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

  • September 14

    Wine 101: Wine Tasting and Pairing Workshop

    Wine 101: Wine Tasting and Pairing Workshop

    September 14 5-7PM

    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 summer!

    Dates:

    • Tuesday, August 6th from 6:00 – 8:00 pm
    • Saturday, September 14th from 5:00 – 7:00 pm

    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.

  • September 14

    New England Seafood Feast | Deluxe Class

    New England Seafood Feast | Deluxe Class

    September 14 1-3PM

    KITCHEN Master Class: New England Seafood Feast | Deluxe Class

    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, July 6 from 1:00 – 3:00 pm | Summer Menu
    • Saturday, July 6 from 5:00 – 7:00 pm | Summer Menu
    • Saturday, Sept 14 from 1:00 – 3:00 pm | Summer Menu

     

    Summer Menu:

    • Vietnamese lobster summer rolls with dipping sauce
    • Pan seared local catch with market salsa
    • New England clam bake packets with fresh shellfish and corn

    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.

     

  • September 14

    Family Pasta Making Workshop with Law of Pasta

    Family Pasta Making Workshop with Law of Pasta

    September 14 10-11:30AM

    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 you home with the pasta you’ve created (about a pound).

    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, July 13 from 10:00-11:30 am
    • Saturday, August 3 from 10:00-11:30 am
    • Saturday, August 17 from 10:00-11:30 am
    • Saturday, August 24 from 10:00-11:30 am
    • Saturday, August 31 from 10:00-11:30 am
    • Saturday, September 14 from 10:00-11:30 am
    • Saturday, September 28 from 10:00-11:30 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.

    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!

  • September 15

    French Crepes Workshop with Bon Appetit Crepes

    French Crepes Workshop with Bon Appetit Crepes

    September 15 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.

  • September 15

    Baking School: Swiss Breads with Swissbäkers

    Baking School: Swiss Breads with Swissbäkers

    September 15 1-3PM

    Go back to school and learn how to bake classic breads of Switzerland with Swissbäkers! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating traditional breads of Switzerland – the Zopf Bread (braided sweet bread) and Classic Croissant.

    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. The Swissbäkers team will also teach attendees how to make fresh butter from scratch using farm-fresh Appleton Farms 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: $45 for 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.

  • September 17

    Cancelled — Farm-to-KITCHEN Cooking Class: Summer in New England Comfort Foods

    Cancelled — Farm-to-KITCHEN Cooking Class: Summer in New England Comfort Foods

    September 17 6-8PM

    This event has been cancelled.

    Farm-to-KITCHEN Cooking Class: Summer in New England

    Summer in New England brings to mind long, lazy days basking in the sun, scenic drives along our stunning coastline, and an endless supply of fresh, beautiful produce! This is the season when New England truly shines – and we’re excited to incorporate deeply flavorful vegetables and fresh, ripe fruit in our summer meals.

    This Farm-to-KITCHEN New England class draws upon the bountiful local produce of Massachusetts and highlights the region’s rich food traditions. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome cooks of all skill levels.

    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 based on 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! See below the dates, times and menus.

    Dates:

    • Tuesday, July 23 from 6:00-8:00 pm | Menu #1
    • Tuesday, July 30 from 6:00-8:00 pm | Menu #1
    • Tuesday, August 13 from 6:00-8:00 pm | Menu #1
    • Tuesday, August 27 from 6:00-8:00 pm | Menu #1
    • Tuesday, September 3 from 6:00 – 8:00 pm | Menu #2
    • Tuesday, September 10 from 6:00 – 8:00 pm | Menu #2
    • Tuesday, September 17 from 6:00 – 8:00 pm | Menu #2
    • Tuesday, September 24 from 6:00 – 8:00 pm | Menu #2

    Menu #1 – Early Summer

    • Farm-fresh tomato and melon salad with basil oil
    • Chestnut Farms lamb burger with spicy cucumber relish
    • Berry clafouti with whipped cream

    This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible.

     

    Menu #2 – Late Summer

    • Heirloom tomato salad with burrata cheese
    • Pan-seared striped bass from Red’s Best with summer succotash
    • Bread pudding with summer fruit

    This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any 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, 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 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.

  • September 20

    Mixology Class with Short Path Distillery

    Mixology Class with Short Path Distillery

    September 20 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 from Appleton Farms, the Boston Public Market’s purveyer of over 100 Massachusetts cheeses!

    Dates:

    • Friday, July 19 from 6:00-7:30 pm
    • Friday, August 16 from 6:00-7:30 pm
    • Friday, August 23 from 6:00-7:30 pm
    • Friday, September 20 from 6:00-7:30 pm
    • Friday, September 27 from 6:00-7:30 pm

    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.

    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.  

  • September 21

    Master Class: Show-stopping Veggies to Celebrate Summer

    Master Class: Show-stopping Veggies to Celebrate Summer

    September 21 1-3PM

    Master Class: Show-stopping Veggies to Celebrate Summer

    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!

    It’s finally summer in New England, which means that fresh, colorful fruits and vegetables can take center stage in your kitchen! Let us show you how to transform fruits and vegetables into crowd-pleasing dishes for summer barbeques and backyard parties. Come be amazed by the varieties of flavors and textures you can create with humble vegetables!

    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 will create an exciting three-course meal 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!

    Each class is two-hours.

    • Saturday, August 3 from 1:00 – 3:00 pm
    • Saturday, August 3 from 5:00 – 7:00 pm
    • Saturday, September 21 from 1:00 – 3:00 pm

    Menu:

    These vegetarian dishes can be served as a main or a side, but either way, they will steal the show.

    • Savory zucchini pancakes with yogurt and fresh herbs
    • Sweetest corn soup
    • Herb roasted fruit with local honey and fresh ricotta

    This menu is vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences.

    .

    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 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 New England.

     

  • September 21

    Miso & Fermentation with Kirsten and Christopher Shockey

    Miso & Fermentation with Kirsten and Christopher Shockey

    September 21 10-11AM

    Miso & Fermentation with Kirsten and Christopher Shockey

    Come discover this ancient fermented (and very tasty) superfood with Kirsten and Christopher Shockey, authors of the best-selling “Fermented Vegetables and Fiery Ferments.” You may only know this flavor-packed paste from the soup that you see on menus in Japanese restaurants, but there is so much more to miso! In this workshop you will learn why miso is so incredible—from mind-boggling health benefits to amazing flavor.

    Come to this demo to see Kirsten and Christopher conduct a live demo of how to make miso from scratch, with plenty of time to ask any questions you might have throughout the process! Attendees will be able to purchase a signed copy of the book.

     

    About Kirsten K. Shockey and Christopher Shockey

    Kirsten K. Shockey and Christopher Shockey are the coauthors of the best-selling Fermented Vegetables and Fiery Ferments. They began fermenting foods 20 years ago, which led to the start of their former organic food company. They teach fermentation arts around the world and at workshops on their homestead in southern Oregon.

    Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with their latest book, Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans for Umami and Health. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats.

    Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.

    To learn more, visit http://ferment.works/.

     

  • September 21

    Rum Blind Tasting Challenge with Taylor & Taylor

    Rum Blind Tasting Challenge with Taylor & Taylor

    September 21 5-6:30PM

    Rum, also known as “kill-devil,” is secretly one of the most fascinating spirits categories in the world. There is a broad range of styles with incredible history dating back to the early 17th century when sugar was first discovered in Barbados. This class is particularly appropriate for New Englanders as Boston once was a legendary hub for rum. Unfortunately the category is also littered with terrible products that diminish the reputation of the entire class of spirits.

    In this “Blind Tasting Challenge,” Nick Taylor, of Taylor & Taylor Whiskey Co., will take you through a brief history of rum, how it is made and how each style is distinct from one another. Nick will show you the difference between great rum and swill and he will equip you with the knowledge you need to blind identify the different types of rum in this interactive and very fun class. There will be a blind tasting competition with a great prize to the winner!

    We’ll also provide a local cheese and snack board from Appleton Farms, the Boston Public Market’s local cheese purveyor that carries 100+ Massachusetts cheeses.

    Tickets: $60 per Trustees member and $75 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 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).

  • September 22

    Pasta Making Workshop with Law of Pasta

    Pasta Making Workshop with Law of Pasta

    September 22 4-6PM

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still 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!

    Dates:

      • Wednesday, July 3 from 6:00 – 8:00 pm
      • Sunday, July 7 from 4:00 – 6:00 pm
      • Saturday, July 13 from 1:00-3:00 pm
      • Sunday, July 21 from 4:00 – 6:00 pm
      • Sunday, August 4 from 4:00 – 6:00 pm
      • Sunday, August 11 from 4:00 – 6:00 pm
      • Sunday, August 18 from 4:00 – 6:00 pm
      • Sunday, August 25 from 4:00 – 6:00 pm
      • Sunday, September 1 from  4:00 – 6:00 pm
      • Sunday, September 8 from 4:00 – 6:00 pm
      • Sunday, September 15 from 4:00 – 6:00 pm
      • Sunday, September 22 from 4:00 – 6:00 pm
      • Sunday, September 29 from 4:00 – 6:00 pm

    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!

  • September 22

    Baking School: Swiss Breads with Swissbäkers

    Baking School: Swiss Breads with Swissbäkers

    September 22 1-3PM

    Go back to school and learn how to bake classic breads of Switzerland with Swissbäkers! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating traditional breads of Switzerland – the Zopf Bread (braided sweet bread) and Classic Croissant.

    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. The Swissbäkers team will also teach attendees how to make fresh butter from scratch using farm-fresh Appleton Farms 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: $45 for 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.

  • September 22

    Superfood Society Chats with Jennifer Hanway

    Superfood Society Chats with Jennifer Hanway

    September 22 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, September 22nd | 10-11 AM | Master Your Morning

    The adage ‘win the morning, win the day’ certainly holds true, but how exactly do you that? In this new workshop celebrity Holistic Nutritionist Jennifer Hanway walks you through the exact steps to Master Your Morning. You will learn:

    • How everyone can learn to love the mornings, even if you are a night owl
    • The 5 minute goals and gratitude process for success and happiness
    • The much neglected element for an energized day (spoiler: it’s not a smoothie)
    • How to choose your breakfast depending on your goals
    • The 1 question to ask yourself for maximum productivity
    • The apps, gadgets and biohacking tools Jenny uses on a regular basis

    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).

  • September 24

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

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

    September 24 6-8PM

    Farm-to-KITCHEN Cooking Class: Summer in New England

    Summer in New England brings to mind long, lazy days basking in the sun, scenic drives along our stunning coastline, and an endless supply of fresh, beautiful produce! This is the season when New England truly shines – and we’re excited to incorporate deeply flavorful vegetables and fresh, ripe fruit in our summer meals.

    This Farm-to-KITCHEN New England class draws upon the bountiful local produce of Massachusetts and highlights the region’s rich food traditions. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome cooks of all skill levels.

    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 based on 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! See below the dates, times and menus.

    Dates:

    • Tuesday, July 23 from 6:00-8:00 pm | Menu #1
    • Tuesday, July 30 from 6:00-8:00 pm | Menu #1
    • Tuesday, August 13 from 6:00-8:00 pm | Menu #1
    • Tuesday, August 27 from 6:00-8:00 pm | Menu #1
    • Tuesday, September 3 from 6:00 – 8:00 pm | Menu #2
    • Tuesday, September 10 from 6:00 – 8:00 pm | Menu #2
    • Tuesday, September 17 from 6:00 – 8:00 pm | Menu #2
    • Tuesday, September 24 from 6:00 – 8:00 pm | Menu #2

    Menu #1 – Early Summer

    • Farm-fresh tomato and melon salad with basil oil
    • Chestnut Farms lamb burger with spicy cucumber relish
    • Berry clafouti with whipped cream

    This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible.

     

    Menu #2 – Late Summer

    • Heirloom tomato salad with burrata cheese
    • Pan-seared striped bass from Red’s Best with summer succotash
    • Bread pudding with summer fruit

    This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any 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, 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 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.

  • September 27

    Mixology Class with Short Path Distillery

    Mixology Class with Short Path Distillery

    September 27 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 from Appleton Farms, the Boston Public Market’s purveyer of over 100 Massachusetts cheeses!

    Dates:

    • Friday, July 19 from 6:00-7:30 pm
    • Friday, August 16 from 6:00-7:30 pm
    • Friday, August 23 from 6:00-7:30 pm
    • Friday, September 20 from 6:00-7:30 pm
    • Friday, September 27 from 6:00-7:30 pm

    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.

    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.  

  • September 27

    Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN: Demo + Tasting

    September 27 12-1PM

    Market Test KITCHEN is designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs, and Boston food businesses. Vendors, chefs and other hosts will present new products, recipes, seasonally-available produce that they’d like to test and receive feedback from the public.

    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 (see drop down box for full list). Make sure to check here often to see the updated schedule and topics.

    Please RSVP so we can have enough food for everyone!

  • September 28

    Family Pasta Making Workshop with Law of Pasta

    Family Pasta Making Workshop with Law of Pasta

    September 28 10-11:30AM

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still 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!

    Dates:

      • Wednesday, July 3 from 6:00 – 8:00 pm
      • Sunday, July 7 from 4:00 – 6:00 pm
      • Saturday, July 13 from 1:00-3:00 pm
      • Sunday, July 21 from 4:00 – 6:00 pm
      • Sunday, August 4 from 4:00 – 6:00 pm
      • Sunday, August 11 from 4:00 – 6:00 pm
      • Sunday, August 18 from 4:00 – 6:00 pm
      • Sunday, August 25 from 4:00 – 6:00 pm
      • Sunday, September 1 from  4:00 – 6:00 pm
      • Sunday, September 8 from 4:00 – 6:00 pm
      • Sunday, September 15 from 4:00 – 6:00 pm
      • Sunday, September 22 from 4:00 – 6:00 pm
      • Sunday, September 29 from 4:00 – 6:00 pm

    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!

  • September 28

    The Art of the Dumpling: Nepali Momos with Shailini Sisodia

    The Art of the Dumpling: Nepali Momos with Shailini Sisodia

    September 28 1-3PM

    In this fun, hands on cooking class, chef Shailini Sisodia will teach attendees how to create the 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 then share tips for filling and shaping momos the traditional way, using both store bought and home made wrappers. The momos, steamed to perfection, are then eaten with a generous dollop of “Golbeda ko achaar” ( tomato pickle) on top. Enjoy working alongside classmates to perfect your momo making skills, plus learn techniques for making the tomato pickle from scratch!

    While you’re learning to make homemade dumplings, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. This is a wine tasting so each pour is about 1/3 of a glass.

    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

    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.

  • September 28

    Pasta Making Workshop with Law of Pasta

    Pasta Making Workshop with Law of Pasta

    September 28 5-7PM

    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!

    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.
  • September 29

    Pasta Making Workshop with Law of Pasta

    Pasta Making Workshop with Law of Pasta

    September 29 4-6PM

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still 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!

    Dates:

      • Wednesday, July 3 from 6:00 – 8:00 pm
      • Sunday, July 7 from 4:00 – 6:00 pm
      • Saturday, July 13 from 1:00-3:00 pm
      • Sunday, July 21 from 4:00 – 6:00 pm
      • Sunday, August 4 from 4:00 – 6:00 pm
      • Sunday, August 11 from 4:00 – 6:00 pm
      • Sunday, August 18 from 4:00 – 6:00 pm
      • Sunday, August 25 from 4:00 – 6:00 pm
      • Sunday, September 1 from  4:00 – 6:00 pm
      • Sunday, September 8 from 4:00 – 6:00 pm
      • Sunday, September 15 from 4:00 – 6:00 pm
      • Sunday, September 22 from 4:00 – 6:00 pm
      • Sunday, September 29 from 4:00 – 6:00 pm

    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!

  • September 30

    Farm-to-KITCHEN Cooking Class: Multi-Sensory Cooking with Chef Peter Ungár of Tasting Counter

    Farm-to-KITCHEN Cooking Class: Multi-Sensory Cooking with Chef Peter Ungár of Tasting Counter

    September 30 6-8PM

    Farm-to-KITCHEN Cooking Class: Multi-Sensory Cooking with Chef Peter Ungár of Tasting Counter 

    Presentated by The Trustees

    The KITCHEN at the Boston Public Market is honored to welcome Peter Ungár, Chef and Owner of award-winning Tasting Counter in Cambridge, for a three-course cooking class!

    In this hands-on class, attendees will learn Chef Ungár’s secrets to creating complementary courses like the ones featured on Tasting Counter’s renowned 9-course dinner menu that awakens all five senses. Guided by Chef Ungár, you’ll create a three course-menu and increase your comfort in the kitchen through new skills, techniques, and flavor profiles.

    Join us to cook side-by-side with one of Boston’s most prestigious chefs 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.

    Each course will be accompanied by a wine pairing exclusively selected by Tasting Counter’s beverage director from the restaurant’s carefully curated collection of natural wines. 

    Menu:

    • Gem Lettuce Salad with Preserved Lemon Vinaigrette, Citrus Segments, and Torched Avocado
    • Gremolata Dumplings with Parmesan Nage & Tomato Foam
    • Almond Cake with Seasonal Preserves and Ganache 

    This menu is vegetarian, and can be made gluten-free or vegan upon request. Please email kitcheninfo@thetrustees.org to let us know if you need a gluten-free or vegan option or to alert us to any allergies ASAP after booking. 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, 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: $72 for Trustees member and $90 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 Tasting Counter

    Since Peter & Ginhee Ungàr opened Tasting Counter in 2015, they have dedicated themselves to creating award-winning 9-course tasting menus while reimagining the restaurant experience. Tickets are purchased in advance and each meal is akin to a performance, intended to be a multi-sensory experience. In a minimalist and modern space that is both a kitchen and dining room, guests take their seats at a U-shaped counter framing the kitchen  and watch as food for 20 guests is cooked, beautifully plated, and served immediately, course by course.

    Peter’s culinary training is rooted in classic French cuisine but when he and Ginhee opened their first restaurant, they set out to create something refreshingly all their own, striving to create a dining experience for their guests that would be unique and memorable. Tasting Counter is decidedly modern, fluidly moving between old world and new world; classicism and innovation; formal and casual, all while quietly- and seemingly effortlessly- striving to create revelatory culinary experiences that rival the best in cities around the globe.

    Peter & Ginhee’s mantra “0 carbon, 50 local, 100 natural”  highlights their dedication toward a zero-carbon footprint as well as their commitment to sourcing a minimum of 50% of the restaurant’s products from within Massachusetts and offering only all-natural foods, wines, beers, and sakes.

    In addition to the 9 course dinner tasting menu available at two seatings Wednesday – Saturday evenings and a 3-course lunch tasting menu offered Wednesdays-Saturdays, Tasting Counter also serves a more casual à la carte menu during its popular Wine Bar service on Tuesday evenings and late night, Wednesday -Saturday. Tasting Counter is also excited for the opening of its sister restaurant within Time Out Market Boston, slated to open in Spring 2019.

    For those who would like to bring a bit of Tasting Counter into their home kitchens, there is TC Market, Peter & Ginhee’s collection of locally sourced, small batch sauces, vinegars, and preserves made by their team in Somerville.The collection features classics that they use often in their kitchen (and at home!) including the Lacto-Fermented Hot Sauce, Oak-Aged Red Wine Vinegar, and Lemon Preserves. These products are available online, at their restaurant, and at select local markets. For more information please visit www.tastingcounter.com

    About Peter

    CHEF PETER UNGÁR, grew up in Fort Worth, Texas where he got his start early on, deciding in high school that he wanted to one day become a chef. At 17, he jumped into the industry with an apprenticeship at Le Chardonnay, followed by a position as garde manger at Saint-Emilion, both acclaimed French restaurants in his hometown.

    In 1994, Peter moved to Boston to pursue a degree at Boston University’s School of Hospitality Administration. He soon landed an internship at Restaurant Aujourd’hui in the Four Seasons Hotel Boston, a AAA Five-Diamond and Mobil Four-Star property, where he gained experience throughout the entire kitchen.

    For the next six years, Peter held positions as garde manger chef de partieentremétier, grill, fish, and saucier. Motivated by the private dinners he cooked toward the end of his time at Aujourd’hui, Peter was eager to pursue a project that granted him the level of creativity inspired by these events. In 2003, he founded The Dining Alternative, a private dining service that created a fine dining experience in the comfort of one’s home. For more than ten years, Peter created dozens of tasting menu dining events for his wide variety of clientele.

    A move to Paris for a year presented Peter with the opportunity to work at two Michelin-starred restaurants; he held positions as poissonnier at Le Grand Véfour and chef de partie at Le Céladon before returning to Boston to continue The Dining Alternative.

    In summer 2014, Peter, determined to parlay his extensive experience back into a restaurant setting, founded Tasting Counter with his wife Ginhee. As his first restaurant, Peter’s innovative, tasting menu-only concept is a multi-sensory dining experience that unfolds directly in front of the guest as they watch each course come together. Operating under the “0 carbon, 50 local, 100 natural” philosophy, Tasting Counter strives toward a zero-carbon footprint, source a minimum of 50% of its products from within Massachusetts, and offer only all-natural foods and wines.

    Peter lives in Somerville, Massachusetts with his wife and business partner, Ginhee, and their children.

  • October 4

    Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN: Demo + Tasting

    October 4 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.

  • October 4

    Truffle Making Workshop with Taza Chocolate (with Wine!)

    Truffle Making Workshop with Taza Chocolate (with Wine!)

    October 4 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.

  • October 5

    Farm-to-KITCHEN Cooking Class: Flavors of Sicily

    Farm-to-KITCHEN Cooking Class: Flavors of Sicily

    October 5 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.

  • October 5

    Farm-to-KITCHEN Cooking Class: Flavors of Sicily

    Farm-to-KITCHEN Cooking Class: Flavors of Sicily

    October 5 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.

  • October 5

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

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

    October 5 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.

  • October 6

    Pasta Making Workshop with Law of Pasta

    Pasta Making Workshop with Law of Pasta

    October 6 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), 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. 

    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!

  • October 6

    Baking School: Essential Breads with Chef Cleo

    Baking School: Essential Breads with Chef Cleo

    October 6 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.

  • October 8

    Hands-On Raw Bar with Red’s Best

    Hands-On Raw Bar with Red’s Best

    October 8 6-7:30PM

    “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.

  • October 11

    Mixology Class with Short Path Distillery

    Mixology Class with Short Path Distillery

    October 11 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.

  • October 12

    KITCHEN Master Class: Asian Street Food

    KITCHEN Master Class: Asian Street Food

    October 12 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.

  • October 12

    Family Pasta Making Workshop with Law of Pasta

    Family Pasta Making Workshop with Law of Pasta

    October 12 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!

  • October 13

    Baking School: Essential Breads with Chef Cleo

    Baking School: Essential Breads with Chef Cleo

    October 13 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.

  • October 13

    Cancelled — Pasta Making Workshop with Law of Pasta

    Cancelled — Pasta Making Workshop with Law of Pasta

    October 13 4-6PM

    This event has been cancelled.

    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), 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. 

    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!

  • October 15

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

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

    October 15 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! See below the dates, times and menus.

    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

    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 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.

  • October 18

    Sushi Rolling Workshop with Red’s Best

    Sushi Rolling Workshop with Red’s Best

    October 18 6-8PM

    Sushi Rolling Workshop with Red’s Best

    Join us in The KITCHEN at the Boston Public Market for a culinary exploration that celebrates New England fishermen and the fresh seafood they pull daily from cold Massachusetts waters. 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 and working with raw fish using the freshest local and 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 to round out the meal.

    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. Participants will leave with their own sushi rolling mat, ready to roll their own sushi at home.

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

    Dates:

    • Friday, August 2 from 6-8 pm
    • Thursday, August 15 from 6-8pm
    • Friday, September 13 from 6-8 pm
    • Friday, October 18 from 6-8PM
    • Saturday, November 9 from 6-8PM

    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.

    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.

  • October 19

    KITCHEN Master Class: Lobster Feast | Deluxe Class

    KITCHEN Master Class: Lobster Feast | Deluxe Class

    October 19 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.

  • October 19

    Family Pasta Making Workshop with Law of Pasta

    Family Pasta Making Workshop with Law of Pasta

    October 19 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!

  • October 19

    Farm-to-KITCHEN Cooking Class with the Vegan Roadie

    Farm-to-KITCHEN Cooking Class with the Vegan Roadie

    October 19 5-7PM

    Farm-to-KITCHEN Cooking Class with the Vegan Roadie

    The KITCHEN at the Boston Public Market is excited to welcome Dustin Harder, the host and creator of the original vegan travel culinary series, The Vegan Roadie. In this hands-on class, attendees will learn Dustin’s secrets to creating delicious (and beautiful) plant-based meals from his new cookbook, Epic Vegan. Guided by Dustin, you’ll create a three course-menu and become more comfortable with plant-based cooking through new skills, techniques, and flavors!

    Come ready to roll up your sleeves and get cooking! We will also have copies of Epic Vegan for purchase at the class – or bring your own copy and get it signed by Dustin!

    Menu:

    • Unicorn French Bread Pizza with beet marinara, cashew mozzarella, and edible flowers
    • Creamy shells with the cheesiest ‘cheese’ sauce
    • ‘Kale Me Crazy’ ice cream sundaes with cherries, fudge sauce, and sunflower caramel sauce

    This menu is 100% vegetarian and vegan. Unfortunately, we cannot accommodate gluten or nut allergies 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: $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 Dustin Harder

    Dustin Harder is the host and creator of the original vegan travel culinary series The Vegan Roadie. When not traveling, he works as a personal chef, recipe developer, and culinary instructor in New York City. As a graduate of the Natural Gourmet Institute, Dustin has been featured in such publications as Eating Well, VegNews, Vegan Lifestyle Magazine, and Paste Magazine. His second book, Epic Vegan, will be released July 9, 2019. Epic Vegan is the follow-up to Dustin’s first book, The Simply Vegan Cookbook. 

    www.veganroadie.com 
    Facebook, Instagram and Twitter @TheVeganRoadie 

    About Epic Vegan

    Epic Vegan offers a step-by-step guide to creating timeless comfort foods that are over-the-top delicious, and always plant based. Think classic and nostalgic, yet messy, juicy, and Instagram-worthy at the same time.

    Are you into playing with your food? Epic Vegan does just that, encouraging home cooks to think outside of the box. Author Dustin Harder, host and creator of the original vegan travel culinary series, The Vegan Roadie, is your culinary coordinator for the adventure ahead, sharing recipes that everyone from beginner cooks to experienced chefs can create at home.

    How does it work? Recipes are built from the ground up, so you can stop at just the biscuit, or go beyond to the Deep Dish Brunch Pizza with Garlicky Cheddar Biscuit Crust—the choice is yours! Also included are recreations of fast-food classics, like Norito’s Los Tacos and Cray Cray Bread (you know you can’t resist). Every creation is a flavor sensation guaranteed to wow your friends and your taste buds. The level of indulgence is up to you to decide! 

  • October 20

    Baking School: Sweet & Savory Pastries

    Baking School: Sweet & Savory Pastries

    October 20 11AM-1PM

    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.

  • October 22

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

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

    October 22 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! See below the dates, times and menus.

    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

    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 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.

  • October 25

    Mixology Class with Short Path Distillery

    Mixology Class with Short Path Distillery

    October 25 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.

  • October 25

    Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN: Demo + Tasting

    October 25 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.

  • October 26

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

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

    October 26 6-8PM

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

    Let us take you on a journey through traditional raw preparations of locally-caught seafood. One recipe is from Peru: delicately sliced white fish, marinated in citrus juice, chilies and herbs. Another recipe is from the coast of Spain: fresh fish with lemon, olive oil and fresh herbs. And the last from Hawaii: sweet and savory marinated tuna with green onion and sesame seeds on a bed of rice.

    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.

    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.

    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.

    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.

  • October 26

    KITCHEN Master Class: Lobster Feast | Deluxe Class

    KITCHEN Master Class: Lobster Feast | Deluxe Class

    October 26 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.

  • October 27

    Superfood Society Chats with Jennifer Hanway

    Superfood Society Chats with Jennifer Hanway

    October 27 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.

    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).

  • October 27

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

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

    October 27 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.

  • October 27

    Pasta Making Workshop with Law of Pasta

    Pasta Making Workshop with Law of Pasta

    October 27 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), 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. 

    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!

  • October 29

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

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

    October 29 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! See below the dates, times and menus.

    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

    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 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.

  • November 1

    Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN: Demo + Tasting

    November 1 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.

  • November 1

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

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

    November 1 6-7:30PM

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

    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 whiskey 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 board from Appleton Farms, the Boston Public Market’s purveyor of over 100 Massachusetts cheeses.

    Dates:

    • Friday, August 9 from 6-7:30 PM
    • Friday, September 6 from 6-7:30 PM
    • Friday, November 1 from 6-7:30 PM

    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/

  • November 2

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

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

    November 2 6PM-7:30PM

    Whisk(e)y Blind Tasting Challenge

    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 from Appleton Farms, the Boston Public Market’s local cheese purveyor that carries 100+ Massachusetts cheeses.

    Tickets: $60 per Trustees member and $75 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 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).

  • November 2

    Cancelled — Farm-to-KITCHEN Demo for Kids with Siena Farms and Chef Ana Sortun

    Cancelled — Farm-to-KITCHEN Demo for Kids with Siena Farms and Chef Ana Sortun

    November 2 3PM-4:30AM

    This event has been cancelled.

    Farm-to-KITCHEN Demo for Kids with Siena Farms and Chef Ana Sortun

    Presented by The Trustees of Reservations and Siena Farms

    Siena Farms’ Kids’ CSA share members are invited to the KITCHEN at Boston Public Market to explore farm-to-table eating with Chef Ana Sortun of Oleana, Sarma, and Sofra!

    In this demo, we’ll celebrate our Kids’ Share CSA members by learning how to transform some of Fall’s most delicious veggies into kid-friendly dishes that can be replicated at home by families. Enjoy seasonality at its best with delicious dishes like carrot burgers and butternut squash flatbreads, and pick up some tips and tricks from Chef Ana along the way!

    About the Kids’ Share CSA

    Designed for kids ages 6-12, the Kids’ Share aims to arm kids with delicious veggies and simple, engaging recipes to get them and their families in the kitchen.

    Ana and Farmer Chris, owner of Siena Farms and Ana’s husband, first dreamt up the idea of a CSA share built specifically for kids (one of its kind in the country!) with their daughter, Siena, as a way of using their shared love of farm-to-table eating to promote a healthy and fun relationship with food from the start.

    In addition to weekly boxes of straight-from-the-farm, seasonal veggies, each share includes themed-weekly newsletters with recipes, activities, and surprise gifts like seeds, kitchen gadgets, and more. Membership also includes a year-long subscription to ChopChop Magazine, a favorite by pediatricians and families across the country.

    About Siena Farms

    Siena Farms is an award-winning, 50-acre market farm growing diversified produce on the fertile soils of the Sudbury River valley, twenty-five miles west of Boston. We distribute our produce through our 500-member, year-round CSA, the Copley Square Farmers’ Market, our two Boston farm stores, and area restaurants including family-owned Oleana, Sofra, and Sarma. We grow our produce using the traditionally-sustainable farming practices of modern, biological agriculture, free of chemical pesticides, herbicides, and synthetic fertilizers. Read more about the farm here!

  • November 3

    KITCHEN Master Class: Asian Street Food

    KITCHEN Master Class: Asian Street Food

    November 3 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.

  • November 3

    Pasta Making Workshop with Law of Pasta

    Pasta Making Workshop with Law of Pasta

    November 3 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), 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. 

    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 5

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

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

    November 5 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! See below the dates, times and menus.

    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

    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 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.

  • November 8

    Mixology Class with Short Path Distillery

    Mixology Class with Short Path Distillery

    November 8 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 9

    KITCHEN Master Class: Lobster Feast | Deluxe Class

    KITCHEN Master Class: Lobster Feast | Deluxe Class

    November 9 2-4PM

    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 9

    Sushi Rolling Workshop with Red’s Best

    Sushi Rolling Workshop with Red’s Best

    November 9 6-8PM

    Sushi Rolling Workshop with Red’s Best

    Join us in The KITCHEN at the Boston Public Market for a culinary exploration that celebrates New England fishermen and the fresh seafood they pull daily from cold Massachusetts waters. 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 and working with raw fish using the freshest local and 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 to round out the meal.

    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. Participants will leave with their own sushi rolling mat, ready to roll their own sushi at home.

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

    Dates:

    • Friday, August 2 from 6-8 pm
    • Thursday, August 15 from 6-8pm
    • Friday, September 13 from 6-8 pm
    • Friday, October 18 from 6-8PM
    • Saturday, November 9 from 6-8PM

    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.

    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 10

    Baking School: Essential Breads with Chef Cleo

    Baking School: Essential Breads with Chef Cleo

    November 10 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.

  • November 10

    The Art of the Dumpling: Nepali Momos with Shailini Sisodia

    The Art of the Dumpling: Nepali Momos with Shailini Sisodia

    November 10 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.

  • November 10

    Cancelled — Pasta Making Workshop with Law of Pasta

    Cancelled — Pasta Making Workshop with Law of Pasta

    November 10 4-6PM

    This event has been cancelled.

    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), 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. 

    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 11

    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

    November 11 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)

  • November 12

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

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

    November 12 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! See below the dates, times and menus.

    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

    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 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.

  • November 15

    Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN: Demo + Tasting

    November 15 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.

  • November 15

    Truffle Making Workshop with Taza Chocolate (with Wine!)

    Truffle Making Workshop with Taza Chocolate (with Wine!)

    November 15 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.

  • November 16

    Holiday Grand Wine Tasting 2019

    Holiday Grand Wine Tasting 2019

    November 16 1-6PM

    Holiday Grand Wine Tasting

    Presented by The Trustees and the Massachusetts Wine Shop

    Taste new wines and learn about our local Massachusetts wineries! In partnership with the Boston Public Market’s local wine purveyor, the Massachusetts Wine Shop, The KITCHEN is proud to host this annual local wine tasting event.

    Sample over 50 award-winning wines and meads from wineries across the state. Taste the bounty and flavors of Massachusetts grapes – our cool climate and rich soil produces unique and delicious wines that you simply must try! Come meet the winemakers and take home bottles of your new favorite wines. And last but not least, we will provide a cheese and snack board with local cheeses from Appleton Farms for all participants to enjoy!

    Visit the Massachusetts Wine Shop’s website to learn more about their member wineries: www.masswinery.com

    Choose your session:

    • 1-3PM
    • 4-6PM

    Tickets: Tickets: $10 for Trustees members and $15 for general tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties.

    All bottle purchases during our Holiday Grand Wine Tasting are 10% off, and you’ll save 20% on purchases of 6 or more bottles. This is a great opportunity to stock your bar for holiday entertaining!

    Advance purchased recommended. We will sell out quickly! 21+ only please.

    Past winery participants have included:

    • AARONAP CELLARS – WESTFORD
    • ARTIS WINERY – PEMBROKE
    • BALDERDASH CELLARS – RICHMOND
    • CAPE COD WINERY – E. FALMOUTH
    • COASTAL VINEYARDS – S. DARTMOUTH
    • FIRST CRUSH WINERY – HARWICH
    • HARDWICK WINERY – HARDWICK
    • LA CANTINA WINERY – FRANKLIN
    • MILL RIVER WINERY – ROWLEY
    • MINERAL HILLS WINERY – FLORENCE
    • PLYMOUTH BAY WINERY – PLYMOUTH
    • STILL RIVER WINERY – W. BROOKFIELD
    • TRAVESSIA WINERY – NEW BEDFORD
    • TRURO VINEYARDS – NORTH TRURO
    • TURTLE CREEK WINERY – LINCOLN
    • WESTPORT RIVERS WINERY – WESTPORT
    • WILLOW SPRING VINEYARDS – HAVERHILL
    • 1620 WINERY – PLYMOUTH
    • 1634 MEADERY – IPSWICH

    About The MA Wine Shop

    The Massachusetts Wine Shop offers daily wine tastings and a unique selection of fine wine and mead, all produced here in Massachusetts. Over 90 wonderful wines are stocked, including still and sparkling wines, dessert and sweet wines, fruit wines, and mead.

  • November 16

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

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

    November 16 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.

  • November 17

    Superfood Society Chats with Jennifer Hanway

    Superfood Society Chats with Jennifer Hanway

    November 17 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.

    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).

  • November 17

    Pasta Making Workshop with Law of Pasta

    Pasta Making Workshop with Law of Pasta

    November 17 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), 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. 

    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 17

    Baking School: Essential Breads with Chef Cleo

    Baking School: Essential Breads with Chef Cleo

    November 17 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.

  • November 19

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

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

    November 19 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! See below the dates, times and menus.

    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

    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 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.

  • 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

    KITCHEN Master Class: Lobster Feast | Deluxe Class

    KITCHEN Master Class: Lobster Feast | Deluxe Class

    November 23 5-7PM

    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: Lobster Feast | Deluxe Class

    KITCHEN Master Class: Lobster Feast | Deluxe Class

    November 23 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.

  • 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

    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 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 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 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

    Superfood Society Chats with Jennifer Hanway

    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.

    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!