KITCHEN Master Class: All About Spices

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

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

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

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

Come ready to roll up your sleeves and get cooking!

Dates:

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

Menu: 

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

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

Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:

  • Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event.
  • During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each.
  • Classes are usually between 2 and 2.5 hours long, unless otherwise noted.
  • Please be prepared to be on your feet, standing at a table, and cooking for the duration of class.
  • We recommend comfortable, non-slip, and closed-toe shoes.

About Chef Jennifer Heilig

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

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