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.
- 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
- 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 firstname.lastname@example.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.