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 lunch? 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 7 people.

One 3-hour session
$70 per person
Tue., July 8, 2008 6pm-9pm Register
Thur., July 31, 2008 6pm-9pm Waiting List
Thur., September 25, 2008 6pm-9pm Register

Have you ever eaten a tomato right off the wine, or baby lettuce as fragile as green lace? Buying a farm-share is a great way to eat fabulous local produce while supporting a small, environmentally-friendly farm. The concept is simple: you pay an up-front fee, and get a weekly box of freshly picked produce during the summer and fall. Unfortunately, this most noble of intentions can result in an overwhelmed cook and a fridge full of rotten vegetables. Most of us don't cook 15 pounds of vegetables each week, and we are not used to working with produce right out of the ground, grit and all. This workshop will help you make the best of your farm-share by teaching you practical cooking techniques and time saving tips. We'll go over vegetable cleaning and storage, stocking the pantry, menu planning, and basic vegetable knife skills. You'll get to see what's included in a typical weekly share and get plenty of hands-on experience cooking a delicious vegetarian feast. Limited to 8 people.

One 3-hour session
$70 per person
Thur., August 7, 2008 6pm-9pm Waiting List

What's the secret to a perfectly risen soufflé, a silky crème brûlée, and a delicate omelette? In this class, we'll demystify the egg techniques that strike fear in cooks and bakers alike. Once you understand the properties of eggs and how to work with them correctly, you'll be able to tackle any savory or sweet egg dish with confidence. We'll start with the basics by making simple but elegant savory dishes: omelettes, poached, boiled, and scrambled eggs. Then we'll work our way through the egg white techniques. Once you learn to whip and fold them, the doors to many delicious soufflés, mousses, and meringues will swing right open. Dishes might include Deviled eggs, Scrambled eggs with truffle oil, various omelettes, Mushroom Soufflé, Chocolate Soufflé, and Earl Gray Crème Brûlée, but will vary with the season and availability of ingredients. This class is vegetarian. Limited to 8 people.

One 3-hour session
$70 per person
Fri., September 19, 2008 6pm-9pm Register

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.

One 4-hour session
$80 per person
Sat., September 27, 2008 11am-3pm Register

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.

One 3.5-hour session
$80 per person
Fri., July 18, 2008 6pm-9:30pm Waiting List
Tue., August 5, 2008 6pm-9:30pm Waiting List
Fri., September 5, 2008 6pm-9:30pm Register

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.

One 3-hour session
$80 per person
Sat., August 16, 2008 11am-2pm Waiting List
Sat., September 13, 2008 11am-2pm Register

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.

One 4-hour session
$80 per person
Wed., July 30, 2008 11am-3pm Waiting List
Sat., August 23, 2008 11am-3pm Waiting List
Sat., September 20, 2008 11am-3pm Register

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.

One 3-hour session
$70 per person
Tue., July 29, 2008 6pm-9pm Waiting List
Fri., August 15, 2008 6pm-9pm Register
Fri., September, 12 2008 6pm-9pm Register

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.

One 3-hour session
$80 per person
Sat., July 19, 2008 11am-2pm Waiting List
Wed., August 6, 2008 11am-2pm Waiting List
Fri., August 22, 2008 6pm-9pm Waiting List
Sat., September 6, 2008 11am-2pm Register