Celebrity Chef Series at BCAE (Boston Center for Adult Education)

Hi guys! I know I've been MIA since Tokyo, but there are many, many more chef interviews, food/booze coverage and photos, and interviews to come very soon!  

In the meantime, check this out:

Celebrity Chef Classes

The Boston Center for Adult Education Announces New Lineup of Celebrity Chef Instructors

WHAT:            This May and June 2016, the Boston Center for Adult Education (BCAE) is once again offering Bostonians an exclusive opportunity to mingle and cook with some of the area’s top chefs as part of its ongoing celebrity chefs cooking series. Students will learn the craft of cooking in hands-on classes taught by local celebrity chefs including:

Dan Bazzinotti from Bisq Restaurant

Carl Dooley from The Table

Brendan Pelley from Pelekasis at Wink & Nod

 Mike Lombardi and Kevin O’Donnell of SRV

Alex Falconer of Josephine

                                         Josh Lewin from Juliet

All of the chefs will emerge from their renowned kitchens and into the BCAE’s state-of-the-art kitchen facilities for a one session interactive cooking class. Under the guidance of these top chefs, students will learn how to create the perfect dishes for all their spring get-togethers! These delicious classes will leave everyone wanting more.

Reserve seats now; space is limited! To register, or for more information please visitwww.bcae.org

WHERE:         Boston Center for Adult Education, 122 Arlington Street, Boston, MA 02116.

WHEN:            May-June 2016

COST:              $70 for Non-Members, $60 Members, and $15 material cost

RSVP:             Registration is necessary. Please visit www.bcae.org or call the Boston Center for Adult Education at 617-267-4430 to sign up.

Class Schedule:

Inventive American Small Plates with Dan Bazzinotti of Bisq

                        Monday, May 2^nd from 6:00PM-9:00PM

                        $70 Tuition/ $60 Members/ Materials $15

                        Contemporary French Cuisine with Carl Dooley of The Table

                        Monday, May 9^th from 6:00PM-9:00PM

                        $70 Tuition/ $60 Members/ Materials $15

                        A Modern Greek Menu with Brendan Pelley of Pelekasis

                        Monday, May 16^th from 6:00PM-9:00PM

                        $70 Tuition/ $60 Members/ Materials $15

                        Venetian-Inspired Bacaro Fare with Mike Lombardo & Kevin O’Donnell of SRV

                        Monday, June 6^th from 6:00PM-9:00PM

                        $70 Tuition/ $60 Members/ Materials $15

                       

                        Casual Chic Parisian-Style with Alex Falconer of Josephine

                        Monday, June 13^th from 6:00PM-9:00PM

                        $70 Tuition/ $60 Members/ Materials $15

                        Simple but Special with Josh Lewis of Juliet

                        Monday, June 20^th from 6:00PM-9:00PM

                        $70 Tuition/ $60 Members/ Materials $15

                       

About the Boston Center for Adult Education:

Founded in 1933, the Boston Center for Adult Education (BCAE) is the first, nonprofit adult education center in New England. The Boston Center for Adult Education serves as a meeting place for the Boston community to gather, learn, discuss and create. The BCAE offers educational classes taught by well-qualified leaders, staff, and volunteers who share the mission of enhancing our community. Today the BCAE offers classes for almost every interest. Students can experience everything from yoga, photography, belly dancing, and stand-up comedy, to scotch tasting, cooking, achieving financial freedom, and much more. At their recently renovated headquarters on Arlington Street (Boston, MA) you'll find professional grade kitchens, top-notch technology, versatile classroom space and free Wi-fi. The BCAE offers a variety of personal and corporate membership levels with benefits including discounted tuition costs and discounts on local retailers. Browse classes, become a member, or support the BCAE online at bcae.org. The BCAE is located at 122 Arlington Street, Boston MA 02116. The BCAE administrative offices are open Monday- Friday 9:00 AM-5:00 PM. The Student Services office is open Monday-Thursday, 9:00 AM-7:00 PM and Friday 9:00 AM-5:00 PM. The BCAE is open on weekends during class times only.

Thank you Image Unlimited for the information in this post! 

 Classes at BCAE are always a blast!

Beaujolais Nouveau at Café De La Nouvelle Mairie, Paris, France, November 2014

Back in November of 2014-during my birthday week in Paris, Franc- I had the pleasure of experiencing one on the annual November festivities celebrating the red wine produced from Gamay (Gamay noir à Jus blanc) grapes in the Beaujolais region of France with American expat and Italian friends.

Beaujolais Nouveau is celebrated on the third Thursday in November.

Parisians take to the street walking from one wine bar to the next sipping (and guzzling) the young wine which according to Appellation d'origine contrôlée (AOC) regulations must be sold in the same year in which it was harvested.   The grapes also must be harvested by hand after which they undergo carbonic fermentation and are bottled just 6-8 weeks after harvested.
These wines do not improve in the bottle, even after years of being held.  They can also be used in cooking.

 

There's no finesse or pomp and circumstance in its handling and production, but the jubilee surrounding its celebration more than makes up for the lack of refinement. 

We spent the night amongst locals dancing and singing along with the live band playing jazzy, New Orleans-style music.

The awesome band had the people moving.  I found Parisians to be more fun when tipsy!

 We enjoyed a few bites and plenty of wine...

The sausage and lentils were delicious.  Large rounds of sausage sat upon tender lentils and carrots.

Sausage and lentils

Two rich dishes made their way to our table as well- the Terrine de Lapin (rabbit terrine) and the Paté en Croute (foie gras and mushroom pie)

Rabbit Terrine

Foie gras and Mushroom Paté

The Daube de Boeuf  "Aubrac", Petits Légumes (Beef stew with potatoes and carrots) was a perfectly simple, warming dish for the misty November evening.

And the party was definitely not confined to the restaurant.  People's personal vehicles served as bistro tables!

 

Beaujolais Nouveau 2014 was a once in a lifetime experience and probably the most fun I had in Paris.

Monday, March 30th, 2015: 3rd Edition of "Art of the Cocktail": A DrFoodie and Boston Center for the Arts Collaboration: Scotch Whisky with Naomi Levy of Eastern Standard

Monday, March 30

6:00-7:30 pm first seating

8:00-9:30 pm second seating

Mills Gallery | 551 Tremont Street 

The Boston Center of the Arts (BCA) and Dr. Markeya 

Williams (Traveling Foodie in 4" Stilettos) host the next

 edition of Art of the Cocktail featuring Scotch!

Intimidated by Scotch? Wondering which style to order? 

What is the difference between a single malt and blended? 

Naomi Levy, Beverage Manager at Eastern Standard Kitchen 

and Drinks demystifies this alluring spirit at this lively 

interactive lecture and tasting. 

Tickets include tasting, 

conversation, snacks and a private exhibition viewing of the 

Mills Gallery.

$25 Early Bird Tickets March 1 – March 16

$35 Regular Tickets March 17- March 30 at 3pm

Tickets will be available at the door at 6pm. 

This is a 21+ event and proper ID is required for entry. 

No refunds or exchanges.

Cooking Class with Private Chef Jason "Irie" Herny, Ocho Rios, Jamaica

Back in January, my mother and I attended an ocean view, outdoor private cooking class at The Great House at Prospect Plantation built in the early 18th century on the outskirts of Ocho Rios, Jamaica.  

Back porch of estate.  Photo credit: http://www.getyourguide.com/

Now, those who know me are well aware that I am not one to cook.  At this moment, since moving into my new place in November 2013, I have yet to stock my kitchen with one pot or pan.  BUT...offer a private cooking class overlooking the ocean in the Caribbean, on a sprawling estate surrounded by lush gardens and rooted in history, and am an all in!

Caribbean sea view from back porch of the estate where class took place.

I suppose I'm ready to cook!

We joined a small group of tourists under what's known as the Great Mahogany tree planted by Sir Winston Churchill in 1953.  After the 950 acre (currently 400 acres) property was purchased by Sir Harold Mitchell in 1936 and featured Jamaica's first hydroelectric power station, notable guests were allowed to plant a tree to commemorate their visit. Sir Winston Churchill's mahogany remains in the center of the yard leading to the front door.

Me & Mommy

Our garden tour lead by Chef Jason Herny (aka Chef Irie) included checking out the Pimento trees from which the fragrant wood was sourced for the grill used to finish our jerk chicken, thyme, scotch bonnet peppers, and an interesting Plumeria tree (aka the Frangipani tree) with origins from West Africa.

Chef Irie underneath the Frangipani tree.

Once settled in on the back porch and armed with a cool Red Stripe, the prep began.

Chef Jason "Irie" Herny

 We began with the steamed callaloo.

Callaloo bunch

After removing the membrane from the stalks, we cut the callaloo into one inch pieces and added to a skillet with green and white onion, small amount of diced tomato, sprigs of thyme, green bell pepper, and margarine.  Chef informed us that when a Jamaican says "add two spoonful", you should add four.

Seasonings for the callaloo:

We coated a boneless, skinless chicken breast with special seasoning in preparation for grilling over pimento wood and dousing with red stripe beer. 

I was chosen to man the grill!

The spicy sent of flaming then smoldering pimento wood was intoxicating!  The flavor it imparted to the chicken was unmatched.

Chef tending to jerk chicken on the grill

Next up was the Shrimp in Coconut Sauce which was eventually plated over yellow rice.

While we awaited the chicken to be finished, we formed and kneaded Festival, a fried dough/dumpling Jamaican dish.

Festival

We then prepped the sauce for the jerk chicken:

Final products were perfect:

Overall, it was a beautiful day to learn a few classic Jamaican dishes!  Chef Jason "Irie" Herny was an amazing teacher and host.  I strongly recommend partaking in this class if ever in Jamaica.  You can sign up, here.

2013 Taste of the South End @Cyclorama, Boston, MA

 

Maybe it was the excitement, or the lack of guidance by the door hosts, or my ravenous appetite, but though my friend and I held VIP tickets, I foolishly traveled onto the  main floor in childlike delight to begin making rounds before the major crowds, only to realize that had I only looked to my left upon entering or to the right while waiting for my coat check ticket, I would have realized the VIP Lounge was there awaiting our entrance...no such luck!  We were totally stuffed by the time we realized where it was at the end of the night.




 

I've attended several food and cocktail philanthropic events at the Cyclorama over the past year and a half or so, but this was my first Taste of the South End.  I will be sure to pay attention next time around (if I'm still in the city) or perhaps skip the couple of bubbly aperitifs with Mark at Hamersley's Bistro beforehand.

On to the Yummy Bites:

Haley House presented a nice spicy white meat Jerk chicken, with collards and whipped naturally sweet potato.

Keeping up with the spice, we enjoyed a beautiful chicken tikka masala, Basmati rice, Veggie Samosas and Saag Paneer by Mela

An interesting Indian-Italian fused Masala ravioli by Da Vinci Ristorante

 Kitchen showed off a number of pates, sausages and jerky.  My favorite being the hot smoked venison sausage!

Aquitane's Socca Crepes with roasted mushrooms, Swiss chard, and Cantal fondue

 Hamersley's Bistro smoked, spiced fish and dill cream topping

B&G Oysters' fresh, shucked oysters...

Beautifully, tender pork (whole roasted pig) served with Vigoron salad by Chef Rodriguez of Orinoco

Chef Karen Akunowicz, Executive Chef at Myers & Chang and one of my favorite chefs in the city, presented a lovely salmon and honey apple crisp tartare with a spicy soy vinaigrette, pomegranate, on an airy sesame crisp

 El Centro's lovely plates.  I absolutely loved the salmon dish in a light sauce with microgreens and tortilla crisps.  The zucchini and squash dish was lovely as well.

Fresh smoked salmon on baguette was served up by a favorite French bistro Petit Robert

I couldn't get past the truffle oil on Davio's gnocchi with mushrooms and shaved Parmesan

 Yummy deviled eggs with housemade pickles and pickled carrot by Chef Eric Gburski of Estelle's!  

Masa offered a refreshing habanero watermelon margarita and a delicious poblano vegan chili!

The Stephi's on Tremont team demonstrated real teamwork and served up a tasty dish of tender braised short rib over toasted brown butter farro, with Brussels sprouts, and butternut squash and fig glaze!

Whole Foods knocked it out of the park with their spoons of layered flavor, color, and texture:

Mistral

 Stir's Niçoise Salad

The Beehive's shrimp and grit with a nice roux and Cajun spice

I believe it was The Butchershop that served this beautifully rich soup:

The Gallows served these toasted marshmallow treats:

There were many more great dishes and my favorite wine station of the the evening was of course Rodney Strong!

Proceeds (ticket costs and auctioned items) benefit the Aids Action Committee http://www.aac.org/