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Add a dash of Dashi to this “very veggie” class, the third in our Farm to Table Series, focusing on fresh picks from our local markets. Culinary Director Gail Blakely will be serving up eight authentic Japanese dishes, including Shiso Pesto with Udon Noodles from Debra Samuels’ bestselling cookbook My Japanese Table. (Plus, don’t miss Debra’s incredible Bento Box Workshop at Highfield on August 12!).

Also on the menu: String Beans with Crunchy Toasted Peanuts, Cauliflower with Miso and Sesame, Chopped Summer Salad with Miso, Cherry Tomatoes with Shiso and Basil, Dashi Soy Sauce Concentrate and Heirloom Red Lettuce Salad with Half-Boiled Eggs and Sweet Shiso Ice.

Register on-line  or call, 508-495-1878, ext. 2


About the Farm to Table Series. Move over sushi.  The flavors of Japan are plentiful, and since Japanese cuisine respects the seasons, it’s a perfect complement to our Farm to Table Series, focusing on fresh picks from our local markets. Preparing authentic dishes isn’t as difficult as you might think. Yes, we’ll make some classics like miso soup. And we won’t shy away from rice (white rice, brown rice, black rice and sushi rice—we’ll sample them all!) But, we’ll also create dishes like Udon Noodles with Shiso Pesto, Braised Pork Belly with Ramen, Crunchy Cucumber Pickles and Cherry Blossom Sugar Cookies.   Learn tips, techniques and the difference between miso and shiso in this East-meets-West culinary series.  Sampling required. See you in the kitchen!

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