The Kitchen at The Boston Public Market Hosts Interactive Culinary Classes

WHAT/WHEN: The KITCHEN at the Boston Public Market offers a lineup of free and paid culinary, health, and wellness programs for the community.

A limited number of space is available for these popular classes:

Trustees and Edible Boston presents Edible Basics at the BPM

Wednesday, September 23, 10 – 11 am

Dig into this quarter’s Edible Boston Magazine with hands on cooking classes. Learn how to shop the market and plan a weekend meal around Edible Boston’s seasonal recipe column - Edible Basics. Register Here

Making Fresh Handmade Pasta with Chef Joe Gatto of From Scratch, the cooking show

Friday, September 25, 6:30 – 8:30 pm

Meet Chef Joe Gatto for a fun Friday night cooking demonstration and sampling. In this short two-hour program, Chef Joe is demonstrating how to make fresh pasta - a handmade tortellini and fresh rolled spinach linguini. It will be topped off with an indulgent pistachio pesto from scratch. Finally, he will show how easy it is to make mozzarella by hand for a caprese salad using tomatoes from one of the Boston Public Market Vendors. It is sure to be an action-packed evening! Register Here

Trustees presents Cookbook Series Amy Traverso: “Apple Lovers Cookbook”

Saturday, September 26, 2 – 4 pm

Learn how to take apples from the orchard to the kitchen with Yankee Magazine’s Food, Home and Garden’s Editor Amy Traverso. In September of 2011, W.W. Norton & Company published Traverso’s “Apple Lover’s Cookbook,” the lead book in the publisher’s fall 2011 catalogue. Register Here

Trustees Sunday Cultural Cuisine Night with Carlos Olaechea: Peruvian Flavor, New England Harvest

Sunday, September 27, 5 – 7 pm

Enjoy an evening of Peruvian culture and flavors. Find out why many consider Peru to be the culinary capital of Latin America and why chefs throughout the world are looking towards Peru as the next global food hotspot. Learn about the diverse ethnicities that came together to form one of the world’s most varied and extensive cuisines, the ingredients and techniques that form the backbone of Peruvian cooking, and how you can add Peruvian flavor to seasonal local products from the Boston Public Market this fall. Attendees will learn how to prepare two vegetarian dishes: butternut squash locro and mushroom escabeche. Carlos C. Olaechea is a Peruvian American food writer and consultant finishing his Master’s Degree in Gastronomy at Boston University. Register Here

For a full class schedule, visit www.thetrustees.org/kitchen

WHO: Classes are open to the public. To register, visit www.thetrustees.org/kitchen.

WHERE: The Kitchen at the Boston Public Market, 100 Hanover St. at Haymarket Station, Boston, MA

CONTACT: Katie Duncan, Trustees, 518-577-9806, kduncan@ttor.org;