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!
Calling all seafood aficionados! This special cooking class is for you. We’re teaming up with Red’s Best
to provide a three-course cooking class and dinner to highlight sustainable seafood sourced right here in New England.
Get out of your kitchen and into ours with our Farm-to-KITCHEN Cooking Classes (except in this case it’s SEA-to-KITCHEN). In this class, you’ll experience a variety of recipes highlighting underutilized fish and shellfish species sourced through sustainable and ecological means. These recipes will tantalize your taste buds and teach you how to cook bountiful species that are in our New England waters.
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
You will learn to prepare a three-course seafood feast:
• Sauteed littleneck clams with local white wine, garlic, and tomato
• Venetian seafood stew with an assortment of fresh catch shellfish and fish and fresh herbs and veggies from Stillman's Farm
• Sicilian baked whole fish seasoned to perfection, with a crispy skin, and fresh fall veggies from Stillman's Farm on the side
(Menu items may change slightly if certain seafood is unavailable.)
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 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.
About Chef Jenny Devivo:
is the Head Chef and Cafeteria Director for the Up Island Regional School District on the island of Martha’s Vineyard. Since the food program’s inception in September of 2011, Jenny has made it her mission to source local food for the school’s daily lunches. Part of that dedication is about fostering real relationships with local food purveyors, farmers, and fisherman alike. Jenny has pioneered several Farm and Sea to School programs and continues to teach local food driven cooking workshops throughout New England. Through her leadership, she has formed meaningful alliances which enable her to teach students how their food makes its way into their delicious lunches.
Questions? Please log in
or sign up
to The Boston Calendar and message your host, The KITCHEN