Meet and cook with elite chefs and artisan makers of the edible South Shore & South Coast community.


Meet and cook with Chef Andrew Swain from Rye Tavern

Gnudi Night
Wednesday, 2/28/18, 7:00pm – 8:30pm, $20
Join Rye Tavern’s Chef Swain at KAM as he shares his tips to making this simple yet popular pasta. Gnudi are similar to gnocchi but lighter, more delicate, and made with fresh ricotta*, semolina flour (instead of potato), and are easy to flavor.
Chef Swain will create the dish he often serves in his restaurant for us to enjoy that evening using Plymouth Bay Winery’s Caprese sauce. And, of course, you’ll have your chance to make a batch of your own gnudi to enjoy at home.
*Have you taken our Cheese making class yet? Here’s your chance to use your fresh ricotta in a new recipe. 
This demo will take place at KAM Appliances, 1176 Washington Street, Hanover, MA 02339
Email to Register.



Meet and cook with Chef Greg Jordan of The Quarry

Corn Your Own Beef
Wednesday, 3/7/18, 7:00pm – 8:30pm, $20
Join Chef Greg Jordan of The Quarry restaurant in Higham as he teaches us how to corn our own beef – just in time for St. Patrick’s Day dinner. You’ll season your own brisket to bring home, brine for approximately 10 days in your refrigerator, and then cook to enjoy with friends and family. Bring your own brisket or purchase one from us at cost. (Bring a cooler with ice packs to safely transport your brisket.)

Then Chef will show us the best way cook our corned beef along with the requisite cabbage and potatoes, and we’ll enjoy a taste of his dish that evening.
This demo will take place at KAM Appliances, 1176 Washington Street, Hanover, MA 02339
Email to Register.



Making Demo 101: Paneer, Ricotta, and Mozzarella (see details below)
-Tuesday, March 13, 2018, 7:00 pm – 9:00 pm KAM Appliances, $30
-Saturday, March 31, 2018, at Simpson Spring, in conjunction with Tasteful Adventures, S. Easton, 3:00 pm – 5:oo pm, $30
Email to Register. ~sold out

Cheese Making Demo 102: Mascarpone, Cottage cheese, and Cheese Curds (see details below)
-Wednesday, April 4, 2018, at KAM Appliances, $30
Email to Register.

Attn. Cheese lovers: We’ll gather around the table, dig in, and learn the cheese making process. Learn about milk choices, rennets, cultures, shaping molds, and aging.

Linda Davey of Indie Ferm Supply will lead our way through the fascinating world of curds and whey.

And just as your stomach starts to rumble,  will take freshly made cheese and dress it up with sauces and spread for you to enjoy. In each class We’ll be making and tasting 3 different style kinds of cheese:

Cheese demo: 101

  • Ricotta: a soft Italian whey cheese.
  • Fresh Mozzarella: 30-minute version of the stretchy southern Italian style cheese you know and love.
  • Paneer: a lemon juice or vinegar cheese used in Indian cooking.   

Cheese demo: 102

  •  Mascarpone:  is an Italian cheese from the Lombardy region. It is a thick, double or triple cream, soft cheese with a very high fat content ranging from 60% to 75%.
  • Cottage cheese: a mild flavor cheese curd product. The curd is drained but not pressed, so some whey remains and retains moisture. The curd is generally washed to remove the acidity and leave a sweet taste. It is made from different types of milk with different fat levels.
  • Cheese Curds: mild with similar firmness as cheese, but has a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, which some would say is their defining characteristic.

All supplies provided. As well as yummy snacks.
Email to Register for any, or all, of these events. We will respond with a Paypal invoice to hold your seat.