Learn to Cook for the Holidays at the “Farm-to-Kitchen Cooking Class: Holiday How-To” on December 30th
Mini walnut tarts topped with whipped ricotta and dried cranberries. Kale chimichurri with shrimp and veggies. A sweet-spicy butternut squash dip with everything crackers. These are the “hors d’oeuvres to thrill the taste buds” that you’ll learn to create at the Farm-to-Kitchen Cooking Class: Holiday How-To on Saturday, December 30th.
From 1 to 3 p.m. at The Kitchen at the Boston Public Market, seasoned chef Cleo Bell leads an interactive cooking class during which attendees master the art of the holiday appetizer. Follow closely and get your hands dirty while Chef Cleo shows you how to whip up the tarts, kale dish, and butternut squash dip at this fun, holiday-themed class. Tickets start at $52 and include all of the supplies you need to craft your own gourmet bites during class.