The recent opening of Boston Public Market has given Bostonians access to all kinds of tasty goodies, all produced locally, from fresh cheese from Ipswich’s Appleton Farms, delicious coffee from George Howell Coffee Co. in Acton and meat and poultry from Chestnut Farm in Hardwick. But if the thought of a big bag of fresh produce leaves you at a loss, rest assured, the Market will provide. The Kitchen, a new communal space that will be used for various cooking lessons, opened today in the Market.
“We will having rotating classes that are held on a seasonal basis, infused with one time a year events featuring local chefs or experts on sustainability, wellness and fitness," says program director Mimi Hall. The space has floor to ceiling windows and hardwood floors, which could be filled with chopping tables or yoga mats. On the back wall there is a station with cabinets, ovens and sinks. Everything else can be rolled in and out.
Expect classes on a range of topics, and even weekly offerings from local experts, America's Test Kitchen, that "teaches beginner students how to think and act like a home cook.” The space is run by the Trustees of Reservations.
Roughly one third of the events will be free, another third will be low cost, ranging from five to twenty dollars, and the rest will range from twenty to sixty dollars per class. The classes were designed to be accessible to the general public, providing easy and affordable opportunities to learn about the basics of cooking and ways to use local ingredients.
“Everything that we’re using in the kitchen will be available on the market floor,” says Hall. “You won’t find us featuring strawberry shortcake in the middle of winter. We really want to help people cook with the seasons.”