In the Kitchen with BostonChefs.com
Upcoming Class
A Pasta Tour of Italy
September 16th, 6-9pm at BCAE - Explore Italy one pasta at a time as chefs Chris Douglass and Nuno Alves of Tavolo teach you how to make regional Italian dishes using seasonal New England ingredients. Here's a peek at three of the homemade pastas on the menu, each one artfully paired with a selection from J. Lohr Vineyards...
Squid Ink Pasta with Charred Red & Green Tomato Sauce
J. Lohr Falcon’s Perch Pinot Noir
White Wine Braised Lamb Shoulder with Saffron Peppers and Fettuccine
J. Lohr Hilltop Cabernet
Chitara with Lemon Parmesan Cream Sauce
J. Lohr October Night Chardonnay
Hands-on and dinner guest spots are available so no need to be shy. Reserve your spot now to get in on the action!
Hands-on Experience
Spend your night in the kitchen sipping wine and creating a delicious meal.
Buy Hands-on Tickets »
Cost: $70 Date: 09/16/13 Time: 6:00pm - 9:00pm
Location: BCAE
Dinner Guest
Sample the class's dishes and sip wine without having to do any of the dirty work.
Buy Dinner Guest Tickets »
Cost: $25 Date: 09/16/13 Time: 7:00pm - 9:00pm
Location: BCAE
Class Sponosors
Previous Classes
Secrets from Chef Rich Garcia's Home Repertoire
Ever wonder what a professional chef cooks when he's at home? Chef Rich Garcia--winner of the James Beard Foundation's Boston Rising Star Chef Sustainability Award, star of the iPad app "Seafood Chef" and chef at the Renaissance Boston Waterfront Hotel--gave students a glimpse of what he likes to cook for dinner when he's not behind the line. On the menu for the evening: Smoked Haddock Deviled Eggs, Seared Archer Angus Grassfed Beef Rolls, Organic Mesclun Salad, Pollock a la Grandma, and Ice Cream Sandwiches. Below a video that gives you a flavor for the class; and you can check out photos from the class on Facebook.
Special thanks to our class sponsors...
Hearty Winter Dishes with Chef Will Gilson
Much-loved and lauded chef Will Gilson took a night off from his freshly opened Cambridge restaurant, Puritan & Co., to share some hearty dishes from his farm-to-table repertoire. Here are a couple videos to give you a flavor for the class.
Recipe from Chef Will Gilson
Tapioca Pudding, Yorkshire Pudding, Beef & Mushroom Meatballs, Potato Puree, Beef Tenderloin
Gourmet Tailgate with Brian Reyelt
Chef Brian taught attendees how to create a smorgasbord of tailgate-friendly eats, from old standbys like burgers and sausages to slightly more sophisticated fare, such as kebabs and lamb lollipops. Here are some photos to give you a sense for how it all went down.
