Classes

She is our home town girl, a world class chef from humble roots in Southie. I also happen to think she is a genius! Her cookbook Stir is one of the best Italian cookbooks I have ever owned. We will work on some of the recipes in that book, and I will also attempt a few dishes that I have had at No. 9 Park, Sportello, B and G Oysters, and if I can swing it, Menton.

Just in time for Valentine's day, A class full of romantic and wintry recipes, including dessert!

The third in the very popular What's for Dinner series, this class is for those of us who find our selves banging our heads in the grocery store on a Wednesday afternoon thinking 'Please God, anything but grilled chicken and a bag of salad' Nothing in the class is complicated, we just learn a few new tricks to change up the routine a little

So class is for those of you who want to think outside the box a little more... It's a lot like What's for Dinner, but we will dig a little deeper into some different ethnic regions, some ingredients you might not have tried, and some methods (not difficult ones) that you have never used. This is a class for someone who might find themselves in a rut in the kitchen, and need a little boost.

This class if for all of you out there with a 9 year old jar of cardamom, a 5 year old jar of fennel seeds, and an I Don't Even Want To Know How Old jar of curry powder in your cupboard. We will learn some new ways to use the spices you have, and I will encourage you to try some new ones. I will give a little history lesson, and will hopefully send you home ready to use your spices so that they don't become as old as a good Scotch.

So class is for those of you who want to think outside the box a little more... It's a lot like What's for Dinner, but we will dig a little deeper into some different ethnic regions, some ingredients you might not have tried, and some methods (not difficult ones) that you have never used. This is a class for someone who might find themselves in a rut in the kitchen, and need a little boost.

This class if for all of you out there with a 9 year old jar of cardamom, a 5 year old jar of fennel seeds, and an I Don't Even Want To Know How Old jar of curry powder in your cupboard. We will learn some new ways to use the spices you have, and I will encourage you to try some new ones. I will give a little history lesson, and will hopefully send you home ready to use your spices so that they don't become as old as a good Scotch.

March is still most definitely winter in New England, and there is still time to hunker down to some of the world's best winter food... This class is all about the cuisine of Austria, Germany, and Hungary... with a little Scandinavian thrown in there as well. A great chance to try some of the least represented cuisine around....No schnapps drinking required, but we will try some excellent Austrian and Hungarian wines!

I definitely got the most requests for another cocktails and appetizer class over the break, so here is a brand new class with brand new cocktails and brand new finger foods!

Since the comfort food class was so popular last year, I am sneaking one more in just before the vernal equinox, when we all have to start thinking about spring food. Enjoy one last go 'round with all those cozy warm and filling classics we love so well. For those of you who took the first comfort foods these are completely new recipes. Wear loose pants!