The spring semester at the Dover Sherborn Community Education Center’s Cooking Studio is in full swing with chefs like Rustic Kitchen’s Bill Bradley, Perdix’s Tim Partridge or Christos Tsardounis of Ariadne Restaurant & Bar on the docket. Catch up with these and other notable chefs as they head into the classroom for the fun, informative sessions. Call the Dover Sherborn Community Education Center at 508.785.0722 or take a peek at their website for a complete schedule and more information.

Rustic Kitchen

Chef Bill Bradley of Rustic Kitchen makes an appearance at the BSH Kitchen Amphitheater on Wednesday, March 23rd to teach participants his signature style of Italian cuisine with the flavors of southern France, Morocco and California. The menu for the class is just-made mozzarella; grilled asparagus with tallegio and pine nuts; spring dug parsnip risotto; roasted wild king salmon with wild onions and morels; and semolina bread pudding with grappa soaked strawberries. The class takes place from 6:00-8:30pm and costs $45 per person.

Ariadne Restaurant & Bar
Chef Christos Tsardounis of Ariadne Restaurant & Bar will be in the Dover Sherborn Regional High School Cooking Studio (room 108, to be precise) on Thursday, March 24th from 7:00-9:30pm preparing several dishes using his favorite spring ingredient: wild ramps (also known as wild leeks). Available only during the early spring, ramps add a delicious garlicky-onion flavor to dishes like braised lamb osso bucco and spring pea risotto with wild ramps and parmesan; arctic char with slow roasted tomatoes, wild ramps and truffles in a corn broth; and the evening’s only ramp-free dish – an almond financier with coconut-lime sorbet. The class costs $40 per person.

Perdix
Chef Tim Partridge, whose South End dining destination, Perdix, has fans returning again and again, will be at the BSH Kitchen Amphitheater on Wednesday, May 4th to prepare a menu of Jerusalem artichoke soup with warm buttered crayfish; roasted halibut with fava bean, wild mushroom fricasee and warm shallot jam; and chilled coconut soup with mango, macadamia nuts and lime. The class runs from 6:00-8:30 and costs $45 per person.