Celebrity Chef MasterClass

Join CCAE’s master class series with celebrity chefs for an unforgettable cooking and learning experience. Roll up your sleeves and learn cooking techniques side-by-side with our celebrated local chefs. 90+ Cellars proudly serves wines to all of CCAE Celebrity Chef MasterClass. Please see the section description for the chefs' bio, course titles, and class descriptions.

Sections

STAR-FA19.04

Start Date

December 11, 2019

Time

6:00pm

Location

CCAE

Cost

$125.00

Availability

0

Wednesday, 6-9pm. Dec. 11

Chef David Punch, Chef and Owner, Sycamore, Little Big Diner, Buttonwood
LITTLE BIG RAMEN BASICS
Nothing is better than enjoying homemade Japanese ramen in a cozy kitchen on a chilly evening. Chef David Punch will show you the secrets of how to make delicious Japanese ramen. You’ll learn how to make chili ground pork, ajitama eggs, and other components that make his ramen so irresistible. You’ll also learn techniques to make delicious ramen broth. Let’s slurp Chef Dave's delicious ramen!

Chef Bio: Dave Punch began his culinary path at a young age making pancakes in home-ec class at Natick High School. He then went on to ski and cook in Vermont, which was the catalyst for his love of the restaurant world. Since then, he has never looked back. Spending the early days of his cooking career in Boston and Cambridge at the Nightingale, Upstairs on the Square and Rendezvous. Dave then had the fortune of running Ten Tables Jamaica Plain as executive chef. Three years later he became an owner himself, opening Ten Tables Cambridge. All of these experiences have given Dave the opportunity to hone his skills, crafting what he thinks makes an approachable and delicious menu: flavorful ingredients executed professionally. At Sycamore, Buttonwood and Little Big Diner, Dave believes in food that simply put...makes you happy.

Instructors: David Punch

STAR-WI20.01

Start Date

January 29, 2020

Time

6:00pm

Location

CCAE

Cost

$125.00

Availability

7

Wednesday, 6-9pm. Jan. 29
SOURDOUGH AT HOME
Eric Henning | Executive Pastry Chef, Island Creek Oyster Bar, Row 34

Join Chef Eric and learn how to make sourdough using cast iron combo cookers. We’ll learn how to make a sourdough starter, how to feed the starter, and basic bread knowledge including types of flour, hydration levels, the importance of salt, and yeast. We’ll also learn about method and formula for sourdough and of course tips for baking sourdough in cast iron and Dutch oven. Making sourdough at home will never be easier.

Instructors: Eric Henning

STAR-WI20.02

Start Date

February 10, 2020

Time

6:00pm

Location

CCAE

Cost

$125.00

Availability

8

Monday, 6-9pm. Feb. 10
CHOCOLATE BON BON AND PETIT FOURS
Giselle Miller, Executive Pastry Chef, Menton Boston
Desserts at Menton are always surprising. Let’s learn from Chef Giselle, Executive Pastry Chef of Menton. We'll learn how to temper chocolate to make chocolate shells, candies, ganache, and caramel. We’ll learn about pralines, truffles, and petit fours. Take some sweet treats for this Valentine’s and techniques to replicate at home.

Instructors: Giselle Miller

STAR-WI20.03

Start Date

March 18, 2020

Time

6:00pm

Location

CCAE

Cost

$125.00

Availability

8

Wednesday, 6-9pm. Mar. 18
MORE THAN SUSHI: JAPANESE COOKING AT HOME
Rob Wong, Chef de Cuisine, Hojoko, Ms. Cluck’s Deluxe Chicken & Dumplings, and gogo ya
James Beard Award-winning chef Tim Cushman and advanced sake professional Nancy Cushman set the Boston culinary scene on fire with their o ya, Hojoko, Ms. Cluck’s Deluxe Chicken & Dumplings, and gogo ya. If you save your o ya visits for your special occasions, now it’s a great time to learn how to make delicious Japanese dishes with Chef Rob Wong. Learn to make Japanese chicken dumplings, sushi tacos, and small bites. You’ll leave the class with skills and confidence to replicate the dishes at home.

Chef Bio: Chef Rob Wong started his high-profile position alongside Tim and Nancy Cushman, the team behind o ya, the Leather District temple of Japanese gastronomy. He has been Chef de Cuisine at Hojoko since 2015, as well as two new Cushman Concepts, Ms. Cluck’s Deluxe Chicken & Dumplings, and gogo ya at Time Out Market. Chef Rob Wong’s culinary passion passed through his blood as his father also owned a restaurant. Even though Chef Rob Wong studied engineering in college, his love for cooking couldn’t stop him from his culinary journey.

Instructors: Rob Wong

Instructors

David Punch

Dave Punch began his culinary path at a young age making pancakes in home-ec class at Natick High School. He then went on to ski and cook in Vermont, which was the catalyst for his love of the restaurant world. Since then, he has never looked back. Spending the early days of his cooking career in Boston and Cambridge at the Nightingale, Upstairs on the Square and Rendezvous. Dave then had the fortune of running Ten Tables Jamaica Plain as executive chef. Three years later he became an owner himself, opening Ten Tables Cambridge. All of these experiences have given Dave the opportunity to hone his skills, crafting what he thinks makes an approachable and delicious menu: flavorful ingredients executed professionally. At Sycamore, Buttonwood and Little Big Diner, Dave believes in food that simply put...makes you happy.

Eric Henning

Born and raised in San Diego, Henning first ventured into the food and beverage industry at the bakeshop at San Diego State University while earning his undergraduate degree at the Grossmont College culinary school in La Mesa. Henning then remained on the West Coast as the head baker at Bob’s Well Bread in Los Alamos. Currently, he’s the Executive Pastry Chef at Island Creek Oyster Bar and Row 34, where he creates breads and pastries for the restaurants, as well as supplies the kitchens and guests at Eastern Standard, The Hotel Commonwealth, and The Hawthorne. From perfecting his croissant lamination techniques to creating the very essential bun of the restaurants’ classic New England lobster rolls, Henning is constantly learning, testing, adapting and adopting new recipes.

Giselle Miller

Chef Giselle Miller is the executive pastry chef at Barbara Lynch’s Menton in Fort Point. In 2019, she was a semifinalist of the James Beard Award Rising Star Chef of the Year. Since high school, she discovered her passion for science. Before she joined Barbara Lynch’s team, she was a Pastry Sous Chef at Deuxave. She has shared her love for science and food through her unique molecular gastronomy approach on classic desserts. Her masterpieces are always inspired by seasonal and local ingredients.

Rob Wong

Chef Rob Wong started his high-profile position alongside Tim and Nancy Cushman, the team behind o ya, the Leather District temple of Japanese gastronomy. He has been Chef de Cuisine at Hojoko since 2015, as well as two new Cushman Concepts, Ms. Cluck’s Deluxe Chicken & Dumplings, and gogo ya at Time Out Market. Chef Rob Wong’s culinary passion passed through his blood as his father also owned a restaurant. Even though Chef Rob Wong studied engineering in college, his love for cooking couldn’t stop him from his culinary journey.