In his upcoming cooking tutorial, I Was a Teenage Gourmand, chef

Kevin Crawley takes childhood favorites and transforms them into sophisticated dishes that’ll please even the most refined palate. On Tuesday, November 27th, macaroni and cheese gets made over with truffles, Boucheron and cresta de gallo. Fish sticks are all grown up and panko crusted with lemon thyme beurre blanc and Maine crabmeat. Even the brownie sundae gets all done up with three chocolate sauces, cherry armagnac ice cream, candied pistachios and cinnamon whipped cream. To accompany these revamped dishes, Crawley will pair some adult beverages. Class starts at 7:00pm and costs $60 per person. Secure your spot in the front row by calling Coriander at 781.784.5450.