Cooking Galore at Bedford Recreation!

Submitted by Raeann Gembis, 
Adult Program Coordinator, Bedford Recreation Department

Cooking-ClassesRegister now for one of the multitude of cooking or food-related courses on offer through the Bedford Recreation Department from Tuesday, October 28, and into November. There are classes for healthy eating; a Halloween-themed mommy-and-me baking class; bread-baking and pie-making; gluten-free cooking, and more.

The Recreation Department’s Fall 2014 brochure is available at, with registration available on-line, in person, by mail or fax. Located at 12 Mudge Way, the Rec Department office is open Monday – Friday from 9 am to 4 pm; the phone number is 781-275-1392; the fax number is 781-687-6156.

COOKING IN THE ZONE with Jeannette Pothier, Professional Chef
Tuesday, Oct. 28, 6:30 to 9:00pm.  Fee:  $30, plus material cost of $10.
The first book by Dr. Barry Sears, called The Zone, was very controversial and although it stressed healthy eating, folks were not convinced.  Jeannette was, however, since she wrote the recipes for the book.  This class is what to eat, or not to eat for a truly healthy lifestyle.  Is fat the enemy?  Maybe not. Learn cooking techniques, and enjoy an appetizer, Chicken Cordon Bleu, Vegetable Pasta, and a Chocolate Silk Pie.

Monday, Oct. 27, 10:00-11:30am.  Fee:  $20 per family pair, plus material cost of $12.
Join us for a spooktakular time as we cook up some ghoulish cake pops!  We will conjure up 12 “Spooky Cake Pops” from our Witch’s Book of Spells.  Scary, gooey, sticky, messy; all things kids love!  Ages 3—5 with a caregiver.  Please bring an apron and a container to take home your treats.

GLUTEN-FREE COOKING CLASS with Amy Borshay– Bokser, Private Chef
Monday, Nov. 3,  6:30 to 8:30pm. Fee:  $30, plus material fee of $15.
Learn some great gluten-free recipes that are wonderful for both kids and adults.  This class will incorporate 2 main dishes, 2 vegetable side dishes, and dessert/snack.  Recipes that you will learn are: Roasted Vegetable Lasagna, Millet and Brown Rice Patties over Arugula with Shallot Mustard Sauce. Slow Cooked Root Vegetables with Tahini Lemon Sauce, Sea Vegetable Dish, and a versatile dessert/snack “Cookie Dough” Protein Balls. Amy has been trained in Macrobiotic Cooking- a diet based on whole grains and vegetables. This is less hands on and more demonstrative class.

EASY PIE MAKING with Jeannette Pothier, Professional Chef
Monday, Nov. 10, 6:30 to 9:00pm.  Fee:  $25, plus material cost of $8.
Have you tried making a basic pastry crust – but decided to buy your crust or even your pies?  Learn the technique of a truly fool proof crust for use in sweet or savory pies.  You will learn how to make an apple pie and we will bake it for you to taste.  Everyone will then make and take home an apple pie made during class. These freeze well.  We will discuss flours, fats and different recipes.

BREAD 101 with Pam Kanavos, Pastry Chef
Monday, Nov. 17, 6:30 to 9:30pm.  Fee:  $35, plus material cost of $8.
It’s true that there is a science to baking, but that does not mean that you have to be a scientist to make delicious breads at home.  We will simplify and demystify the steps of measuring, mixing, shaping, proofing and baking so you’ll feel at ease with the prospect of making breads in your own kitchen.  You will be introduced to the simplest forms of bread with a variety of flavors.  From sandwich loaves to dinner rolls and lots in between. Menu will include Classis White, Gruyere Chives Bread, Butterflake Rolls and Cinnamon Raisin Bread…plus cheese will be served.  Please bring an apron, rolling pin and container to take home samples.

CLASSIC FRENCH DINNER with Jeannette Pothier, Professional Chef
Tuesday, Dec. 2, 6:30 to 9:00pm. Fee: $30, plus material fee of $10.
Come spend the evening enjoying the fine art of preparing and savoring simple French dishes made with fresh and healthy ingredients – French breads; Steak Diane, Rice Pilaf, French Style Green Beans with Mushrooms, and a Chocolate Delight dessert.  Along the way, we will practice knife skills, and French cooking techniques.  Dinner planning to make your holiday easier will be discussed. Bring an apron and your knives and come for the fun.

Wednesday, Oct. 29, 7:00-8:30pm. Fee:  $25
Are ALL fats bad for you? How do you know what is a good and bad fat? Why is protein so important? Confused about the different types of proteins? Wondering what is the best kind of protein to have in your protein shake? This presentation addresses the many misconceptions surrounding fats and proteins. You will learn why the body needs fats and proteins, how the body uses fats and proteins, about the different types of proteins and when to use them, how to use fats andproteins in a daily diet, and much more!

Thursdays,  Nov. 6 and Nov. 13, 7:00-8:30pm, Fee:  $60
It only takes a few hours to create a batch of luxury, moisturizing soap and set it up in a mold and we will do this the first night.  The second night we will cut the soaps up to take home.  The bars will be cured and ready to use in 2-4 weeks.  Age 16+   Material prices, payable at the class: Unscented: $30 for 5 lbs or $1.50 per 4 oz bar.  Scented: $35 for 5 lbs or $1.75 per 4 oz bar.  The second night, make Spa quality Sugar Scrubs that exfoliate the skin. Scrubs invigorate the body and create smoother and softer skin.  Material price, payable at class: $2.50 per 4 oz jar or $1.25 if using own jar.

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