Summer in New England brings to mind long, lazy days basking in the sun, scenic drives along our stunning coastline, and an endless supply of fresh, beautiful produce! This is the season when New England truly shines - and we're excited to incorporate deeply flavorful vegetables and fresh, ripe fruit in our summer meals.
This Farm-to-KITCHEN New England class draws upon the bountiful local produce of Massachusetts and highlights the region's rich food traditions. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome cooks of all skill levels.
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 based on seasonal, local food, and increase your comfort in the kitchen by practicing knife skills, learning cooking techniques, and experimenting with diverse flavor profiles.
Menu #2 - Late Summer
Heirloom tomato salad with burrata cheese
Pan-seared striped bass from Red's Best with summer succotash
Bread pudding with summer fruit
This menu can be made vegetarian, but not vegan or gluten-free. Please email firstname.lastname@example.org
to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross-contamination is possible.