In-Person Classes

Class size: 8 students
Instructor: Helen Rennie
Location: Helen’s Kitchen at 3 Ingleside Rd, Natick, MA
Cancellation Policy and other FAQ

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 / $120 per person
Sat, Nov 9, 2024 6pm-9pm Register

Things with Wings (How to Cook Chicken)

Are you chicken about chicken? Do you turn your breasts to saw dust for fear of undercooking? Do your legs come out tough and stringy? Is the skin sticking to the skillet or turning out soggy? Or are you bored with your chicken repertoire? In this class, we'll find solutions to these poultry problems and answer the following questions. Which bird tastes best: local, free-range, organic, air-chilled, or kosher? Should you rinse your poultry? Is a stick of butter under the skin the only way to keep the breast from drying out? Is brining worth it? When is the bird done? How do you get the skin to brown before the meat overcooks? Dishes might include roast chicken with seasonal vegetables, crispy chicken thighs, braised chicken with leeks and apples. Dishes vary based on the season and availability of ingredients.

One 3h session / $120 per person
Sat, Oct 26, 2024 6pm-9pm Waiting List
Sat, Nov 16, 2024 6pm-9pm Register

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 / $120 per person
Sat, Nov 23, 2024 6pm-9pm Register
1 spot left. For 2+ spots, please get on the 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. A light lunch will be provided followed by pastries.

One 3h30 session / $120 per person
Sat, Dec 7, 2024 10:30am-2pm Register

Seasoning and Browning

Master the art and science of cooking that's missing from the recipes! This class unlocks the secrets to delicious food by explicitly teaching what great cooks do subconsciously. You'll learn mindful tasting for salt and acidity and flavor development through browning. Seasoning topics will include: how to season to taste (salads, soups, etc), how to season without tasting (meat, fish, etc), how to balance the 5 tastes (salt, sour, sweet, bitter, umami). Browning topics will include: skillet types (materials, shapes, and sizes), baking sheet types, how to buy and take care of your cookware, how to season cookware, how to preheat a skillet properly, how to reduce sticking, how to reduce smoke alarms, how to get the most out of your cooktop (gas, electric, induction), how to get the most out of your oven, when to use the convection fan, oil types and uses. We cook and eat just like in all the other classes, but the focus is on fundamental principles rather than on specific ingredients.

One 3h session / $120 per person
Sat, Nov 2, 2024 6pm-9pm Waiting List
Sat, Dec 7, 2024 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. 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 / $120 per person
Sat, Nov 9, 2024 10:30am-1:30pm Waiting List
Sat, Dec 14, 2024 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 / $120 per person
Sat, Dec 14, 2024 6pm-9pm Register

Pelmeni and Varenyky (Eastern European Dumplings)

What happens when you cross an Asian dumpling with a European dumpling? You get Russian pelmeni — insanely juicy and buttery meat dumplings. Once you master the dough for these little bundles of deliciousness, you'll unlock the door to many other pasta dishes (ravioli, vareniki, pierogi, manti, khinkali, and soup dumplings). Another dish we'll make in class is Ukrainian varenyky (known as pierogi in Poland). We'll fill ours with potatoes, but they can also be filled with mushrooms, sauerkraut, and even fruit.

One 3h30 session / $120 per person
Sat, Dec 21, 2024 10:30am-2pm Register

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, cod stew, and swordfish Provençal. Note: the dishes vary based on the season and availability of ingredients. This class is Paleo friendly.

One 3h session / $120 per person
Sat, Dec 21, 2024 6pm-9pm Register

Eggspertise

A perfectly poached egg can transform the simplest dish into a gastronomic wonder. Breaking through its delicate white to release the golden gush of yolk is sure to delight any food lover. But achieving this perfection requires finesse. Do your poached eggs resemble an egg drop soup? Do your hard boiled eggs refuse to peel? Does flipping an omelette give you heebie-jeebies? Are you perplexed about the difference between cage-free and free-range eggs? Fret no more because this class will answer all your egg questions and make an "eggspert" out of you. Most of the dishes in this class are vegetarian.

One 3h session / $120 per person
Sat, Oct 26, 2024 10:30am-1:30pm Waiting List

Tender at the Bone (How to Cook Meat)

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; and eliminate guesswork from 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 / $120 per person
Sat, Nov 2, 2024 10:30am-1:30pm Waiting List

Easy as Pie

Yeah right! If it was that easy, there'd be more great pies and tarts in this world. Have you been struggling with Pâte Brisée (pie and tart dough)? Or were you too intimidated to even try it? Worry no more. This class will give you plenty of hands-on experience with making full-proof dough, rolling it out, shaping it, making savory and sweet fillings, and baking your creations. Dishes might include a tomato tart with caramelized onions and gruyere, spinach and mushroom quiche, apricot galette (free-form tart), and pear tart Tatin. Note: the dishes vary based on the season and availability of ingredients. This class is vegetarian.

One 3h30 session / $120 per person
Sat, Nov 16, 2024 10:30am-2pm Waiting List
Sat, Nov 23, 2024 10:30am-2pm Waiting List

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Frequently Asked Questions

Can kids attend?: Kids with a passion for cooking are allowed if they are at least 12 years old. However, a parent must be present at the beginning of class to sign a waiver.
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?: No. Sorry, we no longer sell gift certificates.

Helen's Kitchen Cooking School