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.
- 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
- 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.