Mar
29
to May 10

Beyond Beginning

If you have taken a beginning cooking class or have equivalent experience (basic knife skills and fundamentals like braising, roasting, building a fond, etc.), but would like to take the next step, join us to elevate your kitchen skills. Topics and skills to be covered will likely include "mother sauces" (Bechamel versus Velouté); breaking down a whole chicken and stock making; cooking en papillote; eggs, soufflés and omelets, and emulsions; rough puff pastry for easy sweet or savory tarts and turnovers; finding, creating, and using umami to enrich satisfying flavors in any dish; and identifying the key spice and flavor profiles of various cuisines so you can confidently employ a wide range of ingredients. An $80 food fee is included in the course fee.

Reserve your seat!

 Puff pastry topped chicken pot pies

Puff pastry topped chicken pot pies

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May
8
6:00 PM18:00

Eat Drink/Green Pink

Make the most of the season by discovering new ways to serve and taste the best flavors of spring. We'll cook up and enjoy a menu featuring some of the best green and pink spring foods—think asparagus, peas, radishes, and rhubarb. Berries are abundant in spring and we'll explore their sweet and savory sides. Our recipes may include poached Chicken with Peas and Fennel, Asparagus Prosciutto Flatbread, Matcha Panna Cotta with Berry Coulis, and Rhubarb Simple Syrup for light spring cocktails. A $20 food fee is included in the course fee.

Reserve your seat!

 Rhubarb and raspberry

Rhubarb and raspberry

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Jun
5
to Aug 13

Great Dishes of the Greats: Paula Wolfert - Boston Center for Adult Ed

 Paula's "Megadarra" Rice & Lentils with fried onions and svaneti salt. 

Paula's "Megadarra" Rice & Lentils with fried onions and svaneti salt. 

Paula Wolfert may be the most influential cookbook author you’ve never heard of. It’s a food biography cliche to claim that the subject changed the way we eat – except Paula really did. Over four decades and eight cookbooks, and countless articles on the traditional foods of the Mediterranean, her work changed both our approach to cooking and the breadth of flavors and ingredients we now take for granted.

Tagines, duck confit and cassoulet, couscous, sumac and pomegranate molasses… she literally showed us a world of flavors. In this class, we’ll explore a few iconic dishes memorialized in “Unforgettable“, the loving compilation of recipes developed as her dementia began to rob her of memory. Funded by over 1100 fans and devotees of her cookbooks, Authors noted her hands remembered even when her mind forgot. Paula herself said, “Good food is memory.”

Reserve your seat!

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Jun
27
6:00 PM18:00

Exploring the Flavors of Mala - Boston Center for Adult Ed

Flavors in Western Chinese cuisines include “ma” and “la” spices; Ma being numbing/tingling, and La being spicy. We’ll learn the key ingredients in the Ma La pantry – and make and share dishes that feature these fragrant flavors! Dishes may include Dan-Dan Noodles, Gongbao Chicken, and Cumin Lamb.

Reserve your seat!

 Sichuan peppercorn, facing heaven chiles, star anise, cinnamon, sesame, dried tangerine peel

Sichuan peppercorn, facing heaven chiles, star anise, cinnamon, sesame, dried tangerine peel

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Apr
20
6:00 PM18:00

Great Dishes of the Greats: Marcella Hazan

Often called the “Julia Child of Italian Cooking”, Marcella Hazan’s “Essentials of Classic Italian Cooking” is a must-own for anyone interested in traditional Italian dishes in the American kitchen. Join cookbook aficionado, Jacqueline Church, as she gives you a hands-on lesson preparing some of Marcella’s most asked-about dishes.

 

Reserve your seat!

 Chicken Fricasse

Chicken Fricasse

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Apr
19
6:00 PM18:00

Bubbles & Bivalves at Boston Center for Adult Ed

Nothing quite says you’re living the high-life like a plate of oysters and a glass of sparkling wine! Jacqueline Church is here to get you fluent in not only the language of oysters, but also on various sparkling wines from across the globe. You’ll learn everything from shucking your own oysters at home, creating various accompanying condiments plus a few savory oyster dishes that you’ll bake, fry or simmer. Your entertaining will never be the same again!

Reserve your seat!

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Apr
10
6:00 PM18:00

All about Eggs

Eggs are a symbol of spring, rebirth. They're also one of the cornerstones of cooking. Quick weeknight meals like frittata or omelettes are a gift from the chicken. Tap into the egg's full potential, go beyond the familiar, and explore recipes such as Chawanmushi (Japanese savory custard), Gougères (aka "cheesy puffs"), Dutch Baby or Popovers, Avgolemeno (Greek egg-lemon soup), and Shakshuka (also called eggs in purgatory). Learn which eggs are the best to buy, which to avoid, how to separate yolk from white, and how you should never crack an egg. A $20 food fee is included in the course fee

Reserve your seat!

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Apr
3
6:00 PM18:00

Global Sauces

You may know the classic French "mother sauces" like Velouté, Mornay, and Béchamel, but what about other global flavors? In this class we'll make sauces from the four corners of the globe: Harissa from North Africa, Chimichurri from South America, Ginger-Scallion from Cantonese cuisine, and Sichuan Chili oil from Western China. We'll also learn how to perfectly poach a chicken and use that as a way to sample our sauces—a simple but delicious base for our sauce experiments. A $20 food fee is included in the course fee.

 

 Sichuan chili oil

Sichuan chili oil

 "Cantonese Crack" aka ginger-scallion sauce

"Cantonese Crack" aka ginger-scallion sauce

 Harissa

Harissa

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Mar
27
6:00 PM18:00

Exploring the Flavors of Ma La

Flavors in Western Chinese cuisines include ma and la spices; ma being numbing/tingling and la being spicy. We'll learn the key ingredients in the ma la pantry and make and share dishes that feature these fragrant flavors. Our recipes may include Dan-Dan Noodles (Sichuan dish with fragrant roasted chili pepper oil, preserved mustard root, and vegetables); Gongbao Chicken with Peanuts, Ginger, and Garlic; and Cumin Lamb. You'll never look at your spice rack the same way! A $20 food fee is included in the course fee.

Reserve your seat!

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Feb
13
6:00 PM18:00

All About Citrus

Meyer Lemon cake.jpeg

Winter is prime season for citrus. In this class, you will learn to unwrap the secrets of these little bursts of sunshine and ways to enhance your dishes and desserts. We'll make and enjoy recipes that may include Mixed-citrus Ceviche or Orange-Chipotle Chicken. Desserts may include Citrus Chiffon Cake, Chocolate Mineola Biscotti, or Orange Swirl Meringues. We'll learn how to extract full flavor from the fruit, when to use zest (and how to remove it), and discover sweet and savory uses. You'll learn to avoid common pitfalls like adding citrus too early to your recipe, how to add citrus to dairy without curdling, and how to store citrus fruits. Class will consist of demonstrations, as well as tastings and hands-on opportunities, as we prepare at least one recipe in class. Head home with a newfound citrus zeal and a load of recipes to try on your own.

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Feb
6
6:00 PM18:00

Savory Pies: Brookline Adult & Community Ed.


Hearty and warming, savory pies are true comfort foods. We'll learn how to fancy-up a shepherd's pie (and discover the difference between a cottage pie and Shepherd's pie). We will make chicken or vegetarian pot pies with puff pastry crowns. Then, we'll travel to South America for pastel de choclo, a ground beef pie with a sweet corn topping. Learning how to make a light, but deeply flavored gravy or sauce—the key to these heartwarming dinners and a skill you'll carry over into many other dishes.

Check availability here.

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Feb
3
9:00 AM09:00

Chinatown Experience: Tasting Tour - Brookline Adult & Community Ed.

Beyond the Chinatown Gate, there are so many little shops and restaurants, it is easy to get lost amid the colorful window displays and enticing aromas. On this tour, your guide will orient you with an explanation of the history and features of the park, gates, shops, and culinary traditions before you embark on your tasting journey. The tour includes several tastings of such treats as mooncakes, barbecue pork, and bubble tea. You will visit a traditional Chinese herbal medicine shop, grocery store, and we'll end our day with a Dim Sum tasting. Throughout, your guide, a professional chef, will answer questions and give you tips for cooking Chinese food at home. Meet under the Chinatown Gate (corner of Beach and Hudson), Boston. No discounts or waivers apply.

Check availability here.

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Jan
30
6:00 PM18:00

Wok with Me: Brookline Adult & Community Ed.

While most everyone enjoys a takeout dinner or a trip to Chinatown, too few people know the joys and benefits of wok cooking at home. In this class, you will learn how to choose a wok, the proper way to season your wok, how to clean it and how not to. Your instructor will introduce you to several key ingredients, easy to find in any grocery store, that are the building blocks of fabulous at-home stir-fry meals. You will also learn what kind of oil to use, how to pick the right soy sauce, rice wine, and more, all while putting your skills to use cooking up wok recipes such as Perfect Fried Rice, Velvet Chicken with Wok-seared Vegetables, Crystal Shrimp, and Beef Chow Fun. You will review essential knife skills and you will leave with a resource guide that includes cookbook recommendations and additional recipes to try at home. Please bring a wok. 
 

Check availability here.

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Jan
23
6:00 PM18:00

Knife Skills Workshop: Brookline Adult & Community Ed

Sharpen your knife skills, hone your technique. Knife skills are the foundation of good cooking. Gain confidence and efficiency with various knives, plus learn tips and tricks to make cooking quicker, safer, and more delicious. In this introductory class, even accomplished cooks can learn something new, but we're geared to those who want to get over that hesitation when reaching for a large, sharp blade. We'll also choose a couple seasonal recipes to help you master new skills. They're sure to become regulars in your weekly rotation. Recipes may include Minestrone Soup, Caramelized Onion Tart, or even Apple Roses. Bring one large knife and one paring knife to class. 

Check availability here.

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Jan
22
to Mar 12

Beginning Cooking: Brookline Adult & Community Ed

In six sessions we will cover a set of basic techniques any new cook can, and should, master. Gain confidence as we explore essential skills like braising and roasting, poaching and baking. Learn how to build and extract flavors, safe knife skills, and gain a host of tips for making your cooking experience at home more fun, efficient, and delicious. This is a hands-on course, we'll dive right in and begin learning skills for a lifetime of joy in the kitchen. Gadgets, tips and tricks, strategies for quick weeknight meals, and fun will all be included. Recipes may include Moroccan Vegetable Tagine and Couscous; Fish en Papillote (baked in parchment); roast Chicken and Rice; succulent Beer-steamed Ribs with Chipotle Honey Glaze; and more. Desserts may include homemade Blueberry Pie.

Runs six consecutive Mondays from 6 PM to 9 PM.

Check availability here.

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Jan
20
to Jan 21

Marcella Hazan: Great Dishes of the Greats - Boston Center for Adult Ed

Often called the “Julia Child of Italian Cooking”, Marcella Hazan’s “Essentials of Classic Italian Cooking” is a must-own for anyone interested in traditional Italian dishes in the American kitchen. Join cookbook aficionado, Jacqueline Church, as she gives you a hands-on lesson preparing some of Marcella’s most asked-about dishes.

Check availability here.

Pasta Marinara.jpg
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Dec
17
to Dec 18

All About Citrus: Brookline Adult & Community Ed

Tuesday February 13, 2018 

Winter is prime season for citrus. In this class, you will learn to unwrap the secrets of these little bursts of sunshine and ways to enhance your dishes and desserts. We'll make and enjoy recipes that may include Mixed-citrus Ceviche or Orange-Chipotle Chicken. Desserts may include Citrus Chiffon Cake, Chocolate Mineola Biscotti, or Orange Swirl Meringues. We'll learn how to extract full flavor from the fruit, when to use zest (and how to remove it), and discover sweet and savory uses. You'll learn to avoid common pitfalls like adding citrus too early to your recipe, how to add citrus to dairy without curdling, and how to store citrus fruits. Class will consist of demonstrations, as well as tastings and hands-on opportunities, as we prepare at least one recipe in class. Head home with a newfound citrus zeal and a load of recipes to try on your own.

Check availability here.

Meyer Lemon cake.jpeg
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Dec
5
6:00 PM18:00

Dazzling Dumplings for the Holidays - Brookline Adult & Community Ed Class

Festive, folded, pinched, and crimped, dumplings may look difficult to prepare, but with the help of your instructor, you will quickly master the techniques for creating three different, beautiful dumplings to adorn your table and delight your guests. In this class we will create spicy Cumin Lamb Dumplings with unique Jade Wrappers, classic crispy-bottomed Pork Gyoza, and delicate Shrimp Wonton Clouds for our feast. We will also concoct an array dipping sauces and you will even learn to make your own homemade dumpling wrappers. Finally, you will learn which classic Chinese ingredients to keep on hand in your pantry in order to whip up dumplings for any occasion. A $20 food fee is included in the course fee.

Dazzling Dumplings Sign up here.

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Nov
28
6:00 PM18:00

Salmon Three Ways - Brookline Adult & Community Ed Class

Are you tired of eating salmon the same way all the time? Salmon is known as an incredibly healthy seafood choice, so why not shake up your routine and learn new and interesting recipes for this versatile fish. In the course, you will learn the techniques for cooking Salmon En Papillote (wrapped in parchment paper), how to perfectly poach Salmon without losing any flavor, and we'll create show-stopper Fennel-Cardamom-rubbed Salmon in Coconut Milk. Fish night will never be boring again. A $21 food fee is included in the course fee.

Salmon Three Ways Sign up here.

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Oct
24
6:00 PM18:00

Hearty Soups & Stews - Brookline Adult & Community Ed Class

Nothing is as comforting as a nice bowl of soup or hearty stew to warm us from the inside out. In this class, we will prepare dishes such as Seafood and Sausage Gumbo, tender Vegetable Minestrone with shaved Parmigiano, and hearty Chicken Cacciatore. Not only will you learn tricks for making perfectly spiced soups and stews, you will have leftovers to take home to eat for lunch the next day or freeze. Please bring a couple containers to transport your soup creations home. A $20 food fee is included in the course fee.

Hearty Soups & Stews Sign up here

Minestrone.jpg
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Oct
19
to Nov 30

Beyond Beginning Cooking - Brookline Adult & Community Ed Class

If you have taken a beginning cooking class or have equivalent experience (basic knife skills and fundamentals like braising, roasting, building a fond, etc.), but would like to take the next step, join us to learn next-level kitchen skills that will elevate your cooking. Topics and skills to be covered will include "Mother Sauces" (bechamel versus velouté); breaking down a whole chicken and stock making; cooking en papillote; eggs, soufflés and omelets, and emulsions; rough puff pastry for easy sweet or savory tarts and turnovers; finding, creating, and using umami to enrich satisfying flavors in any dish; and identifying the key spice and flavor profiles of various cuisines so you can confidently employ a wide range of ingredients. An $80 food fee is included in the course fee.

Beyond Beginning Cooking Sign up here.

 En Papillote

En Papillote

 Caramelized onion tart

Caramelized onion tart

 Poached halibut, crispy leeks   

Poached halibut, crispy leeks

 

 Pot Pies sweet or savory

Pot Pies sweet or savory

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Sep
27
6:00 PM18:00

Knife Skills Workshop - Brookline Adult & Community Ed Class

Do you know your brunoise from your batonnet? What is the difference between chiffonade and julienne? The knife is one of the most used tools in the kitchen, so it is important to know how to use it safely and effectively. In this introduction to knife skills, we'll hone basic skills, learn tips and tricks, then practice fundamental cuts for vegetables. We will mince, dice, brunoisejulienne, and chop our way to dishes like hearty Vegetable Soup, caramelized Onion Tart, and Apple Crumble. Finally, we'll cover how to purchase, clean, sharpen, and store knives. Bring one large and one small knife to class (chef's knife and paring knife). A $20 food fee is included in the course fee.

Knife Skills Workshop Sign Up here.

Knife Skills.jpg
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Sep
27
1:00 PM13:00

The Chinatown Experience Tour

Join us!

 Do you know the fable about moon cakes?

Do you know the fable about moon cakes?

The rich history of Boston’s Chinatown can seem impervious to outsiders. The array of treats can be overwhelming, even intimidating. Travelers and locals alike rave about the insights they get and the fun they have touring Chinatown with me.

Tips on shopping in Chinatown markets, enjoying tastes of terrific BBQ, traditional pastries, visiting an herbalist, learning about the very ancient and the ultra modern, all in the space of a couple hours. BBQ, moon cakes, dumplings and more!

The full Chinatown Experience tour ends with guests enjoying dim sum together, learning everything from tea pouring etiquette to how and what to order. On this date we start with dim sum, reversing the order of the tour. Come join us!

 

Purchase tickets here.

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May
15
to May 22

Brookline Adult & Community Ed - Spring Session: Discovering Grains

From breakfast to midnight snacks, grains are healthy and add delicious diversity to your diet. In this class, you will learn the secrets to obtaining great grains at home, such as how to make steel cut oats in one minute. Learn new techniques and tools to give you the building blocks of whole grain cooking, even for busy weeknight meals. You will discover sweet and savory recipes such as Grains, Greens, and Fruit Salad; Oat-based Smoothies; rich Cinnamon-scented Lamb Stew with Wheat Berries; Mussels with Farro and White Wine; and dramatic Black Quinoa with Golden Beets, Sumac, and Cumin. You'll explore the uses of grains, pseudo-cereals, and seeds in cooking and baking, including the use of whole grains in desserts such as Black Rice Pudding with a hint of Rose, chewy Fruit and Nut Bar Cookies, Rye Berries with Harissa-maple Glazed Carrots and Roasted Onions, and Barley with Green Butter Oatmeal Peanut Butter Lace Cookies. Rediscover whole grains for a healthy heart and happy table. A $40 food fee is payable to the instructor at the first class.

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Apr
24
6:00 PM18:00

Brookline Adult & Community Ed - Spring Session: Tender Spring Veggies

 

Shake off the cold months by enjoying all the fresh green delights popping up in your garden or at the grocery store. In this class, you will learn to harness the flavors of the season as you create delicate Green Velvet Soup and bright, invigorating Smoothies using the freshest ingredients. Next, you'll create fragrant Asparagus Risotto with fresh Herbs. Finally, you will learn make Vietnamese Fresh Rolls with beautiful edible flowers. Nothing says spring like light, healthy, and abundant meals made with tender vegetables and edible flowers. 

Tender Spring Vegetables

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Apr
4
6:00 PM18:00

Brookline Adult & Community Ed - Knife Skills

KNIFE SKILLS WORKSHOP   

Better technique makes cooking more efficient and more fun! Come enjoy a one night course with me and learn how to improve your skills. If you don't yet have a knife, we'll teach you what to look for as well and you may use one of mine for the night or one from our BACE pantry.)

Do you know your brunoise from your batonnet? What is the difference between chiffonade and julienne? The knife is one of the most used tools in the kitchen, so it is important to know how to use it safely and effectively. In this introduction to knife skills, we'll hone basic skills, learn tips and tricks, then practice fundamental cuts for vegetables. We will mince, dice, brunoisejulienne, and chop our way to dishes like hearty Vegetable Soup, caramelized Onion Tart, and Apple Crumble. Finally, we'll cover how to purchase, clean, sharpen, and store knives. Bring one large and one small knife to class (chef's knife and paring knife). A $20 food fee is included in the course fee.

 

 Knives at  Kitchenwares  a favorite shop!

Knives at Kitchenwares a favorite shop!

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Apr
3
6:00 PM18:00

Brookline Adult & Community Ed - Spring Session: Wok with Me

 Come  Wok with Me !

While most everyone enjoys a takeout dinner or a trip to Chinatown, too few people know the joys and benefits of wok cooking at home. In this class, you will learn how to choose a wok, the proper way to season your wok, how to clean it and how not to. I will introduce you to several key ingredients, easy to find in any grocery store, that are the building blocks of fabulous at-home stir-fry meals. You will also learn what kind of oil to use, how to pick the right soy sauce, rice wine, and more, all while putting your skills to use cooking up wok recipes such as Perfect Fried Rice, Velvet Chicken with Wok-seared Vegetables, Crystal Shrimp, and Beef Chow Fun. You will review essential knife skills and you will leave with a resource guide that includes cookbook recommendations and additional recipes to try at home. Please bring a wok. 

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Mar
30
to May 4

Brookline Adult & Community Ed - Spring Session: Beginning Cooking

This session has SOLD OUT. Please join me in the summer session!

In six sessions, we will cover a set of basic techniques any new cook can and should master. Gain confidence as we explore essential skills like braising and roasting, poaching and baking. Learn how to build and extract flavors, safe knife skills, and gain a host of tips for making your cooking experience at home more fun, efficient, and delicious. This is a hands-on course, we'll dive right in and begin learning skills for a lifetime of joy in the kitchen. Gadgets, tips and tricks, strategies for quick weeknight meals, and fun will all be included. Recipes may include Moroccan Vegetable Tagine and Couscous; Fish en Papillote (baked in parchment); roast Chicken and Rice; succulent Beer-steamed Ribs with Chipotle Honey Glaze; and more. Desserts may include homemade Apple Pie. An $80 food fee is payable to the instructor at the first class.

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Mar
24
9:30 AM09:30

Oysters & Beer for a Cause - Hingham Whole Foods Event - FRIDAY!

Come enjoy oysters and craft beer as we learn about pairing these two delicious and historic favorites. All proceeds go to the Whole Planet Foundation! Tickets can be purchased here, and they're going fast.

 

 Here's a little oyster and beer trivia to whet your appetite:  In 1635 a travel guide written to encourage more visitors to the new colony said those that drink it were  "healthfull, fresh, and lustie" -  were they speaking of the pristine waters of Massachusetts? Or the beer?  Early settlers drank beer in place of water. What was "small beer"? a) first brew of the seasons b) children's beer c) a half-pint, usually for women  What's a "cicerone"?  a) a vessel for drinking beer, usually pewter b) a beer sommelier c) the casks settlers stored beer in

Here's a little oyster and beer trivia to whet your appetite:

In 1635 a travel guide written to encourage more visitors to the new colony said those that drink it were "healthfull, fresh, and lustie" - were they speaking of the pristine waters of Massachusetts? Or the beer?

Early settlers drank beer in place of water. What was "small beer"?
a) first brew of the seasons
b) children's beer
c) a half-pint, usually for women

What's a "cicerone"? 
a) a vessel for drinking beer, usually pewter
b) a beer sommelier
c) the casks settlers stored beer in

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Feb
2
to Mar 16

Brookline Adult & Community Ed - Winter Session: Beginning Cooking

Teaching a Beginning Cooking Course for BACE Winter Session. 

In six sessions, we will cover a set of basic techniques any new cook can, and should, master. Gain confidence as we explore essential skills like braising and roasting, poaching and baking. Learn how to build and extract flavors, safe knife skills, and gain a host of tips for making your cooking experience at home more fun, efficient, and delicious. This is a hands-on course, we'll dive right in and begin learning skills for a lifetime of joy in the kitchen. Gadgets, tips and tricks, strategies for quick weeknight meals, and fun will all be included. Recipes may include Moroccan Vegetable Tagine and Couscous; Fish en Papillote (baked in parchment); roast Chicken and Rice; succulent Beer-steamed Ribs with Chipotle Honey Glaze; and more. Desserts may include homemade Apple Pie.

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