Helen's Kitchen

Classes

One Fish, Two Fish, Red Fish, Blue Fish

Do you like to eat fish in restaurants, but are scared to cook it at home? Or, are you bored of baking salmon with a squirt of lemon, but not sure how to expand your repertoire? Come to this class and explore the bounty of the sea available to us in New England. You'll learn to find a good fish market in your area, buy the freshest fish, learn all about fish personalities and substitutions, and test fish for doneness. We'll make salmon teriyaki, trout in almonds, halibut in sorrel sauce, broiled bluefish, and swordfish Provençal. Note: the dishes vary based on the season and availability of ingredients. This class is Paleo friendly.

One 3h session / $90 per person
Instructor: Helen Rennie
Location: 3 Ingleside Rd, Natick, MA
Tue, Aug 4, 2015 6pm-9pm 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. And what cooking class is complete without a sumptuous dinner? The meal we'll prepare out of all those veggies might include fennel orange salad, potato leek soup, tomato onion tart, and ratatouille. This class is vegetarian.

One 3h session / $80 per person
Instructor: Helen Rennie
Location: 3 Ingleside Rd, Natick, MA
Tue, Aug 11, 2015 6pm-9pm Register
1 spot left. For 2+ spots, please get on the Waiting list
Sat, Sep 26, 2015 10am-1pm Register

Tender at the Bone

How confident are you when you step up to the butcher counter? Do you know what cuts to get for braising vs. roasting vs. grilling vs. pan searing? While everyone can throw a piece of meat on the grill, taking it off can be a little tricky. How do you know when it's cooked to your liking? Do you season before or after cooking? Should you crank the heat up or turn it down? This class will answer all your meat buying and cooking questions. We'll discuss the cuts of beef, lamb, and pork; learn appropriate cooking methods for each cut; practice trimming and trussing steaks and roasts; and eliminate guesswork out of testing meat for doneness. Dishes will vary with the season and availability of ingredients, but are likely to include a beef steak with red wine reduction, a rack of lamb with garlic and mint, and braised pork shoulder with osso buco sauce. This class is Paleo friendly.

One 3h session / $90 per person
Instructor: Helen Rennie
Location: 3 Ingleside Rd, Natick, MA
Tue, Aug 18, 2015 6pm-9pm Register
Sat, Sep 12, 2015 10am-1pm Register

Sauce and the City

Sauce making is one of the most enjoyable kitchen tasks. It unleashes your creativity and gives you room for infinite variations. Once you understand the basic principles of contemporary sauces, you'll be a slave to recipes no more! We realize that you don't have homemade veal stock on hand, and don't find dousing your asparagus in artery clogging Hollandaise that appealing. But that doesn't mean that you can't dress up your dishes with vibrant sauces in less than 15 minutes. In this class, you'll learn how to choose the right ingredients and equipment, how to make pan sauces with the techniques of deglazing and reduction, how to thicken sauces without making them lumpy, and how to make various cold sauces and toppings. Dishes might include fennel grapefruit salad with shallot vinaigrette, scallops with asparagus sauce, roast chicken with porcini cream sauce, and steak with red wine reduction. Dishes vary based on the season and availability of ingredients. This class is Paleo friendly.

One 3h session / $90 per person
Instructor: Helen Rennie
Location: 3 Ingleside Rd, Natick, MA
Fri, Sep 11, 2015 6pm-9pm Register

Perfect Pizza

This class is Cooking 101 and Baking 101 rolled into one most delicious dish — pizza. It's one of the simplest dishes to make, and one of the simplest to mess up. Does your dough refuse to stretch into a thin circle? Does it get soggy under the sauce and toppings? Are you at a loss as to how to produce a perfectly crisp thin crust? In this class you'll make a 5 minute home-made crust that will teach you many baking fundamentals. You'll also make 4 versatile sauces while learning to use heat and seasoning to your advantage. We'll make pizza Margherita (tomato, mozzarella, and basil); pizza with caramelized onions, pears, walnuts, and blue cheese; pizza with mushroom, arugula and truffle vinaigrette; and Middle Eastern flat bread with cucumber yogurt dip. Note: dishes may vary based on the season and availability of ingredients. This class is vegetarian.

One 3h session / $80 per person
Instructor: Helen Rennie
Location: 3 Ingleside Rd, Natick, MA
Fri, Sep 18, 2015 6pm-9pm Register

Cool Beans (and Grains)

Do you want to add more beans and whole grains to your diet but find that your repertoire starts and ends with a Kashi box? Come to this class and learn to cook lentils, beans, chick peas, barley, buckwheat, bulgur, and quinoa from scratch. How do you avoid making your grains taste like "healthy cardboard"? How do you cook beans that are tender but keep their shape? Which lentil types work best for which applications? This class will answers all these questions and give you plenty of hands-on practice. Dishes will vary with the season and availability of ingredients, but are likely to include lentils braised in red wine, cannellini bean and rosemary soup, chickpea and tomato stew, barley salad, buckwheat with mushrooms and caramelized onions, tabouleh (bulgur salad), and quinoa pilaf. This class is vegetarian.

One 3h session / $80 per person
Instructor: Helen Rennie
Location: 3 Ingleside Rd, Natick, MA
Sat, Sep 19, 2015 10am-1pm Register

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 get hands-on practice with blanching, roasting, pan searing, braising, and sauteing vegetables, as well as serving them raw. You'll learn to buy, wash, store, and cook everything from roots to leafy greens. How do you prevent asparagus from turning mushy and stringy? What do you do with Swiss chard, beets, fennel, celery root, and rutabaga? How do you make a good salad? Bring your vegetable questions and come ready to cook and eat. Dishes will vary with the season and availability of ingredients, but are likely to include fennel radish green bean salad, seared asparagus, roasted beets with farro, and Swiss chard bruschetta. This class is vegetarian and Paleo friendly.

One 3h session / $80 per person
Instructor: Helen Rennie
Location: 3 Ingleside Rd, Natick, MA
Fri, Sep 25, 2015 6pm-9pm Register

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FAQ

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 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.

Should we come hungry?
Yes! A full meal is included in each class except for baking classes that are not held at meal time.

Are gift certificates available?
Yes. Fill out the gift certificate request form to purchase one.

What materials should we bring to class?
Wear comfortable shoes--you'll be standing on your feet for 2-3 hours. We'll provide everything else.