New England Seafood Feast | Deluxe Class

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!


  • 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 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.


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