Sunflowers' cooking classes are
informative, hands-on, interactive, delicious evenings! Part of
the fun is getting to know some great chefs and foodees.
Here are classes that are scheduled for 2016. We will be
adding more as we get confirmation from the instructors (some
will be in the evening).
Linda Stavely Tues Feb 16 11am-1pm
ONE-HOUR GOURMET MEAL
In one hour create a memorable feast to share with others:
Scallop Seviche, Coq au vin with dried fruit, Roasted Asparagus
and Parmesan, and Chocolate Mousse for dessert. Learn time
management and culinary preparations to create this meal.
Linda Stavely Tues Mar 22 11am-1pm
LUNCH WITH JACQUES
Jacques Pepin is one of our mentors - his fresh flavors and his
love of simple good food are so inspiring! We will create a meal
with his recipes and techniques: Souffle au Fromage (Cheese
Souffle), Steak au Poivre (Pepper Steak), Choux Fleurs au Gratin
(Cauliflower au gratin) and Platee de Pommes au Caramel
Sherry Belotti Tues April 12, 7 - 9 pm KNIFE
Prepping for a meal is much faster and efficient if you are
using the correct knife and the right cuts. In this class,
participants will learn and practice the four basics: julienne,
brunoise, mince and dice; learn to maintain your knives at home
and we’ll all share a meal together using the foods we dice and
mince in class.
Linda Stavely Tues Apr 19 11am-1pm
Celebrate the greening of our world with the foods of spring:
Veal Ragout, Asparagus with flavored sauces, Duck and Dandelion
Green Salad, Rhubarb Strudel
Call to reserve your spot:
Comments for class topics
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"I learned so much in the limited time
we had! I've been baking breads for some time but never had a
'hands-on' class from a true craft-person."
Willard from Dublin
"I enjoyed each class and feel they were very worthwhile...The main benefit was a huge increase in my confidence level.
I can make bread!"
Cindy from Marlborough
"Just wanted to say thank you for offering the wonderful pie
class. My daughter and I thoroughly enjoyed it. Especially
enjoyed working in a "real restaurant kitchen." It was a special
experience. We're looking forward to making some Thanksgiving
Caren from Rindge