MenuIn-Person Classes
Class size: 8 students
Instructor: Helen Rennie
Location: Helen’s Kitchen at 3 Ingleside Rd, Natick, MA
Cancellation Policy and other FAQ
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.
One 3h session / $125 per person
Sat, Nov 7, 2026 6pm-9pm Waiting List
Sat, Dec 5, 2026 6pm-9pm Register
See the full class schedule.
Grilling Fish
What can be more delightful on a warm summer day than our local striper or bluefish right off the grill! Unless, of course, half of the fish got stuck and the other half fell through the grill grate. Cooking over an open flame might be the oldest method known to man, but it does require a lot of finesse to master. What fish types are appropriate for grilling? When should you turn the heat up and when down? How do you avoid sticking? When is the fish done? This class will answer all your fish grilling questions. We will use a gas grill, but the same techniques apply if you are grilling on charcoal. Dishes might include bluefish with cilantro lime butter, whole branzino with lemon and herbs, and swordfish with cucumber yogurt sauce. Note: the dishes vary based on the season and availability of ingredients. Rainy day policy.
No Grilling Fish classes currently scheduled.
See the full class schedule.
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.
No Ravishingly Raw (Poke Bowls, Crudo, Ceviche) classes currently scheduled.
See the full class schedule.
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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?
- We sell a limited number of gift certificates each year. Please check the gift certificate page.
