NEW CLASS! The consistently sold out tribute is back again for round six delivering everything Bourdain. Tonight we shall enjoy Boeuf Bourguignon. Rather than use a tough cut of beef that is traditional for this dish, Matt will be bringing the good stuff! An easy dish but one you’ll never forget. A French potato dish known as pommes fondants and a seasonal vegetable are on the menu. Lets make Tony proud tonight and produce his wonderful lemon tart. With recipes from Chef Matt and from Tony’s famous restaurant, Les Halles in New York, it can’t be missed! Bring an apron and take home containers to class.

Room: Kitchen • Chef 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. He has now been an instructor for us for five years.

NEW CLASS! Due to popular demand Chef Matt will be offering a seventh 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 comfit. We will appreciate Chef Bourdains’ love of great food by preparing a simple, yet mouth-watering scallop dish with a luscious champagne sauce…Yum! Pommes puree with blue cheese will be our starch. Matt will show you how to sharpen up your knife skills to prepare a delicious vegetable dish. Pun Intended! 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, an apron and your sense of humor. Great food and lots of laughs!

Room: Kitchen • Chef Matthew McNulty • Tuition: $44

If you have a few maple trees, then you can make your own homemade maple syrup! In these two evenings you’ll learn everything you’ll need to make pure maple syrup in your own yard this spring. We’ll cover all the steps from identifying the trees right up to pouring it onto your pancakes. It’s a simple, fun, and delicious activity for the whole family.

Room: 306 • Sean Davan • Tuition: $49

Sean Davan has been making maple syrup in his backyard for more than five years. He is a member of the Massachusetts Maple Producers Association and sells his syrup locally.

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 • 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!

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 Crab Rangoons with Home make Duck Sauce and Barbecue Boneless Spareribs. For main dishes the class will learn how to make Beef with Green Peppers Sesame Chicken, Fish with Black Sauce, Sautéed String Beans , Beef Lo Mein and Fried Wanton Skin for dessert. Bring an apron and take home containers to class.

Room: Kitchen • Brenda Wong • Tuition: $79

Not always sure what to serve on the side? Italians have a very special way with vegetables, and this class will focus on these wonderful side dishes. We will make dishes such as Romagna Roasted Potatoes, Marsala braised carrots, Sweet Peas Parma Style, Tender Tuscan Kale and Orange Salad with Black Olives. If you are looking to round out your menus, this class will help you do just that! Bring an apron and take home containers to class.

Room: Kitchen • 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.

NEW CLASS! Every area of the world has created their own unique cuisine. They have created their own flavor profile, certain combinations of herbs and spices that make their food their own. Travel with Chef Jeff as we explore some of those profiles; the Mediterranean, Latin America, Asia. We will sample as many recipes as time will allow.  Avgolemono (Egg Lemon) Chicken Pappardelle with Ragu, Penne With Gorgonzola And Peas, Pad Thai, Green Curry Coconut Chicken, Spicy Spareribs, Tortilla Soup, Chicken With Mole’ Sauce.  Bring lots of containers for leftovers and an apron!

Room: Kitchen • 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.

Join Henry and learn to make some scrumptious desserts. We will be making “Outrageous” Brownies, Lemon Squares, Pecan Squares and Fresh Lemon Mousse. Bring an apron and take home containers to class.

Room: Kitchen • 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.

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 • Chef Matthew McNulty • Tuition: $44

Just in time for Thanksgiving, you’re going to make pie! In this one night, hands-on class, everyone makes a different pie, be it mile-high apple cranberry, beef and mushroom, or lemon meringue, just to name a few. Everyone will make pie dough, roll out dough, and learn about blind baking. You’ll taste all of the pies made that night and bring home leftovers. More importantly, you will leave class with a sense of accomplishment and fearlessness! Come to class with a rolling pin, a 9-inch Pyrex pie dish, a container for leftovers, an apron and a hearty appetite!

Room: Kitchen • Lisa Volpe Hachey • Tuition: $44

Lisa Volpe Hachey owns the cutest hot dog stand in Hopkinton, Snappy Dogs. Come visit Tuesday-Saturday, 11-3.

In Italy, this dish is traditionally prepared on Christmas Eve. Its origins have many theories such as the seven disciples, the seven sacraments and others. The dishes prepared can be as varied as your imagination and your budget. Please bring an apron and take home containers to class.

Room: Kitchen • 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.

NEW CLASS! Tonight we’ll be making; Struffoli (tiny honey covered fritters), Zeppole (Italian doughnuts), Nevris (deep fried stuffed crescent shaped dough with dried fruits, Kulkuls, Bath (Coconut cake), marzipan cherries, meringue mushrooms, molasses cornbread, divinity, Jif ‘n’ chocolate mini cheese cakes, fruit and nut clusters, Cashew Burfi. Bring an apron and take home containers to class.

Room: Kitchen • Renita Mendonca • Tuition: $44

Laura will prepare dishes from her travels in France…moules marinieres, cassoulet, pate de champagne, boned, stuffed chicken. Bring an apron and take home containers to class. Bon Appetit!

Room: Kitchen • Laura Ziman • Tuition: $44

NEW CLASS! The real rush hour happens every night – in your kitchen. Join Chef Jeff as we cook our way through a variety of complete menus meant to be fresh, fast and easy to prepare. Braised chicken, Roasted Fish, Turkey Burrito, salad, dessert and maybe more! We will be focusing on a well stocked pantry and cooking as an art rather than a science. Bring lots of containers for leftovers!

Room: Kitchen • Jeff Hersh • Tuition: $44

NEW CLASS! The raw food segment will touch base on vegan and vegetarian dishes such as corn chowder with avocado, Dolmas with dill-sour cream sauce and garlic chips, Phad Thai noodles with kefir lime leaf dressing, butternut squash and ginger soup with spaghetti squash, fennel and orange salad in an orange vinaigrette, Evergreen salad in a sunflower seeds and thyme dressing, pineapple lime puree and much more. Bring an apron and take home containers to class.

Room: Kitchen • Renita Mendonca • Tuition: $44

NEW CLASS! Preparing these heart-warming dishes will make winter feel warm. We will prepare borscht, stuffed-cabbage, dumplings and kasha varnishkes and chopped liver…the way Grandma used to make. Bring an apron and take home containers to class.

Room: Kitchen • Laura Ziman • Tuition: $44

NEW CLASS! Brunch with Toasted oat yogurt and crushed red berries, spicy cheddar wafers, Tuscan bean and spicy sausage soup, Sage and stilton flatbread, Roasted pork loin with chimichurri and lentils, quiches, potato and ricotta pizzas (including pizza dough recipes and flatbread making tips) Thai lettuce wraps, Poached eggs with chicken hash, flavored crepes. Bring an apron and take home containers to class.

Room: Kitchen • Renita Mendonca • Tuition: $44

NEW CLASS! Join Henry and learn how to make these tasty Canapés that are certain to be a big a hit at your holiday party. We’ll be preparing Pastries filled with Creamed Mushrooms, Lobster & Herb Cheese Wantons, Chicken Liver Pate with Green Pepper Corns (Pork is an option), Caviar “Dip” and Cherry Tomatoes stuffed with Crab Salad. Bring an apron and take home containers to class.

Room: Kitchen • Henry Schmidt • Tuition: $44

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 • 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.

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 • Renita Mendonca • Tuition: $44

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 • Lisa Houtzeel • Tuition: $44

NEW CLASS! Join Laura in preparing food from Italy that was inspired by the best Italian chefs and learned from friends in Italy. We will prepare melinzane alla parmigiana, arancini, tortellini in brood, zuppe inglese. Mangia bene. Bring an apron and take home containers to class.

Room: Kitchen • 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, Laura teaches art at the Museum of Fine Arts, Boston.

NEW CLASS! We shall learn tonight how to make the classics. Chicken Saltimbocca and Picatta are on the agenda. We will make a delicious red sauce in no time! We’ll use our wonderful sauce to flavor a surprise seafood dish. Knife techniques are an essential part of our course tonight. No worries, I’ll have you chopping and slicing like a pro with no fears. Of course we’ll cook pasta the right way, el dente. The finish will be some no fuss cannollis studded with chocolate and perhaps some pistachios. Fun for all and numerous hands on opportunities. Please try to bring to go containers as there will be a lot of food at our little Italian feast and an apron.

Room: Kitchen • Chef Matthew McNulty • Tuition: $44

We will prepare 5 desserts including: Lemon Meringue Ice Cream Cake and a decadent chocolate cake. We will learn to make a Profiterole and prepare two different fillings and glazes for them. Finally we will prepare an apple dessert in honor of Autumn. These desserts are simple yet elegant and even the most involved (the ice-cream cake) can be made well ahead of time, so they are great for entertaining. Bring an apron and take home containers to class.

Room: Kitchen • 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.

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 and an incredible Apple tart to celebrate Fall. We are going to get our biscuits perfect tonight. 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. Please bring take-home containers with you, as there will be numerous samples to share with your family.

Room: Kitchen • Chef Matthew McNulty • Tuition: $44

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 again as we cook French with Chef Matt! First, we will be cooking pork with a few delicious sauces. Mustard Crème anybody?!? Let’s do lobsters too…You deserve it. Delicious lobster served in a succulent herb sauce. I will provide one of Julia’s favorite starches and of course a seasonal vegetable worthy of our heroine. Our journey with Julia will be completed as we enjoy a chocolate soufflé. Stop being skeptical. Of course we can handle a little scary dessert with Julia looking over our shoulders! A new menu plus the usual fun and games. Please bring aprons. Hands on opportunities for everybody… Bon appetite!

Room: Kitchen • Chef Matthew McNulty • Tuition: $44

Looking for some simple yet sophisticated, elegant appetizers? Come and learn some new starters for the fall season from The Mediterranean. Our menu for this class will include dishes like Garlic Shrimp, Veal Puff Pastries, Silky Peppers with Toasted Tuscan Bread, Mozzarella Bundles and Fried Portobello Mushrooms. Come join us and make something new for your holiday entertaining!

Room: Kitchen • Donna Savastio • Tuition: $44

We shall eat a true feast tonight as we get in a few more barbeques before winter sets in.. The best of the best will be on hand again this evening as we partake in baby back ribs… tons of them! We’ll learn how to make succulent, tender ribs the easy way. You’ll have the opportunity to grill bone in pork chops prepared with the chef‘s special marinade and smothered with Boursin cheese. Carving your own grilled flank steak is fun. It will be demonstrated and cooked in such a way that your guests will talk about it for years. And, of course, we’ll make two homemade and different sauces A wonderful vegetable kabob is part of the agenda tonight. OK, I mixed it up for you a bit , but we’re not having a BBQ without the Ribs! This course is packed with time saving tips so that you can have more time to spend with your guests. Let’s have a great night! Bring a healthy appetite with you and definitely to-go containers.

Room: Kitchen • Chef Matthew McNulty • Tuition: $44

Who said that tofu can’t taste good and easy to prepare? In this hand-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 • Brenda Wong • Tuition: $44

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.

In this segment 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, Yel Adai (Coconut and rice pancakes with jaggery) South Indian rice based breads Bring an apron and take home containers to class.

Room: Kitchen • Renita Mendonca • Tuition: $44

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 BBQ Beef (Sate)with Peanut Sauce, Soft Spring Roll with Seasoned Hoisin Sauce. For main dishes the class will make Pineapple Shrimp Fried Rice, Fish Fillet in Coconut milk, Pad Thai, Spicy Chicken with Chill & Basil, Beef & Green Curry, Sweet Rice with Mango for dessert. Bring an apron and take home containers to class.

Room: Kitchen • Brenda Wong • Tuition: $79

NEW CLASS! Happy Thanksgiving! Beets and shaved parsnip salad, rich root soup wit tarragon drizzle, Thanksgiving turkey stuffing, broccoli rabe soffriti, veal cutlets with creamy mushroom sauce, roasted brussel sprouts with mustard, marinated butternut squash, hearty greens, sweet potato spoon bread, pumpkin pie to name a few. Bring an apron and take home containers to class.

Room: Kitchen • Renita Mendonca • Tuition: $44

NEW CLASS! Join us tonight and you will learn how to make some delectable side dishes that will be perfect for your Thanksgiving meal or any other special occasion. We’ll be preparing Carrot & Rice Casserole, Brussel Sprouts & Chestnuts-Roasted & Glazed with Lemon & Panchetta, Roasted Turnip & Carrots with Orange & Brown Butter, Twice Baked Potatoes with Shrimp and Spinach & Ricotta Stuffed Tomatoes. Bring an apron and take home containers to class.

Room: Kitchen • Henry Schmidt • Tuition: $44