Do you get excited about a trip to the farmer's market, but dread chopping all those veggies and herbs? If the onions make you break into tears and you can't remember the last time you sharpened your knife, come to this hands-on class and learn to slice, dice, and mince in a casual and supportive environment. We'll go over which knives are used for which cuts, how to buy a good knife in any price range, as well as sharpening and caring for your knives. And what cooking class is complete without a sumptuous dinner? The meal we'll prepare out of all those veggies might include fennel orange salad, potato leek soup, tomato onion tart, and ratatouille. This class is vegetarian. Limited to 8 people.

Sauce making is one of the most enjoyable kitchen tasks. It unleashes your creativity and gives you room for infinite variations. Once you understand the basic principles of contemporary sauces, you'll be a slave to recipes no more! We realize that you don't have homemade veal stock on hand, and don't find dousing your asparagus in artery clogging Hollandaise that appealing. But that doesn't mean that you can't dress up your dishes with vibrant sauces in less than 15 minutes. In this class, you'll learn how to choose the right ingredients and equipment, how to make pan sauces with the techniques of deglazing and reduction, how to thicken sauces without making them lumpy, and how to make various cold sauces and toppings. Dishes might include fennel grapefruit salad with shallot vinaigrette, scallops with asparagus sauce, roast chicken with porcini cream sauce, and steak with red wine reduction. Dishes vary based on the season and availability of ingredients. Limited to 8 people.

Yeah right! If it was that easy, there'd be more great pies and tarts in this world. Have you been struggling with Pâte Brisée (pie and tart dough)? Or were you too intimidated to even try it? Worry no more. This class will give you plenty of hands-on experience with making full-proof dough, rolling it out, shaping it, making savory and sweet fillings, and baking your creations. Dishes might include a tomato tart with caramelized onions and gruyere, spinach and mushroom quiche, apricot galette (free-form tart), and pear tart Tatin. Note: the dishes vary based on the season and availability of ingredients. This class is vegetarian. Limited to 8 people.

If you've been to Paris, the thought of owning your own little bistro must have crept into your mind - the kind of cozy place with black and white tile floors, bright lights, and intoxicating smells wafting from the large copper pots on the stove. Now is your chance to become a bistro cook without leaving town. Join chef Helen Rennie in her kitchen and learn to make French classics like Salmon Pâté, Seared Duck Breast with Black Current Sauce, and Crêpes Suzette. Note: the dishes vary based on the season and availability of ingredients. Limited to 8 people.

Few kitchen tasks are more satisfying than making your own pasta - the joy of kneading the dough, the art of shaping it to your liking, and the pleasure of that perfect bite. Home-made pasta does not require expensive equipment, hard to find ingredients, or years of practice. After this class you'll be a pro at making the dough for pasta and gnocchi, rolling it out, shaping it, and cooking it perfectly al dente. You'll learn how to prepare several sauces and how to match them to your pasta. Dishes might include potato gnocchi with wild mushrooms and sage butter, leek ravioli with parmesan broth, trofie (hand-shaped pasta) al pesto, and sweet potato tortellini. Note: the dishes vary based on the season and availability of ingredients. This class is vegetarian. Limited to 8 people.

Do you like to eat fish in restaurants, but are scared to cook it at home? Or, are you bored of baking salmon with a squirt of lemon, but not sure how to expand your repertoire? Come to this class and explore the bounty of the sea available to us in New England. You'll learn to find a good fish market in your area, buy the freshest fish, learn all about fish personalities and substitutions, and test fish for doneness. We'll make salmon teriyaki, trout in almonds, halibut in sorrel sauce, broiled bluefish, and swordfish Provençal. Note: the dishes vary based on the season and availability of ingredients. Limited to 8 people.

No more cucumber rolls! If you love raw fish, but are not sure how to approach it at home, this class is for you. We'll discuss how to find a good fish market, buy the freshest fish, and handle it safely at home. We'll go over which species of fish are safe to eat raw and the best ways to prepare them. You'll learn how to skin a fillet, slice for sashimi, mince for tartar, make sushi rice, and shape maki rolls. Dishes will include spicy tuna maki, assorted sashimi, scallops ceviche with mango, and salmon tartar with apples and ginger. Note: the dishes vary based on the season and availability of ingredients. Limited to 8 people.

How confident are you when you step up to the butcher counter? Do you know what cuts to get for braising vs. roasting vs. grilling vs. pan searing? While everyone can throw a piece of meat on the grill, taking it off can be a little tricky. How do you know when it's cooked to your liking? Do you season before or after cooking? Should you crank the heat up or turn it down? This class will answer all your meat buying and cooking questions. We'll discuss the cuts of beef, lamb, and pork; learn appropriate cooking methods for each cut; practice trimming and trussing steaks and roasts; and eliminate guesswork out of testing meat for doneness. Dishes will vary with the season and availability of ingredients, but are likely to include a beef steak with herb butter, a lamb top roast with garlic cream, beef stew with apricots, and baby-back pork ribs. Limited to 8 people.

Have you ever made a perfect roast chicken? Have you ever eaten one? What about duck -- have you tried it in a restaurant, but are not sure how to tackle it at home? If you want to gain in-depth understanding of how to cook poultry, this class is for you. Which bird tastes best: local, free-range, organic, air-chilled, or kosher? Should you rinse your poultry? Is a stick of butter under the skin the only way to keep the breast from drying out? Is brining worth it? When is the bird done? How do you get the skin to brown before the meat overcooks? If you've been losing sleep over these questions, come and learn everything you ever wanted to know about poultry. You'll get hands on practice with cutting up birds, trussing, roasting, pan searing, braising, and making pan sauces. Dishes might include roast chicken with porcini sauce, seared duck breasts with port reduction, duck legs braised in red wine, and Moroccan chicken tagine. Dishes vary based on the season and availability of ingredients. Limited to 8 people.

For the best pizza in the world, you have to travel to Naples; and for focaccia, to Genoa. Or, you can learn the secrets of rustic Italian baking and make these specialties in your own kitchen! You'll learn to knead, shape, and proof yeast doughs for pizza and focaccia, and to make your own toppings and sauces. We will start with the basic Pizza Rossa (tomato and mozzarella); then we'll let the season and our imagination be our guide as we play with various sauces and toppings. We'll make a savory focaccia with rosemary and sweet focaccia with fruit. Note: dishes may vary based on the season and availability of ingredients. This class is vegetarian. Limited to 8 people.

Vegetables are a culinary wonder with their variety of textures and flavors, and a gift to us cooks. If they occupy the lowly place of repentance food on your table, it's time to rethink your cooking techniques. In this class, you'll get hands-on practice with blanching, roasting, pan searing, braising, and sauteing vegetables, as well as serving them raw. You'll learn to buy, wash, store, and cook everything from roots to leafy greens. How do you prevent asparagus from turning mushy and stringy? What do you do with Swiss chard, beets, fennel, celery root, and rutabaga? How do you make a good salad? Bring your vegetable questions and come ready to cook and eat. Dishes will vary with the season and availability of ingredients, but are likely to include fennel radish green bean salad, seared asparagus, roasted beets with farro, and Swiss chard bruschetta. This class is vegetarian. Limited to 8 people.