In-Person Classes

Class size: 8 students
Instructor: Helen Rennie
Location: Helen’s Kitchen at 3 Ingleside Rd, Natick, MA
Covid-19 Safety Info: Starting on Feb 1, 2023, vaccinations and masks are no longer required to attend class.
Cancellation Policy and other FAQ

Pan Sauces

Don't let your brown bits go to waste! Every time you sear meat or poultry, your pan gives you a gift that can be turned into a sauce with a splash of stock and wine. This class covers how to make the kind of stock that restaurants make and how to reduce it into a demi-glace that you can always keep on hand in your freezer. This magic ingredient means that you are never more than 5 minutes away from a great pan sauce and its infinite variations. Dishes might include a skirt steak with red wine reduction, pork chops with madeira mustard sauce, roast chicken with porcini cream sauce, and chicken thighs with lemon and herb sauce. Note: Dishes vary based on availability of ingredients.

One 3h session / $110 per person
Sat, Jun 10, 2023 6pm-9pm Waiting List
Wed, Jul 19, 2023 10:30am-1:30pm Register

Knife Skills

Do you get excited about a trip to the farmer's market, but dread chopping all those veggies and herbs? If the onions make you break into tears and you can't remember the last time you sharpened your knife, come to this hands-on class and learn to slice, dice, and mince in a casual and supportive environment. We'll go over which knives are used for which cuts, how to buy a good knife in any price range, as well as sharpening and caring for your knives. You are welcome to bring an 8" chef's knife, but that's optional. We have knives for everyone. We don't recommend buying anything before class since you'll have a chance to try out different knives to help you decide which one works for you. We'll make a lunch out of our chopping practice and serve it in the end of class. This class is vegetarian.

One 3h session / $110 per person
Thu, Jun 29, 2023 10:30am-1:30pm Waiting List
Thu, Jul 27, 2023 10:30am-1:30pm Register

Ravishingly Raw (Poke Bowls, Crudo, Ceviche)

Who doesn't love pristine fish served raw? Most people don't think twice about ordering raw fish in a restaurant, but don't know where to begin when it comes to serving it at home. Where do you buy it? How do you store it? What species are safe to eat raw? How do you slice it? What do you pair it with? How do you deal with the risks of food-borne illness? This class will answer all these questions and give you plenty of hands-on practice slicing fish for crudo, poke bowls, and ceviche dishes. Come hungry for salmon miso poke bowl, spicy tuna tartar, branzino ceviche, and hamachi crudo. Note: the dishes vary based on the season and availability of ingredients. This class is Paleo friendly.

One 3h session / $110 per person
Thu, Jul 27, 2023 6pm-9pm Register

Grilling Meat and Poultry

If crispy, juicy meat turns you on, why not learn the techniques that achieve perfection every time you fire up the grill? Successful meat grilling is not about big flames and big tools; it's about chemistry and thermodynamics. In this class, we'll learn what cuts of meat and poultry to choose for the grill, when to use high heat and when to go low and slow, how to test for doneness, and why marinades work or fail. Dishes might include a grilled rib-eye steak with chimichurri sauce, grilled lamb chops with mint butter, pork chops with mustard vinaigrette, and chicken thighs with pomegranate syrup. Note: the dishes vary based on the season and availability of ingredients. This class is Paleo friendly. Rainy day policy.

One 3h session / $110 per person
Sat, Jun 10, 2023 10:30am-1:30pm Waiting List

French Pastry 101: Pate a Choux

Do you want to learn to make eclairs, cream puffs, Paris-Brest, and fancy hors d'oeuvres? Then you need to master pâte à choux -- the most versatile, gloriously puffy, make-ahead-friendly dough in the French pastry repertoire. Pâte à choux might require more finesse than banana muffins, but the process is not complicated. After we discuss the science behind this technique and give you a chance for hands-on practice, you'll be able to wow your family and friends with magnificent desserts and savory bites. You'll learn to make pastry cream, ganache, and other fillings; avoid the pitfalls of collapsed or soggy puffs; and use a pastry bag like a pro. We'll make both savory and sweet dishes.

One 3h session / $110 per person
Thu, Jun 15, 2023 10:30am-1:30pm Waiting List

Orgasmic Vegetables

Vegetables are a culinary wonder with their variety of textures and flavors, and a gift to us cooks. If they occupy the lowly place of repentance food on your table, it's time to rethink your cooking techniques. In this class, you'll learn to buy, wash, store, and cook everything from roots to leafy greens. Dishes will vary with the season and availability of ingredients, but are likely to include a kale apple salad, smokey cauliflower almond salad, roasted beets, roasted Brussels sprouts, braised cabbage, and seared asparagus. This class is vegetarian and Paleo friendly.

One 3h session / $110 per person
Thu, Jun 29, 2023 6pm-9pm Waiting List
Wed, Jul 19, 2023 6pm-9pm Waiting List

Reviews

Notifications

Want to know when new classes are posted?

Frequently Asked Questions

Will we eat in class?: Yes, we eat what we make in class.
What materials should we bring to class?: Wear comfortable shoes. We'll provide everything else.
What happens if I have to cancel?: Please see our cancellation policy for details.
How do I get a spot? Whenever I check the website, the class I want has a waiting list.: Read our tips on getting spots.
The class I want to take is full. Will you offer it again?: Yes. Most of these classes are offered on monthly basis and are announced 2 months in advance.
Can you send me e-mail when you announce more classes?: Yes. Just send us an e-mail to get on our mailing list.
Do we just watch or do we get to cook too?: All classes are hands-on, so everyone gets to participate.
Are gift certificates available?: Yes. Fill out the gift certificate request form to purchase one.

Helen's Kitchen Cooking School