Heather-the wonderful founder of Homemade Modern Co is bringing modern home ec to Boston. I love her classes (hello canning 101), and they are fun affordable ways to stretch your muscles in the kitchen. She's partnering with Somerville Arts Council and local chefs to share a variety of cusines and cooking techniques with Boston. Check out this killer schedule and sign up!
Food of the Americas cooking class with Ryan Redmond
Sunday, January 27, 3-7pm
One of the things that really interests me, as a chef trained at the Cambridge School of Culinary Arts, is the history of food. I’m not particularly interested in authenticity as it relates to cuisine, but I am curious to know where foods come from and the story of how they travel and change. The Columbian Exchange - the global transfer of crops, animals, people, ideas, and diseases that came about after the voyages of Christopher Columbus in the 1490s - stands as a major episode of food history. Many foods now found in many corners of the world - potatoes, tomatoes, chiles, corn, squash, peanuts, chocolate and much more - have their origins in the Americas. This “Foods of the Americas” cooking class highlights a number of those pre-Colombian American ingredients. We’ll prepare a roasted winter squash soup garnished with hazelnuts and parsley; blue corn flatbread; seared cod glazed with a maple syrup-mustard sauce topped with a carrot, dried cranberry, pecan salad; and a roasted winter squash, wild rice salad.
Sushi Class with Sushi Chef Jose Garcia
Tuesday, January 29, 6:30-8:30pm
Learn the art of crafting delicious and exquisite sushi and rolls with sushi chef and Ebi Sushi owner, Jose Garcia. Trained for 8 years with Japanese sushi chefs, Jose is well equipped to teach students how to prepare the rice, cut the fish, assemble sushi and make accompanying accoutrements like wasabi and pickled ginger. You will make your own California roll and the more complex avocado roll. Jose will also show you how to make nigiris (more commonly known as sushis) and the rainbow roll—a California roll with tuna, salmon, yellowtail, shrimp and avocado on top. You also will learn how to eat sushi while Jose shares his deep knowledge of sushi evolution and customs and explores the differences between Japan and American sushi traditions.
Nepali Meal with Bimala Thapa
Wednesday, March 6, 6:30-8:30pm
Katmandu native and Union Square resident will teach attendees to make a complete Nepali meal. Dishes include Golbheda Ko Achar with Timur and Dhaniya (a tomato-based chutney seasoned with timur), Pulao (Nepali rice with nuts and Cardamom), a traditional curry—and for dessert, jeri (deep-fried wheat flour served with a sweet syrup). Once our feast is ready, we will sit down on the floor, Nepali-style, to eat together and learn more about Nepali culinary and cultural traditions.
Sign up today, and also check out some of her upcoming classes at Kitchen Inc: Like, 30 Minute Meals: Pressure Cooking, and Cooking with Local Winter Produce. Enoy!