    • March 31

    Email for more information: SNAP-Ed.Referrals@State.ma.us

    Cooking on a Budget: SNAP-ED Nutrition Workshops

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops where you can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to get healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes. Participants also observe a demo and taste healthy recipes. Examples of recipes include: Red pepper hummus Sweet potato custard Glazed Carrot coins Pumpkin soup This FREE program is presented by the UMass Extension Nutrition Education Program. No registration needed - all are welcome! Winter dates include the following Fridays (10:30 am to 11:30 am): January 6 February 3 March 3 March 17 March 24 March 31 Email for more information: SNAP-Ed.Referrals@State.ma.us

    Jan 6
  • Boston Wine School Tasting Series

    Every second and fourth Wednesday evening, The KITCHEN at Boston Public Market is teaming up with The Boston Wine School to provide fun and educational wine tasting classes. Each class is small and interactive, with tastings of at least six different wines and pairings with cheese and other small bites from the Boston Public Market. Boston Wine School experts will lead the classes, weaving together stories about the wine origins, scientific facts about why each wine tastes different based on where the grapes are grown, and advice on how to pair with different types of foods to enhance the flavor sensations.   Classes are small - ranging from 16 to 24 people per class. Each class runs for two hours; 6:00 pm to 8:00 pm. Winter 2017 Schedule: January 11 | The Best New Wines You’ve Never Heard Of | One of the greatest things about wine is that there's always something new to discover - grapes, up-and-coming regions, techniques, packaging, and more. This 2-hour class will experience wine regions and wine grapes which are new to the global wine market. January 25 | Celebrate Chinese New Year: Wine & Dumplings| Kick the new year off right! The traditional Chinese New Year celebration always includes dumplings which are symbolic of wealth and fortune. Dumplings are very broad in style, different in their ingredients, and packed with flavor.They make a great starting place to understand how to pair wine with traditional Asian foods. February 8 | Wine and Chocolate Workshop | Who could resist wine or chocolate? Put them together, and you've got one of the world's most delicious pairings. We will explore the spectrum of wine and chocolate possibilities in this 2 hour class. Learn what wine and chocolate have in common and how they develop their unique styles. Taste through a variety of wines and chocolates in search of the most perfect match. February 22 | Wine 101: Tasting, Thinking & Talking About Wine | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. March 8 | Wine, Cheese & The Pursuit Of Happiness | Wine and cheese really hit the jackpot. Both start life as everyday liquids but end up shaped by nature and turned by time into products that are 1000 times more prized. Join us in exploring this wondrous spectrum of wine and cheese. You'll learn how to taste wine and cheese together, what makes a good match, and how to construct the perfect cheese plate. March 22 | Wine and Oysters: Deluxe Pairing Workshop | Oysters and wine have a lot in common: they both express a strong sense of place from where they're grown, they live in places other crops almost never grow, and their flavors both apart and together are unlike anything else on the planet. Literally other-worldly. Pre-registration is required. Get your tickets soon; classes sell out fast! Registration Requirements All attendees must be age 21+. About the Boston Wine School: The Boston Wine School is the place where everyone can come to learn about wine and food. No matter who you are, no matter how much you know, or don’t know about wine. If you love wine and food, you’ll find a home at the Boston Wine School. Classes are small — 12 to 25 students max — with people at every stage. You learn about wine, but you also learn about yourselves and each other, and that’s what makes Boston Wine School classes different and great.

    Jan 11
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Jan 12 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Jan 12
  • Superfood Society w/ Jennifer Hanway

    Join Holistic Nutritionist and Healthy Foodie Jennifer Hanway every Friday to create delicious, nutritious breakfast, lunch, brunch, snacks and smoothies that not only taste great but that are great for you too! Jennifer and her team will guide you through the process of making the dishes, whilst you learn the ‘why’s behind this year’s healthy food trends and Instagram favorites. Take a break from work during your lunch hour to learn about healthy eating and create a new recipe! These classes are structured as “Make-and-Take;” you will create a healthy recipe (with Jennifer’s instruction) and then take it with you to eat on the go. There will also be seating available in The KITCHEN if you’d like to eat it right away. Classes run from 12:00 to 12:45 pm and include all materials, including to-go containers. Please make sure to REGISTER ONLINE so we can bring enough food and materials for everyone. Sample Class Topics & Recipes: Energizing Eggnog and Power Packed Pecan Pie Bites. Mason Jar Winter Salad – how to make food prep easy, healthy and fun! Make your own Protein Bar for post workout or snacking on the go. Step Up Your Smoothie – how to add fruits, veggies, nuts, seeds and more to 10x your smoothie game! Perfect Protein Pancakes – add a healthy twist to this breakfast favorite. About Jennifer Hanway Jennifer Hanway is a Holistic Nutritionist, Level 2 Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London, England but now based in Back Bay, Boston. Having worked in the wellness arena for over 11 years (previously she was a professional dancer), Jenny has worked at the celebrity favorite retreat, Amansala’s Bikini Bootcamp in Tulum, Mexico, was part of the founding team and Master Trainer at London’s first barre studio (barrecore) and has worked as a personal trainer to the British Royal family and Hollywood A List. On moving to Boston she was handpicked by Fred De Vito to teach for Exhale Boston, and is one of the original team at BFX Back Bay where she designed and implemented their Thrive Nutrition and Wellness Program. Jenny has a proven track record in transforming the health and physiques of her clients using her four key elements of wellness: Nutrition, Training, Lifestyle and Self-Care. She currently works with clients both in person at BFX Studio, Back Bay, through her own business, and as a Wellness Speaker in the Boston area.

    Jan 13
  • Family Dinner Night

    Every second and fourth Friday this winter, kick-start your family's weekend all together with an unforgettable night out at The KITCHEN at the Boston Public Market. After a quick tour of what's in season, you will gather to cook three farm-fresh courses inspired by local flavors. All gather at the communal table for a sit-down feast at the end of class. The term "family" has a unique meaning for every individual, so we welcome families of all kinds; however, we would like to especially encourage parents and children age 6+ to attend. Meals will focus on simple, seasonal & local ingredients, easy-to-learn recipes, and classic flavors that even picky eaters will love. Weekly menus will be posted on our social media platforms - instagram, twitter and facebook. Each event will last from 6:00-8:00 pm. Attendees prepare and cook the food w/ instruction and demonstration from our chef. There is a role for everyone and small tastes along the way to keep everyone happy and engaged (and p.s. we do the dishes)! Vegetarian and vegan options available. Please email kitcheninfo@thetrustees.org with dietary preferences and allergies at least three days prior to the event. Family Dinner Night is scheduled for the following Friday evenings: January 13th January 27th February 10th February 24th March 10th March 24th Online registration is HIGHLY ENCOURAGED! Thank you to our event partner, The Family Dinner Project. The brainchild of Shelly London, former fellow at Harvard’s Advanced Leadership Initiative, The Family Dinner Project is a growing movement that champions family dinner as an opportunity for family members to connect with each other through food, fun and conversation about things that matter. Since 2009, the Good Project at the Harvard Graduate School of Education has helped to develop this national movement. By supporting regular, substantive connection and conversation, The Family Dinner Project encourages individuals to become more aware and mindful of ethics in their personal, academic and professional lives. The topic of Good Work is essential to the kinds of conversations we hope families will pursue at the dinner table.

    Jan 13
  • Kids in The KITCHEN

    Join us on Saturday mornings in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. After preparing lunch, all sit down at the communal table to enjoy these “happy” meals. Kids aged 6-12 are welcome to attend. This classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. In previous Kids in The KITCHEN events, we’ve partnered with Siena Farms, Stillman Farms, Taza Chocolate, Jennifer Lee’s Allergy Free Bakery and Red Apple Farm. We may partner with these vendors again or invite other BPM vendors to showcase their kid-friendly recipes. Classes will be held on the following Saturday mornings (10 am to 11 am): January 14 February 11 March 11 Parents: please plan to drop your kids at The KITCHEN and pick them up after the event ends. You are welcome to sit in the same room as the class, but we'd like to discourage parents from hands-on assistance, since this event is focused on teaching children to be confident and self-reliant in The kitchen. Classes are deliberately small (max 15 kids) 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.

    Jan 14
  • Kids in The KITCHEN: Holiday Edition

    Looking for things to do with your kids during school holidays this winter? The KITCHEN at Boston Public Market has you covered! Join us for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. After preparing lunch, all sit down at the communal table to enjoy these “happy” meals. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made.In previous Kids in The KITCHEN events, we’ve partnered with Siena Farms, Stillman Farms, Taza Chocolate, Jennifer Lee’s Allergy Free Bakery and Red Apple Farm. We may partner with these vendors again or invite other BPM vendors to showcase their kid-friendly recipes. Classes will be held on the following Monday Holidays (10 am to 11 am): January 2 January 16 February 20 Classes are deliberately small (max 15 kids) 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.

    Jan 16
  • Kids in The KITCHEN: Holiday Edition

    Looking for things to do with your kids during school holidays this winter? The KITCHEN at Boston Public Market has you covered! Join us for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. After preparing lunch, all sit down at the communal table to enjoy these “happy” meals. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made.In previous Kids in The KITCHEN events, we’ve partnered with Siena Farms, Stillman Farms, Taza Chocolate, Jennifer Lee’s Allergy Free Bakery and Red Apple Farm. We may partner with these vendors again or invite other BPM vendors to showcase their kid-friendly recipes. Classes will be held on the following Monday Holidays (10 am to 11 am): January 2 January 16 February 20 Classes are deliberately small (max 15 kids) 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.

    Jan 16

Trustees

The Trustees of Reservations is a non-profit land conservation and historic preservation organization dedicated to preserving natural and historical places in the Commonwealth of Massachusetts.