Fall Classes at the Dover Sherborn Cooking Studio

Get into the back-to-school spirit of the season at the Dover Sherborn Community Education’s Cooking Studio, where you can sharpen your culinary skills under the tutelage of some of the city’s best chefs. With a whole host of classes designed to cater to all levels of kitchen skills, the fall schedule includes treats like a culinary tour of the North End with chef Daniele Baliani, a tailgating tutorial from chef Jeffrey Hersh and small scale classes with chef like Paul Turano of Tryst, Vicki Lee Boyajian of Vicki Lee Boyajian’s and Orinoco’s Carlos Rodriguez, among others. To see all your options, click here, where you can also register for any of the classes listed below, which feature some of our favorite chefs. Call 508.785.0722 for more information.

Saturday, September 30th – Saturday at Chiara

Chefs Steve LaCount and Joe Rocco take their inspiration from the season with a menu of white bean and Tuscan kale soup with chorizo and shrimp “meat balls”; veal saltimbocca roulades with marsala wine, fresh sage and prosciutto, and fontina roasted garlic crema, autumn mushroom risotto and broccoli rabe; and cardamom spiced pumpkin flan with candied squash. Class is in session from 10:00am-12:00pm at Chiara in Westwood. Participation is limited to twelve and costs $75 per person.

Wednesday, October 4th – A Night at Tomasso Trattoria

The evening, which runs from 6:00-9:00pm at Tomasso Trattoria in Soutborough, starts with a 30 minute cooking demo from chef Tony Bettancourt. Guests will be able to observe the inner workings of the open kitchen while sampling Bettancourt’s handiwork, followed by a three-course meal of antipasti, choice of entrée, and dessert from renowned pastry chef Mary Bergin. Participation is limited to twelve and costs $89 per person.

Monday, October 16th – Gargoyles on the Square

Chef Jason Santos of Gargoyles heads out to the Cooking Studio to show his pupils how to prepare goats milk ricotta gnocchi with lobster butter and spaghetti squash; Catalan spinach with Marcona almonds and honey marinated chicken; beef tenderloin crouton with Taleggio cheese, micro basil and truffle honey; and doughnut bisque with fried coffee & pumpkin marscapone. The class, which runs from 7:00-9:30pm, costs $45 per person.

Monday, October 30th – Lineage with Chef Jeremy Sewell

Chef Jeremy Sewall of Brookline’s hot new Lineage, heads out to the Cooking Studio to walk guests through a simple menu that can be used for holiday entertaining or a family dinner. He will incorporate seasonal ingredients with spectacular local seafood. The $45 class, which runs from 7:00-9:30pm, features simple lobster hors d’oeuvres; roasted butternut squash soup with bay scallops, sage and brown butter; and seared Atlantic swordfish with green lentils, celery root puree and herb and lemon salad.

You may also be interested in