BCAE Blog

Realistic Resolutions for 2016: Basics and Trending at the BCAE

Posted by Kim Wieczner on Fri, Jan 22, 2016

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2016 may be already be a few weeks old, but for us, that's when the real work starts. Don't worry - not the scary, stress-inducing kind of work, but the positive, productive, exciting stuff. Sure, talk of resolutions happened way back in December (only last month but still it feels like a while, doesn't it?), but the actual achieving of the lofty goals we set for ourselves is a trickier task earning plenty of procrastination. So with February just about staring us in the face, we realize that, "Oh yeah I better start thinking about my resolutions...what were they again?"

In thinking about it, we realized that resolutions often fall into one of two categories:

1) Doing something new (often something you've been meaning to do for a while)

2) Doing something you already do, but better

As a result, we decided that the new year was also a perfect time to introduce two new groupings of classes that we'd like to start focusing on - now and into the future. If you've seen the January/February catalog, you'll notice two new pages at the front: All About Basics and Trending...

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All About Basics
is the answer to the "I've always wanted to try..." and "I've been meaning to improve..." - and a reminder that many of our classes are designed for students of all levels, starting at the very bottom. Think Sewing for Beginners and Cake Decorating Basics. This 2016, we're daring you to dive in headfirst and leave your regrets back in 2015. Check out some of our constantly changing offerings right here and check something off your list today.

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Trending...these are the classes that keep you current and might push you out of your comfort zone as you jump on board the hottest trends for 2016. Think Urban Beekeeping and DIY Dog Treats. Make your mark on the new year, try something new and fresh, and be a trendsetter. See a little of what we mean here.

You'll continue to see these pages in future catalogs, and the web pages will be continually updated so your resolutions can last well beyond January. Happy resolving!

 

 

Topics: BCAE, BCAE classes, BCAE cooking classes, New Year's Resolutions, Boston art classes, cooking classes, BCAE basics, BCAE trends, BCAE art classes

5 Ways to Learn More About Wine By BCAE Sponsor 90+ Cellars

Posted by Kim Wieczner on Mon, Nov 17, 2014

90 + Cellars

If you've taken a celebrity chef class with us recently, you probably have met the 90+ Cellars folks, and tasted their delicious wines. Well, we've invited them to share some more of their wine knowledge right here on the blog! Here it is folks...from the experts right to your glass:

5 Ways to Learn More About Wine

“Well, I know I like Malbec and Cabernet, but I’m no connoisseur.” This might be the most common response we hear when we ask people at a wine tasting what they normally like to drink. It’s a perfectly valid answer, but we think people oftentimes don’t give themselves enough credit. And it’s easy to see why: there are thousands of different brands, styles, and regions to choose from in the world of wine. With so much information out there, the average consumer is likely to feel like a novice at best.

Thankfully a little knowledge in the wine world can go a long way. So in the spirit of the BCAE motto “never stop learning”, we’re sharing five simple things you can do to learn more about wine (and no, there will not be a quiz at the end).  

1. Try everything: Yes, we’re serious about this one. In fact, it might be the best thing you can do to learn more about wine (hooray)! The key here is keeping an open mind – sweet wine might not be your thing, but that shouldn’t keep you from at least trying a German Riesling. Sample red wine, white wine, sweet wine, dry wine, rosé, bubbles, port, and everything else there is to offer. Go to tasting events or host them with your friends at home, and make a resolution to at least try everything (it’s ok to spit, too). Chances are you’ll walk away with a few new favorites and an overall better idea of the types of wine you like and dislike.
 
2. Taste with a purpose: When you do have a chance to taste a variety of different wines, don’t forget to think about what you’re drinking. Take note of the aroma, the color, and how it feels in your mouth. See if you can pick out different fruits or other familiar flavors.  Take notes - if you want. There are no right or wrong answers, but the simple act of being aware of each wine you taste will help you remember your preferences later on.

90+ Wine

3. Ask questions: Have you ever stood in the aisle of a wine shop for far too long debating which of the hundreds of $15 reds you should bring to that dinner party? Yeah, we’ve been there too. But store employees (and servers at restaurants) are there to help. Plus they know more about their wine selection than any customer ever could, so don’t be afraid to ask for a recommendation. Let this person know your price range, a general style, or the type of occasion you’re shopping for and he or she will help point you in the right direction.

4. Take a class: If you’re looking for some more in-depth wine knowledge, an introductory class might be right for you. The BCAE offers a variety of classes ranging from the basics (like “Understanding Wine Labels”) to niche interests (like “California Dreaming: California Wines”) to seasonally appropriate (like “Pop, Clink, Fizz: Champagne & Sparkling Wine Tasting” What's a new year without some bubbly?). No matter what your level of knowledge or the type of class you decide to take, the act of sitting in a classroom and talking about wine will help you learn more.

5. Be confident: The fact of the matter is, a lot of people simply don’t know how much they already know about wine. The vast population of people who are “not a connoisseur” feel as though it’s easier to talk themselves down rather than speak up. It’s time to stop being afraid. Ask questions. Start conversations. Try crazy new wine. Don’t be afraid of looking or sounding stupid – remember, most of the wine drinkers of the world are in the same boat as you. Don’t get hung up on what you don’t know (or think you don’t know). After all, what’s the point of drinking wine if you’re not having fun?  

So drink on, fellow wine lovers. And if you have any questions feel free to reach out to us on our Twitter or Facebook pages for some down-to-earth, un-snobby advice. Class dismissed.

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DON'T FORGET! Get 20% off 3 or more bottles of wine in the 90+ Cellars online store! Just enter BCAEWINE at checkout.* Click here to read more about our partnership with 90+ Cellars.


*Restrictions: Only valid for purchases within 90+ Cellars online store. Discount will be applied to product only. Tax and shipping is not discounted. Shipping is $9 flat rate, or free with purchase of 2 or more cases. Discount excludes Wine Club and special gift packs. Cannot be combined with case or Wine Club member discounts - this coupon overrides them. Other restrictions may apply.  Discount expires 9/2/15.

Topics: BCAE, BCAE classes, BCAE cooking classes, wine, wine advice, wine education, 90+ Cellars, Boston Center for Adult Education, wine tasting

African Cooking: Ethiopia & Beyond - A Night with Chef Diane Manteca

Posted by Kim Wieczner on Fri, Aug 01, 2014

Last week, I got the chance to attend one of longtime BCAE Chef Diane's classes. Of the 20 years of BCAE classes she has taught, this was her first focused on Ethopian cooking! The idea came about when a student requested the class about a year ago, and Diane has since set about the task of learning as much as possible about the cuisine and how to prepare it.

Diane prepping

All I can say is that I was impressed by how much we were able to cook (and eat!) within a quick 3 hour class. We made three main dishes, the Ethipoian flat bread, Injera, as well as Nit'r Qibe, the traditional spiced butter. We even got to dip into the plethora of spices Diane had brought with her to create our own "berbere" spice pack to take home!

Veggies

We started with the teff stew, chopping onions, garlic, peppers, tomatoes, and sweet potatoes, sauteeing them all in a large wok with a variety of spices.

Sweet potatoes in pan

We then added vegetable stock, lentils, and teff (Fun fact from Diane: teff is the smallest grain in the world!), covered the pan and let it all simmer. We finished it off with lemon juice, garnished with cilantro, and we had a thick and hearty vegetarian stew packed with flavor!

Teff Stew

Next up: Doro Wat, spicy chicken stew. Here we got to cook chicken thighs with the iconic berbere spice mix (check out that red color below), ginger, and garlic to infuse the chicken with all of that spicy goodness.

Doro Wat

Traditionally, hard boiled eggs are added into the pot with the chicken, but this time we left them as garnish.

Doro Wat plated

Our next task was the African curry. While this can be done with a variety of proteins, we used shrimp. Curry powder, tumeric, and coconut cream gave this dish that gorgeous yellow color and creamy consistency.

Chef Diane finishes shrimp

Finished with fresh bananas and shredded coconut, this dish was my personal favorite!

Shrimp Curry

We each got to fry up our own individual injera (like pancakes!) And my plate full of injera, chicken, and curry (I ate the teff stew earlier) was perfection.

Plate of African food

Diane is an absolute delight to take a class with, and there are many more opportunities to join her in the kitchen through the end of summer and into fall!

UPCOMING CLASSES WITH DIANE MANTECA:

August
Cooking for One or Two: Greek Edition 
8/7/2014
Sensational Summer Sides: Cooking outSIDE the box!    
8/13/2014
Dreamy Dolce: Italian Desserts  
8/14/2014
Lunch Break: Pestos, Vinaigrettes & Salads     
8/21/2014
Sauces of the World     
8/21/2014
Down & Dirty Food and Booze
8/22/2014

September & October
Cooking with Wines
9/11/2014
Pizza and Calzones    
9/18/2014
Fresh Fish Made Fabulous 
9/24/2014
The Art of Pasta Making    
9/25/2014
How to Navigate & Cook the Farmers Market
9/30/2014
Mediterranean Mezze: Food & Wine Pairing
10/3/2014
It's Raining Meatballs: Beef, Turkey, and Tofu  
10/4/2014
Eat Your Way Through Tuscany   
10/22/2014
Autumn Soups    
10/23/2014
A Moroccan Dinner
10/29/2014


Topics: BCAE, BCAE classes, BCAE cooking classes, Boston cooking class, Diane Manteca, Ethiopian food

Celebrate Father's Day with Us at the BCAE

Posted by Kim Wieczner on Mon, Jun 09, 2014

When it comes to gifts, dads are tough. If I ask my dad what he wants, he usually asks for a Porsche...or something similarly out of my price range. I hem and I haw every birthday, father's day, etc. "Isn't there anything else you might want that I might actually be able to get you?" He usually shrugs and later buys himself the latest gadget. If only he could have told me before...but in truth, he'd rather I visit more often or join a family bike ride.

For father's day this year, take a detour from the usual gift-giving route and give your dad a father/daughter or father/son activity.

Classes to Take with Dad

A Walking Tour of Fort Point Channel Neighborhood
Tuesday, June 17th at 6PM

Fort Point Channel Boston

Bourbon & American Whiskies with accredited master of whiskies, Randall Bird
Thursday, June 19th at 6PM

Busy summer have you waiting a little longer to celebrate? We have options in July and August too!

Introduction to Sailing with Piers Park Sailing Center
Saturday, July 26th at 11AM

Piers Park Sailing

Studs & Sleepers: Drafting the Perfect Fantasy Football Team with Rich Keefe of 98.5 "The Sports Hub"
Saturday, August 9th at 3PM

98.5 The Sports Hub

Summer Homebrews with Vince Tursi of Night Shift Brewing
Saturday, July 26th at 3PM and Saturday, August 16 at 2:30PM

Night Shift Brewing logo

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Browse all of our classes online to find what's best for you and your dad, and we hope to see you soon. Happy Father's Day!

Topics: BCAE, BCAE cooking classes, sailing class Boston, celebrate Father's Day in Boston, BCAE class, activities to do with Dad boston, cooking class Boston

It's Farmer's Market Season Again!

Posted by Kim Wieczner on Tue, May 13, 2014

It is our favorite time of the year: Farmer's Market Season!

Copley Square Farmer's Market

 

The Copley Square Farmer's Market, just a short walk away from the Center (and a great place to grab lunch!), opened today, so Becky and I took a walk to see what the first crop would bring.


Copley Square Farmer's Market
While not the sunniest of days, the market was bustling with vendors selling veggies, plants, meats and cheeses, and some mouthwateringly beautiful pastas and pastries.

veggies

 

We picked up a couple gigantic (we're talking size-of-your-head) cookies from Cook's to bring back to the office...

Chocolate Chip Cookie

We were excited to see some of our favorite vendors back in action, and to welcome some new ones, like White Lion Baking Company, selling paleo and gluten free baked goods, including some homemade granola that we got to sample.

We'll definitely be going back to the market soon, and in the meantime, we have two classes coming up that will show you how to make the most of your farmer's market shopping (and cooking) experience.

Ripe Now! Cooking from the Farmers Market -- Thursday, June 5th 6:00PM - 9:00PM

Resident instructor Chef Diane Manteca shows you how to shop local, and goes through some fresh and simple summer recipes to turn your Boston farmer's market purchases into dinner perfect for the patio.

Homecooking Basics: Farmers Market Basket-- Tuesday, June 24th 6:00PM - 9:00PM

b.good chef/co-founder Tony Rosenfeld goes through the basics of shopping for the season, then lets the fresh fruits and veggies speak for themselves with recipes for salads hearty enough to be entrees.

 

Get shopping...and maybe we'll see you on our next trip to the Farmer's Market!

Topics: BCAE cooking classes, Boston cooking class, Boston Farmer's Market, BCAE class, BCAE Summer class, Copley Square Farmer's Market, MA Farmer's Market

Happy Mother's Day from the BCAE: Top 5 Classes to Take with Mom

Posted by Kim Wieczner on Mon, May 05, 2014

Yikes it's May! And that means that Mother's Day is right around the corner!

If you're mom is anything like mine, she'll tell you not to get her anything for Mother's Day, she'll refuse to tell you what she wants (insisting she doesn't need anything), and she'll just say she wants to spend time with you! So we've got your answer this Mother's Day at the BCAE, and we're inviting you to come and bring your mom to a class this spring.

Top 5 Classes to Take with Mom:

#1 Mother and Daughter Beads Class (Sunday, May 11th)--The team at Diablo Glass will show you and your mom how to make your own beautiful glass beads at their state-of-the-art facility. No experience necessary!

#2 Biscotti & Italian Cookies (Saturday, May 10th)--Busy Mother's Day Sunday but still looking for something fun to do together? Make it Mother's Day weekend and come to the BCAE kitchen for a morning of baking.

# 3 Stop & Smell the Rosé: Appreciating Rosé Wine (Thursday, May 15th)--Bond with Mom while sampling a selection of these elegant wines.

#4 Beginner Digital Photography: Weekend Workshop (Saturday, May 31st)--Get the info you need to beautifully capture all your mother/daughter moments! And all with Bled for Boston's Chris Padgett.

#5 Dance Fitness: Cardio Dance Party & Zumba (Multiple dates in May and June)-- Looking for someting a bit more active to do with Mom? Sign up for these high energy classes, available as 8-session, 4-session, or single session classes.

Browse our full class selection here.

Happy Mother's Day from the BCAE!

Still looking for some Mother's Day inspiration? We asked BCAE staffers about some of the things that make our moms so great. Here's what we came up with:

#1 Mom appreciates the simple things...

Becky's mom

From a young age my mom taught me to enjoy the small and the simple. To be patient, kind, and curious. And that many of the best things in life are free. Watching her I learned the joy that a garden in bloom can bring — especially when you’re the one who has put in the hard work. I love you mom! --Becky

#2 Mom always knows what to say when times are tough...

Brooke's mom

Growing up I wasn’t the cookie cutter child – I played pretend far beyond the normal age, my hair was always a mess (no brush, jell, or magic could make it look normal) and I was the kid with the constant booger. After a ruthless day of middle school I asked my mom why people bother making fun of other people, what’s the gain? She told me, ‘Brooke, no matter what you do in life, people will always have something to say about it – people are bored. Be yourself, do good, and give them something to talk about it, make it worth it’. It’s the most wonderful advice I’ve ever been given.-- Brooke

#3 Mom is an endless source of wisdom...

This piece of wisdom was passed down from my grandmother, who has 4 daughters.  Every year she would take her daughters to Bermuda and her wisdom, which has been imparted to me, “Don’t Bring Sand to the Beach.” -- Ashley

#4 Mom's not afraid to put her toes in the sand...

Tom's mom

I’m lucky. Life with my mom is always a day at the beach. --Tom

#5 Mom values a balanced diet...

Kim's mom

If I’ve learned anything from my mom over the years, it’s that chocolate really is the answer to everything.  She has an entire kitchen cabinet devoted to it, with a large selection to choose from.

I didn’t touch the stuff until age 10 and I think that may have been my biggest disappointment to her.  I would give all of my Halloween candy away and I always requested vanilla birthday cakes…with the frosting cut off. So when I FINALLY tasted a brownie at summer camp and realized what I was missing all of those years, I think our Mother-Daughter bond got that much stronger.

Dessert after a meal?  Always. But only if it’s chocolate. Birthday cakes (or any cake for that matter) must be the darkest, richest, chocolatiest you can find (especially ones with a molten center). Mother-Daughter dates to Finale? You bet.

So as I thrilled my mom by moving back home after graduation…and saddened her when I moved out six months later, I am still only a 20-minute drive away. So I know that I can always call her and say, “I need some chocolate. Wanna go get some?” Even more often I ask, “Wanna go get froyo?" (Her favorite is BerryLine because they have Taza chocolate shavings as a topping.) Her answer will always be “yes.”

Happy Mother’s Day Mom! Don’t worry, we’ll have plenty of chocolate.--Kim

#6 Mom loves us just as we are...

In the years since my two older sisters and I have entered adulthood my mother-- a sweet, selfless woman by all accounts—has become an excellent gardener. My assumption always had been that horticulture was a skill that lay dormant in my mother due to her unwavering commitment towards the three very different children she reared. In my eyes, she must’ve just been far too busy to garden.

Recently, I flippantly told my mother how I was impressed that she had developed a green thumb later in life. She replied, “The only reason I didn’t have a garden is because you and your friends were always playing ball in the yard.”

When I was a child my friends and I consistently played a multitude of proprietary sports in my yard. The most conspicuous game played consisted of four 9-year-old boys chucking balls off of the roof of my family’s house. The object of the game was to catch the ball as it came off the roof before it hit the ground, forcing us to dive horizontally to the ground in order to save a browned, overused tennis ball from resting in the pile of mulch that snaked around the foundation of the house. When we were finished playing we’d cover our tracks by lightly kicking the badly damaged areas of mulch and grass over the discernible--if not unmistakable--shapes of scrawny and sprawled bodies in the earth.

I picked at my corn beef hash and eggs with a sheepish, crooked smile. “Umm, I’m really sorry. I wouldn’t have done that if I knew you wanted to garden so much.”

“You absolutely would have. Or I would have had to ground you for being a boy.”  “I wanted you and your friends to be boys. I would look out the window and see you playing and even though I was rolling my eyes and thinking, ‘geez, Andrew, really?’ it made me smile. You were all these little balls of energy and life, and when I reflect back on your childhood I smile more at those times than any other.”

“You wanted us to be boys? But we were little a**holes.”

“Right, I wanted you to be boys.” -- Andrew

*****

Happy Mother's Day from the BCAE to all the moms out there!

Topics: BCAE classes, BCAE cooking classes, Mother's Day Boston, things to do Mother's Day Boston, Wine classes Boston, BCAE Dance Classes, Mother's Day gift ideas, Happy Mother's Day

Adventures with Apple Butter: Canning at Home

Posted by Becky Brackett on Thu, Oct 04, 2012
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Well, I’ve taken my first class, time to put that skill to good use! It was hard to set aside a few hours in my busy schedule for such a project, but somehow I made it work. (Sensing the sarcasm here?)

I ended up choosing apple butter as my first attempt since apples are the most seasonable item right now and finding fresh, crisp apples is pretty easy. I bought about 4 lbs of Granny Smith apples so I adjusted the Velvet Apple Butter recipe slightly from the one we used in class since it was for 6 lbs. I also didn’t want to buy the cinnamon sticks (they’re pricey and I’m in early retirement, remember?) so I used ground cinnamon instead.

Luckily for me, my mom has a large canning pot with the tray that sits in it, and some extra Ball jars. The rest of what you need are mostly household items: saucepan for the apples and sterilizing rings, tongs, cutting board, knives, etc. Also lucky for me, my roommates (ahem, my parents) live in a brand new house and I get to reap the benefits of their fancy kitchen!

I started prepping my apples and since I didn’t work on the apple prep in class, I wasn’t sure if they had to be peeled. Assuming they did, I peeled them all and let me tell you, the peeler I used was not nearly as efficient as the one at the BCAE. Guess I know what I’ll be buying the next time I wander into Crate & Barrel. Anyway, I peeled all my apples, keeping the cores, which I placed into cheesecloth (you can buy this at any grocery store) along with all the spices.

apples in the pot
ingredients in the saucepan

The apples went into a large saucepan of water and sugar, along with the cheesecloth. It looked like there wasn’t enough liquid so I added about 2 more cups of water. I brought all this to a boil and let it cook. For a long time. You want the apples to break down and thicken, essentially into a more buttery substance. Who would have thought?! It was taking forever, and I knew it was because I had too much liquid so early on I removed some and added 2 more apples to help thicken it. Not ideal, but I didn’t want to ruin the whole batch.

bath






















apples in the saucepan // Ball jars in the canning bath

Eventually it evolved to an applesauce consistency, and it continued to thicken from there, though I’m not sure it made it quite to the ‘butter’ stage. Finally, I took out the cheesecloth and orange slices and I pureed the sauce until it was as smooth as possible. I put the butter in each sterilized ball jar, wiped the rim, and topped them off with the lid and ring.

Adding the jars safely to the canning bath was tough because my canning tray didn’t fit with the half-pint jars I was using, but I found a spot for them all. They hung out for about 12-14 minutes, and then I took them out. It was a little tricky, requiring some awkward handling of tongs and slotted spoons, but I got them all out safely. As I was pulling out the second jar, I heard my first ‘pop!’ – music to a canner’s ears. It worked! By the time I turned off the boil on the canning bath, all my jars had popped and I was a happy canner.

ready for lids


























ready for lids!

The apple butter tasted yummy from the pan and now it’s successfully in cans, but it wasn’t a completely smooth ride though. Here’s a few things I’ll take away for next time:

  • I didn’t have the tongs specific to canning and I wish I did; with regular tongs it’s difficult to get a good grip on the jars when taking them in and out of the bath.
  • Follow the recipe! I added too much water and had to remove some, when I should have just followed the original recipe.
  • Having the correct tray in the canning bath that fit the size of ball jars would have been ideal, and safer. 
  • Patience! Apple butter takes awhile to break down and thicken. Make sure you have the time and patience to wait. You’ll be happy with the result!

finished product
























the finished product!

Topics: BCAE cooking classes, Katie Petrillo, Autumn in a Jar, Molly Loveday, Boston cooking

Energetic Eats: New Cooking Class Series at the BCAE!

Posted by Jamie Christo on Fri, Dec 16, 2011

Fruitcake, eggnog, and candy galore all seem like a fabulous idea during the holidays.  And then January rears its ugly head.  It’s time to take back your waistline, and your energy levels, with the new series from the BCAE “Energetic Eats.” 

We all know too many dietary indulgences can leave you feeling as “blah” as Boston’s winter weather.  These exciting classes will put some spring in your step, as well as your stomach!  These cooking classes feature basic tips and techniques for making every meal both good tasting and good for you. 

Upcoming classes include:

For a full listing of classes in the series, visit Energetic Eats.  All classes are hands-on so that you really do learn how to cook great food that is good for you!  Register now, and get a jump start on your New Year’s Resolution to look and feel great. 

Topics: BCAE cooking classes, BCAE Holiday classes, New Year's Resolutions

Get Shucked with Erin Byers Murray at the BCAE

Posted by Brehon Garcia-Dale on Fri, Oct 28, 2011

The world was her oyster...

Three years ago, Daily Candy Editor Erin Byers Murray stopped the clock on her fast-paced, pampered city lifestyle and opted for a 18 month oyster farming hiatus. After ditching her digs there was no turning back - if she didn’t like it, it was too “shucking” late.  

Erin Byers Murray farming oysters.

Luckily, Erin's journey joining the primarily male crew at Island Creek Oysters in Duxbury proved to be a life changing experience. After over a year of harvesting, seeding, and pulling up oyster crates from dawn til' dusk, Erin sat down and wrote her first memoir, Shucked: Life on a New England Oyster Farm.

Island Creek Oysters in Duxbury, MA

The BCAE is thrilled that Erin and her pals from Island Creek will be joining us for a night where students will taste and learn the best methods to enjoy oysters. On November 14, from 6:30pm-8:00pm, Erin and the Island Creek team will divulge tips on the best ways to shuck an oyster, how to plate them, where to get them and store them, and a few tips on how to make an easy mignonette. Also, learn all about the beginnings of Island Creek Oysters and how it has grown to one of the most successful aquaculture businesses on the east coast.

Erin Byers Murray&squot;s new book "Shucked"

 The best part? Every student will receive a FREE copy of Shucked !!!   Reserve your spot today!

Topics: BCAE, BCAE cooking classes

BCAE Instructor Spotlight: Diane Manteca

Posted by Jamie Christo on Fri, Aug 26, 2011

 

Diane Manteca has been an instructor at the BCAE for over 16 years.  And in those years, she has been loved by staff and students alike.  Teaching approximately 10 classes a term, Diane’s repertoire ranges from Chinese style dinners to Italian feasts and everything in between. 

Diane Manteca, BCAE Instructor and Chef

Italian is certainly her specialty.  Diane has traveled extensively to Italy, frequenting Tuscany.  She brings new dishes and cooking methods back to the students at the BCAE with each trip. Diane is heading off again this September to Umbriafor two weeks to explore, enjoy, and learn more about her culinary passions.  She is teaming up with BCAE wine and cheese guru, Adam Centamore, when she gets back for a Parings from Umbria class on October 13th.

 Diane Manteca at an outdoor Tuscan kitchen.

Since 1987, Diane has been captivating people with her culinary skills.  Having owned her own restaurant in Cambridge as well as a catering business, Diane delights in sharing her love of food with people.  Her most recent venture is Sassy River Sauces, a company that sells delicious sauces, dips, and spreads of her own creations. 

 Diane Manteca teaching a BCAE cooking class!

Diane loves the BCAE as much as we love her.  In 2009, when we closed the doors at the mansion at5 Commonwealth Ave, Diane created a magnificent feast for the entire staff to help say goodbye and usher in a new era of BCAE memories. 

 Goodbye to the Gamble BCAE staff and Diane Manteca

 If you haven’t already taken a class with her, check out some of these fall class options.  She’ll have the novice cooking like a pro and teach a pro a few new tricks to add to their bag!  Here is a preview of some of her upcoming classes:  Cooking with Wines, International Vegetarian Cuisine, Wok n’ Wine: Pairing Asian Food with Wine

For one last taste of summer, download her recipe for Summer Fruit Gazpacho.  Then browse all of our fantastic cooking classes and get ready for fall!

 

Topics: BCAE cooking classes, Diane Manteca, BCAE Instructor, teaching at the BCAE