In-Person Classes

Class size: 8 students
Instructor: Helen Rennie
Location: Helen’s Kitchen at 3 Ingleside Rd, Natick, MA
Covid-19 Safety Info: Helen is fully vaccinated and asks that all the students attending are vaccinated as well. Masks aren’t required in class, but anyone who wants to wear one is welcome to do so.
Cancellation Policy and other FAQ

Things with Wings (Chicken and Turkey)

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 chicken breast roast with porcini sauce, roast chicken legs with salsa verde, chicken Schnitzel, and red wine braised turkey thighs. Dishes vary based on the season and availability of ingredients.

One 3h session / $100 per person
Sat, Nov 6, 2021 10:30am-1:30pm 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 / $100 per person
Sat, Oct 30, 2021 5pm-8pm Waiting List
Sat, Nov 6, 2021 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 / $100 per person
Sat, Nov 20, 2021 10:30am-1:30pm 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 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 / $100 per person
Sat, Nov 20, 2021 6pm-9pm Register

Sauce and the City

Once you understand the basic principles of contemporary sauces, you'll be a slave to recipes no more! In this class, you'll learn how to make stocks, reductions, vinaigrettes, and vegetable purees. Dishes might include scallops with roasted red pepper sauce and fennel almond salad, roast chicken with porcini sauce, and pork chops with madeira mustard sauce. This class is Paleo friendly.

One 3h session / $100 per person
Sat, Oct 23, 2021 10:30am-1:30pm Waiting List

Cooking Sous-Vide

You've bought your first immersion circulator (a.k.a. the sous-vide thing). Now what? Is it useful for anything other than a steak? Yes! Is it possible to give your sous-vide meats a mouth-watering browning without ruining that perfect doneness? Yes! There are all sorts of restaurant tips and tricks to learn about sous-vide that will take your cooking to a whole new level. In this class, we'll explore cooking all sorts of proteins using this forgiving, flexible, and easy to learn method. Dishes might include chicken breasts with almond sauce, pork chops, shrimp with romesco sauce, and cod with crispy potatoes. This class is Paleo friendly.

One 3h session / $100 per person
Sat, Oct 23, 2021 5pm-8pm Waiting List

Meatless Meals

Plant-based meals are great for your health, your wallet, and our planet. With the right techniques, they can be so delicious, you'll want to lick your plate. In this class you'll learn how to work with protein and fiber rich beans, lentils, and grains. If you have the Instant Pot (not at all a requirement), you'll get many tips on putting it to good use. Dishes might include chickpea stew with leafy greens, lentils with caramelized onions and roasted tomatoes, farro mushroom risotto, and quinoa salad. This class is vegetarian. We can leave out the dairy for anyone who is vegan.

One 3h session / $100 per person
Sat, Oct 30, 2021 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 3h session / $100 per person
Sat, Nov 13, 2021 10:30am-1:30pm Waiting List

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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