Farm-to-KITCHEN Cooking Class: Regions of France
Presented by The Trustees
Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors from the Southern and Northern regions of France at our Farm-to-KITCHEN Cooking class!
In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles.
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.
Come ready to roll up your sleeves and get cooking!
Thursday, October 26 | 6-8 pm | Northern France
Thursday, November 9 | 6-8 pm | Southern France
Saturday, November 25 | 5-8 pm | Northern France
Tuesday, November 29 | 6-8 pm | Southern France
Tuesday, December 12 |6-8 pm | Northern France
Saturday, December 30 | 5-7 pm | Southern France
Northern France Cuisine
First: Calvados Mussels from Red's Best in broth or Seasonal Veggies from Stillman's Farm in broth
Second: Mini Quiche Lorraines or Vegetarian Quiche
Dessert: Crepes with Sautéed Apples from Red Apple Farm and Q's nuts
Southern France Cuisine
First: Pistou (like pesto) Crostini with Smoked Fish from Boston Smoked Fish or Tomato
Second: Bouillabaisse or Vegetarian Ratatouille
Dessert: Creme Brûlée
Both menus can be made vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences.
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: $52 for Trustees member and $65 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 Cleo Bell
Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.
At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community.