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DTSTART;TZID=America/New_York:20260918T180000
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UID:10008449-1789754400-1789765200@thectbeacon.com
SUMMARY:A Taste of the Mediterranean Comes to Kitch Mystic for a Hands-On Cooking Class
DESCRIPTION:A Taste of the Mediterranean Comes to Kitch Mystic for a Hands-On Cooking Class on Friday evening\, with Chef Amanda leading a small group through roasted cauliflower with whipped feta\, rosemary chicken\, farro\, seasonal vegetables\, and an orange olive oil cake before everyone sits down together for dinner. \nThe three-hour Seasonal Mediterranean class takes place Sept. 18 from 6 to 9 p.m. inside Kitch at Olde Mistick Village. Rather than watching someone else cook from across the room\, participants will divide into small groups and take responsibility for different parts of the night’s five-course menu. \nChef Amanda moves between the groups\, offering individual instruction and occasionally bringing everyone together when a technique or step is worth demonstrating to the entire class. \nBy the end of the night\, the cutting boards and pans give way to plates and wine glasses as everyone gathers around Kitch’s Farm Table to eat the meal they’ve just prepared. \nIn that sense\, the class may accidentally capture one of the oldest ideas behind Mediterranean cooking: making dinner is only half the point. \nA Menu Built Around the Mediterranean Table\nThere isn’t really one “Mediterranean cuisine.” \nThe Mediterranean touches Southern Europe\, North Africa and the Middle East\, encompassing dozens of regional and national cooking traditions. But ingredients including olive oil\, grains\, vegetables\, fruits\, herbs and nuts appear again and again\, alongside more moderate amounts of fish\, dairy and meat. \nThe Mediterranean diet is culturally significant enough that UNESCO has placed it on its Representative List of the Intangible Cultural Heritage of Humanity. The designation isn’t for a particular recipe or prescribed diet plan. Instead\, UNESCO describes a collection of knowledge and traditions involving growing\, harvesting\, fishing\, preserving\, preparing and\, crucially\, sharing food. \nEating together is central to it. \nThat makes Kitch’s format particularly appropriate. The evening begins with people cooking in groups and ends with those same people sharing what they’ve made around one table. \nFriday’s menu starts with roasted cauliflower topped with whipped feta\, pomegranate\, toasted almonds and fresh parsley. It’s a dish that hits several familiar Mediterranean notes at once: vegetables at the center of the plate\, salty cheese\, fruit\, nuts and herbs rather than a heavy sauce doing all the work. \nThe main course moves toward rustic comfort food with a whole chicken roasted with garlic and rosemary. A lemon-herb pan jus brings acidity back to the plate\, while toasted farro pilaf and roasted root vegetables with toasted pine nuts fill out the meal. \nFarro itself has ancient roots around the Mediterranean. The term is commonly used for hulled wheat varieties that have been eaten for centuries\, particularly in Italy\, where the grain still turns up in soups\, salads and side dishes. Its chewy texture and nutty flavor make it a natural partner for roasted vegetables and herbs. \nDessert keeps olive oil on the table. \nInstead of relying solely on butter\, the class will prepare an orange olive oil cake finished with honey mascarpone and candied citrus. Olive oil cakes are particularly associated with Mediterranean baking traditions\, where the region’s defining cooking fat can move just as easily into sweets as it does into a skillet. \nIt’s a menu that doesn’t attempt to recreate the cuisine of one particular Mediterranean country. Instead\, it borrows the ingredients and habits that connect many of them. \nMore Than a Diet\nThe phrase “Mediterranean diet” can sound like something invented for the health section of a magazine\, but its roots are considerably older than the modern nutrition movement. \nThe Mediterranean basin created a food culture shaped partly by geography. Olives thrive in its climate. Wheat and other grains became staples. Vineyards spread across the region. Coastal communities relied heavily on fishing\, while vegetables\, legumes\, fruits\, nuts and herbs became fixtures of everyday cooking. \nUNESCO goes further than describing what’s on the plate. Its recognition of the Mediterranean diet encompasses the knowledge passed between generations\, food production and preservation\, cooking techniques\, seasonal rhythms and the act of gathering for meals. \nIn fact\, the word “diet” undersells the idea. Its root comes from the Greek diaita\, referring more broadly to a way of life. \nThat’s why the communal part matters. In Mediterranean traditions\, the table isn’t simply where calories are consumed after the cooking is finished. It’s where families and communities gather\, stories get told and recipes survive because somebody eventually asks\, “How did you make this?” \nKitch’s Friday night class compresses a little of that cycle into three hours: learn it\, make it\, sit down and share it. \nThen take the recipes home. \nKitch Was Built Around Teaching People to Cook\nCooking classes aren’t an add-on to Kitch’s retail business. Teaching has been woven into the store from the beginning. \nOwners Daniel and Lynne Price describe Kitch as the culmination of roughly two decades of their lives. The husband-and-wife team built the Olde Mistick Village shop around their shared interest in food\, but each brought a different strength to it. \nDaniel’s side is cooking and education. He teaches classes and has made informal instruction part of the store experience\, whether that means explaining cookware or stopping for an impromptu demonstration on how to hold a chef’s knife or use a honing steel. \nLynne handles much of the merchandising and product curation\, helping shape a store that deliberately leans away from the ordinary kitchen aisle. The couple travels to trade shows and farmers markets looking for unusual products\, with an emphasis on locally produced and American-made cookware\, cutlery\, specialty foods and small-batch products. \nEven Kitch’s hot sauce selection gets interactive: the store maintains a tasting bar stocked with more than 40 local and small-batch sauces for customers willing to test their heat tolerance. \nThe result is part kitchen store\, part classroom and part gathering place. \nKitch’s calendar reflects that mix. Cooking and baking classes run alongside cocktail and mixology events\, with themes changing constantly. One night might revolve around Mediterranean cooking; another around Italian food\, steakhouse dishes\, soups or seasonal New England ingredients. \nAnd because Friday’s class is capped at just 10 participants\, it remains small enough for Chef Amanda to move from station to station rather than trying to teach a roomful of spectators. \nEverybody Has a Job\nThe structure of the class is worth knowing before arriving. \nParticipants aren’t expected to prepare the entire five-course dinner individually. Instead\, Chef Amanda divides the class into groups\, and each group works on part of the menu. \nThat makes a complicated dinner manageable while allowing participants to spend real time on particular techniques. \nWhen something comes up that everyone should see\, the class stops and comes together for a larger demonstration. Otherwise\, Chef Amanda works directly with the smaller groups as they chop\, roast\, season and assemble their dishes. \nExperience isn’t a prerequisite. Kitch’s classes are designed to accommodate different skill levels\, so nobody needs restaurant-kitchen credentials to take part. \nOnce the last dish is ready\, the cooking portion ends and dinner begins. \nParticipants gather at the Farm Table for the meal\, accompanied by a complimentary wine tasting. Guests are also welcome to bring their own beverages. \nAnd perhaps the most useful souvenir isn’t something from the shelves surrounding them. Everyone receives the evening’s recipes to take home. \nSo if that orange olive oil cake turns out to be the thing you’re still thinking about the next morning\, you can make another one. \nMore information is available at the Event Website link below. \nTo purchase tickets\, click the Event Ticketing link below. \nDetails\nEvent: Seasonal Mediterranean Cooking Class\nDate: Friday\, Sept. 18\, 2026\nTime: 6–9 p.m.\nLocation: Kitch Mystic at Olde Mistick Village\nAddress: 27 Coogan Blvd.\, Building 19A\, Mystic\, CT 06355\nInstructor: Chef Amanda\nAdmission: $115 per person\, plus tax\nAge: 21 and older\nClass Size: Minimum of eight and maximum of 10 participants\nFormat: Hands-on group cooking followed by dinner around Kitch’s Farm Table\nWine: Complimentary wine tasting included; guests may also BYOB\nRecipes: Participants receive recipes from the class to take home\nMenu: Roasted cauliflower with whipped feta\, pomegranate\, toasted almonds and parsley; garlic and rosemary roasted whole chicken with lemon-herb pan jus; toasted farro pilaf; roasted root vegetables with toasted pine nuts; orange olive oil cake with honey mascarpone and candied citrus\nReservations: Advance payment is required\nCancellation Policy: Cancellations must be made at least 24 hours in advance to receive a refund or credit. No-shows and no-calls forfeit the class fee. If Kitch cancels because minimum enrollment isn’t reached\, participants may receive a refund or transfer their reservation to another class.\nPhone: 860-980-3384 \n\n  \nFeatured image is an artistic representation inspired by the event and may not depict the actual people\, location\, or activities shown.
URL:https://thectbeacon.com/event/a-taste-of-the-mediterranean-comes-to-kitch-mystic-for-a-hands-on-cooking-class/
LOCATION:KITCH Mystic\, 27 Coogan Blvd Building 19A\, Mystic\, CT\, 06355\, United States
CATEGORIES:KITCH Mystic
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SUMMARY:Mushroom Foraging Workshop with The Mushroom Hunting Foundation at DPNC
DESCRIPTION:Mushroom Foraging Workshop with The Mushroom Hunting Foundation at DPNC takes participants from forest trail to frying pan during a four-hour hands-on class in Mystic on Saturday\, August 15. The workshop begins with an introduction to wild mushrooms before heading into the woods with experienced foragers to search for edible species\, then returns for a cooking demonstration showing how a successful morning’s discoveries can become dinner. \nThis isn’t simply a guided hike where somebody points at mushrooms along the trail. The $125 half-day workshop is designed to teach the process behind responsible mushroom foraging: how to look\, what physical characteristics matter when identifying fungi\, which mushrooms beginning foragers should avoid\, and how edible wild mushrooms can be prepared in the kitchen. \nThe instructors come from The Mushroom Hunting Foundation\, a Southern New England organization devoted to teaching safe mushroom and wild-plant foraging. Its programs combine classroom instruction\, guided hunts and cooking demonstrations\, an approach that fits naturally with the forests and trails surrounding the Denison Pequotsepos Nature Center. (Mushroom Hunting) \nFrom Trail to Table\nThe workshop begins indoors with a brief slideshow preparing participants for what they’ll encounter outside. \nThat’s more important than it might sound. Mushroom identification depends on details that are easy for an inexperienced person to overlook. Color and overall shape are only part of the picture. \nOne example is what’s underneath the cap. Mushrooms that look remarkably similar from above can have gills\, pores or tiny tooth-like structures underneath\, placing them in entirely different groups. Learning to slow down and examine those characteristics is part of becoming a safer forager. \nAfter the introduction\, the class heads onto DPNC’s trails. \nRather than simply collecting whatever happens to appear\, instructors will show participants how experienced mushroom hunters scan the woods\, recognize promising habitats and examine specimens before attempting an identification. \nWhat turns up will depend on what the forest produces that week. That’s the unpredictable part of foraging: there isn’t a produce aisle waiting at the end of the trail. \nMeet The Mushroom Hunting Foundation\nThe Mushroom Hunting Foundation grew from the work of Rhode Island natives Ryan Bouchard and Emily Schmidt\, who began mushroom hunting after taking a class with the Audubon Society of Rhode Island. \nWhat started as a hobby became a much deeper study of mycology\, wild foods and the ecological roles played by fungi. The pair eventually began sharing what they had learned through presentations\, guided foraging walks and culinary demonstrations. (Mushroom Hunting) \nToday\, the Mushroom Hunting Foundation offers educational programs built around safely enjoying wild mushrooms and edible plants. Classes range from introductory programs to more intensive field experiences and private instruction. \nThe emphasis on safe identification matters. \nSome mushroom groups contain both edible and dangerous species\, and look-alikes can make casual identification risky. The Foundation encourages beginners to concentrate first on species with characteristics that make reliable identification easier rather than immediately attempting difficult mushrooms with potentially dangerous doubles. (Mushroom Hunting) \nWhat Could You Find?\nAugust can produce an interesting assortment of mushrooms in Southern New England\, but there’s no predetermined shopping list. \nWeather\, rainfall\, temperature and the condition of the forest all affect what’s fruiting on any particular day. \nThe Mushroom Hunting Foundation has documented regional species ranging from edible Green-Quilted Russulas to the unusual Apricot Jelly mushroom\, a soft\, gelatinous edible fungus that can absorb the flavors it’s cooked with. \nFinding something\, however\, isn’t the same as deciding it’s dinner. \nOne of the most useful lessons in a workshop like this is learning when not to eat a mushroom. Identification should be based on multiple characteristics and reliable knowledge rather than comparing something found in the woods with a photograph. \nInto the Kitchen\nThe final portion of the workshop moves from identification to preparation. \nParticipants will watch a cooking demonstration focused on turning safely identified wild mushrooms into food. The Mushroom Hunting Foundation incorporates culinary instruction into its programs because understanding a mushroom doesn’t end when it’s identified. Different species can have very different flavors and textures and may require different preparation techniques. \nThat’s what gives this particular workshop its “trail to table” character. \nYou begin by learning what you’re looking for\, search for it in the forest and finish by seeing what can happen in the kitchen. \nA Good Place to Learn Foraging\nThe Denison Pequotsepos Nature Center provides a fitting outdoor classroom. \nThe Nature Center is located at 109 Pequotsepos Road in Mystic and maintains a network of trails through southeastern Connecticut woodland and wetland habitats. DPNC regularly uses those natural areas for environmental education\, guided walks and foraging programs. \nMushroom education isn’t new here\, either. DPNC has previously hosted Mushroom Hunting Foundation programs\, including a Mushroom Foraging Intensive in August 2025. \nThe Nature Center itself is open Saturdays from 9 a.m. to 4 p.m.\, so the workshop begins shortly after the facility opens. \nWhat to Wear and Bring\nParticipants should dress for several hours split between indoor instruction and hiking through the woods. \nWear sturdy\, closed-toe walking or hiking shoes and clothing appropriate for the weather. Long pants can be useful when moving through wooded areas\, and insect repellent is worth considering in August. \nBecause the workshop involves mushroom hunting rather than staying exclusively on a maintained walking path\, expect uneven natural terrain and some time spent stopping\, bending down and closely examining the forest floor. \nWeather conditions can also change what the group encounters\, so check the forecast before leaving home. \nWho Should Attend?\nThe workshop is best suited to adults and older participants interested in learning mushroom foraging as a skill rather than simply taking a nature walk. \nNo previous mushroom-hunting experience is listed as a requirement. Beginners can learn the fundamentals of observation and identification\, while people who have already started exploring wild mushrooms can benefit from working directly with experienced instructors in the field. \nThe four-hour format allows considerably more time for instruction than a typical guided mushroom walk. \nEvent Details\nDate\nSaturday\, August 15\, 2026 \nTime\n9:30 a.m. – 1:30 p.m. \nLocation\nDenison Pequotsepos Nature Center \nAddress\n109 Pequotsepos Road\nMystic\, CT 06355 \nAdmission\n$125 \nDuration\nApproximately four hours \nInstructors\nThe Mushroom Hunting Foundation \nProgram Includes\nIntroductory slideshow\, guided mushroom-foraging hike and cooking demonstration. \nExperience Level\nNo previous mushroom-foraging experience is listed as required. \nWhat to Wear\nSturdy closed-toe walking or hiking shoes and clothing appropriate for several hours outdoors. Long pants and insect repellent are recommended for woodland conditions. \nImportant Note\nNever consume a wild mushroom based solely on an identification made from a photograph\, app or casual comparison. The workshop teaches identification techniques under the guidance of experienced foragers. \nMore Information\nFor ticket purchases\, click on the Ticketing link below. \n\n 
URL:https://thectbeacon.com/event/mushroom-foraging-workshop-with-the-mushroom-hunting-foundation-at-dpnc/
LOCATION:CT
CATEGORIES:Denison Pequotsepos Nature Center
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DTEND;TZID=America/New_York:20260613T200000
DTSTAMP:20260603T012638Z
CREATED:20260603T012638Z
LAST-MODIFIED:20260603T012638Z
UID:10005227-1781373600-1781380800@thectbeacon.com
SUMMARY:A Martini Masterclass at Kitch
DESCRIPTION:A Martini Masterclass at Kitch offers cocktail enthusiasts a chance to explore the history\, techniques\, and flavors behind one of the world’s most iconic drinks. Held on Saturday\, June 13\, this interactive experience is led by Mystic’s own Chef Anthony Caporale\, an internationally recognized mixologist\, educator\, author\, and cocktail historian whose expertise has taken him from New York’s culinary scene to museums\, television appearances\, and some of the beverage industry’s largest brands. \nDuring the class\, guests will discover the fascinating origins of the martini\, learn why James Bond famously preferred his shaken rather than stirred\, and follow the drink’s evolution through modern classics like the Espresso Martini. Participants will receive hands-on instruction while crafting a Classic Martini\, a Perfect Manhattan\, and a Craft Espresso Martini. A curated selection of spirits will be provided by Spencer & Lynn Wine and Spirit Merchants\, allowing attendees to experience a variety of premium ingredients while refining their cocktail-making skills. \nBeyond the drinks themselves\, Chef Caporale brings a wealth of entertaining stories and historical insight to the experience. Known for creating and starring in The Imbible\, one of New York’s longest-running Off-Broadway productions focused on the history of cocktails and spirits\, he combines education and entertainment in a way that appeals to both casual cocktail fans and serious enthusiasts. As an added bonus\, registration includes an exclusive post-class shopping event with 15% off purchases made after the workshop. \nOn the Menu\n\nClassic Martini\nPerfect Manhattan\nCraft Espresso Martini\n\nIncluded with Registration\n\nGuided cocktail instruction from Chef Anthony Caporale\nPremium spirits provided by Spencer & Lynn Wine and Spirit Merchants\nHistory and techniques behind classic cocktails\nHands-on cocktail preparation\nExclusive “Last-Call” Shopping Spree\n15% off purchases made after class\n\nAbout Chef Anthony Caporale\nChef Anthony Caporale is an internationally recognized mixology author\, educator\, consultant\, and cocktail historian. He serves as Director of Spirits Education and Research at New York’s Institute of Culinary Education and is the creator and star of The Imbible cocktail-themed theatrical series. His work has been featured by Google\, The Smithsonian Channel\, Mystic Seaport Museum\, and numerous leading beverage brands and publications. \nt \n 
URL:https://thectbeacon.com/event/a-martini-masterclass-at-kitch-2/
LOCATION:KITCH Mystic\, 27 Coogan Blvd Building 19A\, Mystic\, CT\, 06355\, United States
CATEGORIES:KITCH Mystic
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