Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is a one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime.
Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)!
8:30-9:00 am: Welcome games/drawing/etc.
9:00-10:00 am: Learning activity
10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn
10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor
11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch)
12:00-12:30 pm: Lunch and discussion
12:30 PM: Pickup
Classes are offered Monday, Tuesday, and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus, and ages detailed below.
Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8
Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family!
Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream.
Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream.
Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits.