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Special series pricing: take 3 skills classes for $135 / $100 members, call to enroll in the series: 508-495-1878, ext. 303! (Knives class is not included)


Vegetable slicers are often used in restaurant kitchens, where they’re helpful for very quickly creating uniform slices, such as vegetables for salads, potatoes for chips, as well as some specialty cuts like gaufrettes (waffle-cut chips), and sticks for French fries.  For the home cook who wants to learn how to learn how to master this machine, we will offer hands-on teaching with the OXO mandoline. Personal Chef Peggy Eagan will teach us how to make thin slices of vegetables for salads and gratins, as well as evenly sliced fruit for baking—all of which we will use in some of our best recipes.

The spiralizer is still one of the best-selling gadgets in a kitchen store.  Mary Jane Fernino has taught us how to use this new-fangled machine over the past few years, and she returns with new recipes.  Delicious salads and baked dishes, appetizers and desserts.  Get ready for summer with this fun way to increase your vegetable intake.  Participants will have the chance to use both machines so they can decide if they want to purchase one for their own kitchen.

Menu: spicy peanut noodles, summer vegetable quick bread, squash casserole, root vegetable chips with fresh herbs. (Subject to change based on availability.)

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

Please contact Jennifer Nemec, 508-495-1878, ext. 303, if you have any food allergies or dietary restrictions.

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