Farm to Table: Salads & Herbs
Our Farm to Table annual series focuses on the fresh produce available at local farmers’ markets and on learning how to
ONLINE: Crafting Great Cheeses! A Brie and Camembert Workshop, with Sadie Hill
Class Dates: Saturday, May 15 from 4-6pm, Sunday, May 16 from 11am-noon, and Sunday, May 23 from 11am-noon Class
Cook the Book: One Dish, Four Seasons, by Jordan Zucker
Join our culinary instructors in Highfield’s kitchen this spring as they “Cook the Book”! This is NOT your average cookbook—it’s
Cook the Book: Indian–ish by Priya Krishna
Indian-ish: Recipes and Antics from a Modern American Family – Named one of the best cookbooks of the spring. Join
Meet the Chefs: Chef Matt Lombardo, Chef Rolands Catering
Chef Matt Lombardo’s mother was Jewish and his father Sicilian, so what better food to make than matzoh balls
Virtual Supper Club: featuring author, Ruiari McKiernan
Join us for our 6th dinner of the series featuring Ruiari McKiernan; award-winning social innovator, campaigner, bestselling author, and
Ethnic Cooking: Making Sushi
Take a virtual seat in Highfield’s Kitchen as they continue their online culinary series this year! Sushi can be
Ethnic Cooking: Korean Cooking
Take a virtual seat in Highfield’s Kitchen as we continue our online culinary series this year! This week Kay
Cook the Book: New England Invite by Kate Bowler
Join our culinary instructors in Highfield’s kitchen this spring as they “Cook the Book”! This week Gail will explore the
Virtual Supper Club: Bruce Strickrott, WHOI
Join us for our 5th dinner of the series featuring Bruce Strickrott, Woods Hole Oceanographic Institution Group Manager and