Master Class: Show-stopping Veggies to Celebrate Summer

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.

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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.

 

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