COOKING
Anthony
Bourdain Tribute IV - CLASS IS SOLD OUT!
CK-01 • Class held: Mar 10 • 3 Hours (1 Session) • Wed: 6:30-9:30
The consistently sold out tribute is back again for round four delivering
everything Bourdain. Tonight we shall enjoy succulent beef tenderloin tournedos
served au poive style. This is the most tender cut of meat on the planet and we
are going to make a delicious sauce worthy of it! Of course, we will produce the
delightfully, decadent French potato dish known as pommes sautés au lard. Don’t
let the name fool you, we won’t be using lard, we’ll use yummy bacon and Yukon
Gold potatoes! We will also enjoy a seasonal vegetable. Let’s make Tony proud
tonight and produce his wonderful cherry dessert, Clafoutis! With recipes from
Chef Matt and from Tony’s famous restaurant, Le Halles in New York, it can’t be
missed! Bring an apron and take home containers to class.
Room: Kitchen • Instructor: Matthew McNulty • Tuition: $44
Chef Matthew McNulty started his culinary career here as a student at Keefe
Technical school in the mid eighties. He has gone on to receive a degree from
Newbury College and a Massachusetts Educator’s license. He has worked at
numerous fine restaurants and hotels in Boston , Providence , and Worcester.
Anthony Bourdain
Tribute V - CLASS IS SOLD OUT!
CK-02 • Class held: Apr 1 • 3 Hours (1 Session) • Thu: 6:30-9:30
Due to popular demand Chef Matt will be offering a fifth installment of this
incredibly fun series. This evening we will prepare one of Les Halles most
popular dishes, mignon de porc a l’ail. This incredible pork dish is stuffed
with garlic confit and a surprise! We will appreciate Chef Bourdain’s love of
great food by preparing a simple, yet mouth-watering, roast chicken and a
luscious sauce from the pan drippings. Yum! We’ll prepare the perfect starch to
accompany our proteins, pommes puree. Matt will provide you with the opportunity
to prepare a delicious vegetable dish. And to complete our feast, we’ll make
Tony’s poached pears in red wine. This is another can’t miss evening. Please,
don’t forget the to-go containers, apron and your sense of humor. Great food and
lots of laughs!
Room: Kitchen • Instructor: Matthew McNulty • Tuition: $44
CAKE DECORATING - FUN WITH FROSTING!
CK-03 • Classes begin: Mar 2 (End date: Mar 23) • 12 Hours (4 Sessions) • Tue:
6:30-9:30
CK-04 • Classes begin: Apr 6 (End date: May 4) • 12 Hours (4 Sessions) • Tue:
6:30-9:30
Learn to decorate like the pros. No experience necessary! Each week you will
learn and develop new skills and techniques to help you decorate cakes for all
occasions. You will be expected to bring a cake and frosting each week with the
exception of the first week. A $27.00 kit will be included in your tuition
price. Additional supplies will be discussed on the first night and kits
will be distributed. Please bring an apron to each class. Class size is limited
to 12 students.
Room: 107 • Instructor: Kristen Nason • Tuition: $99
Kristen Nason has been a cake decorator for local bakeries for 10 years. She
has been creating cakes for family and friends for over 20 years!
Caribbean Foods
- NEW!
CK-05 • Class held: Mar 24 • 3 Hours (1 Session) • Wed: 6:30-9:30
Experience the sunny, warm Caribbean world of cooking with Michael Shammas.
We’ll prepare Jerk chicken, Creole fish stew, and Cuban pork roast. Top off any
of these delicious meals with amazing Caramelized bananas and rum sauce. Bring
an apron and take home containers to class.
Room: Kitchen • Instructor: Michael Shammas • Tuition: $44
Michael Shammas, a graduate of Johnson and Wales Culinary program, has been
working in restaurants and hotels for over 30 years. Michael has owned 2
restaurants in Maynard as chef, 17 Summer Restaurant and the Maynard Publick
House
Chicken 4 Ways
- NEW!
CK-06 • Class held: Apr 7 • 3 Hours (1 Session) • Wed: 6:30-9:30
Who knew chicken could be so versatile? You’ll be a poultry expert preparing
delicious-grilled chicken. Two easy ways to fix poultry, we’ll make roasted
chicken and the best boiled chicken you’ve ever tasted. Last but not least,
we’ll cook Chinese fried chicken. Bring an apron and take home containers to
class.
Room: Kitchen • Instructor: Michael Shammas • Tuition: $44
Chinese Cuisine
- CLASS IS SOLD OUT!
CK-07 • Classes held: Mar 16 & 23 • 6 Hours (2 Sessions) • Tue:
6:30-9:30
This class will focus on popular dishes served in Chinese restaurants.
Recipes for this hands-on class will be simple to follow and prepare. For
appetizers students will learn how to make Beef Teriyaki and Hot and sour Soup.
For main dishes class you will learn how to make Kung -Pow Shrimp, Beef with
Broccoli, Vegetarian Delight, Chicken with Cashew Nut, Sea Food Fried Rice and
sweet Red Bean Soup for dessert. Bring an apron and take home containers to
class.
Room: Kitchen • Instructor: Brenda Wong • Tuition: $79
Chocolates Galore
- NEW!
CK-08 • Class held: May 3 • 3 Hours (1 Session) • Mon: 6:30-9:30
In this class we will be preparing some very impressive and very rich
chocolate desserts that will satisfy any choco-holics need. We will make the
French Chocolate Snowball, Trianon, the richest “brownie” that can be imagined,
chocolate shortbread cookies and more! Bring an apron and take home containers
to class.
Room: Kitchen • Instructor: Laura Ziman • Tuition: $44
COOKING FOR BEGINNERS – POULTRY
- NEW!
CK-09 • Class held: Mar 15 • 3 Hours (1 Session) • Mon: 6:30-9:30
New to cooking? Want to refresh the basics? Let Chef Jeff take you on a trip
on “How to Cook Everything”, the great basic cookbook by Mark Bittman. We’ll
work his magic in poultry by cooking: Whole Roasted Chicken six ways, Stir-fried
Chicken with Crunch, Oven “Fried” Chicken and Chicken Cutlets and Tomatoes in
Parchment. Bring an apron and take home containers to class.
Room: Kitchen • Instructor: Jeff Hersh • Tuition: $44
Chef Jeff (Jeffrey Hersh) the founder, and now General Manager, of Food.
Glorious Food! Social & Corporate catering company. He has taught classes,
planned large and small functions and been behind the stove for more than twenty
years.
COOKING FOR BEGINNERS – BEEF
- NEW!
CK-10 • Class held: Mar 22 • 3 Hours (1 Session) • Mon: 6:30-9:30
New to cooking? Want to refresh the basics? Let Chef Jeff take you on a trip
on “How to Cook Everything” the great basic cookbook by Mark Bittman. This Class
we’ll work his magic with beef by cooking: meatloaf, stuffed flank steak, Steak
au Poivre (pan-seared steak) and Beef Daube (Provencal beef stew). Bring an
apron and take home containers to class.
Room: Kitchen • Instructor: Jeff Hersh • Tuition: $44
DESSERTS WITH SUMMER FRUIT
- NEW!
CK-11 • Class held: Mar 11 • 3 Hours (1 Session) • Thu: 6:30-9:30
Join us in creating delicious summery desserts featuring the fruits we love
to eat when the weather gets warm. From the berry family, you’ll prepare
Raspberry Gratin and Strawberry Lemon Tart. Fruit Salad with Limoncella will
complement any meal. Plum Crunch will top off our evening of desserts. Bring an
apron and take home containers to class.
Room: Kitchen • Instructor: Henry Schmidt • Tuition: $44
Dinner With James
Beard
CK-12 • Class held: May 5 • 3 Hours (1 Session) • Wed: 6:30-9:30
What better time to dine with Jim than on the night of his birthday? Many
consider the late Mr. Beard to be the father of American-style, gourmet cooking.
He has influenced countless chefs and inspired innumerable amateurs over the
years. Julia Child stated, “Through the years he gradually became not only the
leading culinary figure in the country, but the Dean of American Cuisine.”
Tonight we will celebrate Mr. Beard’s love of simple, yet delicious cuisine:
Shrimp Aillade, Coq Au Vin En Brioche, Fluffy Potatoes, and Beet and Onion
Salad. We’ll finish the evening off with an easy to prepare dessert, as well! We
will celebrate the life of a truly unique man a one-of-a-kind. Great food and
great company, just as James would want it. Bring your apron and containers to
take some of James’ food home with you.
Room: Kitchen • Instructor: Matthew McNulty • Tuition: $44
Easy Soups for All
Seasons - NEW!
CK-13 • Class held: Mar 18 • 3 Hours (1 Session) • Thu: 6:30-9:30
Soups are nutritious and make an inexpensive, appetizing meal. Join Henry
and learn to make satisfying vegetarian sweet potato and peanut bisque and
hearty sweet and sour beef and cabbage soup. Thai coconut shrimp soup provides
an interesting taste treat. We’ll round out our evening’s cuisine with chilled
berry or fruit soup. Bring an apron and take home containers to class.
Room: Kitchen • Instructor: Henry Schmidt • Tuition: $44
Henry Schmidt is a gourmet cook and wine aficionado. He has taught classes
at Keefe Tech for a number of years, and has always thrilled students with his
culinary creations. Henry has a knack for transferring his cooking skills and
will enable you to recreate these treats in your own kitchen.
Gluten Free
Chicken Makeover - NEW!
CK-14 • Class held: Apr 6 • 3 Hours (1 Session) • Tue: 6:30-9:30
We understand how challenging and restrictive it can be to cook gluten free.
If you are tired of cooking and eating the same old boring gluten free chicken
dishes over and over, we will help you discover some fast, easy and inexpensive
ways to enjoy some favorite chicken dishes… gluten free style! During class we
will prepare and sample: General Tsoa’s Chicken, Chicken Nuggets and Chicken
Enchilada Casserole. Bring your questions, serving containers (to take home
leftovers), apron and your appetite!
Room: Kitchen • Instructor: Sabine St. Pierre & Kathleen Reale • Tuition: $44
Sabine St. Pierre is a former fourth grade teacher who combined her lifelong
passion for cooking with her teaching skill to start her own business, Sabine’s
Cuisine Personal Chef Services. Her services include well-structured cooking
birthday parties for children and customized, budget friendly weekly meal
planning for the busy family. She specializes in nutritious and gluten free food
preparation.
After years of owning a food promotions marketing company, Kathleen Reale,
received a life-altering celiac diagnosis in 2004. As she saw her grocery bills
skyrocket, she decided to put her product and in-store marketing experience to
work and created BeFreeForMe, a savings community for fellow celiacs, as well as
food intolerant and food allergy-free consumers. BeFreeForMe offers Reale’s and
other expert’s opinions on various allergy related topics, as well as email
alerts / newsletters with coupons and savings, and giveaways.
Gluten Free Super
Side Dishes - NEW!
CK-15 • Class held: Apr 13 • 3 Hours (1 Session) • Tue: 6:30-9:30
Join us for a gluten free culinary adventure as we create several side
dishes to accompany any great meal. There is no need to sacrifice taste when
cooking gluten free. There are over 2,000 gluten free products now available and
we will show you how to use some of these products to make some super side
dishes. Recipes include: onion rings with horseradish dipping sauce, sausage and
herb stuffing and quinoa with caramelized onions and mushrooms. Bring your
questions, serving containers (to take home leftovers), apron and your appetite!
Room: Kitchen • Instructor: Sabine St. Pierre & Kathleen Reale • Tuition: $44
INDIAN CUISINE:
Curries and Indian vegetarian -
CLASS IS SOLD OUT!
CK-16 • Class held: May 13 • 3 Hours (1 Session) • Thu: 6:30-9:30
In this segment we shall make traditional Indian dishes representing various
states in India mainly Dal Saag (Red lentils cooked with fresh mustard greens
and spices tempered with ghee), Bhindi Piaz (Okra with onions) Chicken Rizzala-
Bhopal (Muslim chicken korma curry from Bhopal), Saffron Tikka (From the Kashmir
valley- boneless chicken skewers marinaded in saffron and raw papaya and
broiled), Bhuna Gosht (Lamb cooked with stir fried spices and coal). Bring an
apron and take home containers to class.
Room: Kitchen • Instructor: Renita Mendonca • Tuition: $44
Indian Vegetarian- CLASS IS
SOLD OUT!
CK-17 • Class held: Mar 4 • 3 Hours (1 Session) • Thu: 6:30-9:30
In this class we will emphasize various Indian vegetarian dishes including
lentils and vegetables from various regions in India. The dishes include Dal
Makhni from north India (Black lentils cooked with Indian spices, butter and
finished with cream). Sambhar (vegetables cooked in red lentils in a light
tomato broth), Paneer Makhni (Cottage Cheese cooked in a tomato and yogurt sauce
with spices) Pindi Channa (Spiced Chickpeas) Masala tinda (round gourds using
dry spices) served with Basmati Rice. Bring an apron and take home containers to
class.
Room: Kitchen • Instructor: Renita Mendonca • Tuition: $44
Chef Renita brings with her a cooking technique and exuberance reflecting
influences that she has assimilated beginning in her native India. Her
specialties include Indian, Thai, Mediterranean and Middle Eastern cuisines. She
has worked in leading luxury hotels across the world.
Indian Kebabs,
Chaats & Tandoor - NEW!
CK-18 • Class held: Apr 15 • 3 Hours (1 Session) • Thu: 6:30-9:30
In this segment the recipes will emphasize various marinades, tenderizers
and spice blends that can be used in variations with different meats, vegetables
and cottage cheese for grilling and roasting. Paneer Tikka (Homemade cottage
cheese and vegetable skewers cooked in tandoori spices) Haryali Murg Tikka
(Boneless chicken marinaded and cooked with mint and mustard greens) Papri Chaat
(Tangy Indian style nachos with crispy noodles, mint and tamarind chutney)
Galouti Kebabs (Pan fried Lamb mince kebabs cooked with Indian spices and eggs)
Aloo Tikki (Spiced and pan fried potato cakes coated with vermicelli) Mint and
Tamarind chutnies. Bring an apron and take home containers to class.
Room: Kitchen • Instructor: Renita Mendonca • Tuition: $44
INTERNATIONAL
PASSOVER Cooking
CK-19 • Class held: Mar 25 • 3 Hours (1 Session) • Thu: 6:30-9:30
In this class we will make dishes that look at traditions of Jewish cooking
from all over the world, as well as some of the stand-by classics many people
grew up on. We will be making a haroset from the Middle East, not-gefilte fish
from Italy and a very tasty chicken dish from Morocco. These and other dishes
will make great additions to any Seder. Please bring an apron and take home
containers to class.
Room: Kitchen • Instructor: Laura Ziman • Tuition: $44
Italian FOOD Like
Nonnie Used to Make
CK-20 • Class held: Mar 1 • 3 Hours (1 Session) • Mon: 6:30-9:30
Recipes from Nonnie’s hometown in the Marche region of Italy using simple
yet delicious ingredients you can buy anywhere. These recipes are wonderful for
home and company. We will prepare 5 unique versions of dishes such as: baked
Italian Peppers, Pasta Fagioli, Chicken De Marche, Sausage Bread, and Shrimp Fra
Diavolo. Bring an apron and take home containers to class.
Room: Kitchen • Instructor: Lisa Houtzeel • Tuition: $44
Just Desserts....
- NEW!
CK-21 • Class held: May 4 • 3 Hours (1 Session) • Tue: 6:30-9:30
We will prepare 5 different desserts including Lemon Meringue Ice Cream
Cake, Profiterole, individual cheese tarts, Raspberry Bavarian and a decadent
chocolate cake. Each dessert can be prepared ahead and served for at a variety
of occasions. They range from elegant, to simple, sinfully rich to light, quick
and easy to somewhat more involved (the ice cream cake). Since they can all be
made ahead, none is too difficult and they are all delicious! Bring an apron and
take home containers to class.
Room: Kitchen • Instructor: Lisa Houtzeel • Tuition: $44
Lisa loves to cook for family and friends. Coming from a large Italian
family, food was a big part of her family's get-togethers.
Macrobiotic
Cooking
- NEW!
CK-22 • Class held: Mar 3 • 3 Hours (1 Session) • Wed:
6:30-9:30
Discover how macrobiotic cooking can result in a healthier you. David will
show you how to prepare a wholesome meal of pressure cooked brown rice,
stir-fried vegetables, basic miso soup and fruit kanten. We’ll discuss the
energetics and health benefits of the menu and how it can be varied for hundreds
of beautiful, nourishing, satisfying meals. Bring an apron and take home
containers to class.
Room: Kitchen • Instructor: David Kagan • Tuition: $44
Sick and unhappy as a child due to circumstances and poor eating, David
always dreamed big, but his body and emotions limited him. Since finding
Macrobiotics and other eastern philosophies in the 1980s, David has experienced
a unique and meaningful healing journey. Now a strong proponent of the power of
a natural diet and lifestyle, David is dedicated to showing his compassion for
all living things. Check out his web site at www.DavidsOrganic.com.
Marchella Hazan’s
Italian Food (the way it should be) -
NEW!
CK-23 • Class held: Mar 8 • 3 Hours (1 Session) • Mon: 6:30-9:30
Fresh, healthy and unpretentious: We will prepare dishes from Marchella’s
classic book like the chicken with 40 cloves of garlic, real Bolognese sauce,
gnocchi, and Minestrone Soup that your family or guests will love! Bring an
apron and take home containers to class.
Room: Kitchen • Instructor: Laura Ziman • Tuition: $44
More recipes from
la Varenne - NEW!
CK-24 • Class held: Apr 29 • 3 Hours (1 Session) • Thu: 6:30-9:30
This class will feature more dishes from the famous Parisian Cooking School.
In this session, we will be making Potage St. Germain, Lamb Navarin, Tarte au
Citron and a scrumptious pate. Bring an apron and take home containers to class.
Room: Kitchen • Instructor: Laura Ziman • Tuition: $44
Laura hails from NY where she was a chef for over 20 years. She graduated
from SUNY Purchase with a degree in Art History and then was off to Paris to
attend La Varenne, the acclaimed cooking school. She owned the first gourmet
food shop/restaurant in Albany, NY, the Unlimited Feast, and has been teaching
cooking classes to all ages since then. When she is not cooking, she teaches art
at the Museum of Fine Arts, Boston.
Quick breads and
Desserts - NEW!
CK-25 • Class held: Mar 17 • 3 Hours (1 Session) • Wed: 6:30-9:30
You’ve demanded a baking class and Chef Matt has listened to your requests,
so tonight we are going to bake! I’ll show you how to use the bananas you’ve
preserved in the freezer. You know the ones. The ones you claim you’re going to
bake mouth-watering banana bread with! We’re also going to bake delicious
muffins, cheese biscuits, and a rhubarb and strawberry tart to celebrate spring.
The coup de grace… rich, self-indulgent, sour cream coffee cake with a chocolate
cinnamon filling. Almost sinful! With the clever use of easy to grasp recipes,
several tips, and ways to avoid pitfalls, you’ll be baking like a champ. You
asked for it and tonight Matt delivers! Please bring take-home containers with
you, as there will be numerous samples to share with your family.
Room: Kitchen • Instructor: Matthew McNulty • Tuition: $44
Remembering Julia
II -
CLASS IS SOLD OUT!
CK-26 • Class held: Mar 2 • 3 Hours (1 Session) • Tue: 6:30-9:30
Did you know Julia Child was a spy for the government during WWII? She was
smarter than the average child! Tonight we shall honor local legend Julia Child
as we cook French with Chef Matt! First, our chicken dish will be Supremes de
Volaille A‘ Brun, a fine poultry sautéed and served with two easy-to-prepare
sauces. Let’s do fish tonight, as well! Sole A’ La Dieppoise is going to melt in
our mouths. It is a tender white fish with mussels and shrimp. We will also take
the mystery out of cooking risotto. Our journey with Julia will be completed as
we enjoy Biscuit Au Beure, also known as a butter sponge cake. Please bring
aprons. Hands on opportunities for everybody…Bon appetite!
Room: Kitchen • Instructor: Matthew McNulty • Tuition: $44
Simplifying
Homemade Pasta - NEW!
CK-27 • Class held: Mar 9 • 3 Hours (1 Session) • Tue: 6:30-9:30
Do you think making fresh pasta is complicated? The mystique of fresh pasta
has been exaggerated by many but making pasta by hand is really true simplicity,
in this case flour and eggs. In this class we will demystify the process while
creating two types of pasta; a flat, wide noodle called Pappardelle, and a
stuffed pasta with sweet winter squash called Cappellacci. Come and see what you
can create with flour and eggs and have fun doing it! Bring an apron and take
home containers to class.
Room: Kitchen • Instructor: Donna Savastio • Tuition: $44
Donna Savastio is a first generation Italian who has used her travel to
Italy, Spain and France to add excitement to her traditional background in
Italian family cooking, and is eager to share it with you. She has been happily
cooking for her friends and family for 30+ years.
Simply Barbeque
-
CLASS IS SOLD OUT!
CK-28 • Class held: May 10 • 3 Hours (1 Session) • Mon: 6:30-9:30
We shall eat a true feast tonight to gear up for the summer. The best of the
best will be on hand this evening as we partake in baby back ribs… lots of them!
We’ll learn how to make succulent, tender ribs the easy way. Your friends will
be begging for the recipe. Everyone will have the opportunity to grill sirloin
steaks prepared with the chef‘s special marinade and smothered with caramelized
onions. Carving your own chicken is economical and fun. It will be demonstrated,
cooked, and consumed in such a way that your guests will talk about it for
years. A lot of demonstrations, as well as some hands-on opportunities will be
part of the class. And, of course, we’ll make two different barbeque sauces and
a wonderful vegetable dish. This course is packed with time saving tips so that
you can have more time to spend with your guests. You’ll also have more time to
enjoy your delicious food! Let’s have a great night! Bring a healthy appetite
with you, an apron and perhaps a to-go container.
Room: Kitchen • Instructor: Matthew McNulty • Tuition: $44
Simply Tofu
CK-29 • Class held: Apr 26 • 3 Hours (1 Session) • Mon:
6:30-9:30
Who said that tofu can’t taste good and be easy to prepare. In this hands-on
class you will learn how to make four simple and delicious vegetarian Tofu
dishes and a dessert. You will make Ma-PO’S Tofu (Szechwan Style Tofu), Sweet &
Sour Tofu Ball, Home Style Tofu, Korean Style Pan Tofu and Silky Tofu with
Ginger syrup for dessert. Afterwards you will able to make delicious Tofu based
dishes for friends and family. Bring an apron and take home containers to class.
Room: Kitchen • Instructor: Brenda Wong • Tuition: $44
South Indian
CUISINE - NEW!
CK-30 • Class held: Apr 28 • 3 Hours (1 Session) • Wed: 6:30-9:30
In this class we shall be emphasizing on South Indian regional cuisine. The
dishes include Mulligatawny Soup (Chicken soup flavored with curry powder and
chick pea flour, Sāmbhar (Red gram with Vegetables), Chicken Chettinad (Chicken
with curry leaves and peppercorns), Aatirachi- Kerala Lamb Curry, Lemon Rice and
Yel Adai (Coconut and rice pancakes with jaggery). Bring an apron and take home
containers to class.
Room: Kitchen • Instructor: Renita Mendonca • Tuition: $44
Tarts Made Simple
- CLASS IS SOLD OUT!
CK-31 • Class held: Apr 12 • 3 Hours (1 Session) • Mon: 6:30-9:30
There is nothing quite as irresistible as a crisp, buttery hot tart coming
out of the oven! In this class we will simplify tart making, the structured
types as well as the more rustic, free-form tarts. We’ll explore both sweet and
savory tarts and, depending on the season, we will bake some wonderful dishes
such as Apricot-Honey-Almond Tart, a Tomato, Cheese and Herb Galette, Fresh
Raspberry Tart, and a Fresh Mushroom Galette. We’ll have fun and learn some
simple ways to wow your family and friends, keeping in mind that often simple is
best! Bring an apron and take home containers to class.
Room: Kitchen • Instructor: Donna Savastio • Tuition: $44
Thai Cuisine
CK-32 • Classes held: Mar 29 & Apr 5 • 6 Hours (2 Sessions) • Mon:
6:30-9:30
In this class you will learn how to prepare and make simple, delicious and
authentic food from Thailand. In this hands-on class you will make two
appetizers Thai Pan-Fried Chicken Wing and Soft Spring Roll with Seasoned Hoisin
Sauce. For main dishes the class will make Pineapple Shrimp Fried Rice, Fish
Fillet in Coconut mike, Chicken & Garlic Rice, Spicy Chicken With Chill & Basil
and Beef & Green Curry plus Taro & Pumpkin in Coconut Milk for dessert. Bring an
apron and take home containers to class.
Room: Kitchen • Instructor: Brenda Wong • Tuition: $79
Brenda Wong has experience teaching cooking classes both in Hong Kong and in
Framingham. She has taught a cooking class for the Hong Kong Federation of Youth
Groups and also worked for the Framingham Elementary Summer School Program,
teaching Chinese cooking and culture.
(COOKING) UNDER THE MEDITERRANEAN SUN
-
CLASS IS SOLD OUT!
CK-33 • Class held: Mar 31 • 3 Hours (1 Session) • Wed: 6:30-9:30
Don't dream about the cool breezes of the Mediterranean, take a trip and
cook your way there with Chef Jeff. We’ll “visit” Greece, France, Italy and even
North Africa by cooking: (Greek) Meat & rice balls in lemon sauce, (Italy)
Tuscan bean & vegetable soup, (France) Rice Terraine, (Italy) Penne with tuna
and tomatoes, and (North Africa) Chicken Cous Cous. You’ll surely enjoy this
tasty journey. Bring an apron and take home containers to class.
Room: Kitchen • Instructor: Jeff Hersh • Tuition: $44