Kitchen

The KITCHEN at The Boston Public Market

The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

The KITCHEN hosts events, classes, and workshops showcasing the bounty of New England farmers and artisans. We have public classes almost every day, for every taste, ability, and interest, including free and fee-based options:

  • Demos and tastings with local, seasonal ingredients
  • Hands-on classes showcasing different flavors and recipes with chef instruction
  • Experiences celebrating wine, beer, and cocktails
  • Workshops on various cooking styles and cultures
  • Health and wellness programs

ADDITIONAL OPPORTUNITIES:

Private Events and Classes

Looking for a unique venue for a private event, company party, or teambuilding experience? Book a private event or cooking class at The KITCHEN! Please contact kitcheninfo@thetrustees.org for more information.

Volunteer with Us

Looking for a fun way to give back to the community? Love food? Love to eat? Then consider joining our team of KITCHEN volunteers. Go here for more information.

About The Trustees

As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees was a founding member of The Boston Public Market. The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market.

Questions? Comments? Email us at kitcheninfo@thetrustees.org

  • November 22

    Mixology Class with Short Path Distillery

    Mixology Class with Short Path Distillery

    November 22 6-7:30PM

    Mixology Class with Short Path Distillery

    Get schooled on how to make craft cocktails with our friends at Short Path Distillery, makers of tasty spirits, hatched in Everett, Mass.

    In these classes, we’ll put a spin on three classic cocktails using Short Path Distillery spirits. Join us to learn the science of distilling, how to easily pair flavors and ​replicate the results at home. Let Short Path walk you through each cocktail; you’ll learn all about ingredients, fancy garnishes, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations!

    Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market’s purveyer of over 100 Massachusetts cheeses!

    Dates:

    • Friday October 11 from 6-7:30 PM
    • Friday October 25 from 6-7:30 PM
    • Friday November 8 from 6-7:30 PM
    • Friday November 22 from 6-7:30 PM
    • Friday December 20 from 6-7:30 PM

    October, November, December Cocktails:

    • Pommeau Old Fashioned: Pommeau, Simple Syrup, Bitters
    • Ancient Storm: Gold Rum, Lime, Cinnamon, Triple Sec
    • Autumn Gin Gin Mule: Autumn Gin, Simple Syrup, Lime, Ginger Beer

     

    Tickets: $47 per Trustees member and $59 per nonmember. 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. Join here.

    Photo credit: Adem Detour insta @adamdetour

    About Short Path Distilling

    By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we’re marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations.

    We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products.

    About Jessica Solomon

    Jessica comes to us all the way from Williamtown, Ma where she started her career in Hospitality over 15 years ago. After moving to Boston after college she quickly became immerse in Boston’s growing Hospitality scene. She has had the pleasure of being a part of several bar teams around the city, including Yvonnes & Citizen Public House and mostly recently she was running the cocktail program at Brick and Mortar. She joined the Short Path Distillery team at the end of the summer and is thrilled to be working with a such a great group of people in producing spirits close to home.

    Her favorite cocktail is a 50/50 Gin Martini.

  • November 23

    Family Pasta Making Workshop with Law of Pasta

    Family Pasta Making Workshop with Law of Pasta

    November 23 10-11:30AM

    Family Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! This family friendly, hands-on pasta making workshop is led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Families will then all eat together! We’ll send each family home with the pasta you’ve created (about a pound per family or pair).

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

    Dates:

    • Saturday, October 12 from 10-11:30 AM
    • Saturday, October 19 from 10-11:30 AM
    • Saturday, November 23 from 10-11:30 AM
    • Saturday, November 30 from 10-11:30 AM
    • Saturday, December 21 from 10-11:30 AM
    • Saturday, December 28 from 10-11:30 AM

    Attendees MUST purchase a ticket to attend this class. Each child MUST be accompanied by at least one adult; and adults are not allowed without kids. This class is appropriate for ages 6 and up.

    It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    Our hands-on cooking classes are structured as a group learning experience; you’ll work with other families 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.
    • 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.

    Costs: $28 per Trustees of Reservations member and $35 per nonmember. Please note: one ticket is required for each attendee – both adults and kids require a ticket for entry. 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. Join here.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed “Mad Scientist” of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

  • November 23

    Cancelled — KITCHEN Master Class: Lobster Feast | Deluxe Class

    Cancelled — KITCHEN Master Class: Lobster Feast | Deluxe Class

    November 23 1-3PM

    This event has been cancelled.

    Be sure to check out KITCHEN Master Class: New England Seafood Feast | Deluxe Class on November 23. Check it out >>

    KITCHEN Master Class: Lobster Feast | Deluxe Class

    Take a deep-dive into everyone’s favorite crustacean—lobster! Cooking skills of all levels are welcome.

    KITCHEN Master Class: Lobster Feast is a deluxe class. You’ll eat your fill of the highest quality lobster from our cold New England waters, courtesy of our partner, Red’s Best. Guided by Chef Jen, you’ll create an exciting three-course meal incorporating local, seasonal food. Plan to leave with even more confidence in the kitchen after refining your knife skills, learning new cooking techniques, and testing diverse flavor profiles.

    In addition, you will 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!

    Dates:

    • Saturday October 19 from 1-3PM
    • Saturday, October 26 from 1-3PM
    • Saturday November 9 from 1-3PM
    • Saturday November 23 from 1-3PM
    • Saturday, November 23 from 5-7PM
    • Saturday December 14 from 1-3PM

    Menu:

    • Lobster salad with apple and endive
    • Lobster and sweet potato tempura with dipping sauces
    • Lobster ravioli in savory broth

    Unfortunately, we cannot accomodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a certified gluten free or nut-free facility and there is always a slight risk of cross contamination.

    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: $68 for Trustees member and $85 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 Jennifer Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

  • November 23

    KITCHEN Master Class: New England Seafood Feast | Deluxe Class

    KITCHEN Master Class: New England Seafood Feast | Deluxe Class

    November 23 1-3PM and 5-7PM

    Learn how to perfectly prepare fish and shellfish with this deep-dive class about our bountiful local seafood! Cooking skills of all levels are welcome!

    KITCHEN Master Class: New England Seafood Feast is a deluxe class. You’ll eat your fill of the highest quality seafood available from our cold New England waters, courtesy of our partner, Red’s Best.

    In this lively, hands-on cooking class you’ll learn how to make delicious use of the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen you’ll create an exciting three-course meal incorporating seasonal, local food, and increase your comfort in the kitchen by practicing knife skills, learning cooking techniques, and experimenting with diverse flavor profiles.

    In addition, you will 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!

    Dates:

    • Saturday November 23 from 1-3PM
    • Saturday, November 23 from 5-7PM

    Menu:

    • Oysters two ways, raw and roasted with infused butter
    • Local sea scallop crudo
    • Fish tacos with roasted fish, fresh cabbage slaw, chipotle crema and tortillas. Attendees will learn how to prep and season a whole fish and roast to perfection.

    Unfortunately, we cannot accomodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a certified gluten free or nut-free facility and there is always a slight risk of cross contamination.

    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: $68 for Trustees member and $85 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 Jennifer Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

  • November 24

    Pasta Making Workshop with Law of Pasta

    Pasta Making Workshop with Law of Pasta

    November 24 4-6PM

    Learn how to make pasta from scratch with Law of Pasta! This hands-on pasta making workshop is led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We’ll send you home with the pasta you’ve created (about a pound).

    But what’s a pasta class without wine? Not to worry – The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

    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 notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    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.
    • 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.

    Costs: $56 per Trustees of Reservations member and $70 per nonmember. 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. Join here.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed “Mad Scientist” of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

  • November 24

    Baking School: Sweet & Savory Pastries

    Baking School: Sweet & Savory Pastries

    November 24 1-3PM

    Baking School: Sweet & Savory Pastries

    Sweeten up your morning routine with Chef Emily at The KITCHEN at The Boston Public Market! In this fun, hands-on cooking class, you’ll learn laminating basics and the magic of a “rough” puff pastry dough. Using local butter and other seasonal ingredients, see how this famous pastry gets its “puff” and how versatile this amazing dough can be. Students can expect to leave knowing how to make and laminate the dough, shape delicious sweet and savory tarts, and master those beautiful elephant ear palmiers.

    Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they mix, taste, and bake each scrumptious recipe.

    Menu:

    • Sweet potato and caramelized onion danishes with blue cheese
    • Fruit and cream cheese danishes
    • Palmiers (elephant ears)

    Note: this menu is vegetarian, but cannot be made vegan or gluten-free. Please email kitcheninfo@thetrustees.org to alert us of any food allergies.

    About Baking School

    Our hands-on baking 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 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:

    • During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
    • 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: $52 for Trustees member and $65 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 Emily

    Emily Trotochaud is a passionate chef, teacher and maker. After receiving her Bachelors in Fine Arts from the Massachusetts College of Art and Design, she became a full time production potter. With her combined passion for food and craft, she began looking for another creative outlet outside of work. This led her to starting a website, 100 Days of Pasta. It wasn’t long after that she began teaching private cooking workshops out of her home and all over New England. Her approachable videos and tutorials shared on her website and social media aim to inspire home cooks like herself to have the confidence to tackle everything from fresh pasta, to takeout worthy thai, homemade croissants and more. She is excited to be joining the Boston Public Market community, and looks forward to showcasing local ingredients and flavors in cuisine from around the world.

  • November 24

    Gluten-Free Thanksgiving: FREE Demo & Tasting with Cucina Aurora

    Gluten-Free Thanksgiving: FREE Demo & Tasting with Cucina Aurora

    November 24 10-11:30AM

    Presented by The Trustees

    Join us at The KITCHEN at the Boston Public Market as we host Dawn Hunt of Cucina Aurora, a signature line of hand infused olive oils, authentic risottos and savory dips. Just in time for the holiday season, Dawn will demonstrate how to add a gluten-free twist to traditional Thanksgiving and holiday dishes! Using seasonal ingredients sourced from the Boston Public Market, Dawn will demonstrate how easy it can be to eat local over the holidays! Dawn will demonstrate the steps of making the dish and will provide small samples for each food item for attendees to try.

    This event is FREE and open to all. Please reserve a ticket so we know how many to expect!

    About Dawn Hunt and Cucina Aurora

    Owner of the popular gourmet food company, Cucina Aurora Kitchen Witch, and regular personality featured on WMUR NH Channel 9 Cooks Corner, Dawn Hunt brings a bit of Magic to the Kitchen! With her signature line of hand infused olive oils, authentic risottos and savory dips she has been Making Meal Time Magic for years in New England and all over the East Coast. Since being voted one of the top 100 cooks on TV’s Master Chef in 2013 she has been growing Cucina Aurora and showing people how easy it is to cook Gluten Free and still use seasonal fresh local foods. Her mission is to bring people together around great food through mindful cooking. When love and positive energy are the first ingredients that is when the real magic of cooking begins!

  • November 26

    Farm-to-KITCHEN Cooking Class: Easy Seasonal Asian Fusion

    Farm-to-KITCHEN Cooking Class: Easy Seasonal Asian Fusion

    November 26 6-8PM

    Farm-to-KITCHEN Cooking Class: Seasonal Asian Fusion

    Looking to spice up your cooking skills this fall? Let Chef Ruby of Fresh Zen Foods take you on a journey through the flavors of traditional Asian cuisine. Not only will you learn how to cook these classic and delicious meals, but Chef Ruby will also explain how to modify these recipes so you can easily recreate these dishes at home.

    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 Ruby 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. 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.

    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.

    Dates:

    • Sunday, October 27 from 1-3PM
    • Tuesday, November 26 from 6-8PM
    • Sunday, December 15 from 1-3PM

    Menu

    • Thai Lettuce Wraps with Chestnut Farms chicken (Tofu for vegetarian option)
    • Thai Cauliflower Basil Fried Rice (vegetarian)
    • Steamed Ginger Scallion Fish with seafood from Red’s Best
    • Sticky Rice

    To request a vegetarian option or to inquire about allergies, please email kitcheninfo@thetrustees.org at least three days in advance. Please note that The KITCHEN is not an allergy-free kitchen and there’s always a slight risk of cross contamination.

    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 Ruby Chan

    Ruby grew up in a family where food was everything. Her father was the consummate Asian restaurant connoisseur & restaurant owner and her mom was a sous-chef. In 1996 a passion for cooking and teaching brought Ruby a change of careers, and the start of FreshZen, a company devoted to creating all-natural, small-batch artisan sauces, and debuted the brand’s signature Ginger Scallion Sauce, based on a family recipe. With no preservatives and comprised of four ingredients – fresh ginger and scallions, along with kosher salt and canola oil – the sauce becomes the perfect accompaniment to chicken, beef, turkey, and fish, and enables busy people to whip up great-tasting Modern Asian meals with minimal preparation time. Look for it in the refrigerated section of local retailers, including Red’s Best at Boston Public Market, Pemberton Farms in Cambridge, Volante Farms, Stacy’s Juicebar, Brookline Grown, Allandale Farm, Broadway Market.

  • November 30

    Family Pasta Making Workshop with Law of Pasta

    Family Pasta Making Workshop with Law of Pasta

    November 30 10-11:30AM

    Family Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! This family friendly, hands-on pasta making workshop is led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Families will then all eat together! We’ll send each family home with the pasta you’ve created (about a pound per family or pair).

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

    Dates:

    • Saturday, October 12 from 10-11:30 AM
    • Saturday, October 19 from 10-11:30 AM
    • Saturday, November 23 from 10-11:30 AM
    • Saturday, November 30 from 10-11:30 AM
    • Saturday, December 21 from 10-11:30 AM
    • Saturday, December 28 from 10-11:30 AM

    Attendees MUST purchase a ticket to attend this class. Each child MUST be accompanied by at least one adult; and adults are not allowed without kids. This class is appropriate for ages 6 and up.

    It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    Our hands-on cooking classes are structured as a group learning experience; you’ll work with other families 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.
    • 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.

    Costs: $28 per Trustees of Reservations member and $35 per nonmember. Please note: one ticket is required for each attendee – both adults and kids require a ticket for entry. 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. Join here.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed “Mad Scientist” of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

  • November 30

    Farm-to-KITCHEN Cooking Class: Flavors of Sicily

    Farm-to-KITCHEN Cooking Class: Flavors of Sicily

    November 30 5-7PM

    Farm-to-KITCHEN Cooking Class: All Food Leads to Rome

    When it comes to food, some might say the Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal, local twist on the traditional flavors of Sicilia, Italia. Chef Juli will share classic recipes she picked up while teaching farm-to-table cooking in Italy (and can tell you a story or two!). Juli’s recipes will awaken your senses and introduce you to new and flavorful meals you’ll want to make again and again.

    The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors.

    Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop.

    Dates:

    • Saturday, October 5 from 1-3PM
    • Saturday, October 5 from 5-7PM
    • Saturday, November 30 from 1-3PM
    • Saturday, November 30 from 5-7PM
    • Saturday, December 7 from 1-3PM
    • Saturday, December 7 from 5-7PM
    • Saturday, December 14 from 5-7PM

    Menu:

    • Caponata (traditional eggplant stew) with panelle (fried chickpea, traditional Italian streetfood)
    • Pollo alla Cacciatore (hunter’s style chicken) with Villalba lentils
    • Granita di stagione (seasonal granita) with Sicilian almonds of Noto and pistachio of Bronte

    In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal.

    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.

    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.

    About Chef Juli

    Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to ‘WWOOF’ (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep’s milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water’s project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

  • November 30

    Farm-to-KITCHEN Cooking Class: Flavors of Sicily

    Farm-to-KITCHEN Cooking Class: Flavors of Sicily

    November 30 1-3PM

    Farm-to-KITCHEN Cooking Class: All Food Leads to Rome

    When it comes to food, some might say the Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal, local twist on the traditional flavors of Sicilia, Italia. Chef Juli will share classic recipes she picked up while teaching farm-to-table cooking in Italy (and can tell you a story or two!). Juli’s recipes will awaken your senses and introduce you to new and flavorful meals you’ll want to make again and again.

    The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors.

    Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop.

    Dates:

    • Saturday, October 5 from 1-3PM
    • Saturday, October 5 from 5-7PM
    • Saturday, November 30 from 1-3PM
    • Saturday, November 30 from 5-7PM
    • Saturday, December 7 from 1-3PM
    • Saturday, December 7 from 5-7PM
    • Saturday, December 14 from 5-7PM

    Menu:

    • Caponata (traditional eggplant stew) with panelle (fried chickpea, traditional Italian streetfood)
    • Pollo alla Cacciatore (hunter’s style chicken) with Villalba lentils
    • Granita di stagione (seasonal granita) with Sicilian almonds of Noto and pistachio of Bronte

    In this combination hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal.

    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.

    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.

    About Chef Juli

    Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to ‘WWOOF’ (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep’s milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water’s project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

  • December 1

    The Art of the Dumpling: Nepali Momos with Shailini Sisodia

    The Art of the Dumpling: Nepali Momos with Shailini Sisodia

    December 1 4-6PM

    The Art of the Dumpling: Nepali Momos with Shailini Sisodia

    Chef Shailini Sisodia shows us the ropes for creating popular Nepali dumplings, known as “Momos”. Students will learn how to make two momo fillings from scratch, sourcing ingredients from the Boston Public Market farmers and vendors. Shailini will share tips for filling and shaping traditional momos, using both store bought and home made wrappers. You’ll tag-team with classmates to perfect your momo making skills and even learn how to make an unforgettable “Golbeda ko achaar”—tomato pickle.

    In addition, you will enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop.

    Menu:

    • Chestnut Farms turkey and scallion dumplings with Nepali spices and herbs
    • Vegetarian Dumplings with Seasonal Veggies from Stillman’s Farm
    • Handmade Tomato Achaar sauce

    Dates:

    • Sunday, September 8 from 1:00-3:00 pm
    • Saturday September 28 from 1:00-3:00 pm
    • Sunday, November 10 from 4-6PM
    • Sunday, December 1 from 4-6PM

    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.

    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.

    About Shailini Sisodia

    Shailini Sisodia was born in Kathmandu, Nepal, and with her father being a well-known UN diplomat, the family lived all over the world. Massachusetts, however, has now been her home for the past few decades. A life long educator, Shailini taught at both Boston University and Northeastern University earlier in her career, and while she enjoyed that a great deal, she is currently living her true passion by teaching people how to cook food that is both delicious and nutritious. Toward that end, she teaches many different types of cuisines in her Boston area cooking classes, and most recently taught at the well known Christopher Kimball’s Milk Street Kitchen. Shailini also does a great deal of volunteer work, mostly food related.

  • December 1

    Baking School: Sweet & Savory Pastries

    Baking School: Sweet & Savory Pastries

    December 1 1-3PM

    Baking School: Sweet & Savory Pastries

    Sweeten up your morning routine with Chef Emily at The KITCHEN at The Boston Public Market! In this fun, hands-on cooking class, you’ll learn laminating basics and the magic of a “rough” puff pastry dough. Using local butter and other seasonal ingredients, see how this famous pastry gets its “puff” and how versatile this amazing dough can be. Students can expect to leave knowing how to make and laminate the dough, shape delicious sweet and savory tarts, and master those beautiful elephant ear palmiers.

    Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they mix, taste, and bake each scrumptious recipe.

    Menu:

    • Sweet potato and caramelized onion danishes with blue cheese
    • Fruit and cream cheese danishes
    • Palmiers (elephant ears)

    Note: this menu is vegetarian, but cannot be made vegan or gluten-free. Please email kitcheninfo@thetrustees.org to alert us of any food allergies.

    About Baking School

    Our hands-on baking 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 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:

    • During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
    • 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: $52 for Trustees member and $65 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 Emily

    Emily Trotochaud is a passionate chef, teacher and maker. After receiving her Bachelors in Fine Arts from the Massachusetts College of Art and Design, she became a full time production potter. With her combined passion for food and craft, she began looking for another creative outlet outside of work. This led her to starting a website, 100 Days of Pasta. It wasn’t long after that she began teaching private cooking workshops out of her home and all over New England. Her approachable videos and tutorials shared on her website and social media aim to inspire home cooks like herself to have the confidence to tackle everything from fresh pasta, to takeout worthy thai, homemade croissants and more. She is excited to be joining the Boston Public Market community, and looks forward to showcasing local ingredients and flavors in cuisine from around the world.

  • December 3

    Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Foods

    Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Foods

    December 3 6-8PM

    Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Foods

    Everyone says fall in New England is the best—and we whole-heartedly agree! Local farms are bringing truckloads of fresh picked fruits and veggies, and we get to showcase it all in a unique seasonal and local cooking experience! Building on traditional foods of Native Americans and Pilgrims as well as 20th century Ireland and Italy, you will travel through time to agrarian New England to understand what it means to be a locavore today.

    In this lively, hands-on cooking class you will learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you will 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!

    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.

    Dates: 

    • Tuesday, October 15 from 6-8PM | Menu 1
    • Tuesday, October 22 from 6-8PM | Menu 1
    • Tuesday, October 29 from 6-8PM | Menu 1
    • Tuesday, November 5 from 6-8PM | Menu 1
    • Tuesday, November 12 from 6-8PM | Menu 1
    • Tuesday, November 19 from 6-8PM | Menu 2
    • Tuesday, December 3 from 6-8PM | Menu 2
    • Tuesday, December 10 from 6-8PM | Menu 2
    • Tuesday, December 17 from 6-8PM | Menu 2

    Menu 1:

    • Whole roasted squash salad with greens and local cheese
    • Spice-rubbed duck breast with brussels sprouts
    • Poached pears with cream

    Menu 2: 

    • Mussels with hard cider and herbs
    • Bacon, mushrooms and hearty greens with polenta
    • Apple crisp with cranberry oatmeal topping

    About Chef Jen Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

  • December 6

    Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN: Demo + Tasting

    December 6 12-1PM

    Market Test KITCHEN: Demo + Tasting

    Join us on select Fridays during the lunch hour for Market Test KITCHEN. This program is designed to allow the community to sample new products and ideas from Boston Public Market vendors and other local artisans. In each session, participants will get to observe a demonstration of newrecipes and seasonally-available products!

    Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays.

    Please RSVP so we can provide enough samples for everyone!

    About The Trustees and The KITCHEN

    As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market in the heart of downtown Boston.

    The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

    Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties.

  • December 6

    Truffle Making Workshop with Taza Chocolate (with Wine!)

    Truffle Making Workshop with Taza Chocolate (with Wine!)

    December 6 6-7:30PM

    Chocolate and wine – the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. 

    This hands-on workshop has three delicious parts:

    • First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You’ll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it’s like fondue).
    • Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You’ll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines.
    • And last, you’ll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box – to either share or horde.

    We’ll also have a local cheese board from Appleton Farms, the Boston Public Market’s purveyor of over 100 Massachusetts cheeses.

    Dates:

    • Friday October 4 from 6-7:30 PM
    • Friday November 15 from 6-7:30 PM
    • Friday December 6 from 6-7:30 PM

    Decorations: We’ll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. The Halloween class on October 31 will have special toppings so attendees have the option to make “truffle monsters”. Regular toppings will also be available.

    Tickets: Each ticket comes with a dozen truffles. Tickets cost $55 per Trustees member and $69 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here.

    Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you’re buying your ticket.

    About Taza Chocolate

    At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

  • December 7

    Truffle Making Workshop w/ Taza Chocolate (Family-Friendly)

    Truffle Making Workshop w/ Taza Chocolate (Family-Friendly)

    December 7 10-11AM

    Celebrate your love of chocolate with the whole family! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side.

    • First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You’ll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it’s like fondue).
    • Then, you’ll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box – to either share or hoard.

    Family-Friendly Truffle Making w/ Taza

    • Saturday October 5 from 10-11 AM
    • Saturday November 16 from 10-11 AM
    • Saturday December 7 from 10-11 AM

    Decorations: We’ll provide 4-5 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs.

    Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here.

    Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you’re buying your ticket.

    About Taza Chocolate

    At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

  • December 7

    Farm-to-KITCHEN Cooking Class: Flavors of Sicily

    Farm-to-KITCHEN Cooking Class: Flavors of Sicily

    December 7 1-3PM

    Farm-to-KITCHEN Cooking Class: All Food Leads to Rome

    When it comes to food, some might say the Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal, local twist on the traditional flavors of Sicilia, Italia. Chef Juli will share classic recipes she picked up while teaching farm-to-table cooking in Italy (and can tell you a story or two!). Juli’s recipes will awaken your senses and introduce you to new and flavorful meals you’ll want to make again and again.

    The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors.

    Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop.

    Dates:

    • Saturday, October 5 from 1-3PM
    • Saturday, October 5 from 5-7PM
    • Saturday, November 30 from 1-3PM
    • Saturday, November 30 from 5-7PM
    • Saturday, December 7 from 1-3PM
    • Saturday, December 7 from 5-7PM
    • Saturday, December 14 from 5-7PM

    Menu:

    • Caponata (traditional eggplant stew) with panelle (fried chickpea, traditional Italian streetfood)
    • Pollo alla Cacciatore (hunter’s style chicken) with Villalba lentils
    • Granita di stagione (seasonal granita) with Sicilian almonds of Noto and pistachio of Bronte

    In this combination hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal.

    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.

    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.

    About Chef Juli

    Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to ‘WWOOF’ (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep’s milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water’s project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

  • December 7

    Farm-to-KITCHEN Cooking Class: Flavors of Sicily

    Farm-to-KITCHEN Cooking Class: Flavors of Sicily

    December 7 5-7PM

    Farm-to-KITCHEN Cooking Class: All Food Leads to Rome

    When it comes to food, some might say the Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal, local twist on the traditional flavors of Sicilia, Italia. Chef Juli will share classic recipes she picked up while teaching farm-to-table cooking in Italy (and can tell you a story or two!). Juli’s recipes will awaken your senses and introduce you to new and flavorful meals you’ll want to make again and again.

    The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors.

    Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop.

    Dates:

    • Saturday, October 5 from 1-3PM
    • Saturday, October 5 from 5-7PM
    • Saturday, November 30 from 1-3PM
    • Saturday, November 30 from 5-7PM
    • Saturday, December 7 from 1-3PM
    • Saturday, December 7 from 5-7PM
    • Saturday, December 14 from 5-7PM

    Menu:

    • Caponata (traditional eggplant stew) with panelle (fried chickpea, traditional Italian streetfood)
    • Pollo alla Cacciatore (hunter’s style chicken) with Villalba lentils
    • Granita di stagione (seasonal granita) with Sicilian almonds of Noto and pistachio of Bronte

    In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal.

    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.

    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.

    About Chef Juli

    Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to ‘WWOOF’ (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep’s milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water’s project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

  • December 8

    Pasta Making Workshop with Law of Pasta

    Pasta Making Workshop with Law of Pasta

    December 8 4-6PM

    Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! This hands-on pasta making workshop is led by the famous Chef Avery (@law_of_pasta), founder and owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to use premium ingredients to make, roll, and shape fresh pasta in different shapes (ex: pappardelle, linguine, farfalle, strozzapreti, etc.). Avery will then demo a seasonal dish of handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. After trying your creations, we’ll send you home with about a pound more of this delicious pasta.

    But what’s a pasta class without wine? Not to worry – The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

    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 notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    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.
    • 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.

    Costs: $56 per Trustees of Reservations member and $70 per nonmember. 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. Join here.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed “Mad Scientist” of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

  • December 8

    Baking School: Essential Breads with Chef Cleo

    Baking School: Essential Breads with Chef Cleo

    December 8 1-3PM

    Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share.

    Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe.

    Baking School is scheduled for Sundays from 1:00-3:00 pm, unless otherwise noted. Each class includes two different types of bread, to help expand your baking expertise!

    Menu:

    • Sunday October 6: Rye Bread & Challah Bread
    • Sunday October 13: Rye Bread & Challah Bread
    • Sunday November 10: Sourdough Bread & Whole Wheat
    • Sunday November 17: Sourdough Bread & Whole Wheat
    • Sunday December 8 (Deluxe Holiday Breads) Cardamom Bulle & Orange Chocolate Babka
    • Sunday December 22 (Deluxe Holiday Breads) Cardamom Bulle & Orange Chocolate Babka

    About Baking School

    Our hands-on baking 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 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:

    • During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
    • 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: $52 for Trustees member and $65 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 Bell is the Educaton and Operations Manager at the KITCHEN at the Boston Public Market. Cleo has a degree in Anthropology from McGill University and she has been cooking professionally for almost ten years in Washington, D.C., Maine, and Massachusetts. She gets her inspiration for new menus from the farmers and artisans at the Boston Public Market and she is passionate about teaching people how to cook using local ingredients, especially fruits and vegetables. She believes that in learning how to cook, we also learn how to better care for our bodies, our friends and families, and the environment.

  • December 9

    Farm-to-KITCHEN Cooking Class: Under the Cuban Sun with Chef Tatiana Rosana

    Farm-to-KITCHEN Cooking Class: Under the Cuban Sun with Chef Tatiana Rosana

    December 9 6-8PM

    Farm-to-KITCHEN Cooking Class: Under the Cuban Sun with Tatiana Rosana

    The KITCHEN at the Boston Public Market is honored to welcome Celebrity Chef Tatiana Pairot Rosana, a Food Network Chopped champion who currently leads The Envoy Hotel’s Outlook Kitchen and Bar! A first generation American, Tatiana grew up in Miami in a traditional Cuban family where food always took center stage, whether in times of joy, sorrow or celebration. It was comfort and security, instilling her passion for food from a very young age.

    In this hands-on class, attendees will learn Tatiana’s secrets to creating delicious Cuban inspired cuisine. Guided by Tatiana, you’ll create a three course-menu and increase your comfort in the kitchen through new skills, techniques, and flavors! 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 to cook unique and innovative creations. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop.

    Come ready to roll up your sleeves and get cooking!

    Menu:

    • Traditional tostones (twice fried plantains) with garlic sauce
    • Seafood medley paella with shrimp, mussels, and chorizo
    • Tres leches cake

    Unfortunately, we cannot accommodate gluten allergies or vegetarian requests with this menu. Please email kitcheninfo@thetrustees.org to alert us to any other food allergies. Please note that The KITCHEN is not a certified allergy-free kitchen 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.
    • 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: $70 for Trustees member and $88 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 Tatiana Rosana, Executive Chef, Outlook Kitchen

    A first-generation Cuban-American, Chef Tatiana Rosana grew up in Miami in a traditional Cuban family where food always took center stage. Today, Chef Rosana heads Outlook Kitchen, Lookout Rooftop and Bar as well as The Envoy Hotel’s in-room dining as the Executive Chef. Inspired by her wife’s Korean heritage, her own Cuban background, French training and New England experience, Chef Rosana is guided by her curiosity and openness to new cuisines. Since joining the team at The Envoy Hotel, she has competed on The Food Network’s Beat Bobby Flay, Chopped and Chopped Champions winning twice and earning the title of two-time Chopped Champion. When she’s not in the kitchen, she is sharing her dishes on her Instagram (@chef.tatiana)

  • December 10

    Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Foods

    Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Foods

    December 10 6-8PM

    Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Foods

    Everyone says fall in New England is the best—and we whole-heartedly agree! Local farms are bringing truckloads of fresh picked fruits and veggies, and we get to showcase it all in a unique seasonal and local cooking experience! Building on traditional foods of Native Americans and Pilgrims as well as 20th century Ireland and Italy, you will travel through time to agrarian New England to understand what it means to be a locavore today.

    In this lively, hands-on cooking class you will learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you will 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!

    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.

    Dates: 

    • Tuesday, October 15 from 6-8PM | Menu 1
    • Tuesday, October 22 from 6-8PM | Menu 1
    • Tuesday, October 29 from 6-8PM | Menu 1
    • Tuesday, November 5 from 6-8PM | Menu 1
    • Tuesday, November 12 from 6-8PM | Menu 1
    • Tuesday, November 19 from 6-8PM | Menu 2
    • Tuesday, December 3 from 6-8PM | Menu 2
    • Tuesday, December 10 from 6-8PM | Menu 2
    • Tuesday, December 17 from 6-8PM | Menu 2

    Menu 1:

    • Whole roasted squash salad with greens and local cheese
    • Spice-rubbed duck breast with brussels sprouts
    • Poached pears with cream

    Menu 2: 

    • Mussels with hard cider and herbs
    • Bacon, mushrooms and hearty greens with polenta
    • Apple crisp with cranberry oatmeal topping

    About Chef Jen Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

  • December 13

    Flavors of Spain, Peru & Hawaii: Ceviche & Poke Workshop with Red’s Best

    Flavors of Spain, Peru & Hawaii: Ceviche & Poke Workshop with Red’s Best

    December 13 6-8PM

    Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates New England fishermen and seafood and Massachusetts wineries. This event is hosted in partnership with Red’s Best and will be paired with wine tastings from the Massachusetts Wine Shop.

    Take a journey through traditional raw preparations of locally-caught seafood. Enjoy two distinct recipes. The first, from Peru, features delicately sliced white fish, marinated in citrus juice, chilies and herbs. And the other, from Spain, mixes fresh fish with lemon, olive oil, and fresh herbs. Top the class off with a Hawaiian treat made from sweet and savory marinated tuna, green onion, and sesame seeds on a bed of rice. Phew—we’re hungry just writing this!

    In this special workshop, Chef Jen Heilig will lead the class through preparing three seasonal, chilled seafood appetizers, while also educating attendees about different local species, sustainable fisheries, and buying seasonally.

    • Mediterranean-inspired Ceviche
    • Peruvian-inspired Ceviche
    • Hawaiian-inspired Poke

    While you’re learning about and eating these raw delicacies, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries.

    About Chef Jennifer Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

  • December 14

    KITCHEN Master Class: Lobster Feast | Deluxe Class

    KITCHEN Master Class: Lobster Feast | Deluxe Class

    December 14 1-3PM

    KITCHEN Master Class: Lobster Feast | Deluxe Class

    Take a deep-dive into everyone’s favorite crustacean—lobster! Cooking skills of all levels are welcome.

    KITCHEN Master Class: Lobster Feast is a deluxe class. You’ll eat your fill of the highest quality lobster from our cold New England waters, courtesy of our partner, Red’s Best. Guided by Chef Jen, you’ll create an exciting three-course meal incorporating local, seasonal food. Plan to leave with even more confidence in the kitchen after refining your knife skills, learning new cooking techniques, and testing diverse flavor profiles.

    In addition, you will 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!

    Dates:

    • Saturday October 19 from 1-3PM
    • Saturday, October 26 from 1-3PM
    • Saturday November 9 from 1-3PM
    • Saturday November 23 from 1-3PM
    • Saturday, November 23 from 5-7PM
    • Saturday December 14 from 1-3PM

    Menu:

    • Lobster salad with apple and endive
    • Lobster and sweet potato tempura with dipping sauces
    • Lobster ravioli in savory broth

    Unfortunately, we cannot accomodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a certified gluten free or nut-free facility and there is always a slight risk of cross contamination.

    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: $68 for Trustees member and $85 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 Jennifer Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

  • December 14

    Farm-to-KITCHEN Cooking Class: Flavors of Sicily

    Farm-to-KITCHEN Cooking Class: Flavors of Sicily

    December 14 5-7PM

    Farm-to-KITCHEN Cooking Class: All Food Leads to Rome

    When it comes to food, some might say the Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal, local twist on the traditional flavors of Sicilia, Italia. Chef Juli will share classic recipes she picked up while teaching farm-to-table cooking in Italy (and can tell you a story or two!). Juli’s recipes will awaken your senses and introduce you to new and flavorful meals you’ll want to make again and again.

    The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors.

    Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop.

    Dates:

    • Saturday, October 5 from 1-3PM
    • Saturday, October 5 from 5-7PM
    • Saturday, November 30 from 1-3PM
    • Saturday, November 30 from 5-7PM
    • Saturday, December 7 from 1-3PM
    • Saturday, December 7 from 5-7PM
    • Saturday, December 14 from 5-7PM

    Menu:

    • Caponata (traditional eggplant stew) with panelle (fried chickpea, traditional Italian streetfood)
    • Pollo alla Cacciatore (hunter’s style chicken) with Villalba lentils
    • Granita di stagione (seasonal granita) with Sicilian almonds of Noto and pistachio of Bronte

    In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal.

    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.

    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.

    About Chef Juli

    Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to ‘WWOOF’ (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep’s milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water’s project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

  • December 15

    Superfood Society Chats with Jennifer Hanway – FREE

    Superfood Society Chats with Jennifer Hanway – FREE

    December 15 10-11AM

    Superfood Society Chats with Jennifer Hanway

    Join Holistic Nutritionist and Wellness Expert Jennifer Hanway for the Lightest Brightest You Lecture Series – these free, open to all monthly workshops focus on this years most important health and wellness topics you need to know about to enliven your lightest, brightest you.

    From gut health to hormone balance, clean eating to stress and sleep you’ll learn from one of Boston’s most respected holistic health experts, meet like minded individuals, and leave with practical takeaways you can implement immediately.

    Sunday, December 15th | 10-11 AM | Revive – Restful Routines for Restorative Sleep

    Do you vow to get to bed early every night but family and work commitments make it impossible? Know that binge watching your favourite show isn’t the best way to ‘relax’? Have to work late into the night then struggle to fall asleep? I’ve got you. In this workshop you will learn:

    • How to transition from work life to home life and be present for both
    • How to create a healthy, family friendly meal in under 25 minutes
    • Best practices for late night work commitments
    • The 10 minute wind-down routine for sleep that counts
    • Why sleeping in a bat-cave is key for healthy sleep

    About Jennifer Hanway

    Jennifer Hanway is a Holistic Nutritionist, Bio Signature Modulation Practitioner and Personal Trainer. Rooted in science and infused with her renowned British wit, Jenny strives to create an inspiring and rewarding experience for those seeking to better their lives through improved health.

    From running bikini bootcamps at Amansala in Tulum to being a founding team member and Master Trainer at Barre Core, London’s first barre studio, Jenny’s trustworthy demeanour and undeniable results have made her the go-to in Holistic Nutrition for clients including the British Royal Family and Hollywood A-list.

    Jenny is a sought after Wellness Speaker (previous engagements include SXSW and the W.E.L.L. Summit), and Wellness Writer (previous publications include Hip and Healthy, The Bod Edit, The Daily Telegraph, and W.E.L.L. Insiders).

  • December 15

    Farm-to-KITCHEN Cooking Class: Easy Seasonal Asian Fusion

    Farm-to-KITCHEN Cooking Class: Easy Seasonal Asian Fusion

    December 15 1-3PM

    Farm-to-KITCHEN Cooking Class: Seasonal Asian Fusion

    Presented by The Trustees

    Looking to spice up your cooking skills this fall? Let Chef Ruby of Fresh Zen Foods take you on a journey through the flavors of traditional Asian cuisine. Not only will you learn how to cook these classic and delicious meals, but Chef Ruby will also explain how to modify these recipes so you can easily recreate these dishes at home.

    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 Ruby 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. 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.

    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.

    Dates:

    • Sunday, October 27 from 1-3PM
    • Tuesday, November 26 from 6-8PM
    • Sunday, December 15 from 1-3PM

    Menu

    • Thai Lettuce Wraps with Chestnut Farms chicken (Tofu for vegetarian option)
    • Thai Cauliflower Basil Fried Rice (vegetarian)
    • Steamed Ginger Scallion Fish with seafood from Red’s Best
    • Sticky Rice

    To request a vegetarian option or to inquire about allergies, please email kitcheninfo@thetrustees.org at least three days in advance. Please note that The KITCHEN is not an allergy-free kitchen and there’s always a slight risk of cross contamination.

    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 Ruby Chan

    Ruby grew up in a family where food was everything. Her father was the consummate Asian restaurant connoisseur & restaurant owner and her mom was a sous-chef. In 1996 a passion for cooking and teaching brought Ruby a change of careers, and the start of FreshZen, a company devoted to creating all-natural, small-batch artisan sauces, and debuted the brand’s signature Ginger Scallion Sauce, based on a family recipe. With no preservatives and comprised of four ingredients – fresh ginger and scallions, along with kosher salt and canola oil – the sauce becomes the perfect accompaniment to chicken, beef, turkey, and fish, and enables busy people to whip up great-tasting Modern Asian meals with minimal preparation time. Look for it in the refrigerated section of local retailers, including Red’s Best at Boston Public Market, Pemberton Farms in Cambridge, Volante Farms, Stacy’s Juicebar, Brookline Grown, Allandale Farm, Broadway Market.

  • December 15

    Hands-On Raw Bar with Red’s Best

    Hands-On Raw Bar with Red’s Best

    December 15 4-5:30PM

    “Aw, Shucks” Hands-On Raw Bar with Red’s Best

    Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates local and sustainable New England shellfish and Massachusetts wineries. This event is hosted in partnership with Red’s Best and will be paired with wine tastings from the Massachusetts Wine Shop.

    “Aw, Shucks” Hands-on Raw Bar combines two of our favorite things: fresh shellfish and wine. Red’s Best will supply a variety of Massachusetts oysters and clams, and Chef Jen Heilig will guide participants through a shucking lesson. Everyone gets to eat their fill of these raw delicacies and will add “oyster shucking” to their list of new skills!

    While you’re tasting the finest bivalves New England has to offer, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. We’ll also have a local cheese and snack board from Appleton Farms, the Boston Public Market’s purveyor of over 100 Massachusetts’ cheeses.

    This is a hands-on class, so prepare to grab an oyster knife and get shucking! Book tickets soon as this popular class will sell out.

    Cost is $55 for Trustees member and $69 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 Jennifer Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

  • December 17

    Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Foods

    Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Foods

    December 17 6-8PM

    Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Foods

    Everyone says fall in New England is the best—and we whole-heartedly agree! Local farms are bringing truckloads of fresh picked fruits and veggies, and we get to showcase it all in a unique seasonal and local cooking experience! Building on traditional foods of Native Americans and Pilgrims as well as 20th century Ireland and Italy, you will travel through time to agrarian New England to understand what it means to be a locavore today.

    In this lively, hands-on cooking class you will learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you will 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!

    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.

    Dates: 

    • Tuesday, October 15 from 6-8PM | Menu 1
    • Tuesday, October 22 from 6-8PM | Menu 1
    • Tuesday, October 29 from 6-8PM | Menu 1
    • Tuesday, November 5 from 6-8PM | Menu 1
    • Tuesday, November 12 from 6-8PM | Menu 1
    • Tuesday, November 19 from 6-8PM | Menu 2
    • Tuesday, December 3 from 6-8PM | Menu 2
    • Tuesday, December 10 from 6-8PM | Menu 2
    • Tuesday, December 17 from 6-8PM | Menu 2

    Menu 1:

    • Whole roasted squash salad with greens and local cheese
    • Spice-rubbed duck breast with brussels sprouts
    • Poached pears with cream

    Menu 2: 

    • Mussels with hard cider and herbs
    • Bacon, mushrooms and hearty greens with polenta
    • Apple crisp with cranberry oatmeal topping

    About Chef Jen Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

  • December 20

    Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN: Demo + Tasting

    December 20 12-1PM

    Market Test KITCHEN: Demo + Tasting

    Join us on select Fridays during the lunch hour for Market Test KITCHEN. This program is designed to allow the community to sample new products and ideas from Boston Public Market vendors and other local artisans. In each session, participants will get to observe a demonstration of newrecipes and seasonally-available products!

    Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays.

    Please RSVP so we can provide enough samples for everyone!

    About The Trustees and The KITCHEN

    As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market in the heart of downtown Boston.

    The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

    Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties.

  • December 20

    Mixology Class with Short Path Distillery

    Mixology Class with Short Path Distillery

    December 20 6-7:30PM

    Mixology Class with Short Path Distillery

    Get schooled on how to make craft cocktails with our friends at Short Path Distillery, makers of tasty spirits, hatched in Everett, Mass.

    In these classes, we’ll put a spin on three classic cocktails using Short Path Distillery spirits. Join us to learn the science of distilling, how to easily pair flavors and ​replicate the results at home. Let Short Path walk you through each cocktail; you’ll learn all about ingredients, fancy garnishes, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations!

    Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market’s purveyer of over 100 Massachusetts cheeses!

    Dates:

    • Friday October 11 from 6-7:30 PM
    • Friday October 25 from 6-7:30 PM
    • Friday November 8 from 6-7:30 PM
    • Friday November 22 from 6-7:30 PM
    • Friday December 20 from 6-7:30 PM

    October, November, December Cocktails:

    • Pommeau Old Fashioned: Pommeau, Simple Syrup, Bitters
    • Ancient Storm: Gold Rum, Lime, Cinnamon, Triple Sec
    • Autumn Gin Gin Mule: Autumn Gin, Simple Syrup, Lime, Ginger Beer

     

    Tickets: $47 per Trustees member and $59 per nonmember. 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. Join here.

    Photo credit: Adem Detour insta @adamdetour

    About Short Path Distilling

    By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we’re marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations.

    We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products.

    About Jessica Solomon

    Jessica comes to us all the way from Williamtown, Ma where she started her career in Hospitality over 15 years ago. After moving to Boston after college she quickly became immerse in Boston’s growing Hospitality scene. She has had the pleasure of being a part of several bar teams around the city, including Yvonnes & Citizen Public House and mostly recently she was running the cocktail program at Brick and Mortar. She joined the Short Path Distillery team at the end of the summer and is thrilled to be working with a such a great group of people in producing spirits close to home.

    Her favorite cocktail is a 50/50 Gin Martini.

  • December 21

    Family Pasta Making Workshop with Law of Pasta

    Family Pasta Making Workshop with Law of Pasta

    December 21 10-11:30AM

    Family Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! This family friendly, hands-on pasta making workshop is led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Families will then all eat together! We’ll send each family home with the pasta you’ve created (about a pound per family or pair).

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

    Dates:

    • Saturday, October 12 from 10-11:30 AM
    • Saturday, October 19 from 10-11:30 AM
    • Saturday, November 23 from 10-11:30 AM
    • Saturday, November 30 from 10-11:30 AM
    • Saturday, December 21 from 10-11:30 AM
    • Saturday, December 28 from 10-11:30 AM

    Attendees MUST purchase a ticket to attend this class. Each child MUST be accompanied by at least one adult; and adults are not allowed without kids. This class is appropriate for ages 6 and up.

    It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    Our hands-on cooking classes are structured as a group learning experience; you’ll work with other families 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.
    • 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.

    Costs: $28 per Trustees of Reservations member and $35 per nonmember. Please note: one ticket is required for each attendee – both adults and kids require a ticket for entry. 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. Join here.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed “Mad Scientist” of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

  • December 21

    KITCHEN Master Class: Asian Street Food

    KITCHEN Master Class: Asian Street Food

    December 21 1PM-3PM

    KITCHEN Master Class: Asian Street Food

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique, or food group to teach you about sourcing, preparing, seasoning, and cooking each recipe to perfection. Cooking skills of all levels are welcome!

    Hit the streets for an amazing—and international—culinary adventure. Learn how simple it is to create juicy dumplings from scratch, how to make flavorful chicken satay, and how to fold refreshing summer rolls! In this class, we’ll combine traditional Asian ingredients with local meats and produce from the Market to create one unforgettable meal. Plan to leave this class having sharpened your knife skills, expanded your cooking techniques, and experimented with diverse flavor profiles.

    In addition, you will 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!

    Each class is two-hours.

    Dates:

    • Saturday October 12th 1-3pm
    • Sunday, November 3 from 1-3PM
    • Saturday December 21st 1-3pm

    Menu:

    • Pan-fried chicken and cabbage dumplings with a ginger soy dipping sauce
    • Scallion pancakes
    • Fresh Summer Rolls with season veggies and a hoisin and peanut dipping sauce
    • Chicken Satay with peanut sauce

    This menu contains nuts and gluten. Please email kitcheninfo@thetrustees.org to alert us to any 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:

    • 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 Emily

    Emily Trotochaud is a passionate chef, teacher and maker. After receiving her Bachelors in Fine Arts from the Massachusetts College of Art and Design, she became a full time production potter. With her combined passion for food and craft, she began looking for another creative outlet outside of work. This led her to starting a website, 100 Days of Pasta. It wasn’t long after that she began teaching private cooking workshops out of her home and all over New England. Her approachable videos and tutorials shared on her website and social media aim to inspire home cooks like herself to have the confidence to tackle everything from fresh pasta, to takeout worthy thai, homemade croissants and more. She is excited to be joining the Boston Public Market community, and looks forward to showcasing local ingredients and flavors in cuisine from around the world.

  • December 21

    Wine 101: Wine Tasting and Pairing Workshop

    Wine 101: Wine Tasting and Pairing Workshop

    December 21 5-7PM

    Wine 101: Wine Tasting and Pairing Workshop

    Learn to navigate the wine aisle like a seasoned sommelier. Our Wine 101 class covers the basics of selecting, tasting, and pairing the best international, domestic and local wines. We’ll explore different grape varieties and styles of wine and uncover the mysteries of food and wine pairing. Six wines will be paired with a variety of local treats from Boston Public Market farmers and food artisans.

    We’re thrilled to partner with Chef Jen Murray to bring her popular wine experience to The KITCHEN this season! 

    This class is a special “Holiday Wines” edition in our ongoing series. 

    Sample Menu:

    • Local Sparkling White Wine paired with fresh fruit from Stillman’s Farm
    • New Zealand White Wine paired with a Goat Cheese Crostini from Appleton Farms
    • Local Rose paired with fresh pasta from the Law of Pasta served with a light cream sauce
    • French Pinot Noir paired with assorted cured meats from Appleton Farms
    • California Syrah paired with thinly sliced pork tenderloin from Chestnut Farms with a spiced berry chutney
    • California Cabernet Sauvignon paired with Q’s Nuts and Taza chocolate

    About the Chef/Teacher

    Jen Murray, DipWSET graduated from The Cambridge School of Culinary Arts in 2002. Her passion for food and wine only deepened as she traveled to numerous countries strengthening her skills and knowledge. She went back to school for wine in 2006 and completed the Elizabeth Bishop Wine Program at BU. In 2012, she completed the 2 year diploma program through Wine & Spirit Eduction Trust. Jen is the owner of The Urban Chef Inc. and continues to teach food and wine courses at the CSCA and The Kitchen.

  • December 22

    Baking School: Essential Breads with Chef Cleo

    Baking School: Essential Breads with Chef Cleo

    December 22 1-3PM

    Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share.

    Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe.

    Baking School is scheduled for Sundays from 1:00-3:00 pm, unless otherwise noted. Each class includes two different types of bread, to help expand your baking expertise!

    Menu:

    • Sunday October 6: Rye Bread & Challah Bread
    • Sunday October 13: Rye Bread & Challah Bread
    • Sunday November 10: Sourdough Bread & Whole Wheat
    • Sunday November 17: Sourdough Bread & Whole Wheat
    • Sunday December 8 (Deluxe Holiday Breads) Cardamom Bulle & Orange Chocolate Babka
    • Sunday December 22 (Deluxe Holiday Breads) Cardamom Bulle & Orange Chocolate Babka

    About Baking School

    Our hands-on baking 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 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:

    • During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
    • 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: $52 for Trustees member and $65 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 Bell is the Educaton and Operations Manager at the KITCHEN at the Boston Public Market. Cleo has a degree in Anthropology from McGill University and she has been cooking professionally for almost ten years in Washington, D.C., Maine, and Massachusetts. She gets her inspiration for new menus from the farmers and artisans at the Boston Public Market and she is passionate about teaching people how to cook using local ingredients, especially fruits and vegetables. She believes that in learning how to cook, we also learn how to better care for our bodies, our friends and families, and the environment.

  • December 22

    Pasta Making Workshop with Law of Pasta

    Pasta Making Workshop with Law of Pasta

    December 22 4-6PM

    Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! This hands-on pasta making workshop is led by the famous Chef Avery (@law_of_pasta), founder and owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to use premium ingredients to make, roll, and shape fresh pasta in different shapes (ex: pappardelle, linguine, farfalle, strozzapreti, etc.). Avery will then demo a seasonal dish of handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. After trying your creations, we’ll send you home with about a pound more of this delicious pasta.

    But what’s a pasta class without wine? Not to worry – The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

    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 notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    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.
    • 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.

    Costs: $56 per Trustees of Reservations member and $70 per nonmember. 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. Join here.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed “Mad Scientist” of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

  • December 28

    Family Pasta Making Workshop with Law of Pasta

    Family Pasta Making Workshop with Law of Pasta

    December 28 10-11:30AM

    Family Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! This family friendly, hands-on pasta making workshop is led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Families will then all eat together! We’ll send each family home with the pasta you’ve created (about a pound per family or pair).

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

    Dates:

    • Saturday, October 12 from 10-11:30 AM
    • Saturday, October 19 from 10-11:30 AM
    • Saturday, November 23 from 10-11:30 AM
    • Saturday, November 30 from 10-11:30 AM
    • Saturday, December 21 from 10-11:30 AM
    • Saturday, December 28 from 10-11:30 AM

    Attendees MUST purchase a ticket to attend this class. Each child MUST be accompanied by at least one adult; and adults are not allowed without kids. This class is appropriate for ages 6 and up.

    It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    Our hands-on cooking classes are structured as a group learning experience; you’ll work with other families 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.
    • 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.

    Costs: $28 per Trustees of Reservations member and $35 per nonmember. Please note: one ticket is required for each attendee – both adults and kids require a ticket for entry. 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. Join here.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed “Mad Scientist” of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

  • December 29

    Pasta Making Workshop with Law of Pasta

    Pasta Making Workshop with Law of Pasta

    December 29 4-6PM

    Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! This hands-on pasta making workshop is led by the famous Chef Avery (@law_of_pasta), founder and owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to use premium ingredients to make, roll, and shape fresh pasta in different shapes (ex: pappardelle, linguine, farfalle, strozzapreti, etc.). Avery will then demo a seasonal dish of handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. After trying your creations, we’ll send you home with about a pound more of this delicious pasta.

    But what’s a pasta class without wine? Not to worry – The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

    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 notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    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.
    • 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.

    Costs: $56 per Trustees of Reservations member and $70 per nonmember. 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. Join here.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed “Mad Scientist” of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

  • December 29

    Baking School: Chocolate Breads with Goodnow Farms | Deluxe Class

    Baking School: Chocolate Breads with Goodnow Farms | Deluxe Class

    December 29 1-3PM

    Level up your dessert skills and learn the art of baking with decadent, premium quality chocolate from Goodnow Farms! In this lively, hands-on cooking class, Chef Cleo will teach you the essential science and techniques to creating gourmet baked goods using Goodnow Farms deluxe chocolate. This class includes two different baked desserts to help leaven your baking expertise!

    Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe.

    Menu:

    • Goodnow Farms Chocolate Chip Brioche Rolls
    • Ginger and Goodnow Farms Chocolate Coffee Cake

    Please email kitcheninfo@thetrustees.org to alert us to any food allergies.

    About Baking School

    Our hands-on baking 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 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:

    • During each class, you will learn 2 recipes and work with between 2 and 4 other students to create each one.
    • 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: $64 for Trustees member and $79 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 Goodnow Farms

    We’re often asked “why single origin?” and the answer is simple – much like coffee, different cacao beans have different flavors. By using beans sourced from only one farm or region we’re able to highlight the distinct flavor characteristics of that particular bean. Discovering those flavors is one of the joys of making (and eating!) single origin chocolate. All of our bars are made here at our 225 year old farm in Sudbury, Massachusetts. We start with cacao beans and sugar, and perform every step of the chocolate making process in-house, including carefully hand wrapping each bar. We believe that great chocolate is “true to the bean,” in that the flavors apparent in the bar reflect the flavors hidden in the bean. The process of making this happen is extremely time consuming and labor intensive, but we believe the experience of eating our chocolate makes it all worthwhile.

    About Chef Cleo Bell

    Cleo Bell is the Educaton and Operations Manager at the KITCHEN at the Boston Public Market. Cleo has a degree in Anthropology from McGill University and she has been cooking professionally for almost ten years in Washington, D.C., Maine, and Massachusetts. She gets her inspiration for new menus from the farmers and artisans at the Boston Public Market and she is passionate about teaching people how to cook using local ingredients, especially fruits and vegetables. She believes that in learning how to cook, we also learn how to better care for our bodies, our friends and families, and the environment.

  • January 3

    Truffle Making Workshop w/ Taza Chocolate (+ Wine Tasting)

    Truffle Making Workshop w/ Taza Chocolate (+ Wine Tasting)

    January 3 Jan 3: 6-7:30 PM, March 29: 1-2:30 PM

    Chocolate and wine – the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. 

    This hands-on workshop has three delicious parts: 

    • First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You’ll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it’s like fondue).
    • Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You’ll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines.
    • And last, you’ll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box – to either share or horde. 

    We’ll also have a local cheese & snack board for participants to enjoy!

    Decorations: We’ll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. The Halloween class on October 31 will have special toppings so attendees have the option to make “truffle monsters”. Regular toppings will also be available. 

    Tickets: Each ticket comes with a dozen truffles. Tickets cost $55 per Trustees member and $69 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here.

    Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you’re buying your ticket. 

    About Taza Chocolate

    At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

  • January 3

    Cooking on a Budget: SNAP-ED Nutrition Workshops

    Cooking on a Budget: SNAP-ED Nutrition Workshops

    January 3 10-11AM

    The KITCHEN at Boston Public Market is hosting FREE nutrition education workshops to teach SNAP participants and their families how to eat healthy. Come try new and tasty recipes and learn to eat healthy while sticking to a budget. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate, reading nutrition food labels, and learning portion sizes.

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

    • Red pepper hummus
    • Glazed Carrot coins
    • Pumpkin soup
    • Mediterranean Couscous Salad

    This program is FREE and open to all! The class is presented by the UMass Extension Nutrition Education Program. Please register to secure your seat.

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

    For additional nutrition related information please visit https://www.mahealthyfoodsinasnap.org/

  • January 3

    Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN: Demo + Tasting

    January 3 12-1PM

    Join us on select Fridays during the lunch hour for Market Test KITCHEN. This program is designed to allow the community to sample new products and ideas from Boston Public Market vendors and other local artisans. In each session, participants will get to observe a demonstration of newrecipes and seasonally-available products!

    Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays. Make sure to check here often to see the updated schedule and topics.About The KITCHEN

    The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

  • January 4

    The Art of the Dumpling: Global Favorites

    The Art of the Dumpling: Global Favorites

    January 4 Jan 4: 1-3PM | Feb 1: 5-7PM | March 8: 4-6PM

    Chef Emily shows us the ropes for creating the fan-favorite dumplings! Students will learn how to make potstickers and samosas from scratch, sourcing ingredients from the Boston Public Market farmers and vendors. Emily will share tips for perfecting potstickers made with home made wrappers, as well as veggie based samosas. You’ll tag-team with classmates to perfect your dumpling making skills and even learn how to make an unforgettable ginger soy dipping sauce.

    In addition, you will enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop.

    Menu:

    • Chicken and vegetable potstickers with homemade wrappers
    • Ginger soy dipping sauce
    • Spiced potato and vegetable samosas with cilantro, mint, and yogurt dipping sauce

    Dates:

    • Saturday January 4 from 1-3PM
    • Saturday February 1 from 5-7PM
    • Sunday, March 8 from 4-6PM

    Tickets: $64 for Trustees member and $80 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.

    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.

    About Chef Emily Trotochaud

    Emily Trotochaud is a passionate chef, teacher and maker. After receiving her Bachelors in Fine Arts from the Massachusetts College of Art and Design, she became a full time production potter. With her combined passion for food and craft, she began looking for another creative outlet outside of work. This led her to starting a website, 100 Days of Pasta. It wasn’t long after that she began teaching private cooking workshops out of her home and all over New England. Her approachable videos and tutorials shared on her website and social media aim to inspire home cooks like herself to have the confidence to tackle everything from fresh pasta, to takeout worthy thai, homemade croissants and more. She is excited to be joining the Boston Public Market community, and looks forward to showcasing local ingredients and flavors in cuisine from around the world.

  • January 4

    Truffle Making Workshop w/ Taza Chocolate (Family-Friendly)

    Truffle Making Workshop w/ Taza Chocolate (Family-Friendly)

    January 4 10-11AM

    Celebrate your love of chocolate with the whole family! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. 

    • First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You’ll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it’s like fondue).
    • Then, you’ll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box – to either share or hoard.

    Decorations: We’ll provide 4-5 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs.

    Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Please plan to purchase one (1) ticket per child (each ticket is a truffle kit to make a dozen truffles), plus additional tickets for any adults in your party who want to make their own truffles. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here.

    Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you’re buying your ticket.

    About Taza Chocolate

    At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

  • January 4

    Farm-to-KITCHEN Cooking Classes: Spices and Flavors of India

    Farm-to-KITCHEN Cooking Classes: Spices and Flavors of India

    January 4 Jan 4: 5-7PM | Feb 15: 1-3PM | Mar 22: 4-6PM

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Indian Cuisine at our Farm-to-KITCHEN Cooking class with Chef Sandhya Jain!

    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 Sandhya 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. 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.

    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.

    Dates:

    • Saturday January 4 from 5-7PM
    • Saturday February 15 from 1-3PM
    • Sunday, March 22 from 4-6PM

    Menu

    • Potato patties with peas: a traditional Indian street food
    • Chicken and vegetable korma with a creamy yogurt and tomato based sauce with almonds and cashews
    • Traditional Naan bread

    This menu contains nuts. This menu can be made vegetarian, but not gluten-free or vegan. To request a vegetarian option or to inquire about allergies, please email kitcheninfo@thetrustees.org if you have allergy questions. Please note that The KITCHEN is not a gluten or nut-free facility and there’s always a slight risk of cross contamination.

    About Chef Sandhya Jain

    Cooking has been my passion for over 20 years. While I grew up learning the basics of the traditional Indian spices from my mother, cooking in America taught me how to recreate the same flavors with what is available in the grocery stores here. Sandhya’s Kitchen gives me a platform to share this enthusiasm for making Indian cooking easy and effortless with you, and providing you with the confidence to recreate all your favorite dishes from the Indian restaurants in your own kitchen, all while learning to add healthy spices and vegetables to your everyday cooking. For the past 3 years I have been hosting my own cooking show, aired by Franklin TV for the south west suburbs. If you are outside the coverage zone, these episodes are also available for viewing on my website www.SandhyasKitchen.com. I am looking forward to starting this new chapter at The KITCHEN at the Boston Public Market, and would love to have you join me on my culinary journey and learn to make Indian food, delicious and easy!

  • January 5

    Pasta Making Workshop with Law of Pasta

    Pasta Making Workshop with Law of Pasta

    January 5 4-6PM

    Learn how to make pasta from scratch with Law of Pasta! This hands-on pasta making workshop is led by the famous Chef Avery (@law_of_pasta), founder and owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to use premium ingredients to make, roll, and shape fresh pasta in different shapes (ex: pappardelle, linguine, farfalle, strozzapreti, etc.). Avery will then demo a seasonal dish of handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. After trying your creations, we’ll send you home with about a pound more of this delicious pasta.

    But what’s a pasta class without wine? Not to worry – The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

    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 notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    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.
    • 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.

    Costs: $56 per Trustees of Reservations member and $70 per nonmember. 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. Join here.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed “Mad Scientist” of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

  • January 5

    Baking School: Sweet & Savory Pastries for Winter

    Baking School: Sweet & Savory Pastries for Winter

    January 5 1-3PM

    Sweeten up your morning routine with Chef Emily at The KITCHEN at The Boston Public Market! In this fun, hands-on cooking class, you’ll learn laminating basics and the magic of a “rough” puff pastry dough. Using local butter and other seasonal ingredients, see how this famous pastry gets its “puff” and how versatile this amazing dough can be. Students can expect to leave knowing how to make and laminate the dough, shape delicious sweet and savory tarts, and master those beautiful elephant ear palmiers.

    Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they mix, taste, and bake each scrumptious recipe.

    Menu 1:

    • Chocolate palmiers
    • Savory spinach and feta danishes
    • Cream cheese & fruit danishes

    Menu 2:

    • Mushroom and cheese spirals
    • Kouign-Amann (Breton cake made with puff pastry)
    • Apple and almond tarts

    Dates:

    • Sunday, January 5 from 1-3PM | Menu 1
    • Sunday, January 12 from 1-3PM | Menu 1
    • Sunday, February 2 from 1-3PM | Menu 1
    • Sunday, February 23 from 1-3PM | Menu 2
    • Sunday, March 8 from 1-3PM | Menu 2
    • Sunday, March 15 from 1-3PM | Menu 2

    About Baking School

    Our hands-on baking 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 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:

    • During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
    • 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.

    About Chef Emily

    Emily Trotochaud is a passionate chef, teacher and maker. After receiving her Bachelors in Fine Arts from the Massachusetts College of Art and Design, she became a full time production potter. With her combined passion for food and craft, she began looking for another creative outlet outside of work. This led her to starting a website, 100 Days of Pasta. It wasn’t long after that she began teaching private cooking workshops out of her home and all over New England. Her approachable videos and tutorials shared on her website and social media aim to inspire home cooks like herself to have the confidence to tackle everything from fresh pasta, to takeout worthy thai, homemade croissants and more. She is excited to be joining the Boston Public Market community, and looks forward to showcasing local ingredients and flavors in cuisine from around the world.

  • January 5

    Free Nutrition Workshops with Good Witch Kitchen

    Free Nutrition Workshops with Good Witch Kitchen

    January 5 10-11AM

    The KITCHEN at The Boston Public Market is honored to welcome holistic nutritionist Kristen Ciccolini for a special two-part series of workshops on healthy eating!

    Sunday, January 5 | 10-11AM | Kick Your Sugar Addiction in 2020!

    Learn tips to manage cravings, mindfulness strategies that help you make healthier choices and get more enjoyment out of your food, how to avoid self-sabotage, and how to enjoy your favorite foods in moderation again without taking away from your health. We’ll end with a multi-sensory, chocolate-focused exercise with Goodnow Farms premium chocolate!

    Sunday, February 2 | 10-11AM | Meal Planning – Saving Time and Money

    Learn Kristen’s best meal-planning tips and tricks and how to fit it all in when you’re always on the go. Bring your favorite cookbook or two (more will be provided) as well as a notebook – guests will work on creating their own meal plans at the end of class!

    These classes are FREE and open to everyone. Please RSVP so we know how many to expect.

    About Kristen

    Kristen Ciccolini is a certified Culinary Nutrition Expert, holistic nutrition coach, cooking class instructor, speaker, and founder of Good Witch Kitchen. She helps busy women manage their health naturally through whole foods and nourishing rituals. Trained by the Academy of Culinary Nutrition and Matthew Kenney Culinary, Kristen is able to tailor programs and recipes to a variety of different health and dietary needs. She offers nutrition coaching and works with clients on an individual and group basis, provides personalized meal plans, teaches healthy cooking classes in the Boston area, and delivers corporate wellness workshops and seminars.

    About Goodnow Farms

    We’re often asked “why single origin?” and the answer is simple – much like coffee, different cacao beans have different flavors. By using beans sourced from only one farm or region we’re able to highlight the distinct flavor characteristics of that particular bean. Discovering those flavors is one of the joys of making (and eating!) single origin chocolate. All of our bars are made here at our 225 year old farm in Sudbury, Massachusetts. We start with cacao beans and sugar, and perform every step of the chocolate making process in-house, including carefully hand wrapping each bar. We believe that great chocolate is “true to the bean,” in that the flavors apparent in the bar reflect the flavors hidden in the bean. The process of making this happen is extremely time consuming and labor intensive, but we believe the experience of eating our chocolate makes it all worthwhile.

  • January 7

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

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

    January 7 6-8PM

    The best part of winter in New England is cozying up to a warm fire with a hearty, home-cooked meal! Learn how to create traditional, warming recipes that are easy to recreate in the comfort of your own kitchen. Why bundle up and battle the elements to eat out, when you have the skills to create a three-course meal at home?

    In this lively, hands-on cooking class you will learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you will create an exciting three-course meal based on seasonal, local food, and increase your expertise 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.

    Dates: 

    • Tuesday January 7th from 6-8PM – Menu 1
    • Tuesday January 14th from 6-8PM  – Menu 1
    • Tuesday January 28th from 6-8PM  – Menu 1
    • Tuesday February 4th from 6-8PM  – Menu 1
    • Tuesday February 11th from 6-8PM  – Menu 1
    • Tuesday February 25th from 6-8PM  – Menu 1
    • Tuesday March 3rd from 6-8PM – Menu 2
    • Tuesday March 10th from 6-8PM – Menu 2
    • Tuesday March 17th from 6-8PM – Menu 2
    • Tuesday March 24th from 6-8PM – Menu 2
    • Tuesday March 31st from 6-8PM – Menu 2

    Menu 1:

    • Warm goat cheese, bacon and date bruschetta
    • Crispy skillet chicken with hot honey and sautéed winter greens
    • Coconut macaroons with chocolate drizzle

    Menu 2: 

    • Roasted beet and citrus salad
    • Chestnut Farms Pork ragu with ricotta gnocchi
    • Caramelized apples with honeycomb and nuts

    About Chef Jen Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

  • January 10

    Mixology Class with Short Path Distillery

    Mixology Class with Short Path Distillery

    January 10 6-7:30PM

    Get schooled on how to make craft cocktails with our friends at Short Path Distillery, makers of tasty spirits, hatched in Everett, Mass. 

    In these classes, we’ll put a spin on three classic cocktails using Short Path Distillery spirits. Join us to learn the science of distilling, how to easily pair flavors and ​replicate the results at home. Let Short Path walk you through each cocktail; you’ll learn all about ingredients, fancy garnishes, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations!

    Along with the cocktails we will also provide a local cheese and snack board for participants to enjoy!

    Cocktail Menu:

    • First Word: London Dry Gin, Myrtle, Melon, Lime
    • Go Fig or Go Home: Whiskey, Fig, Cinnamon Bitters
    • Winter Gin Fizz: Winter Gin, Sugar, Lemon, Egg White 

    Dates:

    • Friday, January 10 from 6-7:30 PM
    • Friday, January 24 from 6-7:30 PM
    • Friday, February 7th from 6-7:30 PM
    • Friday, February 21st from 6-7:30 PM
    • Friday, March 13th from 6-7:30 PM

    About Short Path Distilling

    By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we’re marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations.

    We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products.

    About Jessica Solomon

    Jessica comes to us all the way from Williamtown, Ma where she started her career in Hospitality over 15 years ago.  After moving to Boston after college she quickly became immerse in Boston’s growing Hospitality scene.  She has had the pleasure of being a part of several bar teams around the city, including Yvonnes & Citizen Public House and mostly recently she was running the cocktail program at Brick and Mortar.  She joined the Short Path Distillery team at the end of the summer and is thrilled to be working with a such a great group of people in producing spirits close to home.  

    Her favorite cocktail is a 50/50 Gin Martini.  

  • January 11

    Family Pasta Making Workshop with Law of Pasta

    Family Pasta Making Workshop with Law of Pasta

    January 11 10-11:30AM

    Learn how to make pasta from scratch with Law of Pasta! This hands-on pasta making workshop is led by the famous Chef Avery, founder and owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to use premium ingredients to make, roll, and shape fresh pasta in different shapes (ex: pappardelle, linguine, farfalle, strozzapreti, etc.). Avery will then demo a seasonal dish of handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. After trying your creations, we’ll send each family home with about a pound more of this delicious pasta (about a pound per family or pair).

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

    Attendees MUST purchase a ticket to attend this class. Each child MUST be accompanied by at least one adult; and adults are not allowed without kids. This class is appropriate for ages 6 and up.

    It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    Our hands-on cooking classes are structured as a group learning experience; you’ll work with other families 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.
    • 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.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed “Mad Scientist” of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

  • January 11

    KITCHEN Master Class: Asian Street Food

    KITCHEN Master Class: Asian Street Food

    January 11 Jan 11: 5-7PM | Feb 23: 4-6PM | March 14: 1-3PM

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique, or food group to teach you about sourcing, preparing, seasoning, and cooking each recipe to perfection. Cooking skills of all levels are welcome!

    Hit the streets for an amazing—and international—culinary adventure. In this class, we’ll combine traditional Asian ingredients with local meats and produce from the Market to create one unforgettable meal. Plan to leave this class having sharpened your knife skills, expanded your cooking techniques, and experimented with diverse flavor profiles.

    In addition, you will 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!

    Menu:

    • Spring Rolls with Nuoc Cham Dipping Sauce
    • Spicy Sweet Sambal Pork Noodles
    • 5 Spice shortbread cookies from scratch

    Dates:

    • Saturday January 11 from 5-7PM
    • Sunday, February 23 from 4-6PM
    • Saturday March 14 from 1-3PM

    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.

    About Chef Emily

    Emily Trotochaud is a passionate chef, teacher and maker. After receiving her Bachelors in Fine Arts from the Massachusetts College of Art and Design, she became a full time production potter. With her combined passion for food and craft, she began looking for another creative outlet outside of work. This led her to starting a website, 100 Days of Pasta. It wasn’t long after that she began teaching private cooking workshops out of her home and all over New England. Her approachable videos and tutorials shared on her website and social media aim to inspire home cooks like herself to have the confidence to tackle everything from fresh pasta, to takeout worthy thai, homemade croissants and more. She is excited to be joining the Boston Public Market community, and looks forward to showcasing local ingredients and flavors in cuisine from around the world.

  • January 11

    KITCHEN Master Class: All About Spices

    KITCHEN Master Class: All About Spices

    January 11 Jan 11: 1-3pm, Mar 21: 1-3PM, 5-7PM

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique, or food group to teach you about sourcing, preparing, seasoning, and cooking each recipe to perfection. Cooking skills of all levels are welcome!

    Ditch the bland meals this winter and increase your mastery of powerful spices and herbs! Class will cover spice basics including discussion of individual spices as well as all-purpose regional spice blends. Students will learn how to choose and store spices, when to use whole spices versus ground, and techniques like toasting and blooming spices to maximize flavor. You’ll learn how to incorporate savory and sweet spices into your daily cooking routine to brighten and intensify the flavor of your dishes.

    In this hands-on cooking class you’ll learn how to use the fresh produce, proteins, and products available in the Boston Public Market. Guided by Chef Jen, you will create an exciting menu using seasonal, local foods. You will get more comfortable in the kitchen by learning cooking techniques and experimenting with diverse flavor profiles.

    In addition, you will 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!

    Dates:

    • Saturday January 11 from 1-3PM
    • Saturday March 21 from 1-3PM
    • Saturday March 21 from 5-7PM

    Menu: 

    • Stir fried Chestnut Farms beef with cumin and carrots
    • Roasted seasonal vegetables with class-made dukkah spice blend (coriander, fennel, hazelnut, sesame)
    • Winter fruit poached in syrup infused with port, star anise, clove, and cinnamon with Crescent Ridge ice cream

    Unfortunately, we cannot accomodate vegetarian or vegan preferences. For any allergies, please reach out to kitcheninfo@thetrustees.org.

    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.

    About Chef Jennifer Heilig

    Jennifer Heilig is a trained chef, culinary educator, and wner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of NewEngland.

  • January 12

    Farm-to-KITCHEN Cooking Classes: Flavors of the Caribbean

    Farm-to-KITCHEN Cooking Classes: Flavors of the Caribbean

    January 12 Jan 12: 4-6PM | Feb 29: 1-3PM | March 28: 1-3PM

    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.

    Dates:

    • Sunday, January 12 from 4-6PM

    • Saturday February 29 from 1-3PM

    • Saturday March 28 from 1-3PM

    Menu:

    • 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 kitcheninfo@thetrustees.org 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.

    About Chef Tamika R. Francis

    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.

  • January 12

    French Crêpes Workshop with Bon Appetit Crepes

    French Crêpes Workshop with Bon Appetit Crepes

    January 12 10-11:30AM

    Why sit at a boring restaurant for Sunday Brunch when you can learn to create your own crêpes? In this lively, hands-on cooking class you’ll learn how to make classic french-style crêpes with the experts at Bon Appetit Crêpes.

    You’ll work in pairs to create fresh crêpe batter from scratch, then you’ll build two (2) crêpes to share using a spread of options all sourced from Boston Public Market farmers and vendors. There will be options for both sweet and savory crêpes:

    • Savory options: seasonal veggies from Stillman’s Farm and local cheeses from Appleton Farms.
    • Sweet options: locally-made chocolate, seasonal fruit from Stillman’s Farm, Boston Honey Co. honey, and spices from Soluna Garden Farm.

    Tickets: Ticket prices cover two (2) people; each pair will create two (2) large crêpes to share. $60 for Trustees members and $75 for Non-Trustees Members (price includes TWO tickets). 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 Our Classes

    Our hands-on classes and workshops 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 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:

    • During each class, you’ll learn 2 recipes.
    • 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.

    About Bon Appetit Crepes

    Cheiha Chleuh received the ultimate compliment from a Parisian: “Your crepes are perfect.” With the help of her twin daughters, Salma and Samira, Cheiha, who most call Mimi, runs Bon Appetit Creperie, a stall in the Boston Public Market they opened in July 2018. The crepes are cooked to order, the batter ladled on a large, flat hot griddle and spread with a wooden tool the way it’s made on the boulevards of Paris. Large and tender, the pancake alone is flavorful, perfectly golden brown with its outermost edges slightly crisp. Folded into a cone, the shells envelop fillings that are not typically French but a fusion of Mediterranean and African flavors.

    Coming from West and North Africa eating crepes was a routine for the family.They wanted to share their culture with others, so they opened Bon Appetit crêperie. Crêpes are part of French culture and are found in every corner in France. They can be eaten as a delightful desert or as a complete meal for breakfast, lunch or dinner. Bon Appetit Crêperie offers a wide variety of sweet and savory crêpes, as well as a dynamic fusion of ingredients that delivers a unique taste to every customer. The family is passionate about Bon Appetit Crêperie and takes pride in offering a batter that is made from scratch and an assortment of both savory and sweet crêpes made to order using the freshest ingredients.

  • January 12

    Baking School: Sweet & Savory Pastries for Winter

    Baking School: Sweet & Savory Pastries for Winter

    January 12 1-3PM

    Sweeten up your morning routine with Chef Emily at The KITCHEN at The Boston Public Market! In this fun, hands-on cooking class, you’ll learn laminating basics and the magic of a “rough” puff pastry dough. Using local butter and other seasonal ingredients, see how this famous pastry gets its “puff” and how versatile this amazing dough can be. Students can expect to leave knowing how to make and laminate the dough, shape delicious sweet and savory tarts, and master those beautiful elephant ear palmiers.

    Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they mix, taste, and bake each scrumptious recipe.

    Menu 1:

    • Chocolate palmiers
    • Savory spinach and feta danishes
    • Cream cheese & fruit danishes

    Menu 2:

    • Mushroom and cheese spirals
    • Kouign-Amann (Breton cake made with puff pastry)
    • Apple and almond tarts

    Dates:

    • Sunday, January 5 from 1-3PM | Menu 1
    • Sunday, January 12 from 1-3PM | Menu 1
    • Sunday, February 2 from 1-3PM | Menu 1
    • Sunday, February 23 from 1-3PM | Menu 2
    • Sunday, March 8 from 1-3PM | Menu 2
    • Sunday, March 15 from 1-3PM | Menu 2

    About Baking School

    Our hands-on baking 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 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:

    • During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
    • 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.

    About Chef Emily

    Emily Trotochaud is a passionate chef, teacher and maker. After receiving her Bachelors in Fine Arts from the Massachusetts College of Art and Design, she became a full time production potter. With her combined passion for food and craft, she began looking for another creative outlet outside of work. This led her to starting a website, 100 Days of Pasta. It wasn’t long after that she began teaching private cooking workshops out of her home and all over New England. Her approachable videos and tutorials shared on her website and social media aim to inspire home cooks like herself to have the confidence to tackle everything from fresh pasta, to takeout worthy thai, homemade croissants and more. She is excited to be joining the Boston Public Market community, and looks forward to showcasing local ingredients and flavors in cuisine from around the world.

  • January 14

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

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

    January 14 6-8PM

    The best part of winter in New England is cozying up to a warm fire with a hearty, home-cooked meal! Learn how to create traditional, warming recipes that are easy to recreate in the comfort of your own kitchen. Why bundle up and battle the elements to eat out, when you have the skills to create a three-course meal at home?

    In this lively, hands-on cooking class you will learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you will create an exciting three-course meal based on seasonal, local food, and increase your expertise 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.

    Dates: 

    • Tuesday January 7th from 6-8PM – Menu 1
    • Tuesday January 14th from 6-8PM  – Menu 1
    • Tuesday January 28th from 6-8PM  – Menu 1
    • Tuesday February 4th from 6-8PM  – Menu 1
    • Tuesday February 11th from 6-8PM  – Menu 1
    • Tuesday February 25th from 6-8PM  – Menu 1
    • Tuesday March 3rd from 6-8PM – Menu 2
    • Tuesday March 10th from 6-8PM – Menu 2
    • Tuesday March 17th from 6-8PM – Menu 2
    • Tuesday March 24th from 6-8PM – Menu 2
    • Tuesday March 31st from 6-8PM – Menu 2

    Menu 1:

    • Warm goat cheese, bacon and date bruschetta
    • Crispy skillet chicken with hot honey and sautéed winter greens
    • Coconut macaroons with chocolate drizzle

    Menu 2: 

    • Roasted beet and citrus salad
    • Chestnut Farms Pork ragu with ricotta gnocchi
    • Caramelized apples with honeycomb and nuts

    About Chef Jen Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

  • January 17

    Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN: Demo + Tasting

    January 17 12-1PM

    Join us on select Fridays during the lunch hour for Market Test KITCHEN. This program is designed to allow the community to sample new products and ideas from Boston Public Market vendors and other local artisans. In each session, participants will get to observe a demonstration of newrecipes and seasonally-available products!

    Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays. Make sure to check here often to see the updated schedule and topics.About The KITCHEN

    The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

  • January 17

    Spirits-infused Truffle Making Workshop: Taza Chocolate and Caledonia Spirits

    Spirits-infused Truffle Making Workshop: Taza Chocolate and Caledonia Spirits

    January 17 6-7:30PM

    Local Booze + Chocolate? It’s a match made in heaven! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side, plus taste +  learn about craft spirits made from scratch in Vermont.

    This hands-on workshop has three delicious parts: 

    • First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream, with the addition of the perfect amount of Caledonia Spirits for that extra punch of flavor. You’ll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it’s like fondue).
    • Then, Taza will join forces with the experts at the Caledonia to lead the group through a spirits and chocolate tasting & pairing class with three different spirits and three different chocolates. You’ll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with Caledonia Spirits.
    • And last, you’ll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache + Caledonia Spirits. You will dip your dozen truffles into three-four different toppings and take them home in a box – to either share or horde. 

    Tasting will include Caledonia Spirits Barr Hill Gin, Barr Hill Reserve Tom Cat Gin, and Barr Hill Vodka, and three Taza Chocolate flavors paired perfectly with the three spirits.

    We’ll also have a local cheese & snack board for participants to enjoy!

    Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here.

    Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you’re buying your ticket. 

    About Taza Chocolate

    At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    About Caledonia Spirits

    Caledonia craft distillery is located in Caledonia County, Vermont and inspired by the views from atop the Barr Hill Nature Preserve. The company was founded on a vision to support working landscapes and local agriculture by making Barr Hill craft spirits from regional raw materials. After 48 years keeping bees and selling honey, Todd Hardie decides he’d like to bring raw honey into distillation. In Caledonia Spirits’ first year in business, they sold 235 cases of Barr Hill Gin and Barr Hill Vodka. Caledonia Spirits sees the excitement over their honey inspired gin and vodka, and the demand is booming. The company runs nearly 450 gin distillations in the year in attempt to keep up with overwhelming demand. 

    Check out their website for more information: https://caledoniaspirits.com/

  • January 18

    Gnocchi Making Workshop

    Gnocchi Making Workshop

    January 18 5-7PM

    Learn how to make fresh potato Gnocchi from scratch! This NEW hands-on gnocchi making workshop will teach you how to use premium ingredients to make, roll, and shape fresh gnocchi. Students will also learn how to use fresh, local ingredients to make a delicious brown butter sage sauce chock-full of flavor! Chef Kepler will demo a seasonal dish of handmade pesto gnocchi (+ local ingredients from the Boston Public Market) for all students to enjoy! After trying your creations, we’ll send you home with about a pound of fresh, delicious gnocchi to cook at home.

    But what’s a pasta class without wine? Not to worry – The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making.

    Dates:

    • Saturday January 18 from 5-7PM
    • Saturday February 15 from 5-7PM

    Attendees MUST purchase a ticket to attend this class.

    Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Gnocchi dish can be made vegetarian upon request. For any questions or dietary preferences please reach out to kitcheninfo@thetrustees.org.

    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.
    • 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.

    Costs: $56 per Trustees of Reservations member and $70 per nonmember. 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. Join here.

    About Chef Kepler

    By day, Kepler is a scientist who studies genome editing technology; by night, he works the line and is generally food obsessed. Whether the lab or the kitchen, he is always experimenting. Currently, Kepler is helping open a new restaurant downtown and is excited to share his love of food with the Boston Public Market, and maybe test out a new dish or two! In particular, Kepler is a fan of gluten based and fermented foods, in addition to experimenting with vegan replacement for Italian classics. Kepler loves to incorporate the science behind how flavor and textures come together in his lessons – come nerd out with him!

  • January 18

    Family Pasta Making Workshop with Law of Pasta

    Family Pasta Making Workshop with Law of Pasta

    January 18 10-11:30AM

    Learn how to make pasta from scratch with Law of Pasta! This hands-on pasta making workshop is led by the famous Chef Avery, founder and owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to use premium ingredients to make, roll, and shape fresh pasta in different shapes (ex: pappardelle, linguine, farfalle, strozzapreti, etc.). Avery will then demo a seasonal dish of handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. After trying your creations, we’ll send each family home with about a pound more of this delicious pasta (about a pound per family or pair).

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

    Attendees MUST purchase a ticket to attend this class. Each child MUST be accompanied by at least one adult; and adults are not allowed without kids. This class is appropriate for ages 6 and up.

    It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    Our hands-on cooking classes are structured as a group learning experience; you’ll work with other families 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.
    • 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.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed “Mad Scientist” of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

  • January 19

    Superfood Society Chats with Jennifer Hanway

    Superfood Society Chats with Jennifer Hanway

    January 19 10-11AM

    Join Holistic Nutritionist and Wellness Expert Jennifer Hanway for the Lightest Brightest You Lecture Series – these free, open to all monthly workshops focus on this years most important health and wellness topics you need to know about to enliven your lightest, brightest you.

    From gut health to hormone balance, clean eating to stress and sleep you’ll learn from one of Boston’s most respected holistic health experts, meet like minded individuals, and leave with practical takeaways you can implement immediately.

    • Sunday, January 19 from 10-11AM
    • Sunday, February16 from 10-11AM
    • Sunday, March 22 from 10-11AM

    About Jennifer Hanway

    Jennifer Hanway is a Holistic Nutritionist, Bio Signature Modulation Practitioner and Personal Trainer. Rooted in science and infused with her renowned British wit, Jenny strives to create an inspiring and rewarding experience for those seeking to better their lives through improved health.

    From running bikini bootcamps at Amansala in Tulum to being a founding team member and Master Trainer at Barre Core, London’s first barre studio, Jenny’s trustworthy demeanour and undeniable results have made her the go-to in Holistic Nutrition for clients including the British Royal Family and Hollywood A-list.

    Jenny is a sought after Wellness Speaker (previous engagements include SXSW and the W.E.L.L. Summit), and Wellness Writer (previous publications include Hip and Healthy, The Bod Edit, The Daily Telegraph, and W.E.L.L. Insiders).

  • January 19

    Baking School: French Macarons with Goodnow Farms

    Baking School: French Macarons with Goodnow Farms

    January 19 1-3PM

     

    French Macarons and Goodnow Farms chocolate – a match made in heaven!

    Join us for this special Baking School class to learn how to make French macarons using Goodnow Farms single origin cocoa powder, cocoa nibs and chocolate. Learn the secrets to creating the colorful and classic French Macaron: the sweet, beautiful and delicious confection. Pastry Chef and Master Chocolatier Maggie Peterson will walk you through the steps of making meringue, creating the batter and piping perfect cookies. During the class, you will have a tasting of Goodnow Farms chocolate. Students will make two types of macaron shells in class, as well as fillings for the cookies featuring Goodnow Farms chocolates. You’ll pipe macaron fillings and finish with a box of beautiful macarons to take home!

    Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they mix, taste, and bake each scrumptious recipe.  

    Dates:

    • Sunday, January 19 from 1-3PM
    • Sunday, January 26 from 1-3PM

    Menu:

    • Chocolate macaron shells with chocolate ganache filling 
    • Colored macaron shells (red/ pink) with raspberry fillling 

    About Baking School

    Our hands-on baking 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 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:

    • During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
    • 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.

    About Chef Maggie

    Maggie Peterson is a Pastry Chef and Master Chocolatier. After getting her Pastry Chef degree, she worked in a fine chocolate shop for four years. She received her Master Chocolatier training at the Valrhona E’cole du Grand Chocolat in Tain-l’Hermitage, France and has attended other courses at the French Pastry School in Chicago. She currently divides her time between Goodnow Farms Chocolate, Miam Miam Macaronerie, and Pomfret Chocolate. Maggie teaches classes at various locations and makes custom chocolates, decorated cookies and wedding cakes for clients.

    About Goodnow Farms

    We’re often asked “why single origin?” and the answer is simple – much like coffee, different cacao beans have different flavors. By using beans sourced from only one farm or region we’re able to highlight the distinct flavor characteristics of that particular bean. Discovering those flavors is one of the joys of making (and eating!) single origin chocolate. All of our bars are made here at our 225 year old farm in Sudbury, Massachusetts. We start with cacao beans and sugar, and perform every step of the chocolate making process in-house, including carefully hand wrapping each bar. We believe that great chocolate is “true to the bean,” in that the flavors apparent in the bar reflect the flavors hidden in the bean. The process of making this happen is extremely time consuming and labor intensive, but we believe the experience of eating our chocolate makes it all worthwhile.

  • January 19

    Pasta Making Workshop with Law of Pasta

    Pasta Making Workshop with Law of Pasta

    January 19 4-6PM

    Learn how to make pasta from scratch with Law of Pasta! This hands-on pasta making workshop is led by the famous Chef Avery (@law_of_pasta), founder and owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to use premium ingredients to make, roll, and shape fresh pasta in different shapes (ex: pappardelle, linguine, farfalle, strozzapreti, etc.). Avery will then demo a seasonal dish of handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. After trying your creations, we’ll send you home with about a pound more of this delicious pasta.

    But what’s a pasta class without wine? Not to worry – The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

    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 notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    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.
    • 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.

    Costs: $56 per Trustees of Reservations member and $70 per nonmember. 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. Join here.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed “Mad Scientist” of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

  • January 20

    Family Pasta Making Workshop with Law of Pasta

    Family Pasta Making Workshop with Law of Pasta

    January 20 10-11:30AM

    Learn how to make pasta from scratch with Law of Pasta! This hands-on pasta making workshop is led by the famous Chef Avery, founder and owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to use premium ingredients to make, roll, and shape fresh pasta in different shapes (ex: pappardelle, linguine, farfalle, strozzapreti, etc.). Avery will then demo a seasonal dish of handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. After trying your creations, we’ll send each family home with about a pound more of this delicious pasta (about a pound per family or pair).

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

    Attendees MUST purchase a ticket to attend this class. Each child MUST be accompanied by at least one adult; and adults are not allowed without kids. This class is appropriate for ages 6 and up.

    It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    Our hands-on cooking classes are structured as a group learning experience; you’ll work with other families 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.
    • 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.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed “Mad Scientist” of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

  • January 21

    Wine 101: Wine Tasting and Pairing Workshop

    Wine 101: Wine Tasting and Pairing Workshop

    January 21 6-8PM

    Learn to navigate the wine aisle like a seasoned sommelier. Our Wine 101 class covers the basics of selecting, tasting, and pairing the best international, domestic and local wines. We’ll explore different grape varieties and styles of wine and uncover the mysteries of food and wine pairing. Six wines will be paired with a variety of six local treats from the Boston Public Market farmers and food artisans.

    We’re thrilled to partner with Chef Jen Murray to bring her popular wine experience to The KITCHEN this season!

    Dates:

    • Tuesday January 21st from 6-8PM
    • Saturday, February 15 from 2-3:30PM
    • Friday March 27th from 6-8PM

    Example Menu:

    • Local Sparkling White Wine paired with fresh fruit from Stillman’s Farm
    • New Zealand White Wine paired with a Goat Cheese Crostini from Appleton Farms
    • Local Rose paired with fresh pasta from the Law of Pasta served with a light cream sauce
    • French Pinot Noir paired with assorted cured meats from Appleton Farms
    • California Syrah paired with thinly sliced pork tenderloin from Chestnut Farms with a spiced berry chutney
    • California Cabernet Sauvignon paired with Q’s Nuts and Taza chocolate

    About the Chef/Teacher

    Jen Murray, DipWSET graduated from The Cambridge School of Culinary Arts in 2002. Her passion for food and wine only deepened as she traveled to numerous countries strengthening her skills and knowledge. She went back to school for wine in 2006 and completed the Elizabeth Bishop Wine Program at BU. In 2012, she completed the 2 year diploma program through Wine & Spirit Eduction Trust. Jen is the owner of The Urban Chef Inc. and continues to teach food and wine courses at the CSCA and The Kitchen.

  • January 24

    Mixology Class with Short Path Distillery

    Mixology Class with Short Path Distillery

    January 24 6-7:30PM

    Get schooled on how to make craft cocktails with our friends at Short Path Distillery, makers of tasty spirits, hatched in Everett, Mass. 

    In these classes, we’ll put a spin on three classic cocktails using Short Path Distillery spirits. Join us to learn the science of distilling, how to easily pair flavors and ​replicate the results at home. Let Short Path walk you through each cocktail; you’ll learn all about ingredients, fancy garnishes, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations!

    Along with the cocktails we will also provide a local cheese and snack board for participants to enjoy!

    Cocktail Menu:

    • First Word: London Dry Gin, Myrtle, Melon, Lime
    • Go Fig or Go Home: Whiskey, Fig, Cinnamon Bitters
    • Winter Gin Fizz: Winter Gin, Sugar, Lemon, Egg White 

    Dates:

    • Friday, January 10 from 6-7:30 PM
    • Friday, January 24 from 6-7:30 PM
    • Friday, February 7th from 6-7:30 PM
    • Friday, February 21st from 6-7:30 PM
    • Friday, March 13th from 6-7:30 PM

    About Short Path Distilling

    By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we’re marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations.

    We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products.

    About Jessica Solomon

    Jessica comes to us all the way from Williamtown, Ma where she started her career in Hospitality over 15 years ago.  After moving to Boston after college she quickly became immerse in Boston’s growing Hospitality scene.  She has had the pleasure of being a part of several bar teams around the city, including Yvonnes & Citizen Public House and mostly recently she was running the cocktail program at Brick and Mortar.  She joined the Short Path Distillery team at the end of the summer and is thrilled to be working with a such a great group of people in producing spirits close to home.  

    Her favorite cocktail is a 50/50 Gin Martini.  

  • January 25

    Farm-to-KITCHEN Cooking Class: Winter in Italy

    Farm-to-KITCHEN Cooking Class: Winter in Italy

    January 25 Jan 25: 1-3PM and 5-7PM | Jan 26: 4-6PM | Feb 8: 1-3PM and 5-7PM | Feb 9: 4-6PM

    Winter is the best time to cozy up to a hearty, home-cooked meal! Join us in The KITCHEN at The Boston Public Market for a local twist on the traditional flavors of Italy with warming recipes you can recreate at home. Chef Juli will share classic recipes she picked up while teaching farm-to-table cooking in Italy (and can tell you a story or two!). Juli’s recipes will awaken your senses and introduce you to new and flavorful meals you’ll want to make again and again.

    The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. 

    In addition to learning new recipes, you’ll enjoy tastes of three local New England wines that pair perfectly with each dish, courtesy of The Massachusetts Wine Shop.

    Dates:

    • Saturday January 25 from 1-3PM | Menu 1
    • Saturday January 25th from 5-7PM | Menu 1
    • Sunday, January 26 from 4-6PM | Menu 1
    • Saturday February 8 from 1-3PM | Menu 2
    • Saturday February 8 from 5-7PM | Menu 2
    • Sunday, February 9 from 4-6PM | Menu 2
    • Saturday March 14 from 5-7PM | Menu 2

    Menu 1:

    • Blasted brassicas (sweet roasted romanesco cauliflower and broccoli) with Salsa Verde Italian style
    • Gnocchi alla Romana (semolina baked gnocchi dish)
    • Panna Cotta with homemade jam and biscotti

    Menu 2:

    • Citrus winter fennel salad with supremed orange and olives
    • Cacio e Pepe (Class Roman Cheesy, peppery pasta, with lemon zest)
    • Ciambelline (red wine cookies)

    In this hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. 

    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.

    About Chef Juli

    Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy.  After working as a seasonal farmer for Siena Farms she traveled to Italy to ‘WWOOF’ (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep’s milk in Abruzzo.  She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water’s project, called the Rome Sustainable Food Project.  She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

  • January 25

    Farm-to-KITCHEN Cooking Class: Winter in Italy

    Farm-to-KITCHEN Cooking Class: Winter in Italy

    January 25 Jan 25: 1-3PM and 5-7PM | Jan 26: 4-6PM | Feb 8: 1-3PM and 5-7PM | Feb 9: 4-6PM

    Winter is the best time to cozy up to a hearty, home-cooked meal! Join us in The KITCHEN at The Boston Public Market for a local twist on the traditional flavors of Italy with warming recipes you can recreate at home. Chef Juli will share classic recipes she picked up while teaching farm-to-table cooking in Italy (and can tell you a story or two!). Juli’s recipes will awaken your senses and introduce you to new and flavorful meals you’ll want to make again and again.

    The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. 

    In addition to learning new recipes, you’ll enjoy tastes of three local New England wines that pair perfectly with each dish, courtesy of The Massachusetts Wine Shop.

    Dates:

    • Saturday January 25 from 1-3PM | Menu 1
    • Saturday January 25th from 5-7PM | Menu 1
    • Sunday, January 26 from 4-6PM | Menu 1
    • Saturday February 8 from 1-3PM | Menu 2
    • Saturday February 8 from 5-7PM | Menu 2
    • Sunday, February 9 from 4-6PM | Menu 2
    • Saturday March 14 from 5-7PM | Menu 2

    Menu 1:

    • Blasted brassicas (sweet roasted romanesco cauliflower and broccoli) with Salsa Verde Italian style
    • Gnocchi alla Romana (semolina baked gnocchi dish)
    • Panna Cotta with homemade jam and biscotti

    Menu 2:

    • Citrus winter fennel salad with supremed orange and olives
    • Cacio e Pepe (Class Roman Cheesy, peppery pasta, with lemon zest)
    • Ciambelline (red wine cookies)

    In this hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. 

    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.

    About Chef Juli

    Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy.  After working as a seasonal farmer for Siena Farms she traveled to Italy to ‘WWOOF’ (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep’s milk in Abruzzo.  She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water’s project, called the Rome Sustainable Food Project.  She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

  • January 26

    Baking School: French Macarons with Goodnow Farms

    Baking School: French Macarons with Goodnow Farms

    January 26 1-3PM

     

    French Macarons and Goodnow Farms chocolate – a match made in heaven!

    Join us for this special Baking School class to learn how to make French macarons using Goodnow Farms single origin cocoa powder, cocoa nibs and chocolate. Learn the secrets to creating the colorful and classic French Macaron: the sweet, beautiful and delicious confection. Pastry Chef and Master Chocolatier Maggie Peterson will walk you through the steps of making meringue, creating the batter and piping perfect cookies. During the class, you will have a tasting of Goodnow Farms chocolate. Students will make two types of macaron shells in class, as well as fillings for the cookies featuring Goodnow Farms chocolates. You’ll pipe macaron fillings and finish with a box of beautiful macarons to take home!

    Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they mix, taste, and bake each scrumptious recipe.  

    Dates:

    • Sunday, January 19 from 1-3PM
    • Sunday, January 26 from 1-3PM

    Menu:

    • Chocolate macaron shells with chocolate ganache filling 
    • Colored macaron shells (red/ pink) with raspberry fillling 

    About Baking School

    Our hands-on baking 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 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:

    • During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
    • 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.

    About Chef Maggie

    Maggie Peterson is a Pastry Chef and Master Chocolatier. After getting her Pastry Chef degree, she worked in a fine chocolate shop for four years. She received her Master Chocolatier training at the Valrhona E’cole du Grand Chocolat in Tain-l’Hermitage, France and has attended other courses at the French Pastry School in Chicago. She currently divides her time between Goodnow Farms Chocolate, Miam Miam Macaronerie, and Pomfret Chocolate. Maggie teaches classes at various locations and makes custom chocolates, decorated cookies and wedding cakes for clients.

    About Goodnow Farms

    We’re often asked “why single origin?” and the answer is simple – much like coffee, different cacao beans have different flavors. By using beans sourced from only one farm or region we’re able to highlight the distinct flavor characteristics of that particular bean. Discovering those flavors is one of the joys of making (and eating!) single origin chocolate. All of our bars are made here at our 225 year old farm in Sudbury, Massachusetts. We start with cacao beans and sugar, and perform every step of the chocolate making process in-house, including carefully hand wrapping each bar. We believe that great chocolate is “true to the bean,” in that the flavors apparent in the bar reflect the flavors hidden in the bean. The process of making this happen is extremely time consuming and labor intensive, but we believe the experience of eating our chocolate makes it all worthwhile.

  • January 26

    Farm-to-KITCHEN Cooking Class: Winter in Italy

    Farm-to-KITCHEN Cooking Class: Winter in Italy

    January 26 Jan 25: 1-3PM and 5-7PM | Jan 26: 4-6PM | Feb 8: 1-3PM and 5-7PM | Feb 9: 4-6PM

    Winter is the best time to cozy up to a hearty, home-cooked meal! Join us in The KITCHEN at The Boston Public Market for a local twist on the traditional flavors of Italy with warming recipes you can recreate at home. Chef Juli will share classic recipes she picked up while teaching farm-to-table cooking in Italy (and can tell you a story or two!). Juli’s recipes will awaken your senses and introduce you to new and flavorful meals you’ll want to make again and again.

    The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. 

    In addition to learning new recipes, you’ll enjoy tastes of three local New England wines that pair perfectly with each dish, courtesy of The Massachusetts Wine Shop.

    Dates:

    • Saturday January 25 from 1-3PM | Menu 1
    • Saturday January 25th from 5-7PM | Menu 1
    • Sunday, January 26 from 4-6PM | Menu 1
    • Saturday February 8 from 1-3PM | Menu 2
    • Saturday February 8 from 5-7PM | Menu 2
    • Sunday, February 9 from 4-6PM | Menu 2
    • Saturday March 14 from 5-7PM | Menu 2

    Menu 1:

    • Blasted brassicas (sweet roasted romanesco cauliflower and broccoli) with Salsa Verde Italian style
    • Gnocchi alla Romana (semolina baked gnocchi dish)
    • Panna Cotta with homemade jam and biscotti

    Menu 2:

    • Citrus winter fennel salad with supremed orange and olives
    • Cacio e Pepe (Class Roman Cheesy, peppery pasta, with lemon zest)
    • Ciambelline (red wine cookies)

    In this hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. 

    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.

    About Chef Juli

    Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy.  After working as a seasonal farmer for Siena Farms she traveled to Italy to ‘WWOOF’ (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep’s milk in Abruzzo.  She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water’s project, called the Rome Sustainable Food Project.  She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

  • January 28

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

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

    January 28 6-8PM

    The best part of winter in New England is cozying up to a warm fire with a hearty, home-cooked meal! Learn how to create traditional, warming recipes that are easy to recreate in the comfort of your own kitchen. Why bundle up and battle the elements to eat out, when you have the skills to create a three-course meal at home?

    In this lively, hands-on cooking class you will learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you will create an exciting three-course meal based on seasonal, local food, and increase your expertise 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.

    Dates: 

    • Tuesday January 7th from 6-8PM – Menu 1
    • Tuesday January 14th from 6-8PM  – Menu 1
    • Tuesday January 28th from 6-8PM  – Menu 1
    • Tuesday February 4th from 6-8PM  – Menu 1
    • Tuesday February 11th from 6-8PM  – Menu 1
    • Tuesday February 25th from 6-8PM  – Menu 1
    • Tuesday March 3rd from 6-8PM – Menu 2
    • Tuesday March 10th from 6-8PM – Menu 2
    • Tuesday March 17th from 6-8PM – Menu 2
    • Tuesday March 24th from 6-8PM – Menu 2
    • Tuesday March 31st from 6-8PM – Menu 2

    Menu 1:

    • Warm goat cheese, bacon and date bruschetta
    • Crispy skillet chicken with hot honey and sautéed winter greens
    • Coconut macaroons with chocolate drizzle

    Menu 2: 

    • Roasted beet and citrus salad
    • Chestnut Farms Pork ragu with ricotta gnocchi
    • Caramelized apples with honeycomb and nuts

    About Chef Jen Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

  • January 31

    Sushi Rolling Workshop with Red’s Best

    Sushi Rolling Workshop with Red’s Best

    January 31 6-8PM

    Join us in The KITCHEN at the Boston Public Market for a culinary exploration that celebrates New England fishermen and their dedication to fresh, local seafood. This hands-on sushi workshop is hosted in partnership with Red’s Best and will be paired with wine tastings from the Massachusetts Wine Shop.

    Students will learn about the traditions of sushi while working with raw, sustainably-caught tuna and salmon from Red’s Best. Participants will learn techniques and tips while creating two different sushi rolls along with a traditional Japanese salad.

    Guided by Chef Jen, who assisted with the sushi program at Legal Harborside, attendees will learn about local seafood and the proper techniques for rolling sushi, along with how to shop for the right ingredients. 

    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.

    Menu:

    • Salmon Maki using fresh salmon from Red’s Best and local veggies from Stillman’s Farm
    • Tuna Maki using fresh tuna from Red’s Best and local veggies from Stillman’s Farm
    • Traditional Japanese salad with cucumber and ginger with a handmade dressing

    Unfortunately, we cannot accommodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a gluten-free or allergy-free facility and that there is always a slight risk of cross-contamination.

    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.

    About Chef Jennifer Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

  • February 1

    KITCHEN Master Class: All About Bacon

    KITCHEN Master Class: All About Bacon

    February 1 1-3PM

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique, or food group to teach you about sourcing, preparing, seasoning, and cooking each recipe to perfection. Cooking skills of all levels are welcome!

    Bacon – it’s not just for breakfast! Everyone’s favorite sizzling side dish is getting an upgrade in this KITCHEN Master Class. We’ll show you how versatile and elegant bacon can be, whether it’s caramelized, dressed up with some local cheese, or paired alongside spicy jalapenos. This isn’t your average grocery store bacon, either – it’s top-quality pork sourced from Chestnut Farms.

    In this lively, hands-on cooking class you’ll learn how to pair bacon with the fresh produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you will create an exciting menu using seasonal, local foods. You will get more comfortable in the kitchen by practicing knife skills, learning cooking techniques, and experimenting with diverse flavor profiles.

    In addition, you will 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!

    Dates:

    • Saturday February 1 from 1-3PM
    • Saturday February 22 from 1-3PM
    • Saturday March 7 from 1-3PM

    Menu:

    • Bacon wrapped dates with local cheese
    • Glazed bacon candy with sweet potato
    • Slab bacon tacos with charred jalapeno crema and pineapple salsa

    Unfortunately, we cannot accomodate vegetarian or vegan preferences. For any allergies, please reach out to kitcheninfo@thetrustees.org.

    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.

    About Chef Jennifer Heilig

    Jennifer Heilig is a trained chef, culinary educator, and wner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of NewEngland.

  • February 1

    The Art of the Dumpling: Global Favorites

    The Art of the Dumpling: Global Favorites

    February 1 Jan 4: 1-3PM | Feb 1: 5-7PM | March 8: 4-6PM

    Chef Emily shows us the ropes for creating the fan-favorite dumplings! Students will learn how to make potstickers and samosas from scratch, sourcing ingredients from the Boston Public Market farmers and vendors. Emily will share tips for perfecting potstickers made with home made wrappers, as well as veggie based samosas. You’ll tag-team with classmates to perfect your dumpling making skills and even learn how to make an unforgettable ginger soy dipping sauce.

    In addition, you will enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop.

    Menu:

    • Chicken and vegetable potstickers with homemade wrappers
    • Ginger soy dipping sauce
    • Spiced potato and vegetable samosas with cilantro, mint, and yogurt dipping sauce

    Dates:

    • Saturday January 4 from 1-3PM
    • Saturday February 1 from 5-7PM
    • Sunday, March 8 from 4-6PM

    Tickets: $64 for Trustees member and $80 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.

    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.

    About Chef Emily Trotochaud

    Emily Trotochaud is a passionate chef, teacher and maker. After receiving her Bachelors in Fine Arts from the Massachusetts College of Art and Design, she became a full time production potter. With her combined passion for food and craft, she began looking for another creative outlet outside of work. This led her to starting a website, 100 Days of Pasta. It wasn’t long after that she began teaching private cooking workshops out of her home and all over New England. Her approachable videos and tutorials shared on her website and social media aim to inspire home cooks like herself to have the confidence to tackle everything from fresh pasta, to takeout worthy thai, homemade croissants and more. She is excited to be joining the Boston Public Market community, and looks forward to showcasing local ingredients and flavors in cuisine from around the world.

  • February 2

    Baking School: Sweet & Savory Pastries for Winter

    Baking School: Sweet & Savory Pastries for Winter

    February 2 1-3PM

    Sweeten up your morning routine with Chef Emily at The KITCHEN at The Boston Public Market! In this fun, hands-on cooking class, you’ll learn laminating basics and the magic of a “rough” puff pastry dough. Using local butter and other seasonal ingredients, see how this famous pastry gets its “puff” and how versatile this amazing dough can be. Students can expect to leave knowing how to make and laminate the dough, shape delicious sweet and savory tarts, and master those beautiful elephant ear palmiers.

    Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they mix, taste, and bake each scrumptious recipe.

    Menu 1:

    • Chocolate palmiers
    • Savory spinach and feta danishes
    • Cream cheese & fruit danishes

    Menu 2:

    • Mushroom and cheese spirals
    • Kouign-Amann (Breton cake made with puff pastry)
    • Apple and almond tarts

    Dates:

    • Sunday, January 5 from 1-3PM | Menu 1
    • Sunday, January 12 from 1-3PM | Menu 1
    • Sunday, February 2 from 1-3PM | Menu 1
    • Sunday, February 23 from 1-3PM | Menu 2
    • Sunday, March 8 from 1-3PM | Menu 2
    • Sunday, March 15 from 1-3PM | Menu 2

    About Baking School

    Our hands-on baking 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 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:

    • During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
    • 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.

    About Chef Emily

    Emily Trotochaud is a passionate chef, teacher and maker. After receiving her Bachelors in Fine Arts from the Massachusetts College of Art and Design, she became a full time production potter. With her combined passion for food and craft, she began looking for another creative outlet outside of work. This led her to starting a website, 100 Days of Pasta. It wasn’t long after that she began teaching private cooking workshops out of her home and all over New England. Her approachable videos and tutorials shared on her website and social media aim to inspire home cooks like herself to have the confidence to tackle everything from fresh pasta, to takeout worthy thai, homemade croissants and more. She is excited to be joining the Boston Public Market community, and looks forward to showcasing local ingredients and flavors in cuisine from around the world.

  • February 2

    Free Nutrition Workshops with Good Witch Kitchen

    Free Nutrition Workshops with Good Witch Kitchen

    February 2 10-11AM

    The KITCHEN at The Boston Public Market is honored to welcome holistic nutritionist Kristen Ciccolini for a special two-part series of workshops on healthy eating!

    Sunday, January 5 | 10-11AM | Kick Your Sugar Addiction in 2020!

    Learn tips to manage cravings, mindfulness strategies that help you make healthier choices and get more enjoyment out of your food, how to avoid self-sabotage, and how to enjoy your favorite foods in moderation again without taking away from your health. We’ll end with a multi-sensory, chocolate-focused exercise with Goodnow Farms premium chocolate!

    Sunday, February 2 | 10-11AM | Meal Planning – Saving Time and Money

    Learn Kristen’s best meal-planning tips and tricks and how to fit it all in when you’re always on the go. Bring your favorite cookbook or two (more will be provided) as well as a notebook – guests will work on creating their own meal plans at the end of class!

    These classes are FREE and open to everyone. Please RSVP so we know how many to expect.

    About Kristen

    Kristen Ciccolini is a certified Culinary Nutrition Expert, holistic nutrition coach, cooking class instructor, speaker, and founder of Good Witch Kitchen. She helps busy women manage their health naturally through whole foods and nourishing rituals. Trained by the Academy of Culinary Nutrition and Matthew Kenney Culinary, Kristen is able to tailor programs and recipes to a variety of different health and dietary needs. She offers nutrition coaching and works with clients on an individual and group basis, provides personalized meal plans, teaches healthy cooking classes in the Boston area, and delivers corporate wellness workshops and seminars.

    About Goodnow Farms

    We’re often asked “why single origin?” and the answer is simple – much like coffee, different cacao beans have different flavors. By using beans sourced from only one farm or region we’re able to highlight the distinct flavor characteristics of that particular bean. Discovering those flavors is one of the joys of making (and eating!) single origin chocolate. All of our bars are made here at our 225 year old farm in Sudbury, Massachusetts. We start with cacao beans and sugar, and perform every step of the chocolate making process in-house, including carefully hand wrapping each bar. We believe that great chocolate is “true to the bean,” in that the flavors apparent in the bar reflect the flavors hidden in the bean. The process of making this happen is extremely time consuming and labor intensive, but we believe the experience of eating our chocolate makes it all worthwhile.

  • February 4

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

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

    February 4 6-8PM

    The best part of winter in New England is cozying up to a warm fire with a hearty, home-cooked meal! Learn how to create traditional, warming recipes that are easy to recreate in the comfort of your own kitchen. Why bundle up and battle the elements to eat out, when you have the skills to create a three-course meal at home?

    In this lively, hands-on cooking class you will learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you will create an exciting three-course meal based on seasonal, local food, and increase your expertise 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.

    Dates: 

    • Tuesday January 7th from 6-8PM – Menu 1
    • Tuesday January 14th from 6-8PM  – Menu 1
    • Tuesday January 28th from 6-8PM  – Menu 1
    • Tuesday February 4th from 6-8PM  – Menu 1
    • Tuesday February 11th from 6-8PM  – Menu 1
    • Tuesday February 25th from 6-8PM  – Menu 1
    • Tuesday March 3rd from 6-8PM – Menu 2
    • Tuesday March 10th from 6-8PM – Menu 2
    • Tuesday March 17th from 6-8PM – Menu 2
    • Tuesday March 24th from 6-8PM – Menu 2
    • Tuesday March 31st from 6-8PM – Menu 2

    Menu 1:

    • Warm goat cheese, bacon and date bruschetta
    • Crispy skillet chicken with hot honey and sautéed winter greens
    • Coconut macaroons with chocolate drizzle

    Menu 2: 

    • Roasted beet and citrus salad
    • Chestnut Farms Pork ragu with ricotta gnocchi
    • Caramelized apples with honeycomb and nuts

    About Chef Jen Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

  • February 7

    Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN: Demo + Tasting

    February 7 12-1PM

    Join us on select Fridays during the lunch hour for Market Test KITCHEN. This program is designed to allow the community to sample new products and ideas from Boston Public Market vendors and other local artisans. In each session, participants will get to observe a demonstration of newrecipes and seasonally-available products!

    Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays. Make sure to check here often to see the updated schedule and topics.About The KITCHEN

    The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

  • February 7

    Mixology Class with Short Path Distillery

    Mixology Class with Short Path Distillery

    February 7 6-7:30PM

    Get schooled on how to make craft cocktails with our friends at Short Path Distillery, makers of tasty spirits, hatched in Everett, Mass. 

    In these classes, we’ll put a spin on three classic cocktails using Short Path Distillery spirits. Join us to learn the science of distilling, how to easily pair flavors and ​replicate the results at home. Let Short Path walk you through each cocktail; you’ll learn all about ingredients, fancy garnishes, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations!

    Along with the cocktails we will also provide a local cheese and snack board for participants to enjoy!

    Cocktail Menu:

    • First Word: London Dry Gin, Myrtle, Melon, Lime
    • Go Fig or Go Home: Whiskey, Fig, Cinnamon Bitters
    • Winter Gin Fizz: Winter Gin, Sugar, Lemon, Egg White 

    Dates:

    • Friday, January 10 from 6-7:30 PM
    • Friday, January 24 from 6-7:30 PM
    • Friday, February 7th from 6-7:30 PM
    • Friday, February 21st from 6-7:30 PM
    • Friday, March 13th from 6-7:30 PM

    About Short Path Distilling

    By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we’re marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations.

    We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products.

    About Jessica Solomon

    Jessica comes to us all the way from Williamtown, Ma where she started her career in Hospitality over 15 years ago.  After moving to Boston after college she quickly became immerse in Boston’s growing Hospitality scene.  She has had the pleasure of being a part of several bar teams around the city, including Yvonnes & Citizen Public House and mostly recently she was running the cocktail program at Brick and Mortar.  She joined the Short Path Distillery team at the end of the summer and is thrilled to be working with a such a great group of people in producing spirits close to home.  

    Her favorite cocktail is a 50/50 Gin Martini.  

  • February 8

    Farm-to-KITCHEN Cooking Class: Winter in Italy

    Farm-to-KITCHEN Cooking Class: Winter in Italy

    February 8 Jan 25: 1-3PM and 5-7PM | Jan 26: 4-6PM | Feb 8: 1-3PM and 5-7PM | Feb 9: 4-6PM

    Winter is the best time to cozy up to a hearty, home-cooked meal! Join us in The KITCHEN at The Boston Public Market for a local twist on the traditional flavors of Italy with warming recipes you can recreate at home. Chef Juli will share classic recipes she picked up while teaching farm-to-table cooking in Italy (and can tell you a story or two!). Juli’s recipes will awaken your senses and introduce you to new and flavorful meals you’ll want to make again and again.

    The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. 

    In addition to learning new recipes, you’ll enjoy tastes of three local New England wines that pair perfectly with each dish, courtesy of The Massachusetts Wine Shop.

    Dates:

    • Saturday January 25 from 1-3PM | Menu 1
    • Saturday January 25th from 5-7PM | Menu 1
    • Sunday, January 26 from 4-6PM | Menu 1
    • Saturday February 8 from 1-3PM | Menu 2
    • Saturday February 8 from 5-7PM | Menu 2
    • Sunday, February 9 from 4-6PM | Menu 2
    • Saturday March 14 from 5-7PM | Menu 2

    Menu 1:

    • Blasted brassicas (sweet roasted romanesco cauliflower and broccoli) with Salsa Verde Italian style
    • Gnocchi alla Romana (semolina baked gnocchi dish)
    • Panna Cotta with homemade jam and biscotti

    Menu 2:

    • Citrus winter fennel salad with supremed orange and olives
    • Cacio e Pepe (Class Roman Cheesy, peppery pasta, with lemon zest)
    • Ciambelline (red wine cookies)

    In this hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. 

    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.

    About Chef Juli

    Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy.  After working as a seasonal farmer for Siena Farms she traveled to Italy to ‘WWOOF’ (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep’s milk in Abruzzo.  She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water’s project, called the Rome Sustainable Food Project.  She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

  • February 8

    Farm-to-KITCHEN Cooking Class: Winter in Italy

    Farm-to-KITCHEN Cooking Class: Winter in Italy

    February 8 Jan 25: 1-3PM and 5-7PM | Jan 26: 4-6PM | Feb 8: 1-3PM and 5-7PM | Feb 9: 4-6PM

    Winter is the best time to cozy up to a hearty, home-cooked meal! Join us in The KITCHEN at The Boston Public Market for a local twist on the traditional flavors of Italy with warming recipes you can recreate at home. Chef Juli will share classic recipes she picked up while teaching farm-to-table cooking in Italy (and can tell you a story or two!). Juli’s recipes will awaken your senses and introduce you to new and flavorful meals you’ll want to make again and again.

    The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. 

    In addition to learning new recipes, you’ll enjoy tastes of three local New England wines that pair perfectly with each dish, courtesy of The Massachusetts Wine Shop.

    Dates:

    • Saturday January 25 from 1-3PM | Menu 1
    • Saturday January 25th from 5-7PM | Menu 1
    • Sunday, January 26 from 4-6PM | Menu 1
    • Saturday February 8 from 1-3PM | Menu 2
    • Saturday February 8 from 5-7PM | Menu 2
    • Sunday, February 9 from 4-6PM | Menu 2
    • Saturday March 14 from 5-7PM | Menu 2

    Menu 1:

    • Blasted brassicas (sweet roasted romanesco cauliflower and broccoli) with Salsa Verde Italian style
    • Gnocchi alla Romana (semolina baked gnocchi dish)
    • Panna Cotta with homemade jam and biscotti

    Menu 2:

    • Citrus winter fennel salad with supremed orange and olives
    • Cacio e Pepe (Class Roman Cheesy, peppery pasta, with lemon zest)
    • Ciambelline (red wine cookies)

    In this hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. 

    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.

    About Chef Juli

    Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy.  After working as a seasonal farmer for Siena Farms she traveled to Italy to ‘WWOOF’ (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep’s milk in Abruzzo.  She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water’s project, called the Rome Sustainable Food Project.  She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

  • February 8

    Truffle Making Workshop w/ Taza Chocolate (Family-Friendly)

    Truffle Making Workshop w/ Taza Chocolate (Family-Friendly)

    February 8 10-11AM

    Celebrate your love of chocolate with the whole family! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. 

    • First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You’ll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it’s like fondue).
    • Then, you’ll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box – to either share or hoard.

    Decorations: We’ll provide 4-5 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs.

    Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Please plan to purchase one (1) ticket per child (each ticket is a truffle kit to make a dozen truffles), plus additional tickets for any adults in your party who want to make their own truffles. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here.

    Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you’re buying your ticket.

    About Taza Chocolate

    At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

  • February 9

    Farm-to-KITCHEN Cooking Class: Winter in Italy

    Farm-to-KITCHEN Cooking Class: Winter in Italy

    February 9 Jan 25: 1-3PM and 5-7PM | Jan 26: 4-6PM | Feb 8: 1-3PM and 5-7PM | Feb 9: 4-6PM

    Winter is the best time to cozy up to a hearty, home-cooked meal! Join us in The KITCHEN at The Boston Public Market for a local twist on the traditional flavors of Italy with warming recipes you can recreate at home. Chef Juli will share classic recipes she picked up while teaching farm-to-table cooking in Italy (and can tell you a story or two!). Juli’s recipes will awaken your senses and introduce you to new and flavorful meals you’ll want to make again and again.

    The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. 

    In addition to learning new recipes, you’ll enjoy tastes of three local New England wines that pair perfectly with each dish, courtesy of The Massachusetts Wine Shop.

    Dates:

    • Saturday January 25 from 1-3PM | Menu 1
    • Saturday January 25th from 5-7PM | Menu 1
    • Sunday, January 26 from 4-6PM | Menu 1
    • Saturday February 8 from 1-3PM | Menu 2
    • Saturday February 8 from 5-7PM | Menu 2
    • Sunday, February 9 from 4-6PM | Menu 2
    • Saturday March 14 from 5-7PM | Menu 2

    Menu 1:

    • Blasted brassicas (sweet roasted romanesco cauliflower and broccoli) with Salsa Verde Italian style
    • Gnocchi alla Romana (semolina baked gnocchi dish)
    • Panna Cotta with homemade jam and biscotti

    Menu 2:

    • Citrus winter fennel salad with supremed orange and olives
    • Cacio e Pepe (Class Roman Cheesy, peppery pasta, with lemon zest)
    • Ciambelline (red wine cookies)

    In this hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. 

    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.

    About Chef Juli

    Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy.  After working as a seasonal farmer for Siena Farms she traveled to Italy to ‘WWOOF’ (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep’s milk in Abruzzo.  She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water’s project, called the Rome Sustainable Food Project.  She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

  • February 9

    French Crêpes Workshop with Bon Appetit Crepes

    French Crêpes Workshop with Bon Appetit Crepes

    February 9 10-11:30AM

    Why sit at a boring restaurant for Sunday Brunch when you can learn to create your own crêpes? In this lively, hands-on cooking class you’ll learn how to make classic french-style crêpes with the experts at Bon Appetit Crêpes.

    You’ll work in pairs to create fresh crêpe batter from scratch, then you’ll build two (2) crêpes to share using a spread of options all sourced from Boston Public Market farmers and vendors. There will be options for both sweet and savory crêpes:

    • Savory options: seasonal veggies from Stillman’s Farm and local cheeses from Appleton Farms.
    • Sweet options: locally-made chocolate, seasonal fruit from Stillman’s Farm, Boston Honey Co. honey, and spices from Soluna Garden Farm.

    Tickets: Ticket prices cover two (2) people; each pair will create two (2) large crêpes to share. $60 for Trustees members and $75 for Non-Trustees Members (price includes TWO tickets). 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 Our Classes

    Our hands-on classes and workshops 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 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:

    • During each class, you’ll learn 2 recipes.
    • 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.

    About Bon Appetit Crepes

    Cheiha Chleuh received the ultimate compliment from a Parisian: “Your crepes are perfect.” With the help of her twin daughters, Salma and Samira, Cheiha, who most call Mimi, runs Bon Appetit Creperie, a stall in the Boston Public Market they opened in July 2018. The crepes are cooked to order, the batter ladled on a large, flat hot griddle and spread with a wooden tool the way it’s made on the boulevards of Paris. Large and tender, the pancake alone is flavorful, perfectly golden brown with its outermost edges slightly crisp. Folded into a cone, the shells envelop fillings that are not typically French but a fusion of Mediterranean and African flavors.

    Coming from West and North Africa eating crepes was a routine for the family.They wanted to share their culture with others, so they opened Bon Appetit crêperie. Crêpes are part of French culture and are found in every corner in France. They can be eaten as a delightful desert or as a complete meal for breakfast, lunch or dinner. Bon Appetit Crêperie offers a wide variety of sweet and savory crêpes, as well as a dynamic fusion of ingredients that delivers a unique taste to every customer. The family is passionate about Bon Appetit Crêperie and takes pride in offering a batter that is made from scratch and an assortment of both savory and sweet crêpes made to order using the freshest ingredients.

  • February 9

    Baking School: Traditional Pretzels with Swissbäkers

    Baking School: Traditional Pretzels with Swissbäkers

    February 9 1-3PM

    Go back to school and learn how to bake classic pretzels with Swissbäkers! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating traditional pretzels, in two different and versatile shapes. Led by the baking genuises at Swissbäkers, attendees will create their dough by hand, learning how to measure and mix ingredients, knead and fold dough, and when and how to bake for the perfect finish. You will even learn how to make homemade butter from scratch – just like the Europeans do!

    Dates

    • Sunday, February 9 from 1-3PM
    • Sunday, February 16 from 1-3PM
    • Sunday, March 1 from 1-3PM
    • Sunday, March 22 from 1-3PM

    Menu:

    • Traditional soft pretzel
    • Pretzel baguettes from scratch
    • Homemade butter made from local cream

    About Baking School

    Our hands-on baking 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 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:

    • During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
    • 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: $44for Trustees member and $55 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 Swissbäkers

    The story of swissbäkers is simple. After moving from Switzerland, Helene and Thomas began baking in their home in Reading, MA. They sold pretzel rolls and croissants locally, which expanded into farmers markets, then local caterings. Today, swissbäkers has multiple locations including the original location in Reading, MA, farmers markets across the greater Boston area, and a 16,000 square foot bakery in Allston. Swissbäkers has gone through an exciting growth period over the years and we are proud to mention that we have been recently featured on Phantom Gourmet, in the great show of channel 5 Chronical and written about in The Boston Chronicle, The Boston Globe and Boston Magazine.

  • February 10

    Valentine’s Day Truffle Experience with Taza Chocolate

    Valentine’s Day Truffle Experience with Taza Chocolate

    February 10 6-8PM

    Valentine’s Day is fast approaching! This year take your relationship with chocolate (and your SO) to the next level with a special Taza Chooclate Truffle experience!

    This class has three delicious parts.

    First, you’ll work as a team to create a pot of rich, decadant chocolate ganache to share. We’ll provide fruit, bread, cheese and other snacks to dip and eat your homemade “fondue”. You can replicate this recipe at home to make the chocolate ganache for truffles, ice cream topping, or just to impress your friends with a retro fondue party.

    Then, using the same ganache recipe that was chilled overnight, we’ll roll decadent dark chocolate truffles by hand and dip and roll them in five different toppings. Each attendee will make 12 truffles to take home.

    Throughout the class, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class of six different wines and six chocolate flavors. Taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines.

    Tickets: Each ticket comes with a dozen truffles. Tickets cost $60 per Trustees member and $75 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here.

    Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please email kitcheninfo@thetrustees.org if you’d like vegan truffles or if you have questons about allergies.

    About Taza Chocolate

    At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

  • February 11

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

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

    February 11 6-8PM

    The best part of winter in New England is cozying up to a warm fire with a hearty, home-cooked meal! Learn how to create traditional, warming recipes that are easy to recreate in the comfort of your own kitchen. Why bundle up and battle the elements to eat out, when you have the skills to create a three-course meal at home?

    In this lively, hands-on cooking class you will learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you will create an exciting three-course meal based on seasonal, local food, and increase your expertise 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.

    Dates: 

    • Tuesday January 7th from 6-8PM – Menu 1
    • Tuesday January 14th from 6-8PM  – Menu 1
    • Tuesday January 28th from 6-8PM  – Menu 1
    • Tuesday February 4th from 6-8PM  – Menu 1
    • Tuesday February 11th from 6-8PM  – Menu 1
    • Tuesday February 25th from 6-8PM  – Menu 1
    • Tuesday March 3rd from 6-8PM – Menu 2
    • Tuesday March 10th from 6-8PM – Menu 2
    • Tuesday March 17th from 6-8PM – Menu 2
    • Tuesday March 24th from 6-8PM – Menu 2
    • Tuesday March 31st from 6-8PM – Menu 2

    Menu 1:

    • Warm goat cheese, bacon and date bruschetta
    • Crispy skillet chicken with hot honey and sautéed winter greens
    • Coconut macaroons with chocolate drizzle

    Menu 2: 

    • Roasted beet and citrus salad
    • Chestnut Farms Pork ragu with ricotta gnocchi
    • Caramelized apples with honeycomb and nuts

    About Chef Jen Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

  • February 14

    Valentine’s Day Truffle Experience with Taza Chocolate

    Valentine’s Day Truffle Experience with Taza Chocolate

    February 14 6-8PM

    Valentine’s Day is fast approaching! This year take your relationship with chocolate (and your SO) to the next level with a special Taza Chooclate Truffle experience!

    This class has three delicious parts.

    First, you’ll work as a team to create a pot of rich, decadant chocolate ganache to share. We’ll provide fruit, bread, cheese and other snacks to dip and eat your homemade “fondue”. You can replicate this recipe at home to make the chocolate ganache for truffles, ice cream topping, or just to impress your friends with a retro fondue party.

    Then, using the same ganache recipe that was chilled overnight, we’ll roll decadent dark chocolate truffles by hand and dip and roll them in five different toppings. Each attendee will make 12 truffles to take home.

    Throughout the class, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class of six different wines and six chocolate flavors. Taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines.

    Tickets: Each ticket comes with a dozen truffles. Tickets cost $60 per Trustees member and $75 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here.

    Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please email kitcheninfo@thetrustees.org if you’d like vegan truffles or if you have questons about allergies.

    About Taza Chocolate

    At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

  • February 15

    Family Pasta Making Workshop with Law of Pasta

    Family Pasta Making Workshop with Law of Pasta

    February 15 10-11:30AM

    Learn how to make pasta from scratch with Law of Pasta! This hands-on pasta making workshop is led by the famous Chef Avery, founder and owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to use premium ingredients to make, roll, and shape fresh pasta in different shapes (ex: pappardelle, linguine, farfalle, strozzapreti, etc.). Avery will then demo a seasonal dish of handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. After trying your creations, we’ll send each family home with about a pound more of this delicious pasta (about a pound per family or pair).

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

    Attendees MUST purchase a ticket to attend this class. Each child MUST be accompanied by at least one adult; and adults are not allowed without kids. This class is appropriate for ages 6 and up.

    It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    Our hands-on cooking classes are structured as a group learning experience; you’ll work with other families 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.
    • 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.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed “Mad Scientist” of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

  • February 15

    Gnocchi Making Workshop

    Gnocchi Making Workshop

    February 15 5-7PM

    Learn how to make fresh potato Gnocchi from scratch! This NEW hands-on gnocchi making workshop will teach you how to use premium ingredients to make, roll, and shape fresh gnocchi. Students will also learn how to use fresh, local ingredients to make a delicious brown butter sage sauce chock-full of flavor! Chef Kepler will demo a seasonal dish of handmade pesto gnocchi (+ local ingredients from the Boston Public Market) for all students to enjoy! After trying your creations, we’ll send you home with about a pound of fresh, delicious gnocchi to cook at home.

    But what’s a pasta class without wine? Not to worry – The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making.

    Dates:

    • Saturday January 18 from 5-7PM
    • Saturday February 15 from 5-7PM

    Attendees MUST purchase a ticket to attend this class.

    Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Gnocchi dish can be made vegetarian upon request. For any questions or dietary preferences please reach out to kitcheninfo@thetrustees.org.

    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.
    • 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.

    Costs: $56 per Trustees of Reservations member and $70 per nonmember. 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. Join here.

    About Chef Kepler

    By day, Kepler is a scientist who studies genome editing technology; by night, he works the line and is generally food obsessed. Whether the lab or the kitchen, he is always experimenting. Currently, Kepler is helping open a new restaurant downtown and is excited to share his love of food with the Boston Public Market, and maybe test out a new dish or two! In particular, Kepler is a fan of gluten based and fermented foods, in addition to experimenting with vegan replacement for Italian classics. Kepler loves to incorporate the science behind how flavor and textures come together in his lessons – come nerd out with him!

  • February 15

    Farm-to-KITCHEN Cooking Classes: Spices and Flavors of India

    Farm-to-KITCHEN Cooking Classes: Spices and Flavors of India

    February 15 Jan 4: 5-7PM | Feb 15: 1-3PM | Mar 22: 4-6PM

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Indian Cuisine at our Farm-to-KITCHEN Cooking class with Chef Sandhya Jain!

    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 Sandhya 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. 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.

    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.

    Dates:

    • Saturday January 4 from 5-7PM
    • Saturday February 15 from 1-3PM
    • Sunday, March 22 from 4-6PM

    Menu

    • Potato patties with peas: a traditional Indian street food
    • Chicken and vegetable korma with a creamy yogurt and tomato based sauce with almonds and cashews
    • Traditional Naan bread

    This menu contains nuts. This menu can be made vegetarian, but not gluten-free or vegan. To request a vegetarian option or to inquire about allergies, please email kitcheninfo@thetrustees.org if you have allergy questions. Please note that The KITCHEN is not a gluten or nut-free facility and there’s always a slight risk of cross contamination.

    About Chef Sandhya Jain

    Cooking has been my passion for over 20 years. While I grew up learning the basics of the traditional Indian spices from my mother, cooking in America taught me how to recreate the same flavors with what is available in the grocery stores here. Sandhya’s Kitchen gives me a platform to share this enthusiasm for making Indian cooking easy and effortless with you, and providing you with the confidence to recreate all your favorite dishes from the Indian restaurants in your own kitchen, all while learning to add healthy spices and vegetables to your everyday cooking. For the past 3 years I have been hosting my own cooking show, aired by Franklin TV for the south west suburbs. If you are outside the coverage zone, these episodes are also available for viewing on my website www.SandhyasKitchen.com. I am looking forward to starting this new chapter at The KITCHEN at the Boston Public Market, and would love to have you join me on my culinary journey and learn to make Indian food, delicious and easy!

  • February 16

    Baking School: Traditional Pretzels with Swissbäkers

    Baking School: Traditional Pretzels with Swissbäkers

    February 16 1-3PM

    Go back to school and learn how to bake classic pretzels with Swissbäkers! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating traditional pretzels, in two different and versatile shapes. Led by the baking genuises at Swissbäkers, attendees will create their dough by hand, learning how to measure and mix ingredients, knead and fold dough, and when and how to bake for the perfect finish. You will even learn how to make homemade butter from scratch – just like the Europeans do!

    Dates

    • Sunday, February 9 from 1-3PM
    • Sunday, February 16 from 1-3PM
    • Sunday, March 1 from 1-3PM
    • Sunday, March 22 from 1-3PM

    Menu:

    • Traditional soft pretzel
    • Pretzel baguettes from scratch
    • Homemade butter made from local cream

    About Baking School

    Our hands-on baking 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 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:

    • During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
    • 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: $44for Trustees member and $55 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 Swissbäkers

    The story of swissbäkers is simple. After moving from Switzerland, Helene and Thomas began baking in their home in Reading, MA. They sold pretzel rolls and croissants locally, which expanded into farmers markets, then local caterings. Today, swissbäkers has multiple locations including the original location in Reading, MA, farmers markets across the greater Boston area, and a 16,000 square foot bakery in Allston. Swissbäkers has gone through an exciting growth period over the years and we are proud to mention that we have been recently featured on Phantom Gourmet, in the great show of channel 5 Chronical and written about in The Boston Chronicle, The Boston Globe and Boston Magazine.

  • February 16

    Superfood Society Chats with Jennifer Hanway

    Superfood Society Chats with Jennifer Hanway

    February 16 10-11AM

    Join Holistic Nutritionist and Wellness Expert Jennifer Hanway for the Lightest Brightest You Lecture Series – these free, open to all monthly workshops focus on this years most important health and wellness topics you need to know about to enliven your lightest, brightest you.

    From gut health to hormone balance, clean eating to stress and sleep you’ll learn from one of Boston’s most respected holistic health experts, meet like minded individuals, and leave with practical takeaways you can implement immediately.

    • Sunday, January 19 from 10-11AM
    • Sunday, February16 from 10-11AM
    • Sunday, March 22 from 10-11AM

    About Jennifer Hanway

    Jennifer Hanway is a Holistic Nutritionist, Bio Signature Modulation Practitioner and Personal Trainer. Rooted in science and infused with her renowned British wit, Jenny strives to create an inspiring and rewarding experience for those seeking to better their lives through improved health.

    From running bikini bootcamps at Amansala in Tulum to being a founding team member and Master Trainer at Barre Core, London’s first barre studio, Jenny’s trustworthy demeanour and undeniable results have made her the go-to in Holistic Nutrition for clients including the British Royal Family and Hollywood A-list.

    Jenny is a sought after Wellness Speaker (previous engagements include SXSW and the W.E.L.L. Summit), and Wellness Writer (previous publications include Hip and Healthy, The Bod Edit, The Daily Telegraph, and W.E.L.L. Insiders).

  • February 17

    Kids in The KITCHEN

    Kids in The KITCHEN

    February 17 9-10AM, 11AM-12PM

    Join us in The KITCHEN for a fun, lively cooking class for kids ages 6-10 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. In each class, we will make one seasonal recipe, and kids will get to eat what they cook!

    Classes will be held on the following:

    • Monday, February 17th from 9AM-10AM
    • Monday, February 17th from 11AM – 12PM

    Class Menu: 

    • Personal apple galettes made with local apples

    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 after the 1-hour class has concluded.

    Classes are deliberately small (max 16 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.

  • February 17

    Kids in The KITCHEN

    Kids in The KITCHEN

    February 17 9-10AM, 11AM-12PM

    Join us in The KITCHEN for a fun, lively cooking class for kids ages 6-10 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. In each class, we will make one seasonal recipe, and kids will get to eat what they cook!

    Classes will be held on the following:

    • Monday, February 17th from 9AM-10AM
    • Monday, February 17th from 11AM – 12PM

    Class Menu: 

    • Personal apple galettes made with local apples

    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 after the 1-hour class has concluded.

    Classes are deliberately small (max 16 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.

  • February 18

    Cook Local: Family Cooking Class with Project Bread

    Cook Local: Family Cooking Class with Project Bread

    February 18 11AM-12PM | 1PM-2PM

    Join us in The KITCHEN for special February Vacation Week cooking classes with Project Bread! In this fun hands-on class, families will learn how to create healthy, tasty recipes that they can make at home. Taught by Chef Educators from Project Bread’s Chefs in Schools program, attendees will be guided through each step of the recipe, all the way through to clean up. The recipes will incorporate seasonal ingredients from the Boston Public Market and kid-friendly cooking techniques to foster a love of cooking and healthy eating.

    • Tuesday, February 18th from 11AM-12PM
    • Tuesday, February 18th from 1PM-2PM

    These are hands-on cooking classes. Families (child and a parent or guardian) will create 1-2 dishes per session, and will eat what they’ve made at the end of class! Each child must be accompanied by at least one adult.

    All tickets are $5 per person. Scholarships also available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Parents & guardians: Please plan to stay in The KITCHEN during the class; this is NOT a drop-off class, so you must purchase an adult ticket in addition to a child ticket. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org at least 3 days in advance to inquire about the recipes. Unfortunately we cannot modify recipes for these events.

    Note: Menus will be determined on the day of the class based on what’s in season that day at Boston Public Market farmers and food artisans.

    About Project Bread

    Project Bread is a leading statewide organization committed to ending hunger for Massachusetts residents of all ages. In collaboration with key partners, we deploy a two-pronged approach to achieve this goal: provide immediate relief to those who are hungry today and eradicate the systemic causes of hunger. Project Bread’s Chefs in Schools program trains school food service staff how to consistently prepare healthy, tasty meals and introduces a broad range of new foods to students. This year, Chefs in Schools is operating in Amherst, Athol, Codman Academy, Greenfield, Lawrence, Medford and New Bedford.

    Chef Bios

    Chef Sam Icklan is the Director of Chefs in Schools at Project Bread. Before joining the Chefs in Schools team at Project Bread in 2015, Sam worked in restaurants, school cafeterias and summer camps, including as a Chef Instructor at the Claremont Preparatory School in New York City, and as the head chef at Camp Aranu’tiq of Harbor Camps. Sam holds an MS in Food Systems and a professional certificate in Sustainable Food Systems Leadership from the University of Vermont.

    Chef Ryan Eckles is a Chef Educator at Project Bread. He previously served as the Senior Teaching Assistant and Lead Chef at Mount Diablo High School in Concord, CA and a Foodwise Kids Instructor at the Center for Urban Education about Sustainable Agriculture in San Francisco. Ryan attended the San Francisco Baking Institute and the College of Wooster in Ohio.

  • February 18

    Cook Local: Family Cooking Class with Project Bread

    Cook Local: Family Cooking Class with Project Bread

    February 18 11AM-12PM | 1PM-2PM

    Join us in The KITCHEN for special February Vacation Week cooking classes with Project Bread! In this fun hands-on class, families will learn how to create healthy, tasty recipes that they can make at home. Taught by Chef Educators from Project Bread’s Chefs in Schools program, attendees will be guided through each step of the recipe, all the way through to clean up. The recipes will incorporate seasonal ingredients from the Boston Public Market and kid-friendly cooking techniques to foster a love of cooking and healthy eating.

    • Tuesday, February 18th from 11AM-12PM
    • Tuesday, February 18th from 1PM-2PM

    These are hands-on cooking classes. Families (child and a parent or guardian) will create 1-2 dishes per session, and will eat what they’ve made at the end of class! Each child must be accompanied by at least one adult.

    All tickets are $5 per person. Scholarships also available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Parents & guardians: Please plan to stay in The KITCHEN during the class; this is NOT a drop-off class, so you must purchase an adult ticket in addition to a child ticket. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org at least 3 days in advance to inquire about the recipes. Unfortunately we cannot modify recipes for these events.

    Note: Menus will be determined on the day of the class based on what’s in season that day at Boston Public Market farmers and food artisans.

    About Project Bread

    Project Bread is a leading statewide organization committed to ending hunger for Massachusetts residents of all ages. In collaboration with key partners, we deploy a two-pronged approach to achieve this goal: provide immediate relief to those who are hungry today and eradicate the systemic causes of hunger. Project Bread’s Chefs in Schools program trains school food service staff how to consistently prepare healthy, tasty meals and introduces a broad range of new foods to students. This year, Chefs in Schools is operating in Amherst, Athol, Codman Academy, Greenfield, Lawrence, Medford and New Bedford.

    Chef Bios

    Chef Sam Icklan is the Director of Chefs in Schools at Project Bread. Before joining the Chefs in Schools team at Project Bread in 2015, Sam worked in restaurants, school cafeterias and summer camps, including as a Chef Instructor at the Claremont Preparatory School in New York City, and as the head chef at Camp Aranu’tiq of Harbor Camps. Sam holds an MS in Food Systems and a professional certificate in Sustainable Food Systems Leadership from the University of Vermont.

    Chef Ryan Eckles is a Chef Educator at Project Bread. He previously served as the Senior Teaching Assistant and Lead Chef at Mount Diablo High School in Concord, CA and a Foodwise Kids Instructor at the Center for Urban Education about Sustainable Agriculture in San Francisco. Ryan attended the San Francisco Baking Institute and the College of Wooster in Ohio.

  • February 20

    Kids in The KITCHEN Challenge

    Kids in The KITCHEN Challenge

    February 20 9AM-12:30PM

    Are you ready for a challenge this February break? Kids in the KITCHEN Challenge at the KITCHEN at the Boston Public Market is a one-of-a-kind, hands-on learning experience for young chefs. This class is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime.

    The session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Class also includes a snack and lunch (kids eat what they cook for lunch)!

    Class Schedule:

    • 9:00-10:00 am: Learning activity
    • 10:00-10:15 am: Snack sourced from BPM (examples: veggies and dip, fruit, jam, cheese, crackers, popcorn)
    • 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor
    • 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch)
    • 12:00-12:30 pm: Lunch and discussion
    • 12:30 PM: Pickup

    Class Menu:

    • Chicken and veggie noodle soup with Chestnut Farms chicken
    • Apple cake made with local apples

    Classes are deliberately small so please register in advance to guarantee your spot.

    Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms.

  • February 21

    Mixology Class with Short Path Distillery

    Mixology Class with Short Path Distillery

    February 21 6-7:30PM

    Get schooled on how to make craft cocktails with our friends at Short Path Distillery, makers of tasty spirits, hatched in Everett, Mass. 

    In these classes, we’ll put a spin on three classic cocktails using Short Path Distillery spirits. Join us to learn the science of distilling, how to easily pair flavors and ​replicate the results at home. Let Short Path walk you through each cocktail; you’ll learn all about ingredients, fancy garnishes, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations!

    Along with the cocktails we will also provide a local cheese and snack board for participants to enjoy!

    Cocktail Menu:

    • First Word: London Dry Gin, Myrtle, Melon, Lime
    • Go Fig or Go Home: Whiskey, Fig, Cinnamon Bitters
    • Winter Gin Fizz: Winter Gin, Sugar, Lemon, Egg White 

    Dates:

    • Friday, January 10 from 6-7:30 PM
    • Friday, January 24 from 6-7:30 PM
    • Friday, February 7th from 6-7:30 PM
    • Friday, February 21st from 6-7:30 PM
    • Friday, March 13th from 6-7:30 PM

    About Short Path Distilling

    By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we’re marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations.

    We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products.

    About Jessica Solomon

    Jessica comes to us all the way from Williamtown, Ma where she started her career in Hospitality over 15 years ago.  After moving to Boston after college she quickly became immerse in Boston’s growing Hospitality scene.  She has had the pleasure of being a part of several bar teams around the city, including Yvonnes & Citizen Public House and mostly recently she was running the cocktail program at Brick and Mortar.  She joined the Short Path Distillery team at the end of the summer and is thrilled to be working with a such a great group of people in producing spirits close to home.  

    Her favorite cocktail is a 50/50 Gin Martini.  

  • February 21

    Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN: Demo + Tasting

    February 21 12-1PM

    Join us on select Fridays during the lunch hour for Market Test KITCHEN. This program is designed to allow the community to sample new products and ideas from Boston Public Market vendors and other local artisans. In each session, participants will get to observe a demonstration of newrecipes and seasonally-available products!

    Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays. Make sure to check here often to see the updated schedule and topics.About The KITCHEN

    The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

  • February 22

    KITCHEN Master Class: All About Bacon

    KITCHEN Master Class: All About Bacon

    February 22 1-3PM

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique, or food group to teach you about sourcing, preparing, seasoning, and cooking each recipe to perfection. Cooking skills of all levels are welcome!

    Bacon – it’s not just for breakfast! Everyone’s favorite sizzling side dish is getting an upgrade in this KITCHEN Master Class. We’ll show you how versatile and elegant bacon can be, whether it’s caramelized, dressed up with some local cheese, or paired alongside spicy jalapenos. This isn’t your average grocery store bacon, either – it’s top-quality pork sourced from Chestnut Farms.

    In this lively, hands-on cooking class you’ll learn how to pair bacon with the fresh produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you will create an exciting menu using seasonal, local foods. You will get more comfortable in the kitchen by practicing knife skills, learning cooking techniques, and experimenting with diverse flavor profiles.

    In addition, you will 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!

    Dates:

    • Saturday February 1 from 1-3PM
    • Saturday February 22 from 1-3PM
    • Saturday March 7 from 1-3PM

    Menu:

    • Bacon wrapped dates with local cheese
    • Glazed bacon candy with sweet potato
    • Slab bacon tacos with charred jalapeno crema and pineapple salsa

    Unfortunately, we cannot accomodate vegetarian or vegan preferences. For any allergies, please reach out to kitcheninfo@thetrustees.org.

    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.

    About Chef Jennifer Heilig

    Jennifer Heilig is a trained chef, culinary educator, and wner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of NewEngland.

  • February 22

    Family Pasta Making Workshop with Law of Pasta

    Family Pasta Making Workshop with Law of Pasta

    February 22 10-11:30AM

    Learn how to make pasta from scratch with Law of Pasta! This hands-on pasta making workshop is led by the famous Chef Avery, founder and owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to use premium ingredients to make, roll, and shape fresh pasta in different shapes (ex: pappardelle, linguine, farfalle, strozzapreti, etc.). Avery will then demo a seasonal dish of handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. After trying your creations, we’ll send each family home with about a pound more of this delicious pasta (about a pound per family or pair).

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

    Attendees MUST purchase a ticket to attend this class. Each child MUST be accompanied by at least one adult; and adults are not allowed without kids. This class is appropriate for ages 6 and up.

    It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    Our hands-on cooking classes are structured as a group learning experience; you’ll work with other families 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.
    • 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.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed “Mad Scientist” of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

  • February 22

    Whisk(e)y Blind Tasting Challenge with Taylor & Taylor Whiskey

    Whisk(e)y Blind Tasting Challenge with Taylor & Taylor Whiskey

    February 22 5-6:30PM

    Presented by The Trustees and Taylor & Taylor Whiskey

    One of the great challenges for every whiskey drinker is honing your palate. There is no better way to do it than to taste blind! This tasting will feature whiskeys from the hottest whiskey categories in the world.

    In this interactive tasting class, we will explore the nuances of different styles of whiskey. We will talk briefly about their history and how that affects the flavor, and then we will dig into our blind tasting! Bring your A game… whoever wins the blind tasting will walk away with a prize and all kinds of street cred. Nick and Zach Taylor, of Taylor & Taylor Whiskey Co.,will help you navigate the world whiskey landscape while sampling some exceptional whiskeys.

    We’ll also provide a local cheese and snack board for participants to enjoy!

    About Taylor & Taylor Whiskey Co.

    Taylor & Taylor Whiskey Co. is a whiskey education company and nascent independent bottler. We offer a range of experiences from major events with master distillers to local seminars discussing the fundamentals of whiskey. In addition, we hunt for and bottle unique and exceptional barrels of whisk(e)y that we make available directly to our mailing list. More information can be found here: taylorwhiskey.com.

    Nick and Zach Taylor are whiskey instructors, writers and travelers, having visited over 65 distilleries in the United States, Scotland and Japan and written numerous pieces. In addition to writing and speaking about whiskey, Nick and Zach are founders of Taylor & Taylor Whiskey Co., a nascent whiskey education company and independent bottler, which they are working hard to grow.

    Nick and Zach love to be active in every part of the whiskey hobby and industry and their enthusiasm, first-hand involvement in sourcing whiskey and abundant whiskey knowledge make them entertaining and informative hosts (and very happy ones).

  • February 23

    KITCHEN Master Class: Asian Street Food

    KITCHEN Master Class: Asian Street Food

    February 23 Jan 11: 5-7PM | Feb 23: 4-6PM | March 14: 1-3PM

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique, or food group to teach you about sourcing, preparing, seasoning, and cooking each recipe to perfection. Cooking skills of all levels are welcome!

    Hit the streets for an amazing—and international—culinary adventure. In this class, we’ll combine traditional Asian ingredients with local meats and produce from the Market to create one unforgettable meal. Plan to leave this class having sharpened your knife skills, expanded your cooking techniques, and experimented with diverse flavor profiles.

    In addition, you will 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!

    Menu:

    • Spring Rolls with Nuoc Cham Dipping Sauce
    • Spicy Sweet Sambal Pork Noodles
    • 5 Spice shortbread cookies from scratch

    Dates:

    • Saturday January 11 from 5-7PM
    • Sunday, February 23 from 4-6PM
    • Saturday March 14 from 1-3PM

    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.

    About Chef Emily

    Emily Trotochaud is a passionate chef, teacher and maker. After receiving her Bachelors in Fine Arts from the Massachusetts College of Art and Design, she became a full time production potter. With her combined passion for food and craft, she began looking for another creative outlet outside of work. This led her to starting a website, 100 Days of Pasta. It wasn’t long after that she began teaching private cooking workshops out of her home and all over New England. Her approachable videos and tutorials shared on her website and social media aim to inspire home cooks like herself to have the confidence to tackle everything from fresh pasta, to takeout worthy thai, homemade croissants and more. She is excited to be joining the Boston Public Market community, and looks forward to showcasing local ingredients and flavors in cuisine from around the world.

  • February 23

    Baking School: Sweet & Savory Pastries for Winter

    Baking School: Sweet & Savory Pastries for Winter

    February 23 1-3PM

    Sweeten up your morning routine with Chef Emily at The KITCHEN at The Boston Public Market! In this fun, hands-on cooking class, you’ll learn laminating basics and the magic of a “rough” puff pastry dough. Using local butter and other seasonal ingredients, see how this famous pastry gets its “puff” and how versatile this amazing dough can be. Students can expect to leave knowing how to make and laminate the dough, shape delicious sweet and savory tarts, and master those beautiful elephant ear palmiers.

    Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they mix, taste, and bake each scrumptious recipe.

    Menu 1:

    • Chocolate palmiers
    • Savory spinach and feta danishes
    • Cream cheese & fruit danishes

    Menu 2:

    • Mushroom and cheese spirals
    • Kouign-Amann (Breton cake made with puff pastry)
    • Apple and almond tarts

    Dates:

    • Sunday, January 5 from 1-3PM | Menu 1
    • Sunday, January 12 from 1-3PM | Menu 1
    • Sunday, February 2 from 1-3PM | Menu 1
    • Sunday, February 23 from 1-3PM | Menu 2
    • Sunday, March 8 from 1-3PM | Menu 2
    • Sunday, March 15 from 1-3PM | Menu 2

    About Baking School

    Our hands-on baking 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 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:

    • During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
    • 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.

    About Chef Emily

    Emily Trotochaud is a passionate chef, teacher and maker. After receiving her Bachelors in Fine Arts from the Massachusetts College of Art and Design, she became a full time production potter. With her combined passion for food and craft, she began looking for another creative outlet outside of work. This led her to starting a website, 100 Days of Pasta. It wasn’t long after that she began teaching private cooking workshops out of her home and all over New England. Her approachable videos and tutorials shared on her website and social media aim to inspire home cooks like herself to have the confidence to tackle everything from fresh pasta, to takeout worthy thai, homemade croissants and more. She is excited to be joining the Boston Public Market community, and looks forward to showcasing local ingredients and flavors in cuisine from around the world.

  • February 25

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

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

    February 25 6-8PM

    The best part of winter in New England is cozying up to a warm fire with a hearty, home-cooked meal! Learn how to create traditional, warming recipes that are easy to recreate in the comfort of your own kitchen. Why bundle up and battle the elements to eat out, when you have the skills to create a three-course meal at home?

    In this lively, hands-on cooking class you will learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you will create an exciting three-course meal based on seasonal, local food, and increase your expertise 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.

    Dates: 

    • Tuesday January 7th from 6-8PM – Menu 1
    • Tuesday January 14th from 6-8PM  – Menu 1
    • Tuesday January 28th from 6-8PM  – Menu 1
    • Tuesday February 4th from 6-8PM  – Menu 1
    • Tuesday February 11th from 6-8PM  – Menu 1
    • Tuesday February 25th from 6-8PM  – Menu 1
    • Tuesday March 3rd from 6-8PM – Menu 2
    • Tuesday March 10th from 6-8PM – Menu 2
    • Tuesday March 17th from 6-8PM – Menu 2
    • Tuesday March 24th from 6-8PM – Menu 2
    • Tuesday March 31st from 6-8PM – Menu 2

    Menu 1:

    • Warm goat cheese, bacon and date bruschetta
    • Crispy skillet chicken with hot honey and sautéed winter greens
    • Coconut macaroons with chocolate drizzle

    Menu 2: 

    • Roasted beet and citrus salad
    • Chestnut Farms Pork ragu with ricotta gnocchi
    • Caramelized apples with honeycomb and nuts

    About Chef Jen Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

  • February 28

    Wine 101: Wine Tasting and Pairing Workshop

    Wine 101: Wine Tasting and Pairing Workshop

    February 28 6-8PM

    Learn to navigate the wine aisle like a seasoned sommelier. Our Wine 101 class covers the basics of selecting, tasting, and pairing the best international, domestic and local wines. We’ll explore different grape varieties and styles of wine and uncover the mysteries of food and wine pairing. Six wines will be paired with a variety of six local treats from the Boston Public Market farmers and food artisans.

    We’re thrilled to partner with Chef Jen Murray to bring her popular wine experience to The KITCHEN this season!

    Dates:

    • Tuesday January 21st from 6-8PM
    • Saturday, February 15 from 2-3:30PM
    • Friday March 27th from 6-8PM

    Example Menu:

    • Local Sparkling White Wine paired with fresh fruit from Stillman’s Farm
    • New Zealand White Wine paired with a Goat Cheese Crostini from Appleton Farms
    • Local Rose paired with fresh pasta from the Law of Pasta served with a light cream sauce
    • French Pinot Noir paired with assorted cured meats from Appleton Farms
    • California Syrah paired with thinly sliced pork tenderloin from Chestnut Farms with a spiced berry chutney
    • California Cabernet Sauvignon paired with Q’s Nuts and Taza chocolate

    About the Chef/Teacher

    Jen Murray, DipWSET graduated from The Cambridge School of Culinary Arts in 2002. Her passion for food and wine only deepened as she traveled to numerous countries strengthening her skills and knowledge. She went back to school for wine in 2006 and completed the Elizabeth Bishop Wine Program at BU. In 2012, she completed the 2 year diploma program through Wine & Spirit Eduction Trust. Jen is the owner of The Urban Chef Inc. and continues to teach food and wine courses at the CSCA and The Kitchen.

  • February 29

    Farm-to-KITCHEN Cooking Classes: Flavors of the Caribbean

    Farm-to-KITCHEN Cooking Classes: Flavors of the Caribbean

    February 29 Jan 12: 4-6PM | Feb 29: 1-3PM | March 28: 1-3PM

    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.

    Dates:

    • Sunday, January 12 from 4-6PM

    • Saturday February 29 from 1-3PM

    • Saturday March 28 from 1-3PM

    Menu:

    • 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 kitcheninfo@thetrustees.org 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.

    About Chef Tamika R. Francis

    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.

  • February 29

    Family Pasta Making Workshop with Law of Pasta

    Family Pasta Making Workshop with Law of Pasta

    February 29 10-11:30AM

    Learn how to make pasta from scratch with Law of Pasta! This hands-on pasta making workshop is led by the famous Chef Avery, founder and owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to use premium ingredients to make, roll, and shape fresh pasta in different shapes (ex: pappardelle, linguine, farfalle, strozzapreti, etc.). Avery will then demo a seasonal dish of handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. After trying your creations, we’ll send each family home with about a pound more of this delicious pasta (about a pound per family or pair).

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

    Attendees MUST purchase a ticket to attend this class. Each child MUST be accompanied by at least one adult; and adults are not allowed without kids. This class is appropriate for ages 6 and up.

    It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    Our hands-on cooking classes are structured as a group learning experience; you’ll work with other families 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.
    • 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.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed “Mad Scientist” of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

  • March 1

    Baking School: Traditional Pretzels with Swissbäkers

    Baking School: Traditional Pretzels with Swissbäkers

    March 1 1-3PM

    Go back to school and learn how to bake classic pretzels with Swissbäkers! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating traditional pretzels, in two different and versatile shapes. Led by the baking genuises at Swissbäkers, attendees will create their dough by hand, learning how to measure and mix ingredients, knead and fold dough, and when and how to bake for the perfect finish. You will even learn how to make homemade butter from scratch – just like the Europeans do!

    Dates

    • Sunday, February 9 from 1-3PM
    • Sunday, February 16 from 1-3PM
    • Sunday, March 1 from 1-3PM
    • Sunday, March 22 from 1-3PM

    Menu:

    • Traditional soft pretzel
    • Pretzel baguettes from scratch
    • Homemade butter made from local cream

    About Baking School

    Our hands-on baking 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 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:

    • During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
    • 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: $44for Trustees member and $55 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 Swissbäkers

    The story of swissbäkers is simple. After moving from Switzerland, Helene and Thomas began baking in their home in Reading, MA. They sold pretzel rolls and croissants locally, which expanded into farmers markets, then local caterings. Today, swissbäkers has multiple locations including the original location in Reading, MA, farmers markets across the greater Boston area, and a 16,000 square foot bakery in Allston. Swissbäkers has gone through an exciting growth period over the years and we are proud to mention that we have been recently featured on Phantom Gourmet, in the great show of channel 5 Chronical and written about in The Boston Chronicle, The Boston Globe and Boston Magazine.

  • March 1

    Pasta Making Workshop with Law of Pasta

    Pasta Making Workshop with Law of Pasta

    March 1 4-6PM

    Learn how to make pasta from scratch with Law of Pasta! This hands-on pasta making workshop is led by the famous Chef Avery (@law_of_pasta), founder and owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to use premium ingredients to make, roll, and shape fresh pasta in different shapes (ex: pappardelle, linguine, farfalle, strozzapreti, etc.). Avery will then demo a seasonal dish of handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. After trying your creations, we’ll send you home with about a pound more of this delicious pasta.

    But what’s a pasta class without wine? Not to worry – The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

    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 notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    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.
    • 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.

    Costs: $56 per Trustees of Reservations member and $70 per nonmember. 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. Join here.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed “Mad Scientist” of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

  • March 3

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

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

    March 3 6-8PM

    The best part of winter in New England is cozying up to a warm fire with a hearty, home-cooked meal! Learn how to create traditional, warming recipes that are easy to recreate in the comfort of your own kitchen. Why bundle up and battle the elements to eat out, when you have the skills to create a three-course meal at home?

    In this lively, hands-on cooking class you will learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you will create an exciting three-course meal based on seasonal, local food, and increase your expertise 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.

    Dates: 

    • Tuesday January 7th from 6-8PM – Menu 1
    • Tuesday January 14th from 6-8PM  – Menu 1
    • Tuesday January 28th from 6-8PM  – Menu 1
    • Tuesday February 4th from 6-8PM  – Menu 1
    • Tuesday February 11th from 6-8PM  – Menu 1
    • Tuesday February 25th from 6-8PM  – Menu 2
    • Tuesday March 3rd from 6-8PM – Menu 2
    • Tuesday March 10th from 6-8PM – Menu 2
    • Tuesday March 17th from 6-8PM – Menu 2

    Menu 1:

    • Warm goat cheese, bacon and date bruschetta
    • Crispy skillet chicken with hot honey and sautéed winter greens
    • Coconut macaroons with chocolate drizzle

    Menu 2: 

    • Roasted beet and citrus salad
    • Chestnut Farms Pork ragu with ricotta gnocchi
    • Caramelized apples with honeycomb and nuts

    About Chef Jen Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

  • March 6

    Cooking on a Budget: SNAP-ED Nutrition Workshops

    Cooking on a Budget: SNAP-ED Nutrition Workshops

    March 6 10-11AM

    The KITCHEN at Boston Public Market is hosting FREE nutrition education workshops to teach SNAP participants and their families how to eat healthy. Come try new and tasty recipes and learn to eat healthy while sticking to a budget. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate, reading nutrition food labels, and learning portion sizes.

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

    • Red pepper hummus
    • Glazed Carrot coins
    • Pumpkin soup
    • Mediterranean Couscous Salad

    This program is FREE and open to all! The class is presented by the UMass Extension Nutrition Education Program. Please register to secure your seat.

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

    For additional nutrition related information please visit https://www.mahealthyfoodsinasnap.org/

  • March 6

    Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN: Demo + Tasting

    March 6 12-1PM

    Join us on select Fridays during the lunch hour for Market Test KITCHEN. This program is designed to allow the community to sample new products and ideas from Boston Public Market vendors and other local artisans. In each session, participants will get to observe a demonstration of newrecipes and seasonally-available products!

    Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays. Make sure to check here often to see the updated schedule and topics.About The KITCHEN

    The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

  • March 7

    KITCHEN Master Class: All About Bacon

    KITCHEN Master Class: All About Bacon

    March 7 1-3PM

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique, or food group to teach you about sourcing, preparing, seasoning, and cooking each recipe to perfection. Cooking skills of all levels are welcome!

    Bacon – it’s not just for breakfast! Everyone’s favorite sizzling side dish is getting an upgrade in this KITCHEN Master Class. We’ll show you how versatile and elegant bacon can be, whether it’s caramelized, dressed up with some local cheese, or paired alongside spicy jalapenos. This isn’t your average grocery store bacon, either – it’s top-quality pork sourced from Chestnut Farms.

    In this lively, hands-on cooking class you’ll learn how to pair bacon with the fresh produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you will create an exciting menu using seasonal, local foods. You will get more comfortable in the kitchen by practicing knife skills, learning cooking techniques, and experimenting with diverse flavor profiles.

    In addition, you will 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!

    Dates:

    • Saturday February 1 from 1-3PM
    • Saturday February 22 from 1-3PM
    • Saturday March 7 from 1-3PM

    Menu:

    • Bacon wrapped dates with local cheese
    • Glazed bacon candy with sweet potato
    • Slab bacon tacos with charred jalapeno crema and pineapple salsa

    Unfortunately, we cannot accomodate vegetarian or vegan preferences. For any allergies, please reach out to kitcheninfo@thetrustees.org.

    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.

    About Chef Jennifer Heilig

    Jennifer Heilig is a trained chef, culinary educator, and wner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of NewEngland.

  • March 7

    "Aw Shucks" Hands-On Raw Bar with Red’s Best

    "Aw Shucks" Hands-On Raw Bar with Red’s Best

    March 7 5-6:30PM

    Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates local and sustainable New England shellfish and Massachusetts wineries. This event is hosted in partnership with Red’s Best and will be paired with wine tastings from the Massachusetts Wine Shop.

    “Aw, Shucks” Hands-on Raw Bar combines two of our favorite things: fresh shellfish and wine. Red’s Best will supply a variety of Massachusetts oysters and clams, and Chef Jen Heilig will guide participants through a shucking lesson. Everyone gets to eat their fill of these raw delicacies and will add “oyster shucking” to their list of new skills!

    While you’re tasting the finest bivalves New England has to offer, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. We’ll also have a local cheese and snack board for participants to enjoy during class!

    This is a hands-on class, so prepare to grab an oyster knife and get shucking! Book tickets soon as this popular class will sell out.

    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.

    About Chef Jennifer Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

  • March 8

    Baking School: Sweet & Savory Pastries for Winter

    Baking School: Sweet & Savory Pastries for Winter

    March 8 1-3PM

    Sweeten up your morning routine with Chef Emily at The KITCHEN at The Boston Public Market! In this fun, hands-on cooking class, you’ll learn laminating basics and the magic of a “rough” puff pastry dough. Using local butter and other seasonal ingredients, see how this famous pastry gets its “puff” and how versatile this amazing dough can be. Students can expect to leave knowing how to make and laminate the dough, shape delicious sweet and savory tarts, and master those beautiful elephant ear palmiers.

    Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they mix, taste, and bake each scrumptious recipe.

    Menu 1:

    • Chocolate palmiers
    • Savory spinach and feta danishes
    • Cream cheese & fruit danishes

    Menu 2:

    • Mushroom and cheese spirals
    • Kouign-Amann (Breton cake made with puff pastry)
    • Apple and almond tarts

    Dates:

    • Sunday, January 5 from 1-3PM | Menu 1
    • Sunday, January 12 from 1-3PM | Menu 1
    • Sunday, February 2 from 1-3PM | Menu 1
    • Sunday, February 23 from 1-3PM | Menu 2
    • Sunday, March 8 from 1-3PM | Menu 2
    • Sunday, March 15 from 1-3PM | Menu 2

    About Baking School

    Our hands-on baking 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 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:

    • During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
    • 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.

    About Chef Emily

    Emily Trotochaud is a passionate chef, teacher and maker. After receiving her Bachelors in Fine Arts from the Massachusetts College of Art and Design, she became a full time production potter. With her combined passion for food and craft, she began looking for another creative outlet outside of work. This led her to starting a website, 100 Days of Pasta. It wasn’t long after that she began teaching private cooking workshops out of her home and all over New England. Her approachable videos and tutorials shared on her website and social media aim to inspire home cooks like herself to have the confidence to tackle everything from fresh pasta, to takeout worthy thai, homemade croissants and more. She is excited to be joining the Boston Public Market community, and looks forward to showcasing local ingredients and flavors in cuisine from around the world.

  • March 8

    The Art of the Dumpling: Global Favorites

    The Art of the Dumpling: Global Favorites

    March 8 Jan 4: 1-3PM | Feb 1: 5-7PM | March 8: 4-6PM

    Chef Emily shows us the ropes for creating the fan-favorite dumplings! Students will learn how to make potstickers and samosas from scratch, sourcing ingredients from the Boston Public Market farmers and vendors. Emily will share tips for perfecting potstickers made with home made wrappers, as well as veggie based samosas. You’ll tag-team with classmates to perfect your dumpling making skills and even learn how to make an unforgettable ginger soy dipping sauce.

    In addition, you will enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop.

    Menu:

    • Chicken and vegetable potstickers with homemade wrappers
    • Ginger soy dipping sauce
    • Spiced potato and vegetable samosas with cilantro, mint, and yogurt dipping sauce

    Dates:

    • Saturday January 4 from 1-3PM
    • Saturday February 1 from 5-7PM
    • Sunday, March 8 from 4-6PM

    Tickets: $64 for Trustees member and $80 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.

    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.

    About Chef Emily Trotochaud

    Emily Trotochaud is a passionate chef, teacher and maker. After receiving her Bachelors in Fine Arts from the Massachusetts College of Art and Design, she became a full time production potter. With her combined passion for food and craft, she began looking for another creative outlet outside of work. This led her to starting a website, 100 Days of Pasta. It wasn’t long after that she began teaching private cooking workshops out of her home and all over New England. Her approachable videos and tutorials shared on her website and social media aim to inspire home cooks like herself to have the confidence to tackle everything from fresh pasta, to takeout worthy thai, homemade croissants and more. She is excited to be joining the Boston Public Market community, and looks forward to showcasing local ingredients and flavors in cuisine from around the world.

  • March 10

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

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

    March 10 6-8PM

    The best part of winter in New England is cozying up to a warm fire with a hearty, home-cooked meal! Learn how to create traditional, warming recipes that are easy to recreate in the comfort of your own kitchen. Why bundle up and battle the elements to eat out, when you have the skills to create a three-course meal at home?

    In this lively, hands-on cooking class you will learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you will create an exciting three-course meal based on seasonal, local food, and increase your expertise 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.

    Dates: 

    • Tuesday January 7th from 6-8PM – Menu 1
    • Tuesday January 14th from 6-8PM  – Menu 1
    • Tuesday January 28th from 6-8PM  – Menu 1
    • Tuesday February 4th from 6-8PM  – Menu 1
    • Tuesday February 11th from 6-8PM  – Menu 1
    • Tuesday February 25th from 6-8PM  – Menu 2
    • Tuesday March 3rd from 6-8PM – Menu 2
    • Tuesday March 10th from 6-8PM – Menu 2
    • Tuesday March 17th from 6-8PM – Menu 2

    Menu 1:

    • Warm goat cheese, bacon and date bruschetta
    • Crispy skillet chicken with hot honey and sautéed winter greens
    • Coconut macaroons with chocolate drizzle

    Menu 2: 

    • Roasted beet and citrus salad
    • Chestnut Farms Pork ragu with ricotta gnocchi
    • Caramelized apples with honeycomb and nuts

    About Chef Jen Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

  • March 13

    Mixology Class with Short Path Distillery

    Mixology Class with Short Path Distillery

    March 13 6-7:30PM

    Get schooled on how to make craft cocktails with our friends at Short Path Distillery, makers of tasty spirits, hatched in Everett, Mass. 

    In these classes, we’ll put a spin on three classic cocktails using Short Path Distillery spirits. Join us to learn the science of distilling, how to easily pair flavors and ​replicate the results at home. Let Short Path walk you through each cocktail; you’ll learn all about ingredients, fancy garnishes, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations!

    Along with the cocktails we will also provide a local cheese and snack board for participants to enjoy!

    Cocktail Menu:

    • First Word: London Dry Gin, Myrtle, Melon, Lime
    • Go Fig or Go Home: Whiskey, Fig, Cinnamon Bitters
    • Winter Gin Fizz: Winter Gin, Sugar, Lemon, Egg White 

    Dates:

    • Friday, January 10 from 6-7:30 PM
    • Friday, January 24 from 6-7:30 PM
    • Friday, February 7th from 6-7:30 PM
    • Friday, February 21st from 6-7:30 PM
    • Friday, March 13th from 6-7:30 PM

    About Short Path Distilling

    By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we’re marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations.

    We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products.

    About Jessica Solomon

    Jessica comes to us all the way from Williamtown, Ma where she started her career in Hospitality over 15 years ago.  After moving to Boston after college she quickly became immerse in Boston’s growing Hospitality scene.  She has had the pleasure of being a part of several bar teams around the city, including Yvonnes & Citizen Public House and mostly recently she was running the cocktail program at Brick and Mortar.  She joined the Short Path Distillery team at the end of the summer and is thrilled to be working with a such a great group of people in producing spirits close to home.  

    Her favorite cocktail is a 50/50 Gin Martini.  

  • March 14

    KITCHEN Master Class: Asian Street Food

    KITCHEN Master Class: Asian Street Food

    March 14 Jan 11: 5-7PM | Feb 23: 4-6PM | March 14: 1-3PM

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique, or food group to teach you about sourcing, preparing, seasoning, and cooking each recipe to perfection. Cooking skills of all levels are welcome!

    Hit the streets for an amazing—and international—culinary adventure. In this class, we’ll combine traditional Asian ingredients with local meats and produce from the Market to create one unforgettable meal. Plan to leave this class having sharpened your knife skills, expanded your cooking techniques, and experimented with diverse flavor profiles.

    In addition, you will 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!

    Menu:

    • Spring Rolls with Nuoc Cham Dipping Sauce
    • Spicy Sweet Sambal Pork Noodles
    • 5 Spice shortbread cookies from scratch

    Dates:

    • Saturday January 11 from 5-7PM
    • Sunday, February 23 from 4-6PM
    • Saturday March 14 from 1-3PM

    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.

    About Chef Emily

    Emily Trotochaud is a passionate chef, teacher and maker. After receiving her Bachelors in Fine Arts from the Massachusetts College of Art and Design, she became a full time production potter. With her combined passion for food and craft, she began looking for another creative outlet outside of work. This led her to starting a website, 100 Days of Pasta. It wasn’t long after that she began teaching private cooking workshops out of her home and all over New England. Her approachable videos and tutorials shared on her website and social media aim to inspire home cooks like herself to have the confidence to tackle everything from fresh pasta, to takeout worthy thai, homemade croissants and more. She is excited to be joining the Boston Public Market community, and looks forward to showcasing local ingredients and flavors in cuisine from around the world.

  • March 14

    Farm-to-KITCHEN Cooking Class: Winter in Italy

    Farm-to-KITCHEN Cooking Class: Winter in Italy

    March 14 5-7PM

    Winter is the best time to cozy up to a hearty, home-cooked meal! Join us in The KITCHEN at The Boston Public Market for a local twist on the traditional flavors of Italy with warming recipes you can recreate at home. Chef Juli will share classic recipes she picked up while teaching farm-to-table cooking in Italy (and can tell you a story or two!). Juli’s recipes will awaken your senses and introduce you to new and flavorful meals you’ll want to make again and again.

    The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors.

    In addition to learning new recipes, you’ll enjoy tastes of three local New England wines that pair perfectly with each dish, courtesy of The Massachusetts Wine Shop.

    Dates:

    • Saturday January 25 from 1-3PM | Menu 1
    • Saturday January 25th from 5-7PM | Menu 1
    • Sunday, January 26 from 4-6PM | Menu 1
    • Saturday February 8 from 1-3PM | Menu 2
    • Saturday February 8 from 5-7PM | Menu 2
    • Sunday, February 9 from 4-6PM | Menu 2
    • Saturday March 14 from 5-7PM | Menu 2

    Menu 1:

    • Blasted brassicas (sweet roasted romanesco cauliflower and broccoli) with Salsa Verde Italian style
    • Gnocchi alla Romana (semolina baked gnocchi dish)
    • Panna Cotta with homemade jam and biscotti

    Menu 2:

    • Citrus winter fennel salad with supremed orange and olives
    • Cacio e Pepe (Class Roman Cheesy, peppery pasta, with lemon zest)
    • Ciambelline (red wine cookies)

    In this hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. 

    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.

    About Chef Juli

    Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to ‘WWOOF’ (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep’s milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water’s project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

  • March 14

    Family Pasta Making Workshop with Law of Pasta

    Family Pasta Making Workshop with Law of Pasta

    March 14 10-11:30AM

    Learn how to make pasta from scratch with Law of Pasta! This hands-on pasta making workshop is led by the famous Chef Avery, founder and owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to use premium ingredients to make, roll, and shape fresh pasta in different shapes (ex: pappardelle, linguine, farfalle, strozzapreti, etc.). Avery will then demo a seasonal dish of handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. After trying your creations, we’ll send each family home with about a pound more of this delicious pasta (about a pound per family or pair).

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

    Attendees MUST purchase a ticket to attend this class. Each child MUST be accompanied by at least one adult; and adults are not allowed without kids. This class is appropriate for ages 6 and up.

    It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    Our hands-on cooking classes are structured as a group learning experience; you’ll work with other families 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.
    • 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.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed “Mad Scientist” of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

  • March 15

    Baking School: Sweet & Savory Pastries for Winter

    Baking School: Sweet & Savory Pastries for Winter

    March 15 1-3PM

    Sweeten up your morning routine with Chef Emily at The KITCHEN at The Boston Public Market! In this fun, hands-on cooking class, you’ll learn laminating basics and the magic of a “rough” puff pastry dough. Using local butter and other seasonal ingredients, see how this famous pastry gets its “puff” and how versatile this amazing dough can be. Students can expect to leave knowing how to make and laminate the dough, shape delicious sweet and savory tarts, and master those beautiful elephant ear palmiers.

    Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they mix, taste, and bake each scrumptious recipe.

    Menu 1:

    • Chocolate palmiers
    • Savory spinach and feta danishes
    • Cream cheese & fruit danishes

    Menu 2:

    • Mushroom and cheese spirals
    • Kouign-Amann (Breton cake made with puff pastry)
    • Apple and almond tarts

    Dates:

    • Sunday, January 5 from 1-3PM | Menu 1
    • Sunday, January 12 from 1-3PM | Menu 1
    • Sunday, February 2 from 1-3PM | Menu 1
    • Sunday, February 23 from 1-3PM | Menu 2
    • Sunday, March 8 from 1-3PM | Menu 2
    • Sunday, March 15 from 1-3PM | Menu 2

    About Baking School

    Our hands-on baking 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 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:

    • During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
    • 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.

    About Chef Emily

    Emily Trotochaud is a passionate chef, teacher and maker. After receiving her Bachelors in Fine Arts from the Massachusetts College of Art and Design, she became a full time production potter. With her combined passion for food and craft, she began looking for another creative outlet outside of work. This led her to starting a website, 100 Days of Pasta. It wasn’t long after that she began teaching private cooking workshops out of her home and all over New England. Her approachable videos and tutorials shared on her website and social media aim to inspire home cooks like herself to have the confidence to tackle everything from fresh pasta, to takeout worthy thai, homemade croissants and more. She is excited to be joining the Boston Public Market community, and looks forward to showcasing local ingredients and flavors in cuisine from around the world.

  • March 15

    Pasta Making Workshop with Law of Pasta

    Pasta Making Workshop with Law of Pasta

    March 15 4-6PM

    Learn how to make pasta from scratch with Law of Pasta! This hands-on pasta making workshop is led by the famous Chef Avery (@law_of_pasta), founder and owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to use premium ingredients to make, roll, and shape fresh pasta in different shapes (ex: pappardelle, linguine, farfalle, strozzapreti, etc.). Avery will then demo a seasonal dish of handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. After trying your creations, we’ll send you home with about a pound more of this delicious pasta.

    But what’s a pasta class without wine? Not to worry – The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

    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 notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    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.
    • 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.

    Costs: $56 per Trustees of Reservations member and $70 per nonmember. 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. Join here.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed “Mad Scientist” of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

  • March 17

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

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

    March 17 6-8PM

    The best part of winter in New England is cozying up to a warm fire with a hearty, home-cooked meal! Learn how to create traditional, warming recipes that are easy to recreate in the comfort of your own kitchen. Why bundle up and battle the elements to eat out, when you have the skills to create a three-course meal at home?

    In this lively, hands-on cooking class you will learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen, you will create an exciting three-course meal based on seasonal, local food, and increase your expertise 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.

    Dates: 

    • Tuesday January 7th from 6-8PM – Menu 1
    • Tuesday January 14th from 6-8PM  – Menu 1
    • Tuesday January 28th from 6-8PM  – Menu 1
    • Tuesday February 4th from 6-8PM  – Menu 1
    • Tuesday February 11th from 6-8PM  – Menu 1
    • Tuesday February 25th from 6-8PM  – Menu 2
    • Tuesday March 3rd from 6-8PM – Menu 2
    • Tuesday March 10th from 6-8PM – Menu 2
    • Tuesday March 17th from 6-8PM – Menu 2

    Menu 1:

    • Warm goat cheese, bacon and date bruschetta
    • Crispy skillet chicken with hot honey and sautéed winter greens
    • Coconut macaroons with chocolate drizzle

    Menu 2: 

    • Roasted beet and citrus salad
    • Chestnut Farms Pork ragu with ricotta gnocchi
    • Caramelized apples with honeycomb and nuts

    About Chef Jen Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

  • March 20

    Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN: Demo + Tasting

    March 20 12-1PM

    Join us on select Fridays during the lunch hour for Market Test KITCHEN. This program is designed to allow the community to sample new products and ideas from Boston Public Market vendors and other local artisans. In each session, participants will get to observe a demonstration of newrecipes and seasonally-available products!

    Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays. Make sure to check here often to see the updated schedule and topics.About The KITCHEN

    The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

  • March 21

    KITCHEN Master Class: All About Spices

    KITCHEN Master Class: All About Spices

    March 21 Jan 11: 1-3pm, Mar 21: 1-3PM, 5-7PM

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique, or food group to teach you about sourcing, preparing, seasoning, and cooking each recipe to perfection. Cooking skills of all levels are welcome!

    Ditch the bland meals this winter and increase your mastery of powerful spices and herbs! Class will cover spice basics including discussion of individual spices as well as all-purpose regional spice blends. Students will learn how to choose and store spices, when to use whole spices versus ground, and techniques like toasting and blooming spices to maximize flavor. You’ll learn how to incorporate savory and sweet spices into your daily cooking routine to brighten and intensify the flavor of your dishes.

    In this hands-on cooking class you’ll learn how to use the fresh produce, proteins, and products available in the Boston Public Market. Guided by Chef Jen, you will create an exciting menu using seasonal, local foods. You will get more comfortable in the kitchen by learning cooking techniques and experimenting with diverse flavor profiles.

    In addition, you will 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!

    Dates:

    • Saturday January 11 from 1-3PM
    • Saturday March 21 from 1-3PM
    • Saturday March 21 from 5-7PM

    Menu: 

    • Stir fried Chestnut Farms beef with cumin and carrots
    • Roasted seasonal vegetables with class-made dukkah spice blend (coriander, fennel, hazelnut, sesame)
    • Winter fruit poached in syrup infused with port, star anise, clove, and cinnamon with Crescent Ridge ice cream

    Unfortunately, we cannot accomodate vegetarian or vegan preferences. For any allergies, please reach out to kitcheninfo@thetrustees.org.

    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.

    About Chef Jennifer Heilig

    Jennifer Heilig is a trained chef, culinary educator, and wner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of NewEngland.

  • March 21

    KITCHEN Master Class: All About Spices

    KITCHEN Master Class: All About Spices

    March 21 Jan 11: 1-3pm, Mar 21: 1-3PM, 5-7PM

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique, or food group to teach you about sourcing, preparing, seasoning, and cooking each recipe to perfection. Cooking skills of all levels are welcome!

    Ditch the bland meals this winter and increase your mastery of powerful spices and herbs! Class will cover spice basics including discussion of individual spices as well as all-purpose regional spice blends. Students will learn how to choose and store spices, when to use whole spices versus ground, and techniques like toasting and blooming spices to maximize flavor. You’ll learn how to incorporate savory and sweet spices into your daily cooking routine to brighten and intensify the flavor of your dishes.

    In this hands-on cooking class you’ll learn how to use the fresh produce, proteins, and products available in the Boston Public Market. Guided by Chef Jen, you will create an exciting menu using seasonal, local foods. You will get more comfortable in the kitchen by learning cooking techniques and experimenting with diverse flavor profiles.

    In addition, you will 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!

    Dates:

    • Saturday January 11 from 1-3PM
    • Saturday March 21 from 1-3PM
    • Saturday March 21 from 5-7PM

    Menu: 

    • Stir fried Chestnut Farms beef with cumin and carrots
    • Roasted seasonal vegetables with class-made dukkah spice blend (coriander, fennel, hazelnut, sesame)
    • Winter fruit poached in syrup infused with port, star anise, clove, and cinnamon with Crescent Ridge ice cream

    Unfortunately, we cannot accomodate vegetarian or vegan preferences. For any allergies, please reach out to kitcheninfo@thetrustees.org.

    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.

    About Chef Jennifer Heilig

    Jennifer Heilig is a trained chef, culinary educator, and wner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of NewEngland.

  • March 22

    Farm-to-KITCHEN Cooking Classes: Spices and Flavors of India

    Farm-to-KITCHEN Cooking Classes: Spices and Flavors of India

    March 22 Jan 4: 5-7PM | Feb 15: 1-3PM | Mar 22: 4-6PM

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Indian Cuisine at our Farm-to-KITCHEN Cooking class with Chef Sandhya Jain!

    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 Sandhya 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. 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.

    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.

    Dates:

    • Saturday January 4 from 5-7PM
    • Saturday February 15 from 1-3PM
    • Sunday, March 22 from 4-6PM

    Menu

    • Potato patties with peas: a traditional Indian street food
    • Chicken and vegetable korma with a creamy yogurt and tomato based sauce with almonds and cashews
    • Traditional Naan bread

    This menu contains nuts. This menu can be made vegetarian, but not gluten-free or vegan. To request a vegetarian option or to inquire about allergies, please email kitcheninfo@thetrustees.org if you have allergy questions. Please note that The KITCHEN is not a gluten or nut-free facility and there’s always a slight risk of cross contamination.

    About Chef Sandhya Jain

    Cooking has been my passion for over 20 years. While I grew up learning the basics of the traditional Indian spices from my mother, cooking in America taught me how to recreate the same flavors with what is available in the grocery stores here. Sandhya’s Kitchen gives me a platform to share this enthusiasm for making Indian cooking easy and effortless with you, and providing you with the confidence to recreate all your favorite dishes from the Indian restaurants in your own kitchen, all while learning to add healthy spices and vegetables to your everyday cooking. For the past 3 years I have been hosting my own cooking show, aired by Franklin TV for the south west suburbs. If you are outside the coverage zone, these episodes are also available for viewing on my website www.SandhyasKitchen.com. I am looking forward to starting this new chapter at The KITCHEN at the Boston Public Market, and would love to have you join me on my culinary journey and learn to make Indian food, delicious and easy!

  • March 22

    Baking School: Traditional Pretzels with Swissbäkers

    Baking School: Traditional Pretzels with Swissbäkers

    March 22 1-3PM

    Go back to school and learn how to bake classic pretzels with Swissbäkers! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating traditional pretzels, in two different and versatile shapes. Led by the baking genuises at Swissbäkers, attendees will create their dough by hand, learning how to measure and mix ingredients, knead and fold dough, and when and how to bake for the perfect finish. You will even learn how to make homemade butter from scratch – just like the Europeans do!

    Dates

    • Sunday, February 9 from 1-3PM
    • Sunday, February 16 from 1-3PM
    • Sunday, March 1 from 1-3PM
    • Sunday, March 22 from 1-3PM

    Menu:

    • Traditional soft pretzel
    • Pretzel baguettes from scratch
    • Homemade butter made from local cream

    About Baking School

    Our hands-on baking 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 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:

    • During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
    • 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: $44for Trustees member and $55 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 Swissbäkers

    The story of swissbäkers is simple. After moving from Switzerland, Helene and Thomas began baking in their home in Reading, MA. They sold pretzel rolls and croissants locally, which expanded into farmers markets, then local caterings. Today, swissbäkers has multiple locations including the original location in Reading, MA, farmers markets across the greater Boston area, and a 16,000 square foot bakery in Allston. Swissbäkers has gone through an exciting growth period over the years and we are proud to mention that we have been recently featured on Phantom Gourmet, in the great show of channel 5 Chronical and written about in The Boston Chronicle, The Boston Globe and Boston Magazine.

  • March 22

    Superfood Society Chats with Jennifer Hanway

    Superfood Society Chats with Jennifer Hanway

    March 22 10-11AM

    Join Holistic Nutritionist and Wellness Expert Jennifer Hanway for the Lightest Brightest You Lecture Series – these free, open to all monthly workshops focus on this years most important health and wellness topics you need to know about to enliven your lightest, brightest you.

    From gut health to hormone balance, clean eating to stress and sleep you’ll learn from one of Boston’s most respected holistic health experts, meet like minded individuals, and leave with practical takeaways you can implement immediately.

    • Sunday, January 19 from 10-11AM
    • Sunday, February16 from 10-11AM
    • Sunday, March 22 from 10-11AM

    About Jennifer Hanway

    Jennifer Hanway is a Holistic Nutritionist, Bio Signature Modulation Practitioner and Personal Trainer. Rooted in science and infused with her renowned British wit, Jenny strives to create an inspiring and rewarding experience for those seeking to better their lives through improved health.

    From running bikini bootcamps at Amansala in Tulum to being a founding team member and Master Trainer at Barre Core, London’s first barre studio, Jenny’s trustworthy demeanour and undeniable results have made her the go-to in Holistic Nutrition for clients including the British Royal Family and Hollywood A-list.

    Jenny is a sought after Wellness Speaker (previous engagements include SXSW and the W.E.L.L. Summit), and Wellness Writer (previous publications include Hip and Healthy, The Bod Edit, The Daily Telegraph, and W.E.L.L. Insiders).

  • March 24

    Flavors of Spain, Peru & Hawaii: Ceviche & Poke Workshop with Red’s Best

    Flavors of Spain, Peru & Hawaii: Ceviche & Poke Workshop with Red’s Best

    March 24 6-8PM

    Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates New England fishermen and seafood and Massachusetts wineries. This event is hosted in partnership with Red’s Best and will be paired with wine tastings from the Massachusetts Wine Shop.

    Take a journey through traditional raw preparations of locally-caught seafood. Enjoy two distinct recipes. The first, from Peru, features delicately sliced white fish, marinated in citrus juice, chilies and herbs. And the other, from Spain, mixes fresh fish with lemon, olive oil, and fresh herbs. Top the class off with a Hawaiian treat made from sweet and savory marinated tuna, green onion, and sesame seeds on a bed of rice. Phew—we’re hungry just writing this!

    In this special workshop, Chef Jen Heilig will lead the class through preparing three seasonal, chilled seafood appetizers, while also educating attendees about different local species, sustainable fisheries, and buying seasonally.

    • Mediterranean-inspired Ceviche
    • Peruvian-inspired Ceviche
    • Hawaiian-inspired Poke

    While you’re learning about and eating these raw delicacies, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries.

    Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates New England fishermen and seafood and Massachusetts wineries. This event is hosted in partnership with Red’s Best and will be paired with wine tastings from the Massachusetts Wine Shop.

    Take a journey through traditional raw preparations of locally-caught seafood. Enjoy two distinct recipes. The first, from Peru, features delicately sliced white fish, marinated in citrus juice, chilies and herbs. And the other, from Spain, mixes fresh fish with lemon, olive oil, and fresh herbs. Top the class off with a Hawaiian treat made from sweet and savory marinated tuna, green onion, and sesame seeds on a bed of rice. Phew—we’re hungry just writing this!

    In this special workshop, Chef Jen Heilig will lead the class through preparing three seasonal, chilled seafood appetizers, while also educating attendees about different local species, sustainable fisheries, and buying seasonally.

    • Mediterranean-inspired Ceviche
    • Peruvian-inspired Ceviche
    • Hawaiian-inspired Poke

    While you’re learning about and eating these raw delicacies, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries.

  • March 27

    Wine 101: Wine Tasting and Pairing Workshop

    Wine 101: Wine Tasting and Pairing Workshop

    March 27 6-8PM

    Learn to navigate the wine aisle like a seasoned sommelier. Our Wine 101 class covers the basics of selecting, tasting, and pairing the best international, domestic and local wines. We’ll explore different grape varieties and styles of wine and uncover the mysteries of food and wine pairing. Six wines will be paired with a variety of six local treats from the Boston Public Market farmers and food artisans.

    We’re thrilled to partner with Chef Jen Murray to bring her popular wine experience to The KITCHEN this season!

    Dates:

    • Tuesday January 21st from 6-8PM
    • Saturday, February 15 from 2-3:30PM
    • Friday March 27th from 6-8PM

    Example Menu:

    • Local Sparkling White Wine paired with fresh fruit from Stillman’s Farm
    • New Zealand White Wine paired with a Goat Cheese Crostini from Appleton Farms
    • Local Rose paired with fresh pasta from the Law of Pasta served with a light cream sauce
    • French Pinot Noir paired with assorted cured meats from Appleton Farms
    • California Syrah paired with thinly sliced pork tenderloin from Chestnut Farms with a spiced berry chutney
    • California Cabernet Sauvignon paired with Q’s Nuts and Taza chocolate

    About the Chef/Teacher

    Jen Murray, DipWSET graduated from The Cambridge School of Culinary Arts in 2002. Her passion for food and wine only deepened as she traveled to numerous countries strengthening her skills and knowledge. She went back to school for wine in 2006 and completed the Elizabeth Bishop Wine Program at BU. In 2012, she completed the 2 year diploma program through Wine & Spirit Eduction Trust. Jen is the owner of The Urban Chef Inc. and continues to teach food and wine courses at the CSCA and The Kitchen.

  • March 28

    Whisk(e)y Blind Tasting Challenge with Taylor & Taylor Whiskey

    Whisk(e)y Blind Tasting Challenge with Taylor & Taylor Whiskey

    March 28 5-6:30PM

    Presented by The Trustees and Taylor & Taylor Whiskey

    One of the great challenges for every whiskey drinker is honing your palate. There is no better way to do it than to taste blind! This tasting will feature whiskeys from the hottest whiskey categories in the world.

    In this interactive tasting class, we will explore the nuances of different styles of whiskey. We will talk briefly about their history and how that affects the flavor, and then we will dig into our blind tasting! Bring your A game… whoever wins the blind tasting will walk away with a prize and all kinds of street cred. Nick and Zach Taylor, of Taylor & Taylor Whiskey Co.,will help you navigate the world whiskey landscape while sampling some exceptional whiskeys.

    We’ll also provide a local cheese and snack board for participants to enjoy!

    About Taylor & Taylor Whiskey Co.

    Taylor & Taylor Whiskey Co. is a whiskey education company and nascent independent bottler. We offer a range of experiences from major events with master distillers to local seminars discussing the fundamentals of whiskey. In addition, we hunt for and bottle unique and exceptional barrels of whisk(e)y that we make available directly to our mailing list. More information can be found here: taylorwhiskey.com.

    Nick and Zach Taylor are whiskey instructors, writers and travelers, having visited over 65 distilleries in the United States, Scotland and Japan and written numerous pieces. In addition to writing and speaking about whiskey, Nick and Zach are founders of Taylor & Taylor Whiskey Co., a nascent whiskey education company and independent bottler, which they are working hard to grow.

    Nick and Zach love to be active in every part of the whiskey hobby and industry and their enthusiasm, first-hand involvement in sourcing whiskey and abundant whiskey knowledge make them entertaining and informative hosts (and very happy ones).

  • March 28

    Farm-to-KITCHEN Cooking Classes: Flavors of the Caribbean

    Farm-to-KITCHEN Cooking Classes: Flavors of the Caribbean

    March 28 Jan 12: 4-6PM | Feb 29: 1-3PM | March 28: 1-3PM

    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.

    Dates:

    • Sunday, January 12 from 4-6PM

    • Saturday February 29 from 1-3PM

    • Saturday March 28 from 1-3PM

    Menu:

    • 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 kitcheninfo@thetrustees.org 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.

    About Chef Tamika R. Francis

    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.

  • March 29

    Truffle Making Workshop w/ Taza Chocolate (+ Wine Tasting)

    Truffle Making Workshop w/ Taza Chocolate (+ Wine Tasting)

    March 29 Jan 3: 6-7:30 PM, March 29: 1-2:30 PM

    Chocolate and wine – the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. 

    This hands-on workshop has three delicious parts: 

    • First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You’ll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it’s like fondue).
    • Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You’ll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines.
    • And last, you’ll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box – to either share or horde. 

    We’ll also have a local cheese & snack board for participants to enjoy!

    Decorations: We’ll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. The Halloween class on October 31 will have special toppings so attendees have the option to make “truffle monsters”. Regular toppings will also be available. 

    Tickets: Each ticket comes with a dozen truffles. Tickets cost $55 per Trustees member and $69 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here.

    Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you’re buying your ticket. 

    About Taza Chocolate

    At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

  • March 29

    Pasta Making Workshop with Law of Pasta

    Pasta Making Workshop with Law of Pasta

    March 29 4-6PM

    Learn how to make pasta from scratch with Law of Pasta! This hands-on pasta making workshop is led by the famous Chef Avery (@law_of_pasta), founder and owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to use premium ingredients to make, roll, and shape fresh pasta in different shapes (ex: pappardelle, linguine, farfalle, strozzapreti, etc.). Avery will then demo a seasonal dish of handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. After trying your creations, we’ll send you home with about a pound more of this delicious pasta.

    But what’s a pasta class without wine? Not to worry – The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

    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 notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    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.
    • 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.

    Costs: $56 per Trustees of Reservations member and $70 per nonmember. 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. Join here.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed “Mad Scientist” of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he’ll usually be sporting a bowtie!

  • March 29

    Truffle Making Workshop w/ Taza Chocolate (Family-Friendly)

    Truffle Making Workshop w/ Taza Chocolate (Family-Friendly)

    March 29 10-11AM

    Celebrate your love of chocolate with the whole family! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. 

    • First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You’ll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it’s like fondue).
    • Then, you’ll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box – to either share or hoard.

    Decorations: We’ll provide 4-5 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs.

    Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Please plan to purchase one (1) ticket per child (each ticket is a truffle kit to make a dozen truffles), plus additional tickets for any adults in your party who want to make their own truffles. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here.

    Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you’re buying your ticket.

    About Taza Chocolate

    At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

  • March 30

    From Scratch! Bread Making Workshop with Jason Bond from Bondir Cambridge

    From Scratch! Bread Making Workshop with Jason Bond from Bondir Cambridge

    March 30 6-8PM

    The KITCHEN at the Boston Public Market is honored to welcome Jason Bond, Chef and Owner of award-winning Bondir Restaurant in Cambridge, for a very special class!

    In this hands-on class, attendees will learn Chef Bond’s secrets to baking the perfect loaf of bread – one of the hallmarks of his popular Cambridge restaurant. Guided by Chef Bond you’ll create two from-scratch loaves of bread to finish baking at home, plus made a cultured butter from scratch, and increase your comfort in the kitchen through new skills, techniques, and flavor profiles. You’ll also enjoy his fresh baked breads with a generous spread of local cheeses and other finger foods from Boston Public Market farmers and artisans.

    Join us to bake side-by-side with one of Boston’s most prestigious chef heroes who is committed to highlighting New England’s local farmers, fishermen and artisans on his menus! 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.

    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!

    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.

    About Chef Jason Bond

    Jason grew up in Wyoming and Kansas and moved to the East Coast in 1995, after studying music at Kansas State University, to pursue a culinary career. He was raised around farming and preserving the harvest, and this “root-cellar” style has shaped the food he prepares today. Jason has worked and learned from many passionate and idealistic chefs over the past 30 years, and has worked in environments ranging from slow-smoked BBQ to Relais & Châteaux properties. Today he focuses on developing a network of food purveyors whose goals are to steward the environment and produce the best quality vegetable, fish, or meat in the world.

    Jason works directly with producers to find interesting vegetables and rare breeds of livestock and strives to combine traditional and modern techniques to prepare honest and flavorful food. Chef Bond opened Bondir Cambridge in November 2010.

  • March 31

    "Aw Shucks" Hands-On Raw Bar with Red’s Best

    "Aw Shucks" Hands-On Raw Bar with Red’s Best

    March 31 6-7:30PM

    Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates local and sustainable New England shellfish and Massachusetts wineries. This event is hosted in partnership with Red’s Best and will be paired with wine tastings from the Massachusetts Wine Shop.

    “Aw, Shucks” Hands-on Raw Bar combines two of our favorite things: fresh shellfish and wine. Red’s Best will supply a variety of Massachusetts oysters and clams, and Chef Jen Heilig will guide participants through a shucking lesson. Everyone gets to eat their fill of these raw delicacies and will add “oyster shucking” to their list of new skills!

    While you’re tasting the finest bivalves New England has to offer, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. We’ll also have a local cheese and snack board for participants to enjoy during class!

    This is a hands-on class, so prepare to grab an oyster knife and get shucking! Book tickets soon as this popular class will sell out.

    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.

    About Chef Jennifer Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.