Food & Wine
COOKING WITH THE SUFFRAGETTES Sarah Morgan | Food Historian, @CookingwiththeFirstLadies
WINE, BEER & SPIRITS
This class explores the history of the Women’s Su‹rage Movement, which celebrated its 10 th year NON-ALCOHOLIC CANNABIS LIBATIONS anniversary in 2020, and the 19th amendment Melissa Smith | Cannabis Enthusiast, Attorney through recipes from the Woman Suffrage Cookbook (1886). We will
Discover a di‹erent way to unwind on Saturday nights discuss the way these women used cooking to show they could be not only housewives but also political inuencers. Blending lecture and learn about the benefits of cannabis infused beverages in a safe, educational, hands-on environand cooking, we will make a Su‹ragette Cocktail and a Su‹rage Cake ment. You’ll learn techniques for making cannabis tinctures which we’ll while talking about the role food played during this significant use to mix creative beverages. If you choose to make your own moment in history. infusions to take home you must bring your own cannabis. Small vials COURSE CODE: SUFF will be provided to take the tinctures made in class home. You must be Sec. 01: Wednesday, 6-7:30pm. Jul. 20 | $50 21+ to take this class. The class and venue are in compliance with MA cannabis laws; no cannabis may be bought or sold with the venue or CHEESE, GENDER, MAGIC on the property. Juliana Locke | Manager and Cheese Commander, Juliet Restaurant
COURSE CODE: CANB Sec. 01: Saturday, 5-8pm. Jun. 25 | $70
This class presents a focused look at how issues of gender and gender-inected magical thinking come into play in the history and production of cheese, THE DRINK PROBLEM AND THE MAPS from medieval to modern times. We will discuss how cheesemaking MADE TO SOLVE IT: A GRIPPING TALE AND led to accusations of witchcraft due to the “magical” process of fermentation involved therein, as well as how mystical thought was DELICIOUS BEER TASTING used to make sense of alchemical processes in cheesemaking which Kris Butler | Exam-Certified Beer Judge we’ve only recently begun to understand. Some general knowledge of In the late 1800s, guzzling to excess exploded on the cheese is recommended, but not required. Lecture followed by heels of the Industrial Revolution. In England, discussion and tasting. organized anti-drinking groups created startling COURSE CODE: CHGM maps intending to shock people into abstaining from alcohol. Did Sec. 01: Wednesday, 6-8pm. Sep. 7 | $70 these lovely temperance tools inspire zealous anger—or did the make people thirsty? The story of their brief existence will be told HISTORICAL TOUR & DINNER IN CHINATOWN amidst a tangle of licensing laws, corrupt temperance organizers, exasperated women, and—of course—several delicious pints of bee Elliot Savitzky | Culinary Instructor, Boston North End & Chinatown Expert Some of which we will sample in class while admiring the maps. Let’s spend the afternoon strolling through the best of COURSE CODE: DRMA Boston’s Chinatown. We will be visiting many di‹erent Sec. 01: Sunday, 2-4pm. Aug. 21 | $85 locations and retail establishments during the tour such as dim sum, BBQ, pho, hot pot, noodle shops, as well as restaurants of various cuisines. We will also stop by bakeries, bubble tea shops, CRAFT BEER AND FOOD PAIRING herbal medicine shops, live poultry markets, grocery stores and a Elle Thomas | Owner, @AirBrewNB, airbrewnb.com ginseng coop. During the last stop, we’ll enjoy a delicious dim sum Join us for an exploration of craft beer and food together. We’ll talk about the menu and how to order, so you can come pairings! This course is for anyone who wants to gain back and enjoy Chinatown on your own. The plan might slightly change a better understanding of the history and common due to weather conditions; we will notify you as soon as possible. tasting notes of popular beer styles. We will taste locally brewed Please see the section description for the meeting point. Tuition examples while learning about the guidelines to successfully pair includes the cost of dinner, taxes, and tip. The instructor will send a foods like cheese and chocolate with your favorite beer styles. welcome information package via email one day prior to the class. Students will leave ready to host a dinner party that highlights both Students are asked to follow Massachusetts State COVID Guidelines. your appreciation and palette for food and craft beer. COURSE CODE: CHTN Sec. 01: Sunday, 11am-3pm. Sep. 11 | $85
HISTORICAL TOUR AND PIZZA IN NORTH END Elliot Savitzky | Culinary Instructor, Boston North End & Chinatown Expert This historical tour is as much about history as it is about pizza. We’ll learn about the history of the North End and wind up sampling pizza from three of the best pizza restaurants. We’ll talk about history from the 17th century by visiting many sites within the one square mile of the neighborhood. The tour will convene on Cross Street between Hanover and Salem Streets. The tuition includes the cost of pizza, taxes, tip, and admission fee to the Old North Church (depending on COVID-19 restrictions at that time.) The instructor will send a welcome information package via email one day prior to the class. COURSE CODE: NRTH Sec. 01: Saturday, 11am-3pm. Aug. 13 | $80
COURSE CODE: CBFP Sec. 01: Thursday, 6-8pm. Aug. 18. | $85
GIN TASTING: MORE THAN JUNIPER Paulo Pereira | Business Development Manager, Hotaling & Co.
The avor profile of gin goes well beyond juniper. Rowan berries, heather, coul blush apples, dandelion, yuzu, bog myrtle and Japanese sansho pepper are among the few vegetal and oral botanicals that infuse- the excep al spirits we will taste in this class. We will explore international producers of award-winning gin and see just how diverse this fragrant botanical spirit can be. The class will focus on how distilleries are able to showcase a sense of place through their water production method, aging, botanical combinations, and more. COURSE CODE: GINP Sec. 01: Friday, 7-9pm. Aug. 26 | $85 REGISTER ONLINE AT CCAE.ORG OR CALL 617.547.6789
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