Event Articles

Eventful results in "magnolia,massachusetts"

Girls Night Out: Tapas Party

What You Will Learn

Grab your girlfriends and join us for a fabulous tapas party, ladies-night style! These tiny, flavor-packed morsels served on small plates are designed to be shared and ideal for entertaining. In this class we’ll show the ladies how easy it is to prepare a piquant assortment of these Mediterranean bites with a menu full of delicious dishes perfect for family meals, birthdays, graduation parties and anytime a group of food-loving friends gather.


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Learn fundamental skills for a lifetime of great cooking
• Work side-by-side with other students to prepare each dish
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
• Held in our professional teaching kitchens, each class is led by an experienced chef instructor
• Students receive a 10% discount coupon to use the week after the class

 

When: Jul 5, 2013 6 PM to Jul 5, 2013 8 PMin Boston, Massachusetts
Cost: $69.00- Per Person (Fri, 05 Jul 2013 18 )

Indian Restaurant Favorites

What You Will Learn

India is home to some of the most tantalizing cuisine in the world. Meals are a delicate balance of flavors, temperature, textures and colors, and dishes are typically served in specific ways in order to satisfy diners’ senses. In this class we’ll walk you through Indian restaurant classics that we think every cook should know.


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Learn fundamental skills for a lifetime of great cooking
• Work side-by-side with other students to prepare each dish
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours and each student enjoys a generous taste of every dish
• Held in our professional teaching kitchens, each class is led by experienced chef instructors
• Students receive a 10% discount coupon to use the week after the class

 

When: Jun 23, 2013 3 PM to Jun 23, 2013 5 PMin Natick, Massachusetts
Cost: $69.00- Per Person (Sun, 23 Jun 2013 15 )

Steak Night

What You Will Learn

After this class, you might think the best steakhouse in town is your own home. We’ll share with steak lovers the techniques professional chefs use to ensure their grilled steaks aren’t just good, but mouthwatering, tender, juicy and irresistible every time. We’ll give you new ideas for using fresh ingredients, and show you how to get the best results when using the grill to cook vegetables and fruits for perfectly paired sides and even a dessert.


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Learn fundamental skills for a lifetime of great cooking
• Work side-by-side with other students to prepare each dish
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours and each student enjoys a generous taste of every dish
• Held in our professional teaching kitchens, each class is led by experienced chef instructors
• Students receive a 10% discount coupon to use the week after the class

 

When: Jun 16, 2013 3 PM to Jun 16, 2013 5 PMin Natick, Massachusetts
Cost: $85.00- Per Person (Sun, 16 Jun 2013 15 )

Great Food Inspired by Jamie Oliver

What You Will Learn

British chef, media personality, restaurateur and crusader for healthy food in public schools, Jamie Oliver’s passion for fresh, delicious and nutritious food has no bounds. In his newest cookbook, he champions the comfort foods of his youth, from growing up in his parents’ gastropub in Clavering, Essex to working in London restaurants in the early 90s. While remaining true to traditions, Oliver reveals the exciting revolution of British food in modern times. We’ve partnered with Jamie Oliver to share recipes from his cookbook that get to the real soul and essence of British cooking, and embrace comfort food by his philosophy: full of life and variety, and certain to reward you with great joy and flavor.

*Class Bonus: Each student will receive a copy of Jamie Oliver’s Great Britain!.

*Classes taught by Sur La Table chefs. Jamie Oliver will not be in attendance.*


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Learn fundamental skills for a lifetime of great cooking
• Work side-by-side with other students to prepare each dish
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours and each student enjoys a generous taste of every dish
• Held in our professional teaching kitchens, each class is led by experienced chef instructors
• Students receive a 10% discount coupon to use the week after the class

Photos courtesy David Loftus. Used by permission. 

When: Jun 10, 2013 6 PM to Jun 10, 2013 8 PMin Boston, Massachusetts
Cost: $85.00- Per Person (Mon, 10 Jun 2013 18 )

Biodiversity Free-For-All!

Connecting with nature starts with developing a good sense of place, and a great place to start is in the backyard. Join us to take an outdoor inventory of every living thing from loosestrife to ladybugs! The Parker River Clean Water Association joins Joppa Flats once again to honor the incredible variety of plants and animals in our area. This full-day family event will feature an exciting mixture of indoor and outdoor activities that encourage participants to learn more about biodiversity.

Ages: 6 to 15

When: Jun 2, 2013 10 AM in Topsfield, Massachusetts
Cost: free (Sun, 02 Jun 2013 10 )

Knife Sharpening 101

What You Will Learn

Have you recently purchased a knife and want to maintain that sleek and sharp edge? Have some dull knives at home that just keep getting duller? Join our knife sharpening clinic and discover the ins and outs of maintaining your knife’s sharpness using different sharpening techniques and tools, including a sharpening stone.

Class bonus: Each student will go home with a Zwilling J.A. Henckels® Twin Stone Pro Sharpening Stone, a $79.95 value. For more information on the stone, please click here.


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Learn fundamental skills for a lifetime of great cooking
• Work side-by-side with other students to prepare each dish
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours and each student enjoys a generous taste of every dish
• Held in our professional teaching kitchens, each class is led by experienced chef instructors
• Students receive a 10% discount coupon to use the week after the class

 

When: Jun 17, 2013 6 PM to Jun 17, 2013 8 PMin Boston, Massachusetts
Cost: $85.00- Per Person (Mon, 17 Jun 2013 18 )

Ravioli & Tortellini

What You Will Learn

There’s nothing so delicious as fresh pasta, and crafting it yourself is so easy you’ll wonder why you never did before. Our chef instructor will show you how to create the perfect pasta dough, then instruct you in the rolling and cutting and assembling with tasty fillings to produce perfect tortellini and ravioli. Finally you’ll prepare smooth sauces to complement your handcrafted pasta. Discover your own passion for creating incredible, authentic pasta!


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Learn fundamental skills for a lifetime of great cooking
• Work side-by-side with other students to prepare each dish
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
• Held in our professional teaching kitchens, each class is led by an experienced chef instructor
• Students receive a 10% discount coupon to use the week after the class

 

When: Jul 21, 2013 3 PM to Jul 21, 2013 5 PMin Boston, Massachusetts
Cost: $69.00- Per Person (Sun, 21 Jul 2013 15 )

Summer Tapas and Paella

What You Will Learn

Re-create authentic flavors and traditions of Spain, first with tapas, an assortment of tiny, flavor-packed small plates designed to encourage conversation. Then gather everyone around for festive and satisfying paella, the calling card of Valencia. With its signature saffron hue, heavenly scent and satisfying mix of rice and vegetables, paella is purely delicious. Blend traditional Spanish flavors with fresh, seasonal ingredients to create dishes that are perfect for entertaining guests or impressing any great gathering of family and friends throughout the year.


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Learn fundamental skills for a lifetime of great cooking
• Work side-by-side with other students to prepare each dish
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
• Held in our professional teaching kitchens, each class is led by an experienced chef instructor
• Students receive a 10% discount coupon to use the week after the class

 

When: Jul 7, 2013 4 PM to Jul 7, 2013 6 PMin Boston, Massachusetts
Cost: $69.00- Per Person (Sun, 07 Jul 2013 16 )

Vietnamese Demystified

What You Will Learn

Celebrated for its bright flavors, minimal reliance on oil and healthy emphasis on fresh vegetables and herbs, Vietnamese cuisine is among the healthiest of worldwide cuisines. Prepared with great attention to balancing distinctive flavors, Vietnamese dishes intentionally appeal to all of the senses. Join our chef instructor and pique your palate with a culinary tour of Southeast Asian fare. Learn traditional techniques with authentic ingredients and create simple to spicy entrees you’ll love to prepare and eat.


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Learn fundamental skills for a lifetime of great cooking
• Work side-by-side with other students to prepare each dish
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
• Held in our professional teaching kitchens, each class is led by an experienced chef instructor
• Students receive a 10% discount coupon to use the week after the class

 

When: Jul 28, 2013 3 PM to Jul 28, 2013 5 PMin Boston, Massachusetts
Cost: $69.00- Per Person (Sun, 28 Jul 2013 15 )

Easy Summer Entertaining

What You Will Learn

The secret to making backyard entertaining easy? A menu with make-ahead details, crafted with delicious in-season foods. Join us as we learn fabulous techniques and tricks from Better Homes and Gardens that will ensure both you and the grill are maximizing flavor! Best of all, you’ll pick up some make-ahead tips so you don’t spend your entire soiree behind the grill. So gather your friends and family and enjoy a taste of sunshine and all the very best tastes of summer, from flank steak to corn on the cob!

*Class bonus: Included with your purchase of this class is a 12-month subscription to Better Homes and Gardens (a $6.00 value). Subscription and rebate information will be distributed at the class.


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Learn fundamental skills for a lifetime of great cooking
• Work side-by-side with other students to prepare each dish
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours and each student enjoys a generous taste of every dish
• Held in our professional teaching kitchens, each class is led by experienced chef instructors
• Students receive a 10% discount coupon to use the week after the class

 

When: Jul 14, 2013 3 PM to Jul 14, 2013 5 PMin Boston, Massachusetts
Cost: $69.00- Per Person (Sun, 14 Jul 2013 15 )

How to Cook Everything: The Basics Series

What You Will Learn

He's one of the country's most respected and well-known food writers, and top food columnist for the New York Times. Mark Bittman's award-winning cookbook How to Cook Everything has been an indispensable kitchen staple since its publication in 1998. Now Bittman’s back with How to Cook Everything: The Basics, a gloriously illustrated cookbook for beginner cooks as well as veteran kitchen dwellers. Beautiful step-by-step photographs provide sensible and detailed guidance, as well as encouragement to build your confidence.

Join us as we take Bittman’s approach directly to the kitchen. Learn by example and hands-on as we explore basic techniques in three sessions, covering grains, meat and seafood. We'll go over useful information like general techniques, how to choose cuts of meat and seafood, and various practical tips for recognizing doneness, adjusting seasoning and ultimately trusting your instincts. As a special bonus, you’ll go home with an autographed copy of Bittman’s How to Cook Everything: The Basics!

*Please note: Class is available only as a three part series.*

*Class sessions are taught by Sur La Table chefs; Mark Bittman will not be in attendance.*


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Learn fundamental skills for a lifetime of great cooking
• Work side-by-side with other students to prepare each dish
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours and each student enjoys a generous taste of every dish
• Held in our professional teaching kitchens, each class is led by experienced chef instructors
• Students receive a 10% discount coupon to use the week after the class

 

When: Jun 5, 2013 6 PM to Jun 5, 2013 8 PMin Boston, Massachusetts
Cost: $195.00- Per Person (Wed, 05 Jun 2013 18 )

Bikes on Ice

DATE June 16, 2013
DIRECTIONS 141 Bassett Lane, Hyannis, MA 02601
Get a Google Map of the Area.
CITY / STATE Hyannis, Massachusetts (MA)
DESCRIPTION

The Bikes on Ice show will be held on June 16th, 2013 at Hyannis Youth and Community Center.

Location:
-Hyannis Youth and Community Center, Hyannis, Massachusetts
(141 Bassett Lane, Hyannis, MA 02601)

Registration:
-$25.00 per bike

Event Times:
-9:00am to 4:00pm

This event will include custom, stock, and antique motorcycles, vendors, raffles, awards, and much more!

Please contact for more information:
-(508) 827-4133

We hope to see you there!

For more information about this event, Please see below.
CONTACT Bob Slezak
PHONE 508-827-4133
Back to Motorcycle Events Calendar
Back to Massachusetts Motorcycle Events

When: Jun 16, 2013 12 AM in Hyannis, Massachusetts (Sun, 16 Jun 2013 00 )

Children's Israeli Culture Celebration

Dear parents! We invite you to bring you kids to the wonderful celebration of the Israeli culture! We will offer various "workshops" and "stations" where children will be learning different aspects of the Jewish Culture. The event will culminate with a BBQ serving in the park!

Ages: all ages

When: Jun 2, 2013 11 AM in Mansfield, Massachusetts
Cost: $0 to $10 (Sun, 02 Jun 2013 11 )

Sweet & Savory Crepes

What You Will Learn

Considered something of a national dish in France, these thin pancakes are gaining popularity everywhere. Served with both sweet and savory fillings, they are easy to prepare, remarkably versatile and always crowd-pleasing. We’ll share a menu that highlights just some of the options available to crepe lovers as we teach you the secrets of mixing and cooking the perfect crepe.


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Learn fundamental skills for a lifetime of great cooking
• Work side-by-side with other students to prepare each dish
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours and each student enjoys a generous taste of every dish
• Held in our professional teaching kitchens, each class is led by experienced chef instructors
• Students receive a 10% discount coupon to use the week after the class

 

When: Aug 3, 2013 2 PM to Aug 3, 2013 4 PMin Natick, Massachusetts
Cost: $69.00- Per Person (Sat, 03 Aug 2013 14 )

Ultimate Homemade Burger

What You Will Learn

Have you ever wondered how to make the ultimate homemade burger? Well our Chef's are here to show you how! From the burger itself, to the condiments and the sides, and then finish it off with a mouth watering sundae.


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Learn fundamental skills for a lifetime of great cooking
• Work side-by-side with other students to prepare each dish
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
• Held in our professional teaching kitchens, each class is led by an experienced chef instructor
• Students receive a 10% discount coupon to use the week after the class

 

When: Jul 27, 2013 2 PM to Jul 27, 2013 4 PMin Natick, Massachusetts
Cost: $69.00- Per Person (Sat, 27 Jul 2013 14 )

Summer Cupcakes

What You Will Learn

Petite and delicious, cupcakes are the dessert for every occasion. Add your personal touch with decorations that celebrate birthdays, anniversaries or summer! We’ll begin with a delicious batter that bakes up moist and fluffy. Then we’ll whip up tasty icings to celebrate the season and demonstrate simple decorating and displaying techniques too.


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Learn fundamental skills for a lifetime of great cooking
• Work side-by-side with other students to prepare each dish
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
• Held in our professional teaching kitchens, each class is led by an experienced chef instructor
• Students receive a 10% discount coupon to use the week after the class

 

When: Aug 3, 2013 10 AM to Aug 3, 2013 12 PMin Natick, Massachusetts
Cost: $69.00- Per Person (Sat, 03 Aug 2013 10 )

Easy Summer Entertaining

What You Will Learn

The secret to making backyard entertaining easy? A menu with make-ahead details, crafted with delicious in-season foods. Join us as we learn fabulous techniques and tricks from Better Homes and Gardens that will ensure both you and the grill are maximizing flavor! Best of all, you’ll pick up some make-ahead tips so you don’t spend your entire soiree behind the grill. So gather your friends and family and enjoy a taste of sunshine and all the very best tastes of summer, from flank steak to corn on the cob!

*Class bonus: Included with your purchase of this class is a 12-month subscription to Better Homes and Gardens (a $6.00 value). Subscription and rebate information will be distributed at the class.


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Learn fundamental skills for a lifetime of great cooking
• Work side-by-side with other students to prepare each dish
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours and each student enjoys a generous taste of every dish
• Held in our professional teaching kitchens, each class is led by experienced chef instructors
• Students receive a 10% discount coupon to use the week after the class

 

When: Jul 14, 2013 3 PM to Jul 14, 2013 5 PMin Natick, Massachusetts
Cost: $69.00- Per Person (Sun, 14 Jul 2013 15 )

Grilling Seafood

What You Will Learn

Achieve restaurant-quality fish and shellfish on your own grill. Learn professional techniques for determining doneness, and methods for drawing out the best flavor from your seafood with marinades, herbs and more. We’ll show you different tools that make year-round stovetop grilling easy. Make dishes that complement gourmet romantic dinners, casual backyard gatherings, family meals and more.


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Learn fundamental skills for a lifetime of great cooking
• Work side-by-side with other students to prepare each dish
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
• Held in our professional teaching kitchens, each class is led by an experienced chef instructor
• Students receive a 10% discount coupon to use the week after the class

 

When: Jul 14, 2013 11 AM to Jul 14, 2013 1 PMin Natick, Massachusetts
Cost: $79.00- Per Person (Sun, 14 Jul 2013 11 )

4 Grill Recipes Every Cook Should Know

What You Will Learn

The grill is a great place to cook an unforgettable meal, and this class is a must for anyone who wants to learn an assortment of essential grilling techniques. Our chef instructor will share techniques for getting the best use from your grill, tips for selecting the season’s freshest ingredients, and four classic recipes for the grill, including salad, main course, side dish and dessert.


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Learn fundamental skills for a lifetime of great cooking
• Work side-by-side with other students to prepare each dish
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
• Held in our professional teaching kitchens, each class is led by an experienced chef instructor
• Students receive a 10% discount coupon to use the week after the class

 

When: Jul 28, 2013 11 AM to Jul 28, 2013 1 PMin Natick, Massachusetts
Cost: $69.00- Per Person (Sun, 28 Jul 2013 11 )

5 Ingredients or Less

What You Will Learn

Create incredible dinners with 5 ingredients or fewer: be ready with delicious and nourishing courses for any occasion, from weeknight dinners to parties. With fewer ingredients to prep you’ll save time. You can always expand these recipes to your culinary whims, but be prepared to be amazed by the complex deliciousness in these five-ingredient wonders. Join our chef instructor and others as you prepare great meals with less shopping, less prep, fewer dishes and 5 fabulous ingredients.


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Learn fundamental skills for a lifetime of great cooking
• Work side-by-side with other students to prepare each dish
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
• Held in our professional teaching kitchens, each class is led by an experienced chef instructor
• Students receive a 10% discount coupon to use the week after the class

 

When: Jul 21, 2013 3 PM to Jul 21, 2013 5 PMin Natick, Massachusetts
Cost: $69.00- Per Person (Sun, 21 Jul 2013 15 )

Vive Le Macaron

What You Will Learn

Delicate, brightly colored meringue cookies around a delicious, smooth filling—the macaron entices the eye before it melts away in a sweet bite or two. This special French confection is a culinary world favorite, and now you can learn professional tips and tricks for creating your own bakery-quality macarons at home. We’ll share tips on adding flavors and mixing and matching filling flavors so you may design your own tempting variations of this delicious classic.


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Learn fundamental skills for a lifetime of great cooking
• Work side-by-side with other students to prepare each dish
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
• Held in our professional teaching kitchens, each class is led by an experienced chef instructor
• Students receive a 10% discount coupon to use the week after the class

 

When: Jul 20, 2013 10 AM to Jul 20, 2013 1 PMin Natick, Massachusetts
Cost: $69.00- Per Person (Sat, 20 Jul 2013 10 )

Summer Tapas and Paella

What You Will Learn

Re-create authentic flavors and traditions of Spain, first with tapas, an assortment of tiny, flavor-packed small plates designed to encourage conversation. Then gather everyone around for festive and satisfying paella, the calling card of Valencia. With its signature saffron hue, heavenly scent and satisfying mix of rice and vegetables, paella is purely delicious. Blend traditional Spanish flavors with fresh, seasonal ingredients to create dishes that are perfect for entertaining guests or impressing any great gathering of family and friends throughout the year.


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Learn fundamental skills for a lifetime of great cooking
• Work side-by-side with other students to prepare each dish
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
• Held in our professional teaching kitchens, each class is led by an experienced chef instructor
• Students receive a 10% discount coupon to use the week after the class

 

When: Jul 7, 2013 3 PM to Jul 7, 2013 5 PMin Natick, Massachusetts
Cost: $69.00- Per Person (Sun, 07 Jul 2013 15 )

Mastering Ice Cream and Gelato

What You Will Learn

Rich, dense, sweet and creamy. There’s just nothing that compels the cravings nor satisfies like a bowl of just-churned ice cream or gelato. Join us in our hands-on course as we give in to temptation and create dreamy flavors for enjoying any time. We’ll demonstrate tips and techniques for creating the distinctive ultra-creamy texture of gelato, the smoothness of ice cream and the purest of delicious flavors.


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Learn fundamental skills for a lifetime of great cooking
• Work side-by-side with other students to prepare each dish
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours and each student enjoys a generous taste of every dish
• Held in our professional teaching kitchens, each class is led by experienced chef instructors
• Students receive a 10% discount coupon to use the week after the class

 

When: Jul 27, 2013 11 AM to Jul 27, 2013 1 PMin Natick, Massachusetts
Cost: $69.00- Per Person (Sat, 27 Jul 2013 11 )

Wicked

When: Aug 7, 2013 7 PM in Boston, Massachusetts (Wed, 07 Aug 2013 19 )

Technique Swim Camp

When: May 15, 2013 12 AM to Aug 15, 2013 12 AMin Belmont, Massachusetts
Cost: (Wed, 15 May 2013 00 )

Annie & The Beekeepers and Roosevelt Dime

Annie Lynch began her love of live music while eavesdropping on the Cape Cod Little Fiddlers' painstakingly squeaky rehearsal in the gym of her elementary school en route to after-school pickup. This was music to her ears. The sound of their little uneven bows on the cheap instruments might as well have been that of a world-class orchestra. She begged her parents for a violin, a wish they were pleased to grant, and screeched her way through five years of Suzuki lessons until she discovered the music of Joni Mitchell and began to sing. Guitar followed singing, writing followed guitar, and by the time Annie was fourteen, creating and performing songs had seemingly become a vital necessity to her coming of age. Her love of bowed instruments would continue though, thankfully, her violin has not since been publicly unearthed. After several teenage years of playing locally in coffeehouses on Cape Cod, Annie attended Berklee College of Music in Boston, where she met the musicians who would become known as "The Beekeepers", Alexandra Spalding (Cello and Voice), Ken Woodward (Bass), and Mat Davidson (multi-instrumentalist). Annie and The Beekeepers recorded a demo of Annie's songs in the winter of 2006, and continued on to release their self-titled debut, Annie Lynch and The Beekeepers in 2007 with Grammy-nominated producer-engineer, Jack Gauthier. The album was given rave reviews from the likes of The Boston Globe and Paste Magazine, and receives frequent airplay on Boston's WUMB and WERS, and NYC's WFUV amongst others. The city's Americana music scene warmly embraced Annie and The Beekeepers, and it took little time for the foursome to gather northeastern notoriety. In 2009, the group released their EP, Squid Hell Sessions, named after the studio in the Jamaica Plane neighborhood of Boston where Berklee peers, Adrian Olsen and Kyle VandeKerkhoff, recorded the bulk of the EP. Amidst the release of Squid Hell Sessions, the band relocated to Brooklyn, NY. Annie and The Beekeepers went on to tour nationally, sharing stages at venues like NYC's Town Hall and Bowery Ballroom, and Nashville's Ryman Auditorium with the likes of Josh Ritter, Justin Townes Earle, Joe Pug, David Wax Museum, The Low Anthem, and Lissie. Annie and The Beekeepers have performed at notable festivals such as SXSW, Philadelphia Folk Festival, Bristol Rhythm and Roots Reunion, and Boston Folk Festival. In September of 2010, the band embarked on their first UK tour, highlighted by a slot at End of the Road music festival in Dorset. Upon completion of this tour, the band changed outfits to create the newly-released and already critically acclaimed album, "My Bonneville", named after Annie's first car. Annie and The Beekeepers, now including multi-instrumentalists, Jeni Magana, Javier Cruz, and Keenan O'Meara released "My Bonneville" with headlining shows at NYC's Joe's Pub and The Kennedy Center in Washington DC. Performer Magazine describes "My Bonneville" as "American roots music, sweetly intimate with vast boot-stomping songwriting". The album is due to be rereleased in March of 2013. http://annieandthebeekeepers.com/about/


When: Jul 14, 2013 8 PM in Cambridge, Massachusetts (Sun, 14 Jul 2013 20 )

Derrick Johnson

Age Limit: All Ages

Derrick Johnson




When: May 26, 2013 8 PM in Greenfield, Massachusetts (Sun, 26 May 2013 20 )

Owen Plant

Jamaican-born troubadour Owen Plant lives in Northern California where he writes and performs his music and from whence he tours and peers out at the world. He refers to his own style as Jamaican-Born, California Folk. It is reminiscent of introspective singer/songwriters from the '70s and contemporary acoustic artists but also incorporates his Caribbean roots on many songs. Owen's strong vocals evoke the emotional depth of Cat Stevens and the soulful passion of Bob Marley and you can hear James Taylor, Paul Simon and Leonard Cohen in his guitar work and writing. People who listen to artists like Amos Lee, Ray LaMontagne, Jack Johnson or Ziggy Marley love Owen's stuff. Music fans who might consider these artists as 'not their thing' often surprise themselves by liking Owen anyway. His presence as a touring artist was thrown into high gear this summer when he joined the Vans Warped Tour for a month on the Acoustic Basement Stage. He will be on the West Coast portion of the tour again in 2013 in addition to his constant independent meanderings. www.owenplant.net


When: Jul 12, 2013 7 PM in Cambridge, Massachusetts (Fri, 12 Jul 2013 19 )

North River Camp 2013: Counselor in Training

For ages 14-16. The CIT program provides an opportunity for youths aged 14-16 to receive leadership training and gain valuable job experience. While acting as volunteer assistants to day camp counselors, CITs will participate in the planning and implementation of weekly activities such as crafts, nature projects, camp songs, and games. CITs must attend a three-day training session and the program requires a minimum full-time commitment of two consecutive weeks. The work schedule is Monday through Friday, 8 am to 4 pm. A CIT must be 14 years of age by June 15. Fee is $50. For more information or to request an application, please email Camp Director Amy Quist at aquist@massaudubon.org. Registration is required. Call (781) 837-9400 for details. See http://www.massaudubon.org/catalog/listing.phpprogramcode=1323-SS13SP1 for more information.


When: Jun 17, 2013 8 AM in Marshfield, Massachusetts
Cost: Children $50.00m/ $50.00nm (Mon, 17 Jun 2013 08 )

The Black Lillies

Black Lillies front man Cruz Contreras knows a thing or two about the road. After co-founding Robinella and the CCstringband with his wife, he spent nearly a decade traveling the road and making music from coast to coast. When his marriage - and the band - dissolved in 2007, he returned to the road ... this time, as the driver of a truck for a stone company. It was here, over a year spent rolling down the highways of East Tennessee, that the songs and sounds that would form the nexus of The Black Lillies were conceived. And "Runaway Freeway Blues," the band's third studio album, was realized exactly there ... on the road. When the Lillies weren't playing their 200-odd gigs during 2012, they were in Wild Chorus Studio in their hometown of Knoxville, Tenn., working with Scott Minor of Sparklehorse to craft a beautiful ode to restless spirits and rambling hearts. Rooted in the mud-rutted switchbacks of Appalachia, "Runaway Freeway Blues" is the sound of a band that's becoming something of a phenomenon across the country. http://www.theblacklillies.com/bio/


When: Jul 6, 2013 8 PM in Cambridge, Massachusetts (Sat, 06 Jul 2013 20 )

Round Mountain

Blending dusty American grit with a worldly amalgam of global influences, Santa Fe-based duo Round Mountain presents a singular take on folk music that is both foreign and familiar. The multi-multi-instrumentalist band of brothers has travelled the globe absorbing bits and pieces of musical cultures, returning to filter them through their own sepia-toned Americana framework. �� http://roundmountainmusic.com


When: Jul 11, 2013 8 PM in Cambridge, Massachusetts (Thu, 11 Jul 2013 20 )

Teen Vacation Week: Flameworking & Fused Glass

Class size Limit: 8 In this studio, teens will learn how to make beautiful glass beads at a stationary bench torch. They will be working on a mandrel, using soft glass to build these colorful glass pieces. After a discussion of studio set-up and safety, demonstrations will introduce students to the use of heat and gravity to shape molten glass. Demonstrations will alternate with working time. Dot application, marvering, stringers, annealing and bead cleaning, will be covered. Flame working takes glass into a small and delicate world, teens interested in focusing on color and fine details will enjoy the flame studio. In the afternoon students will move into the kiln forming studio. Here they will assemble pieces of glass that they will heat in the kiln to create a fused piece of glass. Their first assignment will be to make some pendants. They will learn basic glass cutting techniques, along with kiln forming and color theory. The pieces they will create are coasters and plates. Price: $545


When: Jun 3, 2013 12 AM to Jun 6, 2013 12 AMin Boston, Massachusetts (Mon, 03 Jun 2013 00 )

Teen Vacation Week: Flameworking & Fused Glass

Class size Limit: 8 In this studio, teens will learn how to make beautiful glass beads at a stationary bench torch. They will be working on a mandrel, using soft glass to build these colorful glass pieces. After a discussion of studio set-up and safety, demonstrations will introduce students to the use of heat and gravity to shape molten glass. Demonstrations will alternate with working time. Dot application, marvering, stringers, annealing and bead cleaning, will be covered. Flame working takes glass into a small and delicate world, teens interested in focusing on color and fine details will enjoy the flame studio. In the afternoon students will move into the kiln forming studio. Here they will assemble pieces of glass that they will heat in the kiln to create a fused piece of glass. Their first assignment will be to make some pendants. They will learn basic glass cutting techniques, along with kiln forming and color theory. The pieces they will create are coasters and plates. Price: $545


When: Jun 24, 2013 12 AM to Jun 27, 2013 12 AMin Boston, Massachusetts (Mon, 24 Jun 2013 00 )

Teen Vacation Week: Flameworking & Fused Glass

Class size Limit: 8 In this studio, teens will learn how to make beautiful glass beads at a stationary bench torch. They will be working on a mandrel, using soft glass to build these colorful glass pieces. After a discussion of studio set-up and safety, demonstrations will introduce students to the use of heat and gravity to shape molten glass. Demonstrations will alternate with working time. Dot application, marvering, stringers, annealing and bead cleaning, will be covered. Flame working takes glass into a small and delicate world, teens interested in focusing on color and fine details will enjoy the flame studio. In the afternoon students will move into the kiln forming studio. Here they will assemble pieces of glass that they will heat in the kiln to create a fused piece of glass. Their first assignment will be to make some pendants. They will learn basic glass cutting techniques, along with kiln forming and color theory. The pieces they will create are coasters and plates. Price: $545


When: Jun 17, 2013 12 AM to Jun 20, 2013 12 AMin Boston, Massachusetts (Mon, 17 Jun 2013 00 )

Teen Vacation Week: Flameworking & Fused Glass

Class size Limit: 8 In this studio, teens will learn how to make beautiful glass beads at a stationary bench torch. They will be working on a mandrel, using soft glass to build these colorful glass pieces. After a discussion of studio set-up and safety, demonstrations will introduce students to the use of heat and gravity to shape molten glass. Demonstrations will alternate with working time. Dot application, marvering, stringers, annealing and bead cleaning, will be covered. Flame working takes glass into a small and delicate world, teens interested in focusing on color and fine details will enjoy the flame studio. In the afternoon students will move into the kiln forming studio. Here they will assemble pieces of glass that they will heat in the kiln to create a fused piece of glass. Their first assignment will be to make some pendants. They will learn basic glass cutting techniques, along with kiln forming and color theory. The pieces they will create are coasters and plates. Price: $545


When: Aug 19, 2013 12 AM to Aug 22, 2013 12 AMin Boston, Massachusetts (Mon, 19 Aug 2013 00 )

Teen Vacation Week: Flameworking & Fused Glass

Class size Limit: 8 In this studio, teens will learn how to make beautiful glass beads at a stationary bench torch. They will be working on a mandrel, using soft glass to build these colorful glass pieces. After a discussion of studio set-up and safety, demonstrations will introduce students to the use of heat and gravity to shape molten glass. Demonstrations will alternate with working time. Dot application, marvering, stringers, annealing and bead cleaning, will be covered. Flame working takes glass into a small and delicate world, teens interested in focusing on color and fine details will enjoy the flame studio. In the afternoon students will move into the kiln forming studio. Here they will assemble pieces of glass that they will heat in the kiln to create a fused piece of glass. Their first assignment will be to make some pendants. They will learn basic glass cutting techniques, along with kiln forming and color theory. The pieces they will create are coasters and plates. Price: $545


When: Aug 5, 2013 12 AM to Aug 8, 2013 12 AMin Boston, Massachusetts (Mon, 05 Aug 2013 00 )

Open House

When: May 19, 2013 11 AM in Sherborn, Massachusetts (Sun, 19 May 2013 11 )

Teen Vacation Week: Flameworking & Fused Glass

Class size Limit: 8 In this studio, teens will learn how to make beautiful glass beads at a stationary bench torch. They will be working on a mandrel, using soft glass to build these colorful glass pieces. After a discussion of studio set-up and safety, demonstrations will introduce students to the use of heat and gravity to shape molten glass. Demonstrations will alternate with working time. Dot application, marvering, stringers, annealing and bead cleaning, will be covered. Flame working takes glass into a small and delicate world, teens interested in focusing on color and fine details will enjoy the flame studio. In the afternoon students will move into the kiln forming studio. Here they will assemble pieces of glass that they will heat in the kiln to create a fused piece of glass. Their first assignment will be to make some pendants. They will learn basic glass cutting techniques, along with kiln forming and color theory. The pieces they will create are coasters and plates. Price: $545


When: Aug 12, 2013 12 AM to Aug 15, 2013 12 AMin Boston, Massachusetts (Mon, 12 Aug 2013 00 )

Teen Vacation Week: Flameworking & Fused Glass

Class size Limit: 8 In this studio, teens will learn how to make beautiful glass beads at a stationary bench torch. They will be working on a mandrel, using soft glass to build these colorful glass pieces. After a discussion of studio set-up and safety, demonstrations will introduce students to the use of heat and gravity to shape molten glass. Demonstrations will alternate with working time. Dot application, marvering, stringers, annealing and bead cleaning, will be covered. Flame working takes glass into a small and delicate world, teens interested in focusing on color and fine details will enjoy the flame studio. In the afternoon students will move into the kiln forming studio. Here they will assemble pieces of glass that they will heat in the kiln to create a fused piece of glass. Their first assignment will be to make some pendants. They will learn basic glass cutting techniques, along with kiln forming and color theory. The pieces they will create are coasters and plates. Price: $545


When: Jul 22, 2013 12 AM to Jul 25, 2013 12 AMin Boston, Massachusetts (Mon, 22 Jul 2013 00 )

November 2013 Networking Breakfast

Don't miss this opportunity for structured networking, where you'll be assigned to a table and each person will take a turn speaking about his or her products or services. During the course of the event, you'll rotate to a total of three tables meeting prospective customers or clients.

Event Page: http://www.cambridgechamber.org/chamber/viewevent.html?id=352&year=2013&month=5

Organized by:

Cambridge Chamber of Commerce

859 Massachusetts Ave

# A

Cambridge, MA 02139

When: Nov 19, 2013 7 AM to Nov 19, 2013 12 AMin Somerville, Massachusetts
Cost: (Tue, 19 Nov 2013 07 )

Members Mixer - Andiamo Restaurant

Member Mixer - Andiamo Restaurant & Bar

Event Page: http://business.newburyportchamber.org/events/details/members-mixer-andiamo-restaurant

Organized by:

The Greater Newburyport Chamber of Commerce & Industry

38R Merrimac Street

Newburyport, MA 01950

When: Jun 24, 2013 5 PM to Jun 24, 2013 7 PMin Newburyport, Massachusetts
Cost: (Mon, 24 Jun 2013 17 )

7:44 Breakfast With U.S. Senate Candidate Gabriel Gomez

Join us for a 7:44 Breakfast with Gabriel Gomez, candidate for U.S. Senate at The Lantana in Randolph.

Tickets are $35 for Members and $65 for General Admission.

Member Price: 35

Event Page: http://www.southshorechamber.org/cwt/External/WCPages/WCEvents/EventDetail.aspx?EventID=926

Organized by:

South Shore Chamber of Commerce

36 Miller Stile Road

Box 690625

Quincy, MA 02269

When: May 30, 2013 7:44:00 AM to May 30, 2013 9 AMin Randolph, Massachusetts
Cost: 35 (Thu, 30 May 2013 07:44:00 )

Teen Vacation Week: Flameworking & Fused Glass

Class size Limit: 8 In this studio, teens will learn how to make beautiful glass beads at a stationary bench torch. They will be working on a mandrel, using soft glass to build these colorful glass pieces. After a discussion of studio set-up and safety, demonstrations will introduce students to the use of heat and gravity to shape molten glass. Demonstrations will alternate with working time. Dot application, marvering, stringers, annealing and bead cleaning, will be covered. Flame working takes glass into a small and delicate world, teens interested in focusing on color and fine details will enjoy the flame studio. In the afternoon students will move into the kiln forming studio. Here they will assemble pieces of glass that they will heat in the kiln to create a fused piece of glass. Their first assignment will be to make some pendants. They will learn basic glass cutting techniques, along with kiln forming and color theory. The pieces they will create are coasters and plates. Price: $545


When: Jun 10, 2013 12 AM to Jun 13, 2013 12 AMin Boston, Massachusetts (Mon, 10 Jun 2013 00 )

Teen Vacation Week: Flameworking & Fused Glass

Class size Limit: 8 In this studio, teens will learn how to make beautiful glass beads at a stationary bench torch. They will be working on a mandrel, using soft glass to build these colorful glass pieces. After a discussion of studio set-up and safety, demonstrations will introduce students to the use of heat and gravity to shape molten glass. Demonstrations will alternate with working time. Dot application, marvering, stringers, annealing and bead cleaning, will be covered. Flame working takes glass into a small and delicate world, teens interested in focusing on color and fine details will enjoy the flame studio. In the afternoon students will move into the kiln forming studio. Here they will assemble pieces of glass that they will heat in the kiln to create a fused piece of glass. Their first assignment will be to make some pendants. They will learn basic glass cutting techniques, along with kiln forming and color theory. The pieces they will create are coasters and plates. Price: $545


When: Aug 26, 2013 12 AM to Aug 29, 2013 12 AMin Boston, Massachusetts (Mon, 26 Aug 2013 00 )

Open House

When: May 19, 2013 12 PM in Boston, Massachusetts (Sun, 19 May 2013 12 )

Speedy Ortiz - Grass is Green, The Vegans

This event is 21 and over
Speedy Ortiz

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On their debut full-length, Western Massachusetts' Speedy Ortiz manages a bit of magic by conjuring the spirits of classic American indie rock, while twisting those ghosts into new shapes. It's easy to hear the influences of Helium, Jawbox, and Chavez on this album, as well as nods to contemporaries Grass is Green, Pile, and Roomrunner. Sweet vocal harmonies run up against gnarly distortion, aided by basic, chunky bass parts and heavy, fill-laden drums. The album was recorded in a few days in November at Justin Pizzoferrato's (Dinosaur Jr., Chelsea Light Moving) studio, Sonelab.

When: Jul 6, 2013 9 PM in Allston, Massachusetts
Cost: $7 (Sat, 06 Jul 2013 21 )

Amy Arbus: "After Images"

When: May 18, 2013 12 AM to Jun 2, 2013 12 AMin Winchester, Massachusetts (Sat, 18 May 2013 00 )

Deutsche Bank Championship

When: Aug 31, 2013 7 AM in Norton, Massachusetts (Sat, 31 Aug 2013 07 )

Around the World in 80 Sips - Boston

Early Admission VIP 6:30-7:30 PM (Enjoy the entire 3 hr event)

General Admission   7:30-9:30 PM

Join us on the waterfront at the Moakley Courthouse and discover new wines from around the world at our 2nd annual signature tasting complete with 80+ unlimited 1 oz tastings accompanied by light appetizers.  

Early VIP admission begins at 6:30 PM and includes tastings from special VIP-only bottles without crowds and lines.  Please note VIP wines will only be poured during this special early VIP hour.

 

EVENT SPONSORS

BRONZE

 

                                        

When: Sep 12, 2013 6 PM to Sep 12, 2013 9 PMin Boston, Massachusetts
Cost: General Admission 77.87

VIP/ Early Admission 129.12

Trade/Press Pass 0.00

Gilt City General Admission 0.00

Gilt City Early Admission VIP 0.00

Electrolux VIP 0.00

(Thu, 12 Sep 2013 18 )

2nd Annual Hyper-Local Craft Brewfest at The Armory

Calling for foodies, artisan craft food devotees, craft brew fans, homebrew fans localvores, brew hobbyists, and the curious minded!

2nd Annual Hyper-Local Craft Brewfest

Session I: Hyper-Local Home Brew Showcase Night & Brewfest

Friday, June 14, 2013, 6:30 - 9:30pm

Session II: Hyper-Local Brewfest

Saturday, June 15, 2013, 3:00 - 6:00pm

Session III: Hyper-Local Brewfest

Saturday, June 15, 2013, 7:00 - 10:00pm

Hyper-Local Craft Brewfest is a major annual fundraiser presented by Sustainable Business Network of Massachusetts (SBN) that highlights and promotes local brewers of beer, cider & mead, artisan beverage makers, home brewers, and food vendors.

This event is a celebration of local craft brews in conjunction with SBN's Boston Local Food Programs. The goal of SBN’s Boston Local Food Program is to transform the local food system by raising awareness about the abundance of wonderful locally grown and produced products in Massachusetts and New England and by encouraging individual consumers, food and beverage producers, and vendors to Think Local First.

Why join us at Hyper-Local Craft Brewfest?

What’s more, Hyper-Local Craft Brewfest is a unique event that not only showcases local beverage producers, but also showcases local brews incorporating local ingredients! Examples in the past have included brews made with TAZA Chocolate, local hops, apples, cranberries, grapes and even local oysters! While having unlimited 2oz tastings from local brewers, you can also sample and purchase delicious local food from vendors like Valicenti Organico, The Chicken & Rice Guys and more. A recap on Hyper-Local 2012 can be found here.  

 

New this year – The Craft of Brewing: Homebrew Showcase Night

New this year for the Friday evening session, SBN will launch our first Hyper-Local Home-Brew Showcase Night, highlighting home-brews and home-brewing with local ingredients. The Showcase, featuring a Homebrew Club Jamboree, will provide a chance for aspiring brewers, brew fans and the curious minded to experiment and learn what is available in the New England region for making their products. Attendees will have an opportunity to learn more about homebrewing, interact with other aspiring brewers, hear from experts, as well as taste a selection of the brews that will be showcased during the Saturday Sessions! More details about the Hyper-Local Home-Brew Showcase are forthcoming.

 

Your Involvement is Important!

This year, your support will not only benefit SBN, a 501-c3 organization whose mission is to help develop economies that are local, green, and fair, but $1.00 from all ticket sales will benefit the Arts at the Armory as well! Join us to support local business. Eat Local. Drink Local. Be Local.

 

Location- Center for Arts at the Armory

Center for Arts at the Armory is conveniently located at 191 Highland Avenue between Davis and Union Squares in Somerville, Massachusetts. We encourage you to take public transportation and enjoy your unlimited tasting night at Hyper-Local Craft Brewfest event!

The Arts at the Armory is approximately a 15 minute walk from Davis Square which is on the MTBA Red Line. You can also get the Armory by using either the MBTA RT 88 and RT 90 bus that can be caught either at Lechmere (Green Line) or Davis Square (Red Line). Get off at the Highland Avenue and Lowell Street stop. You can also get to us from Sullivan Square (Orange Line) by using the MBTA RT 90 bus. Get off at the Highland Avenue and Benton Road stop.

 

What is included with admission price?

• Unlimited tastings of local craft brews, ciders, mead, and artisan beverages (see below for select vendors at Friday night showcase)
• 1 compostable cup
• Site map with list of all vendors
• Access to local food vendors such as Valicenti Organico and Vermont Smoke and Cure offering servings for $5 or less
• Opportunity to meet other local brew fans and brewers
• Supporting the local food movement by raising much needed funds for SBN’s Boston Local Food Program

 

Want Volunteer at Hyper Local Craft-Brewfest? 

We are now looking for a group of responsible, motivated, 21+ volunteers to join our “Local Craft Brew Crew” to  help make Hyper Local Brewfest a great success. Volunteers will assist with many aspects of the brewfest from planning and outreach to day-off event support in June. As a volunteer, you will get a chance to meet other like-minded people, interact with the planning committee and learn what’s new for this year’s event! Other benefits include a cool Local Craft Brew T-shirt, access to the vendors, free food, and a chance to taste the brews too! To join our “Local Craft Brew Crew”, fill out our volunteer form, here: http://bit.ly/ZhHWx4

Our Sponsors

 

 

 

 

 

 

 

 From helping you select the best ingredients for your next batch, to helping you decide on which mash tun would be best for the all-grain system you're planning, the Modern Homebrew Emporium is the one-stop location for all your homebrewing, home wine-making, and home cheesemaking needs. In addition to bulk ingredients and kits for beer, wine, and cheese, we also sell kegging equipment and all those other gadgets that you 'really need' (or so you told your significant other) to make that special brew.

 

 

 

 

Our 2013 Vendors- As of May 7, 2013
Please note: This is only a partial list.  more vendors will be listed in the coming weeks.

 

Local Breweries

Founded in 2012, Battle Road Brewing Company takes its name from the history surrounding Boston and Massachusetts. The Battle Road refers to the Battles of Lexington and Concord on April 19, 1775.  These battles showcased the perseverance and resistance against tyranny that were the hallmarks of the American Revolution and marked the beginning of the War for Liberty.

We are currently brewing through Mercury Brewing Company in Ipswich, MA. We have the 1775 Tavern Ale, the Lexington Green East India IPA and Barrett’s Farm House Ale. [Saturday Sessions]

 

 

 

Jim left for college believing that for the first time in 150 years the eldest Koch son would turn his back on beer. After college and graduate school Jim began a promising career in management consulting. Even though he followed that path for several years, he always kept an eye on the beer business. In 1984 his instincts told him it was time to make his move; people were starting to crave something different in their beer. [All Sessions]

   

 

Beer is our life! Blue Hills Brewery makes great tasting beers inspired by the elements and nature around us; embracing the rich history of the Blue Hills and the South Shore. We do this not only for ourselves but, for our friends, neighbors and visitors to the Boston and South Shore areas! We want to grow together with the South Shore community and businesses, by being a good neighbor, demonstrating civic responsibility and producing the finest, freshest beers around.  Variety is the spice of life. We strive to offer seasonal beers that reflect the diversity of our world and beer culture. [Saturday Sessions]

 

 

 

 

The Boston area’s oldest brewery restaurant specializing in award winning handcrafted beers and seasonally driven New England cuisine. [Saturday Sessions]

 

 

 

 

 

 

 

CapeAnn Brewing Company is an award-winning, family-owned, craft brewery in the heart of downtown Gloucester, Massachusetts on Boston’s North Shore. [All Sessions]

 

 

 

 

Something’s happening, and it involves clown shoes and beer. Clown Shoes? Very long story, but to condense it a group of us submitted the name to the Beer Advocate contest that resulted in The Wrath of Pecant. Our submission didn’t crack the top 5. This burned us up inside. While driving one day the epiphany came: We could make our own Clown Shoes beer. In no way did we expect to create a brand, figuring it would be one batch of beer for fun and then done. But folks are digging the brews and a group of us are having a great time. Clown Shoes has come to mean a lot to us on a lot of levels. Clowns are questionable but the shoes make us laugh. They remind us about humility and to find humor in life. Our mission now is to produce beer without pretension while being free and a little crazy. We hope you enjoy the beers! [All Sessions]

 

 

The mission of Down The Road Brewery is to create beers that strike a balance between history, tradition and innovation. Each time we set out to create a new beer, we study the history of the style we are emulating and decide how we can experiment and improve it, without straying too far from the original purpose of the brew. 

Hundreds of new breweries are sprouting up all over the country and the world, and with each new brewery comes more attempts to push the limits by adding unique ingredients and techniques. While DTR loves these attempts at experimentation and rule-breaking, we want our line of beers to recall the rich history of lagers and ales that is sometimes ignored or forgotten but never out of fashion. [All Sessions]

 

 

 

It all started with three friends who shared a love of beer. College classmates Rich Doyle and Dan Kenary were passionate about beer, but weren't able find what they were looking for at their local pubs. While traveling in Europe after college, they drank many diverse, fresh, local beers and experienced firsthand the wonderful beer culture that existed just across the pond.

When they returned to Boston they decided that if they couldn't buy the beer they wanted then they would have to brew it themselves - or start a brewery and hire someone who could brew it. So that's what they did. Rich and Dan hired a brewer, and in 1986 the Harpoon Brewery was incorporated.

Harpoon was granted Brewing Permit #001 in the Commonwealth of Massachusetts because it was the first brewery to commercially brew and bottle beer in Boston in more than 25 years. [Saturday Sessions]

 

 

 

High & Mighty was making low-alcohol beer before it was cool. Oh, wait. Apprently it’s not cool. Yet. But it will be. And, yes we will say we told you so. [Saturday Sessions]

 

 

 

 

 

Idle Hands Craft Ales is the Commonwealth of Massachusetts' first commercial nanobrewery. While many microbreweries brew 7, 10 or 15 barrels of beer at a time, Idle Hands’ batches are a mere 1.5 barrels. We brew, bottle and distribute our own beer ourselves within the 128 greater Boston market. Idle Hands Craft Ales can be found at the brewery, in area retail/package stores and on draft at many popular bar/restaurants. If you're in the Boston area, you can stop in to our tasting room and purchase beers on site. [All Sessions]

 

 

 

Mayflower Brewing Company is a craft beer microbrewery located in historic Plymouth, Massachusetts. Founded in 2007 by a tenth great grandson of John Alden, beer barrel cooper on board the Mayflower, we are dedicated to celebrating the history and legacy of the Pilgrims by creating unique, high-quality ales for the New England market. [All Sessions]

 

 

 

 

 

Narragansett is an Independent Brewer of Classic New England Lagers and Crafts. Since 1890. Narragansett is once again locally-owned and has not only resurrected the flagship Lager, but is now offering a full line of award-winning seasonal beers.  We are proud to be bringing New England’s beer back to New Englanders.

Hi Neighbor, Have a Gansett! [All Sessions]

 

 

 

 

 

 The Newburyport Brewing Company is a privately held craft brewery dedicated to brewing the highest quality craft beer products. Founded in 2012, the Company is Massachusetts' first only exclusive "keg and can" craft brewery. Co-founded by two local Newburyport entrepreneurs, musicians, and home brewers - Chris Webb and Bill Fisher - the company aims to capture the essence of Newburyport's quaint seaside character across a line of great tasting handcrafted ales. Newburyport Brewing Company uses premium quality natural ingredients in three products: Newburyport Pale Ale™, Plum Island Belgian White™, and Green Head IPA™ [Saturday Sessions]

 

 

 

Notch Brewing, American Session Beer. A workers beer based on the pre-WWI saisons of Belgium. Brewed with wheat from western Massachusetts and malted by Valley Malt in Hadley, MA. The classic Czech-style session lager. One taste like three. [All Sessions]

 

 

 

 

Peak is a craft brewing company, dedicated to making delicious beer using local, artisan and organic ingredients.

  

At Peak, working with local farms and artisan businesses has always been an important philosophy for us. We simply believe that our local partners make tastier ingredients for us to brew with. [All Sessions]

 

 

 

Portico Brewing has been crafting beers for the Boston community since the summer of 2012.  We are currently gypsy brewing at Watch City in Waltham and have released four beers on draft. [All Sessions]

 

 

 

 

 

Rapscallion is a locally made and distributed craft beer company. [Saturday Sessions]

 

 

 

 

 

Founded in 2010 with a tiny one-barrel brewing system, Rising Tide completed an expansion in summer 2012 with the installation of a custom-built fifteen-barrel brew house in a 5,000 square foot facility on Fox Street in Portland's East Bayside neighborhood. The expansion increased the brewery’s production capacity from about 15 barrels a month to about 120 barrels a month. Rising Tide's new facility is located within walking distance of Portland's Old Port area. The brewery welcomes visitors in its tasting room where they can sample the beers, take a tour, and buy some bottles or a growler to take home. [Saturday Sessions]

 

 

 

Smuttynose was founded in Portsmouth, New Hampshire in 1994 by the co-founder of the Northampton Brewery and Portsmouth Brewery, Peter Egelston. Last year Smuttynose was ranked 34th best brewery in the world by RateBeer.com. Not too shabby. Our unfiltered, flavor forward ales and lagers have won over lots of folks and we hope to win over lots more. [Saturday Sessions]

 

 

 

 

Watch City Brewing Co is a 180 seat brewpub in Waltham, MA near Boston.  We take pride in making you the freshest locally crafted beers in town! We strive to use many of our homegrown ingredients and never compromise.  We strive to make unique and delicious beers that change with the seasons! [All Sessions]

 

 

 

 

 

Local Meaderies 

 

 

 

 

 

 

 

 

Artisan Beverage Cooperative is a worker-owned coop making fine fermented libations.

We support local regenerative agriculture. 

All products are made with love and care and are gluten and sulfite free. We will be offering Local Mead made with raw honey wine, delicious Ginger Libation, a pre-prohibition-style tropical Ginger Beer, and Kombucha - The Living Elixer, a raw, fermented tea. [Saturday Sessions]

 

 

With over 17 years experience at making international award winning mead, Michael Fairbrother has started Moonlight Meadery, with a mission to bring ultra premium meads to the market place.  It is more than a product and it is more than a process, it’s an obsession.  We have created over 60 different varieties of mead using locally source ingredients and honey.

Mead is a wine made from honey, the sweetness ranges from dry to sweet, it can be still, petillant (ever so lightly carbonated), or sparkling.  Strength can range from hydromel (watered down), standard, and sack.  It’s the oldest fermented beverage, but the least known.  Once tasters try one of our special meads, they usually start to smile and ask why they have never tried it before. [All Sessions]

 

Local Cideries

Bantam Cider was born from a proud family tradition of wine-making and a desire to be part of a creative process rooted in the local community.

We were inspired to do something special, to create a truly unique and modern line of products that would reshape the way people experience cider. We source our apples from local orchards and create and trial cider concepts at our small lab in Cambridge, Massachusetts. By sharing capacity with a regional winery, we are able to scale up production to meet demand. This allows us to grow our business while maintaining flexibility and a compact footprint.

We are a small enterprise in a world of big brands. While we don’t have a big budget, we do have big ambitions and hope to challenge conventional thinking about what cider should be. [Saturday Sessions]

 

Orchard-made ciders from true cider apples grown at Poverty Lane Orchards in Lebanon, New Hampshire.

 

For twenty years we have grown real cider apple trees and used traditional fermentation methods to achieve delicious aromas and complex, bright, clean flavors. All along we have found compelling qualities in juices from select heirloom varieties, cellar staples of colonial times. [All Sessions]

 

 

 

A small Farm Winery in Portland Maine that focuses on community engagement and local flavor exploration. [All Sessions]

 

 

Local Artisan Beverage

 

Grown-up Soda “GuS” Is an all natural, less sweet artisan beverage hand made here in Central Massachusetts. Our goal is to provide a healthier alternative to the mainstream soda for people looking for more than juice and water but less than a sugary chemically made soda. Each 12oz. bottle has only 90-98 calories and is lightly sweetened with cane sugar.  They contain real juice and natural extracts, are caffeine-free, kosher and gluten-free. [All Sessions]

 

 

 

What’s a Teawright?

 

Playwrights write plays & shipwrights produce ships. Well a teawright is simply a person who produces tea.

 

At the Boston Teawrights we’re dedicated to supporting the American Craft Tea movement; a movement of tea producers (or teawrights) creating both traditional and modern teas. We do this by supplying teawrights with raw, unprocessed tea leaves and releasing do-it-yourself guides to producing (or crafting) tea at home. [All Sessions]

 

Delicious Local Food (For purchase, $5 or less) 

 

 

 

Five Horses Tavern is built on craft beers from around the world. Offering 37 rotating drafts and over 130 bottles. Our kitchen serves locally sourced modern American comfort food with many vegetarian options. [Saturday Sessions]

 

 

  

 

 

Q’s Nuts is a small family owned nut artisan company.we roast in small batches with the highest quality ingredients and all of our nuts are vegan and gluten free. [All Sessions]

 

 

 

 

 

Taza Chocolate is dedicated to the craft of organic, bean-to-bar chocolate that is good for farmers and seriously delicious. We are proud to be the only producers of 100% stone ground, artisan chocolate in the US. We cultivate direct relationships with our growers and work together with them to meet our high quality standards. Our commitment to Direct Trade means we cut out the middleman, and we always pay a premium above Fair Trade prices for our cacao beans. As active members of Slow Food USA, we vow to uphold the principle of “good, clean and fair.” We make chocolate that is good to eat, clean for the planet, and fair to farmers. [Saturday Sessions]

 

 

 

 

 

The Chicken & Rice Guys is a food truck that sells NYC style Halal chicken and rice. The dish comes over seasoned rice, lettuce, pita, and is served with our special white sauce, super hot sauce, green sauce and yogurt sauce. We also serve lamb gyro, and wraps. [All Sessions]   

 

 

 

 

 

Valicenti Organico is a producer of gourmet ravioli, unique fresh pasta and pasta sauces made using ingredients we grow on our small farm.

We also source from other small farms, local dairies, livestock farmers and even several of our grains are sourced directly from farms. [Saturday Sessions]

 

 

 

 

 

Vermont Smoke and Cure crafts meats in small batches according to recipes grown from our 50 years of Vermont craftsmanship.  From our Vermont Maple Brined, Cob & Maple Smoked Bacon or Ham, to our ‘damn fine, healthy and natural RealSticks, the result for you is flavor you won’t find anywhere else. [All Sessions]

 

When: Jun 14, 2013 6 PM to Jun 15, 2013 10 PMin Somerville, Massachusetts
Cost: Visit EventBrite.com for pricing. (Fri, 14 Jun 2013 18 )

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