Together, Of Course!

October 22, 2020

CCAE Together Of Course Branding FINAL 1350px

Online via Zoom
Cambridge MA 02138

October 22, 2020
5:30pm – 7:00pm

Join Us for CCAE’s Fundraiser, Together, Of Course!
A Playful Evening of Festivity, Fun, & Gratitude

Together, Of Course! is designed to be the most enjoyable and appetizing Zoom call you'll ever make--all while supporting CCAE!

Best of all, Together, Of Course! will be animated by the spirited conversation and sense of convivial community that CCAE is famous for – an evening of education and fun in support of CCAE’s programming, scholarships, and community partnerships.

General Admission: $125
Individual Sponsorships start at $600

Purchase Tickets

Your Evening at Together, Of Course!

  1. Introduction and behind the line with Tony Maws
  2. Break out into sessions
  3. Conclusion and raffle for all guests

For a first general session all guests will go behind the line for an exclusive behind-the-scenes glimpse of Craigie Next Door, the open-air solution to the pandemic that Chef and Owner and Cambridge darling Tony Maws, (James Beard award winner (Best Chef in the Northeast); Boston’s Best Chef (Boston Magazine) one of America’s Best New Chefs (Food & Wine) and more). Guests will thrill to see Tony and his team juggle the flame and fury of his new en plein air pop-up restaurant next to Craigie on Main, and its family-style menu.

Next, guests will enter an intimate food and beverage break-out session which include the following:

The Art of Whiskey Tasting with Port Boston Whiskey's Charles Shian

Port Boston whiskey is a premium blend of Bourbon and Scotch, hence we coined the term "Burtch" whiskey. It's unique in that it combines the flavor of Bourbon with the texture and character of Scotch to truly create a distinctive whiskey experience. Charles will guide you through the distinctions of burtch, and will be providing two samples for this session to taste: a Bourbon blended with peated Scotch and a Bourbon finished in European French Oak.

Pizza making with Chef Brad Kent from Blaze Pizza

Make your own fast-cooking, to-order pizza in a tutorial with Chef Brad Kent and Blaze Pizza’s famous dough and toppings. Pizza-making kit with dough and toppings are included. If you haven’t tried Blaze Pizza in Kendall Square, you will after this!

Basic Dumplings from Scratch with Ploy Khunisorn

Dumplings are delicious and easy to make at home. We’ll start with making the wrappers from scratch. You’ll also learn how to make fillings, fold dumplings, and cook them. We’ll serve the potstickers with homemade delicious sauce. Your cooking kit will include all the necessary ingredients to make vegan dumplings. You are also welcome to have chopped chicken, beef or pork on your end to add to the fillings.

All Things Lobster with CCAE's Chef Lars Liebisch

Chef Liebisch is known for his fact-filled and fun classes, as well as his adept handling of camera angles for his CCAE classes. For this session, he will teach us how to handle and cook New England's most cherished shellfish, the mighty lobster.

Cocktail Creations with Bully Boy Distillers Founder Dave Willis

Hear how a band of brothers founded a distillery, and taste one of its newest products, Amaro Spritz, crisp and citrus-forward spritzer in a can that uses their own take on the classic bitter liqueur Amaro.Founder Dave Willis will create both an Amaro Spritz cocktail and a classic Manhattan using Amaro and Bully Boy American Whiskey in this session. Session attendees will receive a can of Amaro Spritz and a nip of Bully Boy Bourbon.

The Art of Tasting Oktoberfest Craft Beer with CCAE's resident beer guru, Kris Butler

Even though we can't gather this year for Oktoberfest, we say: Let’s Celebrate Anyway! Pour yourself a beer, eat a pretzel, and learn the history behind the world’s most famous party. O’zapft is! (It’s tapped!).

Walkthrough and Demonstration of Asta's Six-Course Menu with Chef Alex Crabb

Asta in the Back Bay has for several years been named by Boston Magazine as Boston’s #1 restaurant. Chef and Founder Alex Crabb and his partner Shish Parsigian as a team present a different set menu every week, so it is always heart-and-soul seasonal, with clever references and inspired nuances as you make your way through the offerings. In this session Alex will be in Asta’s open kitchen producing the menu for his guests, and will give you a guided tour along the way. It might just be so tempting that you’ll have to travel to the Back Bay right after your session ends!

Taza Chocolates and 90+ Cellars Wine Tasting with Cocoa Beantown's Victoria Kichuk

Cocoa Beantown's Victoria Kichuk, who is a chocolate educator, writer, and tour guide for close to 10 years, shows you how to pair Taza’s rich and wonderful chocolate varieties (Almond Milk Classic, Raspberry Crunch Amaze Bar, and Cinnamon Chocolate Disc) with varietals of 90+ Cellars Wines (Riesling, Lambrusco, Merlot), and talk about what you discover in the pairings!

Flour's Eclairs and Cream Puffs with Samira Seibaa

A Joanne favorite, this tender, light, and airy choux pastry is filled with Flour's classic rich vanilla cream filling and topped with Flour's favorite chocolate, Tcho Chocolate ganache. Kits for the class will include ingredients so you can cook alongside a pro.

Flour's Delectable Low-Fat Vegan Chocolate Cake with Tatiana Azan

Tatiana will be showing you how to make Flour’s irresistible low fat vegan chocolate cake! This super moist, chocolate, and fudgey cake has been on Flour’s menu since Day One. Tatiana has worked at Flour for two years and learns something new every day. She wants to help teach you what Joanne and the Flour team taught her! Kits for the class will include ingredients for the demonstration.

How to Make an Old Fashioned Lemon Icebox Cake with Susan Regis

Beard-award-winning local chef Susan Regis shows us how to make her mother's famous lemon icebox cake--an old-fashioned, just perfect ice cream answer to "What's for dessert?"

Note: Items to cook with, bake with, and/or taste will be included in a Bag of Treats to be picked up from CCAE on Wednesday the 21st and Thursday the 22nd. You will be able to select your pick up day after you have registered for the event.

Finally, all attendees will be automatically entered into a raffle that will take place at the end of the event. Our generous Together, Of Course! Committee members have purchased gift certificates from some of the many restaurants which have supported CCAE in the past. Also included is a gift certificate for $100 to CCAE! Good luck to all!

Thank You to our Individual Sponsors!


Liz Coxe and Dave Forney
Peter and JaneAnn Fisher
Louise and Laurens Goff
Christian Nolen and Susan Denny
Jean M. and W. Mason Smith, III
Fredericka and Howard Stevenson


The Alchemy Foundation
Phil and Hilary Burling
Jane Katims and Daniel Perlman
Patricia and David Straus
E.V. and Tadhg Sweeney


Jeannette and Charles Atkinson
Linda Burton
Iris Chandler
Sandra and Toby Fairbank
Mary Ella Feinleib
Elizabeth Gompels
S. Donald and Dorothy Gonson
Janet Kinasewich
David Lehman and Bettina Bentley
Susan Eldredge Mead
Suzanne Ogden
Susan Pharr
Ellen Westheimer

Thank You to Our TOC! Corporate Sponsors!

Lead Sponsor

Gold Sponsors

Silver Sponsor

Contributing Sponsors