Wednesday January 30 | 6-9pm | $120 | Register | WAITLIST ONLY

Chef Lydia Shire
Executive Chef & Co-Owner, Scampo

PLENTIFUL PORK

Lydia Shire loves pork in all of its many wonderful iterations. In her masterclass, she will transport you to pork heaven by showing you the ins and outs of a perfect crisp pork belly, and teach you to make the most delicious quiche you'll ever taste. We'll make a full-course dinner by Chef Shire's side, creating mouth-watering versions of her acclaimed restaurant dishes.

Lydia Shire graduated from Le Cordon Bleu in London and worked her way through local restaurants until she became the Executive Chef at Seasons at the Bostonian Hotel. She was honored and named “America’s Best Chef – Northeast” and “One of America’s Five Best Chefs” by the James Beard Foundation. She opened the acclaimed restaurant, Scampo’s at the Liberty Hotel in 2005. In 2013, Restaurant News inducted her into their Fine Dining Hall of Fame.

 

Wednesday, February 27 | 6-9pm | $120 | Register | WAITLIST ONLY

Chef Ana Sortun
Executive Chef and Partner Oleana, Sofra; and Partner, Sarma

COOKING WITH SPICE

Understanding spices and how to use them can transform ordinary recipes into extraordinary dishes! Executive Chef Ana Sortun will discuss blending, storing and sourcing spices and share a few blends that she can’t live without. We’ll try Dukkah, Za’atar, and Ana spice with great olive oil and bread. We’ll make carrot soup with Moroccan spice, chicken with Turkish spices, tahini, nuts and dried fruits and for dessert, poached quince with buttery walnut crumb.

Ana Sortun graduated from La Varenne Ecole de Cuisine de Paris and opened her restaurant, Oleana, in 2001. She was named Best Chef in the Northeast by the James Beard Foundation in 2005, and went on to open Sofra Bakery and CafĂ©. She also co-owns Sarma in Somerville. Ana is known for bringing Middle Eastern flavors into the mainstream through her passion of Turkish cooking, Spices and her husband’s (Chris Kurth of Siena Farms) fresh, organic vegetables.

 

Wednesday, March 27 | 6-9pm | $120 | Register

Chef Susan Regis
Best Chef Northeast, James Beard Foundation

SPRING DINNER

Join Chef Susan Regis, who has been acclaimed for her reverence of ingredients that define a season, as she explores the verdant world of early spring. Alongside Chef Regis, we’ll create dishes such as Green and White Asparagus with Sauce Gribiche, Fresh Fiddlehead Ferns with Smoked Oyster Mushrooms and Chili, and Ricotta Gnocchi with Stinging Nettle Pesto.

Chef Bio: Susan Regis began her cooking career at Seasons in the Bostonian Hotel. Regis later notably opened Biba with Chef Lydia Shire where she was named Best Chef Northeast by the James Beard Foundation. Regis also was chef at the iconic UpStairs on the Square in Cambridge. In 2015, Susan opened the Cambridge restaurant Shepard with co-owner Rene Becker, earning Regis two more consecutive nominations for Best Chef Northeast. Susan is presently considering how the power of food can be used in a post-restaurant life.