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Classes & Events Calendar

Did you know we also offer Private Classes?

 

Previous Classes & Events Include:

February 21st, 2020 – Cooking Class: The Spice Kitchen

We are partnered with Christopher Kimball's Milk Street to bring you Milk Street curated classes and recipes.  This class is a demonstration-based iteration of The Spice Kitchen.

If all home cooks take just one step to transform their cooking, it should be learning how to use spices. At Milk Street, we can’t cook without them anymore. Mashed potatoes are lackluster if we don’t finish them with caraway seeds bloomed in brown butter. Chicken soup falls flat without the Somali spice blend berbere stirred into the broth. Cake is a one-note confection if we don’t soak it in a bay infused syrup or stir ample spicy-sweet dried ginger into the batter. When you start cooking with spices, it’s like painting in full color after a lifetime of black, white and gray.

In this class you will learn why, how and when to toast and bloom spices; why we grind spices in some recipes and leave them whole in others; how to use savory spices to make better desserts; Milk Street's essential spice and spice blends; and buying and storing basics.

Recipes in this class include:

Curried Tarka Popcorn

Tahini Cauliflower with Dukkah

Somali Chicken Soup with Berbere

Coconut Curry Braised Fish

Honey Apricot Compote with Bay and Greek Yogurt

 

February 7th, 2020 – Cooking Class: Authentic Spanish Tapas

Join us in the Port Plums Demo Kitchen as we transport you for an evening in Andalucía. We’ll discover, demonstrate, and enjoy four authentic Spanish tapas recipes as well as dessert; all of which you can easily recreate at home. Complimentary wine will be offered.

Recipes Include:

Tostada con Tomate (Toasted Bread with Tomato and Garlic)

Patatas Bravas con Ali-Oli (Crispy Fried Potatoes with Garlic Aioli)

Croquetas de Jamón (Ham and Cheese Croquettes)

Albondigas (Meatballs with Spicy Tomato-Pepper Sauce)

Tarta de Santiago (Spanish Almond Cake)

 

January 13th, 2020 – Cooking Class: Soups & Stews

We are partnered with Christopher Kimball's Milk Street to bring you Milk Street curated classes and recipes.  This class is a demonstration-based iteration of Soups & Stews.

We all start to crave hearty, comforting soups and stews in the face of the cold winter months. But if all these dishes do is keep you warm, they’re not reaching their full potential. In this demonstration-based class, we’ll draw on culinary traditions as far-reaching as Korea, Greece, and Iran to change the way you approach soups and stews. We’ll demonstrate how using the same ingredients in multiple ways in a single dish creates complex flavor while keeping your shopping list short. We’ll remember that sometimes the goal of a wintry dish is to remind us of summer, thanks to the magic of ingredients like frozen peas, tangy yogurt, and big handfuls of fresh herbs. You’ll come away from this class ready to make soups and stews that do far more than just warm you up.

Recipes Include:

Chickpea and Yogurt Soup

Greek Peas with Potatoes and Herbs (Arakas Kokkinistos)

Persian Barley-Vegetable Soup

Pork and Kimchi Stew (Kimchi Jjigae)

 

 

January 10th, 2020 – Cooking Class: A Taste of Puglia with Chef Silvestro II

By popular demand, we've added a second date for this class!

 Join us and Chef/Sommelier Silvestro Silvestori in the Port Plums Demo Kitchen as we transport you for an evening in Puglia, Italy. We’ll discover, demonstrate, and enjoy four authentic Pugliese dishes recipes and discuss what sets southeastern Italian cuisine apart from other regional Italian cooking. Complimentary wine will be offered.

Recipes Include:

la pasta salentina (Pugliese Pasta in 5 Shapes)

l peperonata (Sweet Bell Peppers with Breadcrumbs)

fave e cicoria (Fava Beans and Chicory)

la Sopratavola and il negroamaro

Silvestro Silvestori, the owner, founder and director of The Awaiting Table Cookery School, Lecce, Italy has been teaching the food and wine of Puglia and Italy’s Salentine peninsula since 2003. In addition to his knowledge of Pugliese food and culture, Silvestro is a nationally-certified sommelier in Italy, and a staff writer for Wine & Spirits magazine, covering all their Southern Italian food and wine content. He has also appeared on American, Australian, Belgian, British, Chinese, Dutch and Italian television, and Italy’s most respected newspaper called him, ‘A national treasure’, and ‘THE anthropologist of the traditional cuisine of the Salento’ for his work in preservation and promotion of Salentine’s food and wine.

 

January 9th, 2020 – Cooking Class: A Taste of Puglia with Chef Silvestro I

 

 

January 5th, 2020 - Cooking Class: Tacos

We are partnered with Christopher Kimball's Milk Street to bring you Milk Street curated classes and recipes.  This class is a demonstration-based iteration of Tacos.

At the Milk Street Cooking School, we use tacos to illustrate our cooking theory because, quite simply, they are the perfect food. In this class, we'll harness both their theoretical and gustatory powers as you learn to make three fantastic tacos includng fillings, salsas, and pickles. You'll discover how our signature cooking theory transforms home cooking, and you'll become a better cooking along the way. That's the power of a taco. In this class we'll make carnitas, refried beans, shrimp seared in chipotle sauce, multiple salsas and herb-laden rice to investigate our Taco Theory and build a perfect dinner.

Recipes Include:

Chipotle Shrimp Tacos

Carnitas

Refried Beans

Cilantro Rice

Pico de Gallo

Dried Chili Salsas

 

November 21st, 2019 – Cooking Class: Mini Thanksgiving with Pete Bendoris – Holiday Meals on a Smaller Scale

Hosting a small group for Thanksgiving and need a simple meal idea? Or do you love turkey, gravy, and cranberry sauce and want to make one of your favorite meals more easily at home? This demonstration-based class is designed to help  you make these holiday favorites at home the low stress low effort way - even if you have limited space to work with!

Chef Pete will demonstrate portioning out a turkey, using some of its tasty parts to make a flavorful gravy, and three variations on cranberry sauce to please even the pickiest eaters!

Recipes Include:

Boneless Turkey Breast

Homemade Gravy

Fresh Cranberry Sauce

Spiced Cranberry Jelly

Easy Cranberry Relish

 

November 7th, 2019 – Cooking Class: A Fresh Take on Holiday Sides

We are pleased to announce a partnership with Milk Street as of September 2018. All of the recipes in this demonstration-based class are designed by Milk Street.

Too often, holiday side dishes are an afterthought consisting of the same old boring recipes. Up your dinner game this season and impress your friends and family with the tastiest sides around! A few simple tips and tricks (including making-ahead!) will help you navigate your busy kitchen with confidence.

Recipes Include:

Shaved Zucchini & Herb Salad with Parmesan

Charred Brussels Sprouts with Garlic, Anchovy and Chili

Harissa Roasted Potatoes

Roasted Cauliflower with Tahini & Dukkah

Mashed Potatoes with Caraway-Mustard Butter

 

November 3rd, 2019 – Cooking Class: Thanksgiving Pies

Impress your guests with your best Thanksgiving pies yet! We'll be talking about nailing the perfect crust, fearlessly tackling custard fillings, and elevating classics like apple pie.

Recipes Include:

Layered Bourbon Pecan-Pumpkin Pie

Silky Chocolate Cream Pie

Classic Double-Crusted Apple Pie

 

October 24th, 2019 – Brush Lettering at Port Plums!

Join us at Port Plums in Newburyport, MA for a night of pretty lettering! We’ve teamed up with one of our favorite brands, Brea Reese, to bring you a fun and creative event to learn the art of brush lettering using both brush markers and paint brushes. If you’ve always admired beautiful stationery, handwritten signage used at weddings or in home decor, or just love all hand-lettered crafts, this workshop will leave you feeling confident implementing this art form into your own daily life! Holiday season, here we come!

 

October 22nd, 2019 – Tuesday Night Dinners

“Tuesday Nights” are Milk Street’s solutions for hectic weeknight meals. They bring together ideas, tips and recipes from chefs, cookbook authors and food writers, then shape them into simple, flavorful meals. With no special equipment or advanced skills needed, each recipe is designed to come together quickly and become a go-to in your dinner repertoire. We will demonstrate, discuss, and enjoy 3 simple, fresh, and flavorful Tuesday Night Dinner recipes plus dessert!

Recipes include:

Pasta with Pistachios, Tomatoes and Mint

Tacos Alambre

Garlic, Ginger, and Five Spice Roasted Chicken

Chocolate-Almond Spice Cookies

 

October 9th, 2019 – Cooking Class: Spooktacular Wine Snacks

We're going to indulge in some wickedly delicious, Halloween-themed, sweet and savory appetizers and snacks - and teach you how to recreate them at home! All of these treats pair well with wine - perfect for your next dinner party. Complimentary wine will be offered during the class.

Recipes Include:

Shocking Savory Shortbread (Buttery, Cheesy Shortbread Bites)

Rotten Raven’s Nests (Squid Ink Pasta with Soft-Boiled Quail Eggs)

Petrified Pickled Mummies (Prosciutto-Wrapped Pickled Veggies)

Pepperoncini Poison Apples (Stuffed Pepperoncini)

Jack O’Lantern with Vanishing Veggies (Individual Veggie Baskets)

Shrunken Potato Heads with Swamp Dip (Roasted Potatoes with Spinach Dip)

Chilling Chocolate Cut-Outs (Spicy Chocolate Cookies)

 

September 17th, 2019 – Cooking Class: Apple Harvest

Apples are an iconic part of Autumn in New England. What better way to celebrate our favorite fruit than dedicated an entire class to it? We'll use apples in both sweet and savory applications.

Make the most of late summer's abundance of fruit! Because we eat with our eyes first, we'll teach you how to make flavorful desserts with the ideal color and texture while protecting the shape of delicate berries and stone fruit. We'll also include tips on downsizing your baking for smaller servings and shareable mini desserts. If you have a sweet tooth, this class is not to be missed! Complimentary wine will be offered.

Recipes Include:

Calvados Glazed Pork Loin w/ Roasted Root Vegetables

Homemade Apple Sauce, with variations

Rustic Apple Tart

French Apple Cake

3-Ingredient Apple Crisp

 

September 4th, 2019 – Cooking Class: Authentic Spanish Tapas III

Join us in the Port Plums Demo Kitchen as we transport you for an evening in Spain. We’ll discover, demonstrate, and enjoy four authentic Spanish tapas recipes as well as dessert; all of which you can easily recreate at home. Complimentary wine will be offered.

Recipes Include:

Ensalada de Naranja Citrus Salad Cups

Gambas con Chorizo (Shrimp with Chorizo)

Lemon-Ginger Chicken "Skewers"

Pinchos Morunos (Spiced Pork)

Olive Oil Cake

 

August 8th, 2019 – Cooking Class: Authentic Spanish Tapas II

Join us in the Port Plums Demo Kitchen as we transport you for an evening in Spain. We’ll discover, demonstrate, and enjoy four authentic Spanish tapas recipes as well as dessert; all of which you can easily recreate at home. Complimentary wine will be offered.

Recipes Include:

Bandarillas (Pickled Vegetable Skewers)

Tortilla Española (Spanish Omelete)

Tostada con Tomate (Toasted Bread with Tomato and Garlic)

Empanadillas Gallegas (Galician Turnovers)

Turron de Alicante (Almond & Nougat Candy)

 

July 24th, 2019 – Cooking Class: Authentic Spanish Tapas I

Join us in the Port Plums Demo Kitchen as we transport you for an evening in Andalucía. We’ll discover, demonstrate, and enjoy four authentic Spanish tapas recipes as well as dessert; all of which you can easily recreate at home. Complimentary wine will be offered.

Recipes Include:

Gazapacho (Chilled Vegetable Soup)

Patatas Bravas con Ali-Oli (Crispy Fried Potatoes with Garlic Aioli)

Croquetas de Jamón (Ham and Cheese Croquettes)

Albondigas (Meatballs with Spicy Tomato-Pepper Sauce)

Tarta de Santiago (Spanish Almond Cake)

 

July 18th, 2019 – Summer Calligraphy Night

We are heading back to Newburyport, MA for a summer night of shopping, olive oil & balsamic vinegar tasting and calligraphy at Port Plums! Whether you’re a stationery nerd, DIY Bride-to-be, or a just crafty individual, in this workshop you’ll be learning an introduction to modern calligraphy with a pointed dip pen and ink. We will cover all the basics and get you ready to add those special lettered details to your snail mail, wedding paper goods, home decor and more!

Class begins with 30 minutes of olive oil & balsamic vinegar tasting, then leads into 80 minutes of calligraphy instruction and demonstration, which includes our beginner’s calligraphy kit (2 nibs, black ink, straight pen holder and 2 alphabet guides), all Paper Source writing materials, wine and complimentary snackables! Everything is yours to keep at the end of the night!

 

July 1st, 2019 – Chocolate Tasting with the “Barefoot Chocolatini”

 

Enjoy an in-depth tasting of 4 chocolate samples with a chocolate sommelier who will lead, teach and help you train your palate to distinguish which flavor notes you’re tasting. With the help of some educational tools and your own mindfulness, this is an evening of fun that will set the bar for fine chocolate and epicurean delight. Complimentary wine and espresso will be offered.

Maddy loves all things chocolate! Active member of the East Hawaii Cacao Association, cacao farmer, and Cacao Bean Judge at the Big Island Chocolate Festival – Maddy has extensive knowledge of the Hawaii Island chocolate scene. Known as “the chocolate lady” or “Barefoot Chocolatini” around town, she’s studied chocolate from bean to bar for 10 years and specifically Hawaiian chocolate for the past 4 years. Maddy is East Hawaii’s go-to resource for all things chocolate.

 

June 18th, 2019 – Cooking Class: An Evening in Tuscany with Kathy Bechtel

Join Kathy Bechtel of Italiaoutdoors Food and Wine for an evening in Italy. Kathy is a trained chef, food blogger, Italian Wine Professional and leads culinary bike and walking tours in Italy. She spends 4 months a year in Italy, exploring the regional foods and local wines.

We’ll cook some classic recipes from Tuscany, learning some new techniques as well as the history behind these traditional dishes. Italian cuisine is very local, with favorite dishes from each region using seasonal and local products. We’ll cook some Tuscan favorites, including pasta, panzanella, and two types of bruschetta!

Recipes Include:

Pici all’Aglione (Pici pasta with garlic, tomato, olive oil)

Panzanella (Tuscan Bread Salad)

Bruschetta con Pomodoro (Bruschetta with Tomatoes)

Bruschetta con Cavolo Nero (Bruschetta with Tuscan Kale)

Cantucci (Almond Biscotti)

 

June 11th, 2019 – Cooking Class: Kitchen Improv – Fried Rice

In our demonstration-based classes, we focus on teaching you how to cook, not how to follow a recipe. During Kitchen Improv: Fried Rice, we'll teach you the Milk Street theory for recipe development, talk equipment (wok vs.skillet), share a number of techniques, and taste-test ingredients. We’ll make 2 kinds of fried rice, a super simple fresh rice and salmon dish, pickled chilies, and smashed cucumber salad. The lessons you learn extend far beyond the recipe of the day, and we'll cover how to use them to have success with kitchen improv no matter the ingredients.

Recipes Include:

Thai Fried Rice

Pickled Chilies

Kimchi and Bacon Fried Rice

Smashed Cucumber Salad

Japanese-Style Rice with Flaked Salmon and Shiitake Mushrooms

 

May 23rd, 2019 – Cooking Class: The Middle Eastern Pantry

 

Milk Street travels the world learning how people put dinner on the table for flavorful weeknight meals, and at the center of it all are condiments, spices, oils and vinegars. By helping you create your own powerful pantry, you can literally change your cooking overnight. But it can be daunting to buy jars and bottles of things you are not sure how to use. We're here to demystify our favorite pantry staples from around the world and help you learn to reach for them often and with confidence. We're going to look at the staples that allow us to make Middle Eastern food any night of the week: tahini, pomegranate molasses, za'atar and sumac. In class, you will get to sample several varieties of each and learn to use them in multiple recipes.

Recipes include:

Fatteh - Pita and Chickpea Salad with Yogurt and Mint

Lamb Burgers with Tahini-Yogurt Sauce

Lentils with Chard and Pomegranate Molasses

Turkish Onion and Parsley Salad

Tahini Almond Cookies

 

 

May 16th, 2019 – Cooking Class: Date Night Made Easy with Pete Bendoris

This demonstration-based class is designed to teach beginner cooks how to prepare a fresh and delicious home-cooked meal including fresh fish (swordfish, tuna, and/or salmon) from FISH, a seasonal vegetable, and couscous. Complimentary beer and wine will be offered. Class instructor, Pete, will guide you so you feel prepared to impress your loved one on your next date night!

Pete Bendoris of NorShor Nosh is a self-taught accomplished home cook.  From his humble beginnings of eating his Mom’s horrible meatloaf and canned peas, Pete took matters into his own hands to make great, simple home cooked meals.  Pete cooks for his family at least three nights a week and he likes to take on challenges when time allows. Pete is also a homebrewer, cidermaker, gardener, wine enthusiast and is slowly adding charcuterie to his repertoire.  Pete’s mantra is “Life is too short to eat bad meals”.  Pete recently launched his Instagram initiative and YouTube Channel to help others who have the same desire to cook but don’t have the knowledge or confidence to prepare flavorful, simple meals at home.

 

May 7th, 2019 – Cooking Class: Fearless Fish

 

Packed with protein, fast-cooking and low in fat (except the good, omega-3 kind), fish has a lot going for it. Except popularity. When it comes to home cooking, we either give fish a miss or, if we do try it, end up with rubbery shrimp or bland lumps of white or pink meat that never turn out quite right—too dry or too mushy, or, worst of all, tasting of nothing in particular.

In this class, we treat fish with the respect it gets in other parts of the world. We cook delicate white fish in gentle heat to preserve moistness and tenderness. We use sharp aromatics and bold spices to provide a punchy counterpoint to its essential mildness. We do a one-sided sear to boost texture and flavor without running the risk of overcooking. And we get simmering right, adding bold flavor to banish any blandness and finding lighter alternatives to heavy cream.

Recipes include:

Brazilian Fish Stew (Moqueca)

Spicy Korean-Style Fish Stew

Mexican Shrimp in Garlic Sauce

Fish Steamed with Sichuan Chili Bean Paste and Shiitake Mushrooms

 

 

April 24th, 2019 – Cooking Class: Tuesday Night Dinners

 

“Tuesday Nights” are Milk Street’s solutions for hectic weeknight meals. They bring together ideas, tips and recipes from chefs, cookbook authors and food writers, then shape them into simple, flavorful meals. With no special equipment or advanced skills needed, each recipe is designed to come together quickly and become a go-to in your dinner repertoire. We will discuss 3 simple, fresh, and flavorful Tuesday Night Dinner recipes.

Recipes include:

Vietnamese Shaking Beef

Rigatoni with Roman Broccoli Sauce

West African Chicken & Peanut Stew

 

April 16th, 2019 – Cooking Class: An Evening in Italy with Kathy Bechtel

Join Kathy Bechtel of Italiaoutdoors Food and Wine for an evening in Italy. Kathy is a trained chef, food blogger, Italian Wine Professional and leads culinary bike and walking tours in Italy. She spends 4 months a year in Italy, exploring the regional foods and local wines.

We’ll cook some classic recipes from Northern Italy, learning some new techniques as well as the history behind these traditional dishes. Italian cuisine is very local, with favorite dishes from each region using seasonal and local products. We’ll cook some Northern Italian favorites, including polenta and gnocchi.

Recipes Include:

Shrimp with oil and pepper – Gamberi con olio e pepe

Gnocchi with Butter and Sage – Gnocchi con Burro e Salvia

Baked Polenta with Cheese and Mushrooms - Polenta al Forno con Formaggio e Funghi

Bigoli Pasta with Sardines – Bigoli con Le Sarde

Sbrisolona – Crumbly Cake

 

April 11th, 2019 – Meet Mary Ann Esposito, Author and Host of PBS Ciao Italia

Meet Mary Ann Esposito, Author and Host of PBS Ciao Italia, as she introduces her new book: Ciao Italia: My Lifelong Food Adventures in Italy. 

At this event, Mary Ann will give a brief talk followed by a Q&A and book signing. Enjoy complimentary refreshments including recipes out of the book!

About Mary Ann

Mary Ann's commitment to authenticity, history, and tradition throughout her 27 years (making it the longest running cooking series in television history!) hosting the PBS series Ciao Italia with Mary Ann Esposito has made her one of America's most loved television chefs. Through Ciao Italia and appearances on other television programs including The Today Show, Regis and Kelly, QVC, the Food Network, Discovery Channel, Fox, Martha Stewart Radio, RAI International, The Victory Garden, Simply Ming, and so many others!), she has been able to share traditional Italian cooking with audiences around the world. Mary Ann is the author of 13 cookbooks including her most recent, Ciao Italia: My Lifelong Food Adventures in Italy.

 

April 4th, 2019 – International Meatballs – 3 Global Variations

 

In this demonstration-based class we’ll explore global variations on a classic comfort food – meatballs! You’ll learn to make Turkish, Indian, and Vietnamese versions. We’ll cook, eat, and discuss technique throughout class so come hungry and with questions.

Recipes Include

Turkish (Beef) Meatballs with Lime Yogurt Sauce

Cashew-Coconut (Beef) Meatballs with Creamy Spiced Tomato Sauce

Vietnamese (Pork) Meatball Lettuce Wraps

 

 

March 28th, 2019 – Cooking Class: The Spice Kitchen

If all home cooks take just one step to transform their cooking, it should be learning how to use spices. At Milk Street, we can’t cook without them anymore. Mashed potatoes are lackluster if we don’t finish them with caraway seeds bloomed in brown butter. Chicken soup falls flat without the Somali spice blend berbere stirred into the broth. Cake is a one-note confection if we don’t soak it in a bay infused syrup or stir ample spicy-sweet dried ginger into the batter. When you start cooking with spices, it’s like painting in full color after a lifetime of black, white and gray.

In this class you will learn why, how and when to toast and bloom spices; why we grind spices in some recipes and leave them whole in others; how to use savory spices to make better desserts; Milk Street's essential spice and spice blends; and buying and storing basics.

Recipes in this class include:

Cauliflower with Dukkah, an Egyptian spice and nut blend

Somali Chicken Soup with Berbere

Pinchos Morunos, spiced Basque pork tenderloin

Turkish Red Lentil Soup

Honey Apricot Compote with Bay and Greek Yogurt

 

March 12th, 2019 – Cooking Class: Celebratory Sides – Transforming Vegetables

Vegetables are the most exciting ingredients in the Milk Street kitchen. They are colorful chameleons under our control, changing texture and flavor according to our whimsy. We can make them shine prepared simply or with decadence; train them to be sweet, sour, bitter, or rich; and coax them to fall away tender from the fork or march crisply across our palates. It's all in how we prepare them. We will show you how to be a vegetable whisperer as we make Sweet Potato Tian, Roasted Cauliflower with Caraway and Buttered Bread Crumbs, Sicilian Orange, Fennel and Caper Salad, and Green Beans with Almonds and Spice. As we cook and eat we will learn all that vegetables have to offer.

 

February 28th, 2019 – Intro to Modern Calligraphy

We are heading back to Newburyport, MA for a creative evening at Port Plums, paired with wine and gourmet snacks! Whether you’re a stationery nerd, DIY Bride-to-be, or just love getting crafty, in this workshop you’ll get an introduction of modern calligraphy with a pointed dip pen and ink. You’ll also have the opportunity to apply your calligraphy skills to lettering your very own set of edible macarons! We will cover all the basics and get you ready to add those special lettered details to your snail mail, wedding decor, or home!

Class includes 1.5 hours of instruction and demonstration, our beginner’s calligraphy kit (2 nibs, black ink, straight pen holder and 2 alphabet guides), all Paper Source writing materials, 3 wines and complimentary snackables such as Port Plums signature truffle popcorn, crispy spicy chickpeas, and more! Everything is yours to keep at the end of the night!

 

 

February 26th, 2019 – Cooking Class: Rediscovering Italian Classics

This demonstration-based class is an ode to three great Italian dishes — polenta, risotto and pesto — and the traditional way to make each. We'll make pesto from mountains of basil and a whisper of garlic; polenta from just cornmeal, salt and pepper and without stirring; and brilliantly colored saffron risotto that, again, contains fewer ingredients and requires less work than we thought was needed.

The key to this class is technique, and we will discuss the very few, but very important, steps to make each dish. There are no tricks or gimmicks in this food; just tradition.

In class we will explore the three base recipes, and beyond. In addition to saffron risotto, pesto, and soft polenta, we will explore three different vegetable broths from scratch, two additional variations of the risotto; turn leftover risotto into arancini (fried rice-cheese balls), and make a classic tomato-anchovy sauce to ladle over soft, hot polenta.

Please note: This is not a hands-on class. In this class you will watch and interact as the instructor prepares several dishes using a variety of strategies and techniques. You will sample from generous tasting portions of the demonstrated dishes.

 

February 20th, 2019 – Cooking Class: Soups & Stews

We've brought this class back by popular demand! 

Clean. Simple. Bold. Those are the criteria for successful Milk Street recipes. Most soups and stews, however, suffer from muddied flavors, the result of too many rich ingredients and cooking techniques that add heft instead of balancing it. In this class you will learn a new approach to soups and stews. You will learn when to use stock and when water is a better choice; how browning can make a stew dense instead of delicious; and how to make a hearty stew that is both fresh and satisfying. You will learn these lessons, and more, through visuals and discussion while investigating No-Sear Lamb and Chickpea Stew, Pressure Cooker Taiwanese Beef Noodle Soup and Ancho Chili Soup, a lesser-known variation of Mexico's famous tortilla soup. Beyond making stews and soups, we will also explore the diverse world of dried chilies and learn pressure cooker basics.

 

 

February 10th, 2019 – Modern Calligraphy & Wine at Port Plums

Sip & Script is heading back to Newburyport, MA for an inspired afternoon at Port Plums! Whether you’re a stationery nerd, DIY Bride-to-be, or a just crafty gal, in this workshop you’ll be learning an introduction of modern calligraphy with a pointed dip pen and ink. We will cover all the basics and get you ready to add those special lettered details to your snail mail, wedding paper goods, home decor and more! The perfect girls night out!

Class includes 1.5 hours of instruction and demonstration, our beginner’s calligraphy kit (2 nibs, black ink, straight pen holder and 2 alphabet guides), all Paper Source writing materials, 3 wines and complimentary snackables such as Port Plums signature truffle popcorn, crispy spicy chickpeas, and more! Everything is yours to keep at the end of the night!

 

 

February 7th, 2019 – Cooking Class: Not My Mother’s Chicken

American dishes often take bland chicken and keep it bland. This doesn't seem promising. Milk Street has the solutions for better chicken dinners, and you’ll learn all of them all in this class. As we make Orange-Guajillo Chili Chicken Tacos, we’ll introduce the Milk Street cooking theory, a transformative approach to thinking about all of your cooking. Next, we’ll make Za’atar Chicken Cutlets with Parsley Lemon Salad to learn how to pair bold, contrasting flavors to change bland chicken breast into a dinner fit for entertaining or Tuesday night. Third, as we make Chicken Stir Fry with Basil and Snap Peas, we’ll discuss cooking in a wok to keep chicken juicy and vegetables snappy, how to layer ingredients to create high impact flavor, and why at Milk Street herbs are our new leafy greens.

You’ll learn a transformative cooking principle, practice new techniques, and learn to use equipment properly. When you’re done, you’ll have all the skills you need to make bright, bold and fresh chicken dinners.

Recipes:

Orange-Guajillo Chili Chicken Tacos

Za'atar Chicken Cutlets with Parsley Lemon Salad

Chicken Stir Fry with Basil and Snap Peas

 

January 22nd, 2019 – Cooking Class: Hot Steel – Skillet Suppers

Learn to make three simple but deeply flavorful meals and how, when and why to use the skillet right for each. At Milk Street, we opt for big flavors and bold ingredient combinations to make weeknight dinners fast and satisfying. Think: pickled shallots, tomatoes and heaps of mint and cilantro with a sugar-crusted skirt steak in our Thai Beef Salad; smokey chipotles blended into a sauce that cuts juicy, rich pork in Pork Chops in Chipotle Sauce, and sweet-salty caramel glazed chicken with a cabbage slaw, as in our Chicken Donburi Rice Bowls. This class is divided into three sections according to the kind of skillet used for each recipe: cast iron, stainless or non-stick. In each lesson you’ll learn how to make one great dinner, all about the skillet used, and tips and techniques that extend far beyond the content of the class.

 

 

January 10th, 2019 – Cooking Class: Soups & Stews

Clean. Simple. Bold. Those are the criteria for successful Milk Street recipes. Most soups and stews, however, suffer from muddied flavors, the result of too many rich ingredients and cooking techniques that add heft instead of balancing it. In this class you will learn a new approach to soups and stews. You will learn when to use stock and when water is a better choice; how browning can make a stew dense instead of delicious; and how to make a hearty stew that is both fresh and satisfying. You will learn these lessons, and more, through visuals and discussion while investigating No-Sear Lamb and Chickpea Stew, Pressure Cooker Tawainese Beef Noodle Soup and Ancho Chili Soup, a lesser-known variation of Mexico's famous tortilla soup. Beyond making stews and soups, we will also experiment with harissa paste, an essential Milk Street pantry staple, explore the diverse world of dried chilies, and learn pressure cooker basics.

 

November 29th, 2019 – Quick and Healthy Meals Workshop w/Dr. Alia Elias

This is a workshop event benefiting The Greater Newburyport Mothers and Families Club.

 

Wondering what to cook for dinner? Need some culinary inspiration for the upcoming winter? Curious about how nutrition can boost your family's immunity and enhance well-being?

Come learn how to cook quick and healthy family meals with Dr. Alia Elias, Naturopathic Doctor and owner of Your Rx Meals, a personal medical chef service.

Port Plums will host us for this educational, fun, and delicious evening out! Enjoy nibbles, wine and good conversation as we discover how easy it can be to create tasty, healthy meals -- even at the busiest times!

After registration, you will be invited to complete a brief survey indicating your dietary interests (e.g. kid-friendly, paleo, gluten-free, vegan, etc.) Answers to the survey will help us tailor the evening. In addition to the live demonstration in the Port Plum kitchen, all attending will receive four recipes to try at home and pantry recommendations customized to the interests of the group.

Dr. Elias will also be raffling off a home-cooked meal to be delivered to one lucky attendee!

At this 1-hour workshop, Alia will cover:

- Viewing "food as medicine" to transform health, especially in the winter

- Creating quick and healthy family meals

- One-pot and slow cooker meal tips and tricks

- How to build a nutrient-dense lunchbox that kids will actually eat!

There will be plenty of live demonstration, and time for Q&A.

After the workshop, attendees can explore Port Plums' extensive stock of custom-blend olive oils and vinegars, as well as specialty pantry items including salts, spices, and syrups. Port Plums will offer a 10% discount on any purchases made -- a great opportunity to stock up for the upcoming holiday season and gift-giving!    

Join us and get your inner chef on!

 

November 13th, 2018 – Calligraphy & Wine Night at Port Plums

Come get holiday table ready with us at Port Plums in Newburyport for a creative night of pretty lettering paired with wine and gourmet snacks! Whether you’re a stationery nerd, DIY Bride-to-be, or a just love getting crafty, this workshop you’ll be learning an introduction of modern calligraphy with a pointed dip pen and ink. We will cover all the basics and get you ready to add those special lettered details to your snail mail, wedding paper goods, home decor and more!

This is the perfect girls night out to prep for your holiday hosting by creating menu cards, place cards, hostess gift tags and more!

Class includes 1.5 hours of instruction and demonstration, our beginner’s calligraphy kit (2 nibs, black ink, straight pen holder and 2 alphabet guides), all Paper Source writing materials, 3 wines and complimentary snackables such as Port Plums signature truffle popcorn, crispy spicy chickpeas, and more! Everything is yours to keep at the end of the night!

 

October 25th, 2018 – Cooking Class: Not My Mother’s Chicken

We are pleased to announce a partnership with Milk Street beginning September 2018. This is a demonstration-based iteration of Not My Mother's Chicken.

American dishes often take bland chicken and keep it bland. This doesn't seem promising. At Milk Street, we've got the solutions for better chicken dinners, and you’ll learn all of them all in this class. As we make Orange-Guajillo Chili Chicken Tacos, we’ll introduce our cooking theory, a transformative approach to thinking about all of your cooking. Next, we’ll make Za’atar Chicken Cutlets with Parsley Lemon Salad to learn how to pair bold, contrasting flavors to change bland chicken breast into a dinner fit for entertaining or Tuesday night. Third, as we make Chicken Stir Fry with Basil and Snap Peas, we’ll discuss cooking in a wok to keep chicken juicy and vegetables snappy, how to layer ingredients to create high impact flavor, and why at Milk Street herbs are our new leafy greens.

You’ll learn a transformative cooking principle, discuss new techniques, and learn to use equipment properly. When you’re done, you’ll have all the skills you need to make bright, bold and fresh chicken dinners.

Recipes:

Orange-Guajillo Chili Chicken Tacos

Za'atar Chicken Cutlets with Parsley Lemon Salad

Chicken Stir Fry with Basil and Snap Peas

 

October 6th, 2018 – Breville Appliance Event

In need of a new appliance but not sure where to start? This event is the perfect opportunity to get all your questions answered! View various small appliances, try out select demonstration items, and chat with a Breville representative.

Light refreshments will be served.

 

October 2nd, 2018 – Cooking Class: The Spice Kitchen

(Per Below)

 

September 27th, 2018 – Cooking Class: The Spice Kitchen

We are pleased to announce a partnership with Milk Street beginning September 2018. This is a demonstration-based iteration of The Spice Kitchen: The Art of Cooking with Spices.

This class is among our very first offerings in partnership with Milk Street. That means that while you're learning from us, we're being training too! Milk Street's Cooking School Director will be present to help us, answer questions, and introduce some of Milk Street's exclusive products, available at Port Plums! Class begins at 6:30pm.

If all home cooks take just one step to transform their cooking, it should be learning how to use spices. At Milk Street, we can’t cook without them anymore. Mashed potatoes are lackluster if we don’t finish them with caraway seeds bloomed in brown butter. Chicken soup falls flat without the Somali spice blend berbere stirred into the broth. Cake is a one-note confection if we don’t soak it in a bay infused syrup or stir ample spicy-sweet dried ginger into the batter. When you start cooking with spices, it’s like painting in full color after a lifetime of black, white and gray.

In this class you will learn why, how and when to toast and bloom spices; why we grind spices in some recipes and leave them whole in others; how to use savory spices to make better desserts; Milk Street's essential spice and spice blends; and buying and storing basics.

Recipes in this class include:

Cauliflower with Dukkah, an Egyptian spice and nut blend

Somali Chicken Soup with Berbere

Pinchos Morunos, spiced Basque pork tenderloin

Turkish Red Lentil Soup

Honey Apricot Compote with Bay and Greek Yogurt

 

September 22nd, 2018 – Andrew Pearce Table Unveiling

Andrew is bringing us a custom 10' Black Walnut Live Edge Dining Table. Andrew Pearce's exclusive furniture can only be seen publicly in Vermont and at Port Plums.

Enjoy pumpkin bread and tea while you visit!

Andrew will be in and around Port Plums and Newburyport for the day - catch him by chance!

 

June 14th, 2018 - Fish Print Demo Class with Joe Higgins

This event will be at Port Plums in Newburyport. 6:30 - 9:00pm   Join us at Port Demo for a full demonstration of Joe Higgins printing a Striped Bass, oysters and other summer favorites while you enjoy small bites from FISH seafood company and complimentary wine and beer from local brewer Newburyport Brewing. You will be able to get up and close as Joe makes multiple original prints showing all the detail and steps in making a gyotaku print. He will have many of his original prints on display and will have a live auction of the prints made during the evening with 100% of the proceeds to being donated to benefit Clean River Project and Seaside Sustainability.  There may also be a raffle or two or three. This event will be limited so as to allow everyone a chance to view.

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