Needham Community Education

South Indian food remains a secret to much of the world. Unlike the cuisine of the north, South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, and the liberal use of coconut oil and curry leaves. It is even more vegetarian-friendly than North Indian cooking and incorporates fewer spices and simpler ingredients. Join us to explore this cuisine. We will have ready-made protein-rich Idlis (steamed patties of rice and urad dal), to be served with spicy lentil and vegetable soup called Sambar which we will make in the class, cooked with dry red chilies and coconut. We will also make Semiya Pulao (vermicelli rice noodles cooked with vegetables and peanuts, and flavored with chilies and curry leaves), and end with a popular dessert called Payasam (thin vermicelli noodles cooked with milk, nuts, and aromatic spices like cardamom and saffron.) Note: A $20 ingredients fee is payable to the instructor in class.Limited to 12.

Learn how to create beautifully decorated cakes that will be the centerpiece of parties and events. Your instructor will teach you the best decorating methods, and you will follow along with the cake and frosting provided. You will learn how to make buttercream frosting. Then, you will use it to frost and fill a cake. Next, you will get instruction in how to use a decorating bag properly to make star tips, rosettes, and shell borders, and for printing with icing. A $30 materials fee is payable to the instructor in class. Limited to 12.

Most New Englanders have developed a taste for oysters, but few of us know much about how they are cultivated and how to shuck them. Spend an interesting evening learning about oyster farming from John Andre of Captain Marden’s. John worked on a farm that produced over 8 million oysters a year between grants in Barnstable, Osterville and East Falmouth. Attendees will learn about seed growth, oyster logistics and different styles of farming. They will also learn how to shuck (6 oysters/person), receive an oyster knife and gloves. Wine and beer will be available for purchase on premises, along with additional oysters. Other tasty Captain Marden’s bites will also be served. Limited to 250.

Travel back to the gilded age of American mixology, where cocktails were bold, bartenders were revered, and every pour told a story. In this guided demonstration, you'll witness the craft behind iconic pre-Prohibition recipes—from the refined elegance of the Clover Club to the robust complexity of the Martinez. Each cocktail will be prepared live and served in tasting portions, allowing you to savor the flavors that shaped a generation. Period glassware, historical context, and a touch of theatrical flair make this an afternoon of spirited education—no shaker required. Come hungry, as the cocktails will be paired with hors d'oeuvres, prepared under the talented Cappella chef/owner, Rob Picardi. Note: A cocktail fee of $15 per person is payable to Cappella Restaurant in class. Limited to 23.

Step off the slopes and into a warm, welcoming Alpine lodge vibe, where the crisp mountain air meets the cozy charm of fire-lit camaraderie. Our après-ski wine experience celebrates the hidden gems of the Alps—from Northern Italy to Eastern France and Austria—showcasing sparkling, white, and red wines that capture the elegance, freshness, and rustic character of these stunning mountain regions. Wines will be paired with hearty, winter-inspired bites from Baker's Best. Note: A $25 wine fee is payable in class. Limited to 16.

Zesty, herbal, tropical, mineral—Sauvignon Blanc wears many hats depending on where it’s grown. In this class, we’ll explore how terroir shapes this expressive grape, from the flinty elegance of Sancerre to the briny freshness of Pays Nantais. We’ll contrast these French classics with the bold, passionfruit punch of New Zealand, the citrusy lift of Chile’s coastal vineyards, and California’s warmer-climate styles. Whether you love grassy and crisp or lush and aromatic, there’s a Sauvignon Blanc for every palate—and we’ll find yours. Come hungry, as the wines will be paired with a delicious meal, prepared under the talented Cappella chef/owner, Rob Picardi. Note: A wine fee of $20 per person is payable in class. Limited to 23.

The Rhône Valley is one of France’s oldest and most storied wine regions—home to bold reds, aromatic whites, and some of the world’s most distinctive blends. We’ll explore the peppery Syrahs of the north and the Grenache-led wines of the south, including the famed Châteauneuf-du-Pape, where up to 13 grape varieties can be blended into one powerful, complex red. On the white side, we’ll highlight Viognier—an ancient grape known for its floral perfume and silky texture. Expect a tasting that spans centuries of tradition and a full spectrum of Rhône character. Come hungry, as the wines will be paired with a delicious meal, prepared under the talented Cappella chef/owner, Rob Picardi. Note: A wine fee of $35 per person is payable in class. Limited to 23.

Think the Southern Hemisphere is new to wine? Think again. Chile’s vineyards date back to the 1500s, Argentina’s Malbec has roots in Bordeaux, South Africa’s wine trade began in the 17th century, and Australia and New Zealand have been refining their craft for over a century. Taste iconic wines from each country and explore the styles that put them on the global map. Expect bold reds, crisp whites, and a few surprises along the way. Come hungry, as the wines will be paired with a delicious meal, prepared under the talented Cappella chef/owner, Rob Picardi. Note: A wine fee of $20 per person is payable in class. Limited to 23.