S'mores: No campfire - no problem! In this hands-on class, kids will learn how to make the traditional favorite from scratch including graham crackers & marshmallows. The young chefs will leave with s'mores assembled in class & kits to make 'some more' at home.
Call 978-369-4494 for more information!
Ever wonder about the mysterious journey that coffee and cacao beans take from their origins to their transformation into delicious specialty products? Join importer Matthew Block, founder of Campesino Mateo, for a talk that will cover the histories of coffee and cacao, their roles in Western culture, and the beans’ step-by-step journey from cultivation to finished product. Block partners with traditional family farmers from the most remote regions of Peru’s “eyebrow of the jungle” to help improve growing, harvesting, and processing practices. Attendees will learn about—and taste—the dramatic impact on aroma and flavor that different farming, processing, and production techniques impart. Additionally, they will virtually meet some farmers on their lands, see how the plants and fruits grow in their raw form, and experience the various terroir factors that play so large a role in the finished products.
Every second and fourth Wednesday evening, The KITCHEN at Boston Public Market is teaming up with The Boston Wine School to provide fun and educational wine tasting classes. Each class is small and interactive, with tastings of at least six different wines and pairings with cheese and other small bites from the Boston Public Market.
Boston Wine School experts will lead the classes, weaving together stories about the wine origins, scientific facts about why each wine tastes different based on where the grapes are grown, and advice on how to pair with different types of foods to enhance the flavor sensations.
Classes are small - ranging from 16 to 24 people per class. Each class runs for two hours; 6:00 pm to 8:00 pm.
Winter 2017 Schedule:
- January 11 | The Best New Wines You’ve Never Heard Of | One of the greatest things about wine is that there's always something new to discover - grapes, up-and-coming regions, techniques, packaging, and more. This 2-hour class will experience wine regions and wine grapes which are new to the global wine market.
- January 25 | Celebrate Chinese New Year: Wine & Dumplings| Kick the new year off right! The traditional Chinese New Year celebration always includes dumplings which are symbolic of wealth and fortune. Dumplings are very broad in style, different in their ingredients, and packed with flavor.They make a great starting place to understand how to pair wine with traditional Asian foods.
- February 8 | Wine and Chocolate Workshop | Who could resist wine or chocolate? Put them together, and you've got one of the world's most delicious pairings. We will explore the spectrum of wine and chocolate possibilities in this 2 hour class. Learn what wine and chocolate have in common and how they develop their unique styles. Taste through a variety of wines and chocolates in search of the most perfect match.
- February 22 | Wine 101: Tasting, Thinking & Talking About Wine | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine.
- March 8 | Wine, Cheese & The Pursuit Of Happiness | Wine and cheese really hit the jackpot. Both start life as everyday liquids but end up shaped by nature and turned by time into products that are 1000 times more prized. Join us in exploring this wondrous spectrum of wine and cheese. You'll learn how to taste wine and cheese together, what makes a good match, and how to construct the perfect cheese plate.
- March 22 | Wine and Oysters: Deluxe Pairing Workshop | Oysters and wine have a lot in common: they both express a strong sense of place from where they're grown, they live in places other crops almost never grow, and their flavors both apart and together are unlike anything else on the planet. Literally other-worldly.
Pre-registration is required. Get your tickets soon; classes sell out fast!
All attendees must be age 21+.
About the Boston Wine School:
The Boston Wine School is the place where everyone can come to learn about wine and food. No matter who you are, no matter how much you know, or don’t know about wine. If you love wine and food, you’ll find a home at the Boston Wine School. Classes are small — 12 to 25 students max — with people at every stage. You learn about wine, but you also learn about yourselves and each other, and that’s what makes Boston Wine School classes different and great.
Join Saltbox Farm for this 3-class series where we will show you that understanding the mechanics behind one recipe can open up the doors to dozens of others. With a few techniques under your belt, you’ll find that you’re saving time, energy, and money in your kitchen.
*These classes are available as a package only. One class per week on the dates noted. No individual classes will be sold.
February 8, 2017, 6:30-9:00 pm
Basic Knife Skills and Chicken Fabrication
Whole Herb-Roasted Chicken
Coque au Vin
Roasted Beet Salad with Citrus, Arugula, Ricotta Salata, Champagne Vinaigrette
February 15, 2017, 6:30-9:00 pm
Eggs and Sauces
Egg Cookery: boiling, poaching, frying, shirred
Charred Broccoli with Red-Pepper Romesco, Parmesan
Butternut Squash Soup, fried sage, creme fraiche
Pasta served with tomato sauce, béchamel, carbonara
February 22, 2017, 6:30-9:00 pm
How to Cook a Steak
Porterhouse Steak with Hollandaise Sauce
French Onion Soup
Boiled Potatoes with butter and mint
Hearty Greens, two ways, with garlic and chili flake
Italy comes to Concord. In this hands on class, kids will make Italian classics - calzones, manicotti & pizza - custom created with a choice of toppings! Kids will take home what they have made.
Global Food+ 2017 is an event open to all that will feature an afternoon of “speed talk” presentations by two dozen top scholars in the Boston area. This event will highlight current research findings at the important nexus between food, agriculture, health, society, and the environment.
The twenty-four presenters include scholars from a wide range of disciplines, including anthropology, economics, political science, history, sociology, engineering, biology, and environmental sciences. Each will deliver a seven-minute summary of his or her most recent research findings. The topics covered will include cultural practices and veganism, irrigation and food security, farm subsidies, GMOs, cropland productivity and climate change, food contamination, food waste, the environmental consequences of meat consumption, and rural poverty in Africa. A complete list of speakers and topics can be found on our Speakers page.
Following these presentations, Dr. Shenggen Fan, director general of the International Food Policy Research Institute (IFPRI), will give the keynote address. Dr. Fan will offer his views on what scholars from our Boston-area research institutions can provide in the larger global effort to understand and improve outcomes in food and farming. He is an economist with degrees from Nanjing Agricultural University and the University of Minnesota, and has been director general of IFPRI in Washington, DC, since 2009. He was appointed by UN Secretary General Ban Ki-moon to the Lead Group for the Scaling Up Nutrition (SUN) movement, and serves as an advisor to many national governments, including China, on policy matters surrounding agriculture, food security, and nutrition. In 2014 Dr. Fan received the Hunger Hero Award from the World Food Programme.
The conference conveners include a steering committee of both senior and junior scholars from Harvard, Tufts University, Boston University, and the Massachusetts Institute of Technology, with sponsorship from Harvard’s Weatherhead Center for International Affairs. For more information about food-related degree programs, courses, and events at these institutions, please visit our Partners page.
How many of us have this view of vegetarian cooking? Animal protein is often the highlight of a menu with vegetable dishes playing a supporting role. This class aims to change that view and push vegetables into the spotlight and move past the stereotype that we can't have a satisfying meal based on vegetables. Bring your friends.
Cauliflower Soup with Spiced Pepitas and Chili Oil
Quinoia with Wilted Spinach, Saltbox Farm Delicata Squash and Mustard Vinaigrette
Wild Mushroom Risotto with Dried Cherry Agrodolce
Classic Apple Pie
Chicory Salad with Anchovy Dressing
Cast-Iron Vegetable Fritatta
Sashuka with Shirred Eggs and Grilled Bread
Homemade Coffee Cake