Events & Classes


What’s Cooking at Kitchen Outfitters:

Summer and Fall 2018

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Curio Spice Co. Tasting – Get to know a local vendor

One of our favorite local brands, Curio Spice Co. specializes in directly sourced, sustainably produced spices from around the world. They build relationships with spice farmers and share their stories with you. Curio’s unique blends help tell these stories through their beautiful aromas and the depth of flavor they add to your food.  Susan Turner will be sharing samples of some of our favorite spice blends, including Preserved Lemon Crostata, a Seasonal Quick Pickle, and a Fleur spiced iced tea, along with recipes to try at home.   10% off all Curio Spice Co. items during the demonstration.

Date of Event:  Saturday, July 28, 2018 | 11am – 2pm

Cost:                   No charge, drop in demonstration

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Herd Nerd Spice Tasting – Get to know a local vendor

Stop in and get to know Jennifer, founder and owner of herd nerd SPICE – a smoky, spicy spice for your favorite meat, fish, and vegetarian meals. Use it to smoke pork, bake chicken, grill salmon, or as your “go to” slow cooker spice for everything. It's also great on the rim of your Bloody Mary, and gets a bunch of wows as an aioli sauce. We've been refining this recipe for the enjoyment of friends and family for more than 10 years, tracking every tweak and swap in a binder since 2007 (how nerdy is THAT?).  Stop in for a sample, and 10% off Herd Nerd Spice Blend.

Date of Event:  Saturday, August 18, 2018 | 11am – 2pm

Cost:                   No charge, drop in demonstration

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Tips for Tomato Season – A Drop in Demonstration

When the ripe tomatoes of a North East summer are abundant we want them everyday, right? Julia will be serving up tomatoes in a variety of ways. Stop in to learn recipes and try some samples as we savor the flavor of summer.

Date of Event:  Saturday, September 1, 2018 | 11am – 2pm

Cost:                   No charge, drop in demonstration

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Essential Knife Skills – with Catherine Walthers (Hands on)

Knowing how to use a good, sharp chef’s knife is one of the most important and useful skills you can have in the kitchen.  This hands-on class is designed to improve your everyday knife skills so you can become faster and more efficient in the kitchen. We’ll also learn about a variety of blade shapes, practice honing and gain an introduction to sharpening. Catherine has been teaching cooking classes at Kitchen Outfitters since 2012!

Date of class: Monday, September 10, 2018 | 6:30-8:30pm

Cost:               $65.00 each student

Catherine Walthers, a private chef in Acton-Concord area, has written 4 cookbooks, including her latest Kale, Glorious Kale. Follow her latest culinary happenings at catherinewalthers.com.

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Cast Iron Cooking – with Julia Tuladhar

Let Julia take the guess work out of cooking with Cast Iron.  Learn the process of seasoning raw cast iron, what to cook and not to cook in this classic cookware. The menu will include skillet cornbread, slow roasted pulled chicken, pan roasted fall vegetables, and apple crisp. 

Date of class: Wednesday Sept. 12, 2018 | 6:30-8:30pm

Cost:                $75 each student

Julia has provided classes at Kitchen Outfitters for many years and is as passionate about learning and teaching as she is about food.  Enthusiasm, interactivity are some of the ingredients Julia uses to produce a comfortable, fun evening of culinary exploration. 

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Wusthof Workshops, Trunk Show and Sales Event

Join us for a day full of learning and exclusive event only knife specials. Wusthof’s Corporate Chef Mike Garaghty will be teaching workshops throughout the day. Schedule of events to come.

Date of Event:  Saturday, September 15, 2018 | 10am – 4:00pm

Cost:                   No charge, drop in demonstration

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Eggs – with Mark Valentine

Exploring the unique use of eggs in different cuisines from around the globe, Chef Mark will start with the iconic breakfast dish from Mexico; huevos rancheros.  Next from the Arabic world we will prepare Moroccan Shakshuka (eggs poached in spiced tomato sauce).  To finish off the meal we will prepare the classic crème brûlée from France.

Date of class:  Wednesday September 19, 2018| 6:30-8:30pm

Cost:               $75 each student

Mark Valentine is the chef and owner of Kitchen to Table Foods in Hudson, MA. He was classically trained in France, and has cooked in Paris, San Francisco, Portland, Nantucket, and Boston.

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Asian Noodles – with Helen Chen

Join Helen Chen for an Asian Noodles class, her skilled and engaging classroom will inspire you to make her recipes at home.  The menu will include: Zaru Soba; Cold buckwheat noodles served with a chilled wasabi-dashi sauce.  My Drunken Noodles; Stir-fried wide rice noodles with chicken, vegetables and basil. Stir-Fried Rice Vermicelli with Sichuan Preserved Vegetable, and Shanghai Two-Sides Browned Noodles.

Date of class: Tuesday, September 25, 2018 | 6:30-8:30pm

Cost:                $85 each student

The daughter of Joyce Chen, and widely acknowledged in the United States as an expert on Chinese cooking, Helen brings her Asian expertise to the art of cooking. She understands the needs of the American cook as only a native can, yet she is intimately knowledgeable about the culinary practices and philosophies of Asia. www.helensasiankitchen.com

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Making Simple & Simply Delicious Cheeses at Home – with Kimi Ceridon (Hands On)

Join us for a cheese-making adventure. After getting a taste of great homemade cheese, we initiate a few chemical reactions to kick off our own in class cheese making. Through tasting and making we discuss the steps of cheese-making, learn about different cheese styles, while sampling several New England artisanal cheeses and accompaniments from New England Artisans. By the end of class, we will have a simple ricotta, queso blanco, and paneer to taste while everyone tries their hand at stretching mozzarella balls. Students leave with a starter culture for making the overnight fromage blanc sampled in class.  

Date of class:  Wednesday September 26, 2018| 6:30-8:30pm

Cost:               $85 each student

Kimi Ceridon is a trained chef with a background in engineering and  science. She combines her talents to create great food experiences through classes with a bit of science and engineering. She holds a Masters in Gastronomy and Chef's Certificate from Boston University as well as Masters in Mechanical Engineering from MIT. She is a personal chef who teaches food education and cooking workshops throughout Massachusetts. Follow along with her blog about "Cooking & Confessions from a Midlife Crisis" at  www.noreturnticket.kceridon.com.

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As the Cookie Crumbles – A class in cookies, baking & patience

with Karen Collins of Bisousweet Confections

Are you ready to move beyond the recipe on the back of that famous yellow bag of chocolate chips? Come explore the world of cookies with Karen Collins, owner/pastry chef of Bisousweet. This demonstration class will start with a quick discussion of basic cookie making techniques and tips, and then will move into showing you how to create more complex cookies that require multiple steps.  This class is perfect for both the baking newbie and the avid home baker. Everyone will leave with cookies, recipes, and above all, the belief that anyone can be a baker. On the menu: Rugelach, Meringues, Chocolate sandwich cookies, and Biscotti.

Date of class:  Wednesday, October 3, 2018| 6:30-8:30pm

Cost:               $75 each student

Karen Collins owns Bisousweet Confections, a wholesale bakery located in Shirley, MA. She is a self-taught pastry chef with over 23 years of experience working in commercial bakeries. Her favorite place to be, when she's not with her family, is in the middle of a kitchen surrounded by butter, sugar, chocolate, eggs and flour.

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Hand Pies – A Drop in Demonstration and 12 Year Anniversary Celebration

Celebrate 12 years with Kitchen Outfitters on Saturday October 6.  Julia will be demonstrating sweet and savory hand pies; with samples and recipes to share. There will be raffles and door prizes throughout the day.   We love the opportunity to share our gratitude for 12 years in business with this wonderful community.  Join us anytime during the day, hand pies served from 11am to 2pm, with a cake cutting at noon.

Date of Event:  Saturday, October 6, 2018 | 11am – 2pm

Cost:                   No charge, drop in demonstration

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Potstickers and Wontons – with Helen Chen (Hands-on)

Learn how to make your own traditional potstickers, also known as Peking Ravioli, a name coined by Joyce Chen over 60 years ago when she introduced them in her Cambridge restaurant.  Asian culinary expert, Helen Chen, will teach you how to make the traditional pork filling her mother, Joyce Chen, taught her, how to cook them two ways - pan-fried and boiled, and how to make traditional dipping sauce.  The uncooked dumplings also freeze easily to enjoy months later.  Helen will also be demonstrating Home-style Chinese Wontons, boiled and served in a clear chicken broth.  Everyone will have an opportunity to form their own Potstickers and Wontons.

Date of class: Wednesday, October 10, 2018 | 6:30-8:30pm

Cost:                $85 each student                     

The daughter of Joyce Chen, and widely acknowledged in the United States as an expert on Chinese cooking, Helen brings her Asian expertise to the art of cooking. She understands the needs of the American cook as only a native can, yet she is intimately knowledgeable about the culinary practices and philosophies of Asia. www.helensasiankitchen.com

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Pasta, Pasta, Pasta – with Kimi Ceridon

Join us for a pasta-making adventure. During this class we will explore several types of homemade pasta and try out the many tools available for making great pasta at home  Starting with three types of pasta dough - basic egg, eggless semolina and ricotta gnocchi - we will learn how to make spaghetti, linguine, pappardelle, bow ties, gnocchetti, gnocchi, penne and more. You will learn how to use pasta boards, pasta cutters/wheels, hand-cranked pasta machines, and a stand mixer attachment for rolling pasta to make your own homemade pasta creations.

Date of class:  Monday October 15, 2018| 6:30-8:30pm

Cost:               $75 each student

Kimi Ceridon is a trained chef with a background in engineering and science. She combines her talents to create great food experiences through classes with a bit of science and engineering. She holds a Masters in Gastronomy and Chef's Certificate from Boston University as well as Masters in Mechanical Engineering from MIT. She is a personal chef who teaches food education and cooking workshops throughout Massachusetts. Follow along with her blog about "Cooking & Confessions from a Midlife Crisis" at  www.noreturnticket.kceridon.com.

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Everyday Cooking – with Catherine Walthers

At a loss for everyday dinner ideas? Cathy Walthers will bring her expertise in creating interesting and delicious dishes to you.  Starting with salads; leafy green, and a grain based, she will move on to vegetarian, fish and chicken entrée dishes.  Go home with great new recipes and ideas for Everyday Meals to look forward to.  The menu will include veggie burgers, pan roasted catch of the day, and chicken piccata.    

Date of class: Tuesday October 16, 2018 | 6:30-8:30pm

Cost:               $75.00 each student

Catherine Walthers, a private chef in Acton-Concord area, has written 4 cookbooks, including her latest Kale, Glorious Kale. Follow her latest culinary happenings at catherinewalthers.com.

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Sweet & Savory Pies &Tarts – with Susan Turner

Hone your pastry skills in time for autumn’s harvest bounty and holiday season! Everyone loves pies and tarts — and, cooler days make baking them a pleasure.

This demonstration class will arm you with recipes and tips for making three types of pastry: delicately sweet pate brisée, flaky all-butter pie crust, and fool-proof cream cheese pastry. Plus an easy-to-make gluten-free nut-crumb crust. We'll sample the pastries in a magical lemon tart, a roasted beet and blue cheese crostata, pumpkin-jam tartlets, and honeynut squash pie. Additionally, we'll enjoy a goat-cheese and garlic jam tart that unapologetically uses store-bought puff pastry for its crust (you'll learn about selecting good puff pastry). You’ll go home with all the recipes, tips for successful pie baking, and, we hope, some inspiration!

Date of class: Monday October 22, 2018 | 6:30-8:30pm

Cost:                $75 each student

Having grown up in a family of amateur gardeners, cooks, canners, and makers, Susan has been cooking since childhood and remains an avid home cook. She loves encouraging others to get into the kitchen and believes that sharing food is one of life's best joys. Susan has also tested and developed recipes for Curio Spice, Siena Farms, and Bisousweet Confections.

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Flavors of the Middle East– with Mark Valentine

Flavors of the Middle East are an amazing mix from many cultures. Chef Mark will begin our evening with Fattoush, a classic salad of both Arab and Israeli cuisine that is a lunch staple in most households. We will discover baba ganoush, a smoky eggplant dip, and the many varieties of hummus.  Mark will follow with Kofta, a traditional comfort food of lamb and beef meatballs. To complete the meal mark will prepare roast chicken with clementines, fennel, and Arak .

Date of class:  Wednesday October 24, 2018| 6:30-8:30pm

Cost:               $75 each student

Mark Valentine is the chef and owner of Kitchen to Table Foods in Hudson, MA. He was classically trained in France, and has cooked in Paris, San Francisco, Portland, Nantucket, and Boston.

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Gratitude &  Goodness; A Vegetarian Harvest – with Suman Shah

Join Suman Shah for a vegetarian fall harvest feast, using locally sourced and seasonal produce from around New England. She will share recipes from her immigrant pantry, like breaking down the complex traditional Indian biryani using native produce. A baked and stuffed eggplant that crosses international boundaries and a refreshing take on a fall salad.

Date of class:  Monday October 29, 2018| 6:30-8:30pm

Cost:               $75 each student

Suman draws inspiration from her Indian roots (Calcutta to Mumbai) and a life of almost twenty years in New England. When not hosting cooking demos or classes around Boston or at farmer’s markets, she’s writing about food, life, and photography. Recipes on her blog Fork on a Road show us her instinctive style of cooking from different corners of the world. She makes familiar foods in unexpected ways, making them easily adaptable and accessible for a busy life. Find her on Instagram @forkonaroad and learn more at her website, www.forkonaroad.com

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Cooking classes are held in the store:

    Kitchen Outfitters

    342 Great Road

    Acton MA 01720

Classes are demonstration, unless "hands-on" is noted in description.

Kitchen Outfitters provides everything that you will need during evening classes; including recipes, pens, paper for notes, and water. If you have any questions we are available

By email: customercare@kitchen-outfitters.com  

Phone: (978)263-1955 

Cancellation policy: We understand that plans change, and things come up.  We offer a full refund if class registration is cancelled up to 2 days prior to class.  If cancelled within 48 hours of class, your refund, less a $25 fee, will be returned in the form of original payment.