Join us at The KITCHEN at the Boston Public Market, Boston’s Hub for Seasonal Culinary Education, for a special locally sourced and inspired cooking experience!
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.
Come ready to roll up your sleeves and get cooking!
• Pumpkin Chai Latte featuring Soluna Garden Farms
chai spices and Appleton Farms
• Pumpkin Curry made with locally-grown pumpkin and veggies from Stillman’s Farm
• Pumpkin Spice Cupcakes made with fresh cream cheese frosting from Appleton Farms
• Local Pumpkin Wine & Beer tasting from the Massachusetts Wine Shop
and Hopsters Alley
Please email email@example.com
if you have any dietary restrictions.
The KITCHEN at the Boston Public Market
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 & 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.
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.
Questions? Please log in
or sign up
to The Boston Calendar and message your host, The KITCHEN