Simoneau Kitchen

Sat, Aug 29, 10-12pm. Member $75, Non-member $82

LENGTH: 2 hours

FORMAT: single-session hands-on workshop

WHAT TO EXPECT: One of Chef Nyanyika's most popular classes, this hands-on workshop introduces students to the fundamentals of creating deeply flavorful ramen and handmade dumplings.

This class is rooted in the recipes and techniques that helped establish Chef Nyanyika's acclaimed Martha's Daughter brand and remains one of her most requested culinary experiences.

Participants will learn:

How to build a rich, umami-forward broth

Dumpling filling and folding techniques

Flavor balancing and seasoning

Vegetarian and vegan adaptations

Garnishes and finishing components

Guests will enjoy a meal together at the conclusion of class and leave with recipes to recreate at home.

EXTRAS: Chef Nyanyika is also offering dinners and a pop-up cafe on concert nights here at the Center.

DON'T FORGET: This workshop is held in the Simoneau Kitchen in our Education Wing on the first floor.

SAVE: Save $7 on this class by purchasing a membership for only $65 and get discounts on classes and events year-round at the Center.

INSTRUCTOR: Chef Nyanyika Banda is an award-winning chef, culinary historian, educator, and author of The Official Wakanda Cookbook. Her work explores the intersection of food, culture, history, and community, using food as a vehicle for storytelling, education, and connection.

A fifth-generation New Englander with roots in both Massachusetts and Malawi, Chef Nyanyika brings a unique perspective to the American table—one that celebrates the rich culinary traditions of the African Diaspora while honoring the local ingredients and cultural influences that define Cape Cod and New England.

Her work has been featured in The New York Times, The Washington Post, NPR, Food52, and Resy. Through immersive dining experiences, hands-on cooking classes, and community-centered pop-up events, Chef Nyanyika seeks to create programming that is both educational and engaging while fostering meaningful connections through food.