Bao Chicka Bao Bao
Jun
18
6:00 PM18:00

Bao Chicka Bao 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 fun, new hands-on recipes like baked char siu bao, sweet red bean paste bao, and lobster bao! Learn the basics for creating these pillowy, tender buns; then get creative with your own fillings at home!

Alcohol will be served in this class.

To register and see full description: click here.

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From Sea to Sea: Exploring Coastal Cuisines
Jun
26
6:00 PM18:00

From Sea to Sea: Exploring Coastal Cuisines

Jacqueline Church wants to take you on a journey preparing regional seafood dishes from the Atlantic to the Pacific! Join her in the kitchen and get hands-on using fresh ingredients like fish, shrimp, crabs, and oysters to create authentic coastal favorites. The menu will likely include a ceviche from Mexico, a gumbo from the Gulf, and of course at least one New England classic. Knowing Jacqueline, there will probably be a cocktail or two that’s the perfect pair for any sunny shore!

Alcohol will be served in this class

To register and see full description: click here.

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Know your Roll: Summer, Spring and Egg rolls.
Jul
30
6:00 PM18:00

Know your Roll: Summer, Spring and Egg rolls.

You may consider yourself an expert in take-out, but in this class, Chef Jacqueline Church answers one question you may not know the answer to: is there a difference between an egg roll and a spring roll? Join her to learn their differences in the pastry dough and cooking techniques, among other things, through a hands-on class where you’ll prepare examples from each category. Menu to include eggrolls, spring rolls, and fresh rolls!

Register here.

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Biscuits Sweet & Savory
Jun
15
11:00 AM11:00

Biscuits Sweet & Savory

Still using that poppin’ tube of biscuit dough? You can do better, and Jacqueline Church is here to show us! Homemade, from-scratch biscuits are easy and delicious, the “reward vs. effort” ratio is off the charts! In this class, you’ll learn the keys to successful, tender, flaky biscuits – no more leaden hockey pucks! Prepare a classic buttermilk biscuit and at least two variations; think pimento cheese, or black pepper-fennel seed. Scones will likely be included. You will leave with recipes, and an understanding of the techniques that you can use to not only make beautiful biscuits and scones, but also pie dough… what? Yes. Biscuit mastery is the key to your next fantastic pie.

Alcohol will be served in this class.

To register and see full description: click here.

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Poke Bowls Made Easy
Jun
12
6:00 PM18:00

Poke Bowls Made Easy

Poke bowls have swept the culinary nation and quickly become favorites for lunch or dinner. They’re easy to enjoy, and easy to make at home! What’s a poke bowl? Think of sushi in bowl form. Marinated fish (often salmon or tuna) sits atop rice or grains, surrounded by delicious fresh veg. Join Jacqueline Church, poke bowl expert, and discover simple ways to select and prepare delicious proteins and how to introduce sea vegetables for flavor, texture, and nutritional punch. We’ll then create a poke bowl buffet to customize our own delicious and super-Instagrammable poke bowl creations! Then, devour them with a light, delicious adult beverage.

Alcohol will be served in this class.

To register and see full description: click here.

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Tamales
Jun
6
6:00 PM18:00

Tamales

One of the most humble and beloved foods of Mexico and beyond, tamales are not often made at home by Americans.?Que verguenza! (What a shame!) Join Jacqueline Church in the kitchen and discover the basic ingredients of a tamale (including how and where to buy them) and start your own tradition of tamalada (communal tamale preparation events, a great party idea!) Some families gather at the holidays for a multi-generation tamalada; others make them more frequently. Once you’ve learned the basic technique, you’re sure to include them in a regular rotation. The menu will likely include Jacqueline’s new favorite: sweet potato and black bean, as well as a chicken and a pork variety. Venga! (Come!)

Alcohol will be served in this class.

To register and see full description: click here.

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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!

Sign up today!

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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!

bloody mary class.jpeg

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!

Sign up today!

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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!

Sign up today!

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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!

Sign up today!

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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

keller.jpg

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.

Sign up today.

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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!

Reserve your spot today!

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.

Reserve your seat!

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.

Reserve your seat!

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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Oysters 200% VitB12.jpg
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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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popovers.png
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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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dumplings ma la.jpg
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