Summer Cooking Classes

From Spring Awakening to Summer Feasts — The Season Ahead at Weekend Kitchen

Their garden is waking up, the grills are being dusted off, and Weekend Kitchen’s lineup of classes is hitting its most delicious stretch of the year. Four nights, four extraordinary chefs, four very different love letters to the season — here’s what’s coming.

They’ll open with Spring Awakening: An evening with Chef Aerin Zavory — a three-time Food Network winner whose cooking has the kind of elegance and restraint that lets each ingredient shine. Her menu reads like the market in May. You’ll begin with a shaved asparagus salad tossed with sherry vinegar and crowned with lacy parmesan crisps and a glossy olive-oil-confit egg yolk — a simple dish that tastes like spring itself. From there, stuffed artichokes perfumed with lemon, herbs, breadcrumbs, and parmesan; feather-light ricotta gnudi in a pan sauce of pancetta, leeks, and sweet spring peas; and a showstopping roast leg of lamb stuffed with mint, garlic, and pistachios. Finish with a crackling pavlova, piled high with fresh berries and billows of chantilly cream. BYOB — bring something bright and herbaceous. It’s going to be a beautiful evening.

Then head to the Mediterranean with a very special afternoon class led by Chef Jeremy Rock Smith. As summer settles in, there’s no better time to bring the principles of longevity to the grill. In this class, you’ll enjoy a Mediterranean, plant-forward approach to grilling, focusing on simple, seasonal ingredients and the techniques that bring out their best. Get ready for a vibrant table of grilled dishes, fresh salads, and traditional mezze inspired by traditional Greek barbecue — where food is not just nourishment, but a way of life.

Next up, Weekend Kitchen’s beloved annual Paella Party with Chef Dani Roche returns — always one of the most spirited nights on their calendar. Dani brings her signature warmth (and her giant pan) for an evening of saffron-scented rice, sizzling socarrat, and the kind of easygoing, hands-on fun that has made this class a summer tradition. Come hungry, come curious, come ready to have a very good time.

In July, Chef Jenn leads an ode to the classics of New England — a love letter to our own backyard. From buttery stuffed clams & baked beans to golden, craggy-crusted fish and chips, and blueberry hand pies- this is summer shoreline cooking at its very best. Expect to pick up the techniques that make these old favorites sing, and to sit down to a meal that tastes like the coast itself.

Four nights. Four chefs. One very delicious season ahead. Reserve your seat today — these classes fill quickly.