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Monthly Guild events in the Boston
area -- such as pie-baking or paella-making demonstrations, fireside
chats with cookbook authors, and visits to local farms and wineries --
are ideal venues for staying connected, inspiring one another, and
cultivating a greater awareness of various foods and cooking methods.
The Guild is delighted to present our line-up of monthly Main Events. This year, we even offer a Main Event in Maine! In addition, our Opening Event and annual Holiday Cookie Swap event is free to members and their guests.
Do stay tuned to the website for updates and additions. Also, sign up for our periodic newsletter updates.
Opening Meeting Celebration
Monday, Oct 19 at 6:30 pm
The Culinary Guild of New England invites you to our annual opening meeting at the lovely, historic Commander's Mansion in Watertown.
Don't miss this chance to reconnect with old friends, to meet new Guild members and to win a prize from the
legendary Culinary Raffle. In addition, you'll hear about a lot of new events and offerings coming from the Guild this year - including membership cards entitling you to discounts around town.
This year we are privileged to have Annie B. Copps, Senior Food Editor of Yankee Magazine as our speaker. Annie's talents and accomplishments are impressive. |
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Annie oversees Yankee Magazine's food coverage, both as an editor and contributor of feature stories and columns. Prior to Yankee, she served as food editor of Boston Magazine and features editor of Concierge and was widely known for her work as host of WBZ radio's Connoisseurs' Corner and WTKK's Table Talk with Annie Copps.
As a television producer, she made her mark with two popular PBS series, Cooking with Todd English and Julia Child's Kitchen -- where she was an assistant to the legendary grande dame of French cuisine. She has also appeared as a guest on NBC's Today show. Before her media career, Annie honed her skills as a cook at several notable Boston-area restaurants, including Olives, Jasper's, The Harvest, and Michela's. |
We've asked Annie to tell us about working alongside Julia Child and to speak about a topic dear to her heart: our local sustainable food movement. Wine and delicious hor d'oeuvres will be served.
Open to Members and Non-Members
Free
RESERVATION REQUIRED:
Location: Commander's Mansion, 440 Talcott Avenue Watertown, MA 02472, (617) 926-7755, www.commandersmansion.com
Holiday Tips With the Pros:
Appetizers with Barbara Lynch; Cocktails & Wine with John Gertsen; Floral Decorations with Andrew Anderson.
Monday, Nov 9 from 6:30 - 9:30 pm
What a line-up!
Boston’s very own Chef Barbara Lynch will join us to demonstrate some great holiday appetizers and to sign copies of her newly released cookbook, "Stir: Mixing it up in the Italian Tradition." (What a great gift for the holidays!) Barbara, of course, is known for her ground-breaking restaurants and other food-related ventures, from No. 9 Park to 9 at Home, from to B&G Oysters to Plum Produce, and her newest 10 seat demo kitchen, Stir, to name but a few.
Cocktails and wine tips will also be served. No. 9 Park's famous principle bartender/mixologist, John Gertsen, will demonstrate 2-3 holiday cocktails and offer a wine tasting for the holidays. John's nationally lauded offerings with fabulous ingredients, seasonal inspiration, and a tribute to the cocktails of the past keep drawing praise - and loyal fans.
To top off our tips, we'll also hear from owner, floral designer Andrew Anderson of Boston's award-winning Ilex Flowers (a Best of Boston florist now in the South End and on Beacon Hill). Lucky us! He will show us how to decorate our homes beautifully, easily and for less than expected! . In addition, guests will be delighted by his holiday decorations festooning the mansion's mantles.
Open to Members and Non-Members
Tickets include demos,
wine, appetizers, tastings and an autographed copy of Barbara Lynch's new book, Stir, (which sells for $35).
$70 Members; $80 Non-Members
Location: Commander's Mansion, 440 Talcott Avenue Watertown, MA 02472, (617) 926-7755, www.commandersmansion.com
Please SECURE YOUR RESERVATION for
HOLIDAYS WITH THE PROS
in advance
ONLINE
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Pay securely with PayPal using a PayPal account or your credit card. Questions? culinaryguild@gmail.com
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Holiday Cookie Swap
Monday, Dec 7 at 7:00 pm
The Culinary Guild of New England invites you to start your Holiday season by attending our Traditional Cookie Swap Party. This annual event will be held at the lovely, historic Commander's Mansion in Watertown on Monday, December 7th at 7 pm.
Join fellow Guild members and guests to share cookies and their stories. You will have a chance to sample over 20 different varieties of cookies and to hear the provenance of each one. We will provide festive containers so everyone can take home an assortment of these holiday treats.
Bring 4 dozen of your favorite holiday cookies and a copy of your recipe.
Open to Members and their Guests
Free
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RESERVATION REQUIRED:
Please click on our email address to reserve --> culinaryguild@gmail.com
PLEASE be sure that COOKIE SWAP RESERVATION is in the subject line!
PLEASE tell us the NAMES of all ATTENDEES.
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Location: Commander's Mansion, 440 Talcott Avenue Watertown, MA 02472, (617) 926-7755, www.commandersmansion.com
. For GPS systems, use:
311 Arsenal Street, Watertown...
That brings you to the entrance of The Arsenal on the Charles complex. Then guests should follow the signs for the Commander’s Mansion once inside.
Demystifying the Science of Food with Guy Crosby from COOKS ILLUSTRATED
Monday, January 25 from 7-9 pm
You are in for a treat! Joining us at Verrill Farm, on January 25th, to answer all your food science questions is food scientist Dr. Guy Crosby, science editor for Cook’s Illustrated magazine and science expert for America’s Test Kitchen, broadcast nationwide on PBS. He is an associate professor in the Department of Chemistry and Food Science at Framingham State College and also an adjunct associate professor of nutrition at Harvard University’s School of Public Health.
Guy will start off telling us about his profession, and then proceed to several cooking demonstrations and a question and answer period. You'll see how to make a perfect omelette (and taste the results of Guy's cooking) while learning about the characteristics of proteins. Following several other cooking demonstrations, Guy will answer the audience's food science/cooking questions. Don't miss this wonderful opportunity to deepen your understanding of the culinary arts.
Open to the public.
$25 Members, $35 Non-Members
Your reservation will be secured with payment online.
Location: Verrill Farm (in the Greenhouse)· 11 Wheeler Road · Concord, MA 01742 · Tel 978-369-4494 www.verrillfarm.com
Dave Becker Fireside Chat
Monday, February 8 from 6:30 pm to 9:30 pm
Join local sensation Dave Becker owner/chef of Sweet Basil in Needham for an intimate fireside chat at the lovely home of one of our members. Enjoy a delicious dinner with wine, receive an autographed copy of Dave's cookbook. Don't miss this warm and totally fun evening.
THROWN OUT OF AN ITALIAN KITCHEN: Recipes from SWEET BASIL is more than a cookbook about food. It's a snapshot of the experience of dining and working at Sweet Basil with recipes and culinary tips mixed in. The food pays homage to some favored classics like Minestrone Soup, Spaghetti Bolognese, and Veal Marsala. Twisted by Dave's cheerful efforts to defy convention, he also includes some offbeat flavor combinations, such as Pear and Turnip Empanadas, Beet Gnocchi with Amaretto Squash Sauce, and Banana Barbecue Sauce. In addition, Dave aims to demystify the cooking process, transforming the act of food preparation from a feared undertaking into something that can be really fun.The food in the book reflects his preference for improvisation, and he encourages his readers to take their own risks and make their own culinary discoveries.
Members & Guests Event.
$60 Members, $75 Guests
Includes Dinner, Wine, Copy of David's wonderful cookbook
Butchery Class & Wine Tasting with
Three Wise Men: John Dewar, David Marks & Steve Pope
Monday, March 8 at 6:30-9 pm
Don't miss this outstanding event. Come sharpen your skills with an evening butchery class lead by Three Wise Men: John Dewar, David Mark and Steve Pope. Enjoy the savory pleasures of select artisan cheeses and a charcuterie platter of salumes from Salumeria Biellese, along with a wine tasting, while you learn, learn, learn.
Master butcher John Dewar, of John Dewar & Co, will teach us about different cuts
of meat best for grilling, roasting, braising, marinating; grain-fed vs.
grass-fed meat, organic, all natural; and FDA standards. AND, Dewar’s will offer attendees 15% off his products for all purchases that evening
David Marks, of Stoddard’s Cutlery, with demonstrate and talk about the
use of different knives for deboning and carving poultry, beef, pork and
lamb. AND, David will sell knives at a great rate that evening, on site.
Steve Pope, of Lower Falls Wine, will talk about the best wines for
select cuts of meat. We will be treated to a wine-tasting of five outstanding selections. AND, Lower Falls Wine will offer attendees a discount for the week following this event: 10% off single bottles and 20% off cases.
Open to Members and their Guests.
Limited to 24 attendees.
$30 Members, $45 Guests
Location: John Dewar & Co, 277 Linden Street,
Wellesley MA.
781-235-8322.
Oldways Talk & Tasting
Monday, April 12 at 7 pm
Wow! Are we lucky!
Join fellow Guild members and all interested in the Oldways movement for an informative and delicious evening. Georgia Orcutt from Oldways will be our guest speaker on Monday April 12th at Commander’s Mansion.
Georgia will give us a fascinating presentation on the Oldways mission and the healthful Mediterranean Diet.
You'll sit back, relax and learn while tasting appetizers (prepared by the Board) from recipes found in the book the The Oldways Table: Essays & Recipes from the Culinary Think Tank.
Oldways is a non-profit organization that promotes healthy eating based upon regional diet pyramids. It is changing the way people eat through practical and positive programs grounded in science, traditions, and delicious foods and drinks! For information on Oldways, see www.oldwayspt.org
GEORGIA ORCUTT is a food editor and writer, with a special interest in regional cooking. She has been food editor of Yankee Magazine , US editor of What's Cooking? and editor of The Old Farmer's Almanac Good Cook's Companion. She is the author of Cooking USA and How to Feed a Teenage Boy. Georgia has recently joined Oldways as Program Manager.
Open to the Public.
$25 Members; $40 Non-Members
Location: Commander's Mansion, 440 Talcott Avenue Watertown, MA 02472, (617) 926-7755, www.commandersmansion.com . For GPS systems, use: 311 Arsenal Street, Watertown... That brings you to the entrance of The Arsenal on the Charles complex. Then guests should follow the signs for the Commander’s Mansion once inside.
Marriage of Cheese & Wine
Tuesday, May 5
Join fellow Guild members and friends at T.W. Food's weekly wine dinner in their Cambridge restaurant. The wine dinner is four courses paired with four wines. The evening's focus will be on a particular wine producing region, certain varietals and certain styles. Each course will be paired with cheese and ingredients to compliment the wine. Check out their website below for examples of their mouth-watering tastings. See www.twfoodrestaurant.com.
Open to Members and their Guests.
Limited to 24 attendees.
$65, including tax and gratuity.
Location: T.W. Food 377 Walden Street, Cambridge;
617 864 4745
Please SECURE YOUR RESERVATION for
Marriage of Cheese & Wine
in advance
ONLINE
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Pay securely with PayPal using a PayPal account or your credit card. Questions? culinaryguild@gmail.com |
Culinary Weekend in Portland, Maine:
A Taste of Portland & Surrounding Areas
Saturday, May 15 thru Sunday, May 16th
This is an exciting trip, and demand is high, so PLEASE NOTE the payment/waiting list information below!
Join fellow Guild members and friends for a two day tour of Portland Maine and surrounding areas. Portland was recently recognized as "America's Foodiest Small Town 2009" by bon appetit magazine's Andrew Knowlton! (Click here to see his blog.)
Here are the...
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itinerary,
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hotel/transportation details, and
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payment & waiting list details.
ITINERARY
SATURDAY
The day will start at 11:30 AM at Stonewall Kitchen in York Maine. www.stonewallkitchen.com We will attend a cooking class with light lunch taught by Patty Roche. Patty has planned a menu of spicy steamed Maine Mussels with lemongrass, chili, and fresh basil; Rigatoni with sun dried tomatoes and fennel sauce; Chicken breasts stuffed with herbed goat cheese and baby spinach; followed by a Lemon Semmifreddo with fresh berries.
Stonewall Kitchen has extended a 10% discount for purchases made in the Cooking School after class. (Discount is not extended to the Stonewall Kitchen Store)
Following the class we will drive to Portland where we will check into our hotel. We strongly urge the cheese lovers in the group to stop at The Cheese Iron www.thecheeseiron.com in Scarborough before heading to Portland. You won't be disappointed by the delectable array of artisanal cheeses.
After checking into Holiday Inn By The Bay which is located within walking distance to the Old Port, Working Waterfront, and Arts District, you will have time to shop, wander, or rest. We will meet in the hotel lobby at exactly 5 PM to walk across the street to The Cumberland Club for a Culinary Guild Gathering www.cumberlandclub.org. We will be able to feast our eyes on a stunning example of architectural history as we indulge in an assortment of Maine's finest seafood hors d'oeuvres. Please note that the Cumberland Club is a private club with a dress code. Casual business attire in "good taste" is REQUIRED. Jeans, Shorts, and T-shirts are NOT ALLOWED to be worn.
Then onto Caiola's www.caiolas.com for dinner. Lisa Vaccaro and her partner Chef Abby Harmon have created one of the finest "local" neighborhood restaurants in Portland...Bon appétit, The Washington Post, Maine Today, and Gayot concur! We will be dining at Lisa's newly built chef's table where we will be served a prix fixe menu designed by Lisa and prepared by Abby and her staff. All beverages will be a la carte and paid by individual members.
SUNDAY
Hotel check out is at noon so you have the option of checking out before or after Brunch. We will meet in the lobby at 9:30 to walk or drive to Local 188 www.local188.com for Brunch at 10:00 AM. Owner/Chef Jay Villani is known in town for hunting for the area's freshest ingredients to serve in his delightful dishes. There might be a bit of the bubbly served with our brunch but all other beverages will be a la carte and paid by individual members.
After brunch there will be time to walk, shop, and browse the shops in Old Port before we meet at 1PM at Rabelais www.rabelaisbooks.com New England’s premier store for "fine books on food and drink." Husband and wife team Samantha Hoyt Lindgren and Don Lindgren will share their vast knowledge and expertise of historically significant cookbooks with us. If you are looking for new additions to your collection, Rabelais is the place to buy that "must have" edition.
After the book talk we will end the tour. Duckfat www.duckfat.com is across the street from Rabelais so drop by for a Five Dollar Milkshake or a cup of Duckfat French Press Coffee. See you in Portland!
FEED YOUR PASSION!
HOTEL / TRANSPORTATION
Transportation, hotel, and all additional costs and activities are the responsibility of trip attendees. The Culinary Guild of New England assumes no liability for trip attendees. All Payments to The Culinary Guild are non refundable.
To reserve a room at the Holiday Inn By The Bay www.innbythebay.com please contact the hotel directly at 1 800 345 5050 and ask for the Culinary Guild of New England room block.The double room rate for Saturday May 15,2010 is $99 plus 8.5% tax and a $1 per person MANDATORY maid gratuity. All reservations must be made by March 15th. Final hotel cancellation date is April 15th.
Individuals are responsible for payment of their own baggage services if requested. The hotel provides complimentary off street parking for guests. A hotel shuttle is often but not always available for drop off and pickup of guests in Old Port and surrounding areas.
PAYMENT & WAITING LIST
PLEASE NOTE:
For those of you who have ALREADY SIGNED UP:
Please let us know if you are still planning to attend by March 1st. The NON-REFUNDABLE $200 payment must be submitted to The Culinary Guild by March 10th. We cannot hold a reservation without payment. Hotel bookings and payment are made directly with the Holiday Inn By The Bay. Transportation is your responsibility. The trip is limited to 25 attendees.
Please SEND your $200 payment to The Culinary Guild PO Box 812903 Wellesley MA 02482.
For those of you who have NOT YET SIGNED UP, :
Please email us and we will put your name on our list in the order that you email us. After March 1st, we'll open up this list and notify those of you who are on it, as there are openings.
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Thanks! Hope to see you there!
Open to Members and Their Guests
Limited to 25 attendees.
Verrill Farm Strawberry Festival
June 19 from noon to 4 pm
June brings us into strawberry season. What better place is there to celebrate than at the Verrill Farm Strawberry Festival?
Bring your family, bring a friend or treat yourself. You can get
Strawberry Shortcake made from scratch in the farm stand kitchen, as well as hot dogs, hamburgers & beverages. There will also be live music by Southern Rail,
Giddy Up Pony rides and
Hayrides. For more information about the Festival, see www.verrillfarm.com.
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