Events & Classes


What’s Cooking at Kitchen Outfitters:

December 2018 & Winter 2019

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Annual Day of Merriment/Holiday Open House

Saturday, December 8th

  • Festive Refreshments
  • The ABRHS Madrigal Singers will be Caroling the Plaza from 11 am to 12 noon.
  • Your purchase will be supporting The Beacon Santa Fund for Children.

 

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Crepes – A Drop in Demonstration

Celebrate the New Year with delicious Crepes. The perfect platform for savory and sweet fillings, crepes can be served day and night. Stop by between 11am and 2pm to watch a demonstration of cooking and filling crepes, take home recipes and try a sample while you are here.

Date of Event:  Saturday, January 5, 2019 | 11am – 2pm

Cost:                 No charge, drop in demonstration

Register Here

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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, January 7, 2019 | 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.

Register Here

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Meet our Knife Sharpener: Matt Venier, Bladesmith.

Matt will be on-site demonstrating knife sharpening and talking about his craft of making knives, honing and general knife care.  Matt’s talents as a professional Bladesmith include competing on “Forged in Fire” aired on the History Channel in 2015!

If you’d like to have your knives or scissors sharpened, you can drop them off any day for a 4 day turn-around service (sorry, no serrated).  Or, if you bring them to this demonstration, Matt will have them ready for you to pick-up Wednesday, Jan 23rd, however they won’t be sharpened during this demonstration.  The cost for sharpening is $5 for blades up to 5” long, and $8 for blades over 5”. Scissors are $10/pair.  Stop in anytime between 11am and 2pm.

Date of Event:  Saturday, January 19, 2019 | 11am – 2pm

Cost:                 No charge, drop in demonstration

Matt Venier of Venier Forge is a self-taught blade smith that specializes in Japanese styled swords, machined folding knives and knife sharpening for the home user. Matt has a life time of interest  in art and design and has concentrated on metalworking for the last fifteen years, He has trained with many western blade smiths, as well as a 24th generation Japanese swordsmith. Matt uses this depth of knowledge to craft commissioned pieces for collectors, martial artist, outdoors people as well as sharpen knives for kitchen enthusiasts. www.venierdesign.com

Register Here

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Portuguese Cooking - with Mark Valentine

Portuguese food is a hearty peasant cuisine that is greatly influenced from the Mediterranean Sea and the many forgien invaders who occupied the Iberian Peninsula. Traditional Portuguese staples are salt cod, olive oil, hot chilies, garlic, pork sausage, parsley and potatoes. Chef Mark Valentine will prepare a variety of traditional dishes. Bolinhos de Bacalhjau, Portugal’s favorite snack food of deep-fried salt cod and potatoes, served with piri-piri sauce. Ameijoas na Cataplana, steamed clams with tomatoes and chourico sausage. Rojoes a Cominho, melt in your mouth braised pork with cumin, lemon and cilantro. We will end the demonstration with Arroz Doce rice pudding, Portugal’s classic dessert that is served throughout the country.

Date of class:   Wednesday, January 23, 2019 | 6:30-8:30pm

Cost:                $75 each student

Mark Valentine is a personal chef in the Metrowest area. Mark combines his classical French culinary training with Asian and Southwestern influences to create a cuisine that is uniquely American and distinctly his own. E-mail markscooking@verizon.net.

Register Here

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Seafood in the Chinese Kitchen - with Helen Chen

Join Helen Chen for a lesson in Chinese cooking.  Helen’s knowledge of Chinese cuisine, and how to cook it at home, gives her students the confidence to try something new. Helen will be demonstrating a wonderful menu including: Peking Fish Soup, Steamed Salmon with Fermented Black Beans, Coral and Jade, and Tofu with Crabmeat.

Date of class:   Monday, January 28, 2019 | 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

Register Here

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Homemade Bagels – A Drop in Demonstration

Warm toasted bagels with cream cheese; is there anything better?  Learn how to make bagels at home during this drop-in demonstration.  Julia will be making up Cinnamon Raison, everything, and poppyseed bagels, as well as mixing up some cream-cheese flavors like chive, and veggie.  Stop in any time between 11am, and 2pm for tips and tricks, recipes and samples too.

Date of Event:  Saturday, February 2, 2019 | 11am – 2pm

Cost:                 No charge, drop in demonstration

Register Here

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For the Love of Chocolate - with Maggie Peterson

Spend an evening learning all about Chocolate from Maggie Peterson, Pastry Chef and Master Chocolatier. You will learn about how fine chocolate is made from cocoa beans grown in different parts of the world and all the steps that effect the flavor and texture of chocolate. Maggie will walk you through a chocolate tasting from cocoa butter to cocoa nibs.  You will learn about importance and methods of tempering chocolate and other techniques to make your own chocolates at home. You will create your own chocolate "Bark Bites" with various toppings to take home to share with family and friends.  You will also take home a chocolate goodie bag! Maggie will demonstrate: chocolate tempering techniques, making ganache, making and decorating molded/filled chocolates, making hand cut and dipped chocolates.

Date of class:   Tuesday, February 5, 2019 | 6:30-8:30pm

Cost:                $75 each student

Maggie Peterson is a Pastry Chef and Master Chocolatier.  After getting her Pastry Chef degree she worked in a fine chocolate shop for 4 years. She received her Master Chocolatier training at Valrhona E'cole du Grand in Tain-l'Hermitage, France and has attended other specialty courses at the French Pastry School in Chicago.  She currently divides her time working at Goodnow Farms Chocolate, Miam Miam Macaronerie and Pomfret Chocolates. Maggie also makes her own fine chocolates and teaches various classes.

Register Here

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Winter Soups - with Catherine Walthers

Soups are a great way to combine vegetables, protein, grains and beans, creating the ultimate, enjoyable one-pot meal for friends or family.  This class covers techniques for making great-tasting soups, including those with homemade chicken stock as well as soups without stock, relying on other flavor enhancers such as leeks, parmesan rinds, dried mushrooms and herbs. Join us to learn and celebrate all that is good in soup: simplicity, comfort and nourishment.

menu: Chicken Tortilla Soup, White Beans and Greens, Lentil Soup with Sausage, Shrimp and Corn Chowder

Date of class: Wednesday, February 13, 2019 | 6:30-8:30pm

Cost:                $75.00 each student

Catherine Walthers works for families in the Concord-Acton area privately cooking meals for the workweek. She is author of Soups + Sides, and 3 other cookbooks. You can find her at Catherinewalthers.com and on instagram at MVCooks.

Register Here

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Baking Steel – Get to know a local vendor

Meet the guys from Baking Steel, a Massachusetts company changing the way we cook pizza at home. The Baking Steel is just what it says, a large piece of steel to bake on, that can also be used on your stovetop or grill as a griddle.  Stop in between 11am and 2pm, say hello, and learn about the product.  Don’t forget to try a sample of pizza while you are here. All Baking Steels will be 10% off during the event.   

Date of Event:  Saturday, February 16, 2019 | 11am – 2pm

Cost:                 No charge, drop in demonstration

Register Here

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Celebrate Mardi Gras, foods of New Orleans - with Mark Valentine

Mardi Gras or Fat Tuesday is a New Orleans tradition that dates back to 1718. It is the carnival season of parades, dancing, drinking and eating. It is the last binge before fasting season before lent begins for Christians. Chef Mark Valentine will prepare an array of traditional Mardi Gras foods. Hearty Red Beans and Rice with spicy-smoky andouille sausage. Then decadent baked Oysters Rockefeller. Followed by classic creole inspired New Orleans BBQ Shrimp and Grits. To end the meal we will enjoy Brennen’s iconic dessert Bananas Foster.

Date of class:   Wednesday, February 27, 2019 | 6:30-8:30pm

Cost:                $75 each student

Mark Valentine is a personal chef in the Metrowest area. Mark combines his classical French culinary training with Asian and Southwestern influences to create a cuisine that is uniquely American and distinctly his own. E-mail markscooking@verizon.net.

Register Here

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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, March 11, 2019 | 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.

Register Here

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Making Simple & 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 March 13, 2019 | 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.

Register Here

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Fearless Weeknights in the Chinese Kitchen - with Helen Chen

Helen Chen is back with Fearless Weeknight cooking in the Chinese Kitchen.  Helen will be focusing on cooking homestyle dishes, like the ones she cooks.  Her menu will include Five-Spice Pressed Bean Curd with Bean Sprouts, Garlic Chives and Sichuan Pickled Vegetable, Chinese Eggplant with pork and Basil, Oyster Sauce Beef with Broccoli and Sweet Onions, Napa Cabbage with Chinese Sweet Sausage and Cellophane Noodles.

Date of class:   Monday, March 18, 2019 | 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

Register Here

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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.