7/18 New England Summer
$125.00
New England Summer
Saturday July 18th, 6:30 to 10:00PM
Chef Jennifer Magrey
Welcome to New England Summer, a cooking class that captures the spirit of coastal kitchens, seaside shacks, and backyard gatherings at their very best. This menu is all about bold, nostalgic flavors—simple ingredients transformed into dishes that feel both comforting and celebratory.
We’ll start with a true regional classic: Stuffed Quahogs, affectionately known as “stuffies.” These hearty, flavor-packed clams are filled with a savory blend of minced clam meat, buttered breadcrumbs, and aromatics like onion, celery, and garlic—elevated with a Portuguese twist of smoky linguica or chorizo.
From there, we dive into Boston Baked Beans, prepared the modern way in an Instapot! Rich molasses, brown sugar, and salt pork creating that perfect balance of sweet and savory- my husband raves about this recipe!
No New England summer is complete without a proper fish fry, so we’ll head outside to prepare Cape Cod Fish and Chips on induction burners—crispy, golden, and served with bright lemon wedges and a tangy pickle tartar sauce.
On the side, we’ll make a Classic Cole Slaw—fresh, crunchy cabbage and carrots tossed in a light, slightly sweet dressing that ties the whole plate together.
And to finish, a sweet taste of Maine: flaky blueberry hand pies made with puff pastry, bursting with juicy berries and just the right amount of sweetness.
This class is about more than recipes—it’s about recreating the feeling of a New England summer, one dish at a time.
Menu
- Stuffed Quahogs
- Instapot Boston Baked Beans
- Classic New England Fish & Chips
- Cole Slaw Perfections
- Maine Blueberry Hand Pies
- BYOB
