Dec
17
6:00 PM18:00

Flavoro Fungi

 MushroomMarsala

MushroomMarsala

Did you know that, of the more than a million species of fungi worldwide, only a small percent are edible? But even that small percent can feel overwhelming; with the variety of mushrooms available throughout the year, some of us are often left asking, “Now that I bought these, what do I do with them?” From meatless mains to side dishes and apps, Jacqueline Church is here to teach you all about the world of mushrooms! Prepare red curry mushroom banh mi, black trumpet pate, and maitake tikka masala, and learn all about the flavor possibilities mushrooms have to offer!

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Dec
5
to Dec 6

Intro to Savory Pies

 Vegetable pot pies with puff pastry crowns

Vegetable pot pies with puff pastry crowns

The temperatures are getting colder and Winter is coming… Cue comfort food season! Join Jacqueline Church for a savory pie party, where we’ll explore techniques you can use to make various pot pies. We’ll prepare a terrific chicken pot pie, a delicious Shepherd’s pie with a lovely piped potato topping, and a South American Pastel de Choclo corn pie (imagine a giant empanada casserole with a sweet corn topping.) Yum!

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Dec
2
10:00 AM10:00

Bloody Mary Brunch!

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Calling all brunch connoisseurs! You’ve probably noticed the growing number of restaurants offering a Bloody Mary bar – whether it be a station filled with various hot sauces, veggies, bacon, and spirits; or a table-side cart overflowing with brunch cocktail favorites. In this class, Jacqueline Church wants to teach you how to recreate this fun concept at home! You’ll get hands-on creating a custom DIY drink station for your next weekend brunch, while also enjoying a couple of Jacqueline’s brunch favorites. Learn traditional and unconventional Bloody Mary garnishes, and leave ready to organize your next morning restorative.

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Nov
28
6:00 PM18:00

Korean BBQ

 bulgogi

bulgogi

There’s no denying the growth and influences of Korean BBQ in our favorite restaurants, and with kimchi becoming America’s favorite condiment, join us in the kitchen to find out how these popular dishes are made! Jacqueline Church will take you through hands-on learning of a few popular dishes so you can recreate your own Korean BBQ at home. This meal wouldn’t be complete without side dishes and kimchi, of course!

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Nov
19
6:00 PM18:00

Holiday Sips & Nibbles

 Chinese 5 sp8ice nuts

Chinese 5 sp8ice nuts

It’s that time of year again, where our social calendars are packed with holiday festivities and we scramble to decide what dishes to prepare for the endless potlucks. Finger food lover Jacqueline Church wants to help make it easier for you in this hands-on class all about appetizers!

Recipes may include elegant black trumpet mushroom pate, fun retro cheeseball, and phyllo cups filled with sweets and savories. This fun pre-holiday event wouldn’t be complete without party-ready drinks – think holiday punches or libations by the pitcher!

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Nov
13
6:00 PM18:00

Bao Chicka Bao Bao

 Homemade bao

Homemade bao

Let’s make bao! These soft yeast dough buns are stuffed with sweet and savory fillings and are a favorite on dim sum menus and in various Southeast Asian cuisines. In this class, Jacqueline Church will teach you hands-on recipes for classics like BBQ pork bao, curried chicken bao, and baozi mini pan-fried baos. Learn the basics for creating these pillowy, tender buns; then get creative with your own fillings at home!

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Nov
9
6:00 PM18:00

Great Dishes of the Greats: Joël Robuchon

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With the recent passing of this culinary legend, the BCAE and Jacqueline Church will honor Chef Joel Robuchon in our kitchen. Over the past 4 decades, he influenced French cuisine with his ability to take the essence of a range of cuisines, from Japanese to Spanish, and combine those rich flavors with classic French techniques.

In this hands-on class, you’ll taste and learn how his work elevated seemingly simple dishes. After you enjoy the meal you’ve prepared together, you’ll leave with a better understanding and appreciation for this world-renowned Chef who once held 32 Michelin Guide stars – the most of any chef in the world!

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Nov
8
6:00 PM18:00

Chinatown Sweets Walking Tour

 Shaved ice with mangoes and jellies

Shaved ice with mangoes and jellies

 rolled ice cream

rolled ice cream

If you’ve ever been to a Chinese or Asian bakery, you’ve seen the endless varieties of cakes stacked with beautiful fruit and frosting decorations. Tempted by the myriad of sweet and savory filled buns baked fresh that morning? This sweets-focused walking tour is for you! Jacqueline Church, founder of Boston Chinatown Tours, will share insights she’s gained from years of leading food and culture tours. We will explore and enjoy the history of these traditional pastries and snacks, and then focus on contemporary sweets that continue to grow in popularity in Western cultures – shaved ice, rolled ice cream, and bubble tea – and learn about many sweet spots in Boston’s Chinatown!

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Nov
1
6:00 PM18:00

Homemade Crackers & Dips

 Homemade Graham Crackers

Homemade Graham Crackers

 caraway rye crackers

caraway rye crackers

Deciding what to serve or bring to dinner parties can be complicated, especially if you strive to bring something new and different each time. If you’re feeling uninspired by the grocery store shelves, make your own unique crackers and dips at home! In this class, Jacqueline Church will show you her go-to recipes for homemade graham crackers, pretzel crackers, and a killer onion dip that’ll put those dried soup packets to shame. Making these at home is easier than you think! So, take what you learn, and secure your legendary potluck reputation!

 white bean dip

white bean dip

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Oct
26
6:00 PM18:00

Great Dishes of the Greats: Thomas Keller

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Back by popular demand is our tribute to the great American Chef, Thomas Keller! Winning Best Restaurant in the World, Best Chef in America, and numerous awards for The French Laundry Cookbook, Chef Keller’s influence on French cuisine can be seen all across the country. Jacqueline Church will introduce recipes you can prepare and execute at home with delicious results, while learning techniques, tips, and tricks that you won’t find navigating his recipes.

While he’s known for precise execution of fanciful dishes, we’ll tackle a few really good dishes we can make at home.

 chou-fleur gratin

chou-fleur gratin

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Oct
24
6:00 PM18:00

Flavorful Fungi

 black trumpet mushroom pate

black trumpet mushroom pate

Did you know that, of the more than a million species of fungi worldwide, only a small percent are edible? But even that small percent can feel overwhelming; with the variety of mushrooms available throughout the year, some of us are often left asking, “Now that I bought these, what do I do with them?” From meatless mains to side dishes and apps, Jacqueline Church is here to teach you all about the world of mushrooms! Prepare red curry mushroom banh mi, black trumpet pate, and maitake tikka masala, and learn all about the flavor possibilities mushrooms have to offer!

Sign up today!

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Oct
18
6:00 PM18:00

Instant Pot Intensive

 Risotto made easy!

Risotto made easy!

Join me at Boston Center for Adult Ed for another Instant Pot Intensive!

Whether you’ve never taken yours out of the box or you’re a semi regular “pot head” - you’ll enjoy this session. We’ll cover the basics, parts, accessories, safety features. And explore some of the fun, delicious meals you can make in minutes under pressure.

The Instant Pot is taking over the home-cooking world! Some of you got one on Prime Day and it’s still in the box, right? Come on and join Jacqueline Church, and learn how to make the most of your favorite new toy. We’ll explore all the parts, learn how to assemble, clean, store your Pot. And we’ll learn about the functions you can ignore and the ones that will be your best friend. A special chart on the various release methods will be included in your materials. And we’ll get hands-on pressure cooking our way through a delicious meal with recipes you’ll enjoy again and again.

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Jul
19
6:00 PM18:00

Summer Appetizers & Cocktails

Join me in a toast to summer with tasty small bites and refreshing cocktails to jazz up that perfect night on the deck, porch, or at your next cookout! I'll show you hands-on recipes you’ll want to use year-round. Winners at any dinner party. Recipes may include: stuffed piquillo peppers with aioli, black trumpet mushroom pate, ceviche, or phyllo bites. You’ll also make light cocktails that won’t sink you in the summer heat – think agua fresca (boozy or not) and French 75s. A piquant start to any meal, these exciting bites will be perfect to announce the fun to come!

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 Castelvetrano tapenade.

Castelvetrano tapenade.

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Jun
27
6:00 PM18:00

Exploring the Flavors of Mala - Boston Center for Adult Ed

Flavors in Western Chinese cuisines include “ma” and “la” spices; Ma being numbing/tingling, and La being spicy. We’ll learn the key ingredients in the Ma La pantry – and make and share dishes that feature these fragrant flavors! Dishes may include Dan-Dan Noodles, Gongbao Chicken, and Cumin Lamb.

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 Sichuan peppercorn, facing heaven chiles, star anise, cinnamon, sesame, dried tangerine peel

Sichuan peppercorn, facing heaven chiles, star anise, cinnamon, sesame, dried tangerine peel

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Jun
5
6:00 PM18:00

Great Dishes of the Greats: Paula Wolfert - Boston Center for Adult Ed

 Paula's "Megadarra" Rice & Lentils with fried onions and svaneti salt. 

Paula's "Megadarra" Rice & Lentils with fried onions and svaneti salt. 

Paula Wolfert may be the most influential cookbook author you’ve never heard of. It’s a food biography cliche to claim that the subject changed the way we eat – except Paula really did. Over four decades and eight cookbooks, and countless articles on the traditional foods of the Mediterranean, her work changed both our approach to cooking and the breadth of flavors and ingredients we now take for granted.

Tagines, duck confit and cassoulet, couscous, sumac and pomegranate molasses… she literally showed us a world of flavors. In this class, we’ll explore a few iconic dishes memorialized in “Unforgettable“, the loving compilation of recipes developed as her dementia began to rob her of memory. Funded by over 1100 fans and devotees of her cookbooks, Authors noted her hands remembered even when her mind forgot. Paula herself said, “Good food is memory.”

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May
8
6:00 PM18:00

Eat Drink/Green Pink

Make the most of the season by discovering new ways to serve and taste the best flavors of spring. We'll cook up and enjoy a menu featuring some of the best green and pink spring foods—think asparagus, peas, radishes, and rhubarb. Berries are abundant in spring and we'll explore their sweet and savory sides. Our recipes may include poached Chicken with Peas and Fennel, Asparagus Prosciutto Flatbread, Matcha Panna Cotta with Berry Coulis, and Rhubarb Simple Syrup for light spring cocktails. A $20 food fee is included in the course fee.

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 Rhubarb and raspberry

Rhubarb and raspberry

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Apr
20
6:00 PM18:00

Great Dishes of the Greats: Marcella Hazan

Often called the “Julia Child of Italian Cooking”, Marcella Hazan’s “Essentials of Classic Italian Cooking” is a must-own for anyone interested in traditional Italian dishes in the American kitchen. Join cookbook aficionado, Jacqueline Church, as she gives you a hands-on lesson preparing some of Marcella’s most asked-about dishes.

 

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 Chicken Fricasse

Chicken Fricasse

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Apr
19
6:00 PM18:00

Bubbles & Bivalves at Boston Center for Adult Ed

Nothing quite says you’re living the high-life like a plate of oysters and a glass of sparkling wine! Jacqueline Church is here to get you fluent in not only the language of oysters, but also on various sparkling wines from across the globe. You’ll learn everything from shucking your own oysters at home, creating various accompanying condiments plus a few savory oyster dishes that you’ll bake, fry or simmer. Your entertaining will never be the same again!

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Apr
10
6:00 PM18:00

All about Eggs

Eggs are a symbol of spring, rebirth. They're also one of the cornerstones of cooking. Quick weeknight meals like frittata or omelettes are a gift from the chicken. Tap into the egg's full potential, go beyond the familiar, and explore recipes such as Chawanmushi (Japanese savory custard), Gougères (aka "cheesy puffs"), Dutch Baby or Popovers, Avgolemeno (Greek egg-lemon soup), and Shakshuka (also called eggs in purgatory). Learn which eggs are the best to buy, which to avoid, how to separate yolk from white, and how you should never crack an egg. A $20 food fee is included in the course fee

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Apr
3
6:00 PM18:00

Global Sauces

You may know the classic French "mother sauces" like Velouté, Mornay, and Béchamel, but what about other global flavors? In this class we'll make sauces from the four corners of the globe: Harissa from North Africa, Chimichurri from South America, Ginger-Scallion from Cantonese cuisine, and Sichuan Chili oil from Western China. We'll also learn how to perfectly poach a chicken and use that as a way to sample our sauces—a simple but delicious base for our sauce experiments. A $20 food fee is included in the course fee.

 

 Sichuan chili oil

Sichuan chili oil

 "Cantonese Crack" aka ginger-scallion sauce

"Cantonese Crack" aka ginger-scallion sauce

 Harissa

Harissa

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Mar
29
to May 10

Beyond Beginning

If you have taken a beginning cooking class or have equivalent experience (basic knife skills and fundamentals like braising, roasting, building a fond, etc.), but would like to take the next step, join us to elevate your kitchen skills. Topics and skills to be covered will likely include "mother sauces" (Bechamel versus Velouté); breaking down a whole chicken and stock making; cooking en papillote; eggs, soufflés and omelets, and emulsions; rough puff pastry for easy sweet or savory tarts and turnovers; finding, creating, and using umami to enrich satisfying flavors in any dish; and identifying the key spice and flavor profiles of various cuisines so you can confidently employ a wide range of ingredients. An $80 food fee is included in the course fee.

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 Puff pastry topped chicken pot pies

Puff pastry topped chicken pot pies

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Mar
27
6:00 PM18:00

Exploring the Flavors of Ma La

Flavors in Western Chinese cuisines include ma and la spices; ma being numbing/tingling and la being spicy. We'll learn the key ingredients in the ma la pantry and make and share dishes that feature these fragrant flavors. Our recipes may include Dan-Dan Noodles (Sichuan dish with fragrant roasted chili pepper oil, preserved mustard root, and vegetables); Gongbao Chicken with Peanuts, Ginger, and Garlic; and Cumin Lamb. You'll never look at your spice rack the same way! A $20 food fee is included in the course fee.

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Feb
13
6:00 PM18:00

All About Citrus

Meyer Lemon cake.jpeg

Winter is prime season for citrus. In this class, you will learn to unwrap the secrets of these little bursts of sunshine and ways to enhance your dishes and desserts. We'll make and enjoy recipes that may include Mixed-citrus Ceviche or Orange-Chipotle Chicken. Desserts may include Citrus Chiffon Cake, Chocolate Mineola Biscotti, or Orange Swirl Meringues. We'll learn how to extract full flavor from the fruit, when to use zest (and how to remove it), and discover sweet and savory uses. You'll learn to avoid common pitfalls like adding citrus too early to your recipe, how to add citrus to dairy without curdling, and how to store citrus fruits. Class will consist of demonstrations, as well as tastings and hands-on opportunities, as we prepare at least one recipe in class. Head home with a newfound citrus zeal and a load of recipes to try on your own.

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Feb
6
6:00 PM18:00

Savory Pies: Brookline Adult & Community Ed.


Hearty and warming, savory pies are true comfort foods. We'll learn how to fancy-up a shepherd's pie (and discover the difference between a cottage pie and Shepherd's pie). We will make chicken or vegetarian pot pies with puff pastry crowns. Then, we'll travel to South America for pastel de choclo, a ground beef pie with a sweet corn topping. Learning how to make a light, but deeply flavored gravy or sauce—the key to these heartwarming dinners and a skill you'll carry over into many other dishes.

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Feb
3
9:00 AM09:00

Chinatown Experience: Tasting Tour - Brookline Adult & Community Ed.

Beyond the Chinatown Gate, there are so many little shops and restaurants, it is easy to get lost amid the colorful window displays and enticing aromas. On this tour, your guide will orient you with an explanation of the history and features of the park, gates, shops, and culinary traditions before you embark on your tasting journey. The tour includes several tastings of such treats as mooncakes, barbecue pork, and bubble tea. You will visit a traditional Chinese herbal medicine shop, grocery store, and we'll end our day with a Dim Sum tasting. Throughout, your guide, a professional chef, will answer questions and give you tips for cooking Chinese food at home. Meet under the Chinatown Gate (corner of Beach and Hudson), Boston. No discounts or waivers apply.

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Jan
30
6:00 PM18:00

Wok with Me: Brookline Adult & Community Ed.

While most everyone enjoys a takeout dinner or a trip to Chinatown, too few people know the joys and benefits of wok cooking at home. In this class, you will learn how to choose a wok, the proper way to season your wok, how to clean it and how not to. Your instructor will introduce you to several key ingredients, easy to find in any grocery store, that are the building blocks of fabulous at-home stir-fry meals. You will also learn what kind of oil to use, how to pick the right soy sauce, rice wine, and more, all while putting your skills to use cooking up wok recipes such as Perfect Fried Rice, Velvet Chicken with Wok-seared Vegetables, Crystal Shrimp, and Beef Chow Fun. You will review essential knife skills and you will leave with a resource guide that includes cookbook recommendations and additional recipes to try at home. Please bring a wok. 
 

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