No one does grains quite like the Italians. We're traveling back hundreds and even thousands of years to explore traditional preparations of the most ancient grains to understand how these recipes are still some of our favorites today.
Join Chef Juli - an unabashed carb-lover - for this internationally-inspired and locally-sourced cooking class. All of the grains present at this class will be sourced from New England granaries, from Massachusetts to Maine! Supplemental ingredients will be sourced straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors.