Needham Community Education

Versatile and affordable, potatoes appear everywhere from base for soups, to snacks, to very elegant curries. This class will explore the simple and exotic potato dishes that will tickle your taste buds. We will make Aloo Chaat, a medley of steamed potatoes, topped with chopped onions, chickpeas, cilantro and drizzled with thinned and spiced yogurt and sweet and sour date chutney. Next, we will make a very popular and simple potato and tomato curry to accompany Potato Pulao–Basmati rice cooked with spiced potatoes. This is a celebration of a very humble vegetable. Note: A $20 ingredients fee is payable to the instructor in class. Limited to 12.

Come join Shruti Mehta for an evening of cooking and culture as we prepare a simple meal together. An Indian meal always consists of four dishes: a vegetable dish, a lentil dish, bread and rice. A fancier meal will include something fried on the side. Come prepared for hands-on participation and get transported to another world. Possible dishes may include Creamed Corn and Vegetable Fritters (deep-fried pakoras), served with Date Chutney (sweet and sour dipping sauce made with dates and tamarind), Aloo-Gobhi, a simple curry made with cauliflower chunks and cubed potatoes cooked with ginger, chilies, tomato and spices, Tadka Dal, a medley of 3 different dals with ginger, garlic and chilies, served with steamed rice. These dishes will be served with a quick Garlic Naan–popular store-bought bread embellished with garlic and butter. Note: A $20 ingredients fee is payable to the instructor in class. Limited to 12.

Learn how to design and style your own beautiful charcuterie board. In this hands-on class, you will be guided step-by-step through arranging a variety of cheeses, cured meats, fruits, and accompaniments to create a balanced and visually appealing board. All materials are provided, including a selection of four cheeses, three cured meats, fresh fruits, crackers, nuts, jam, and additional elements for creative styling. You will also learn simple techniques such as cutting and shaping ingredients (including decorative kiwi cutting) to elevate your presentation. Your charcuterie will be displayed on a 10” palm leaf platter to take home in the provided box. You will also receive a helpful cheat-sheet filled with tips on styling, pairing, and ingredient selection for future use. During the class, guests will be able to enjoy a shared grazing board featuring high-quality, locally sourced New England products, creating a welcoming and social atmosphere. If you are hosting anyone for dinner over the weekend, your charcuterie board will be the centerpiece of your gathering! Limited to 20.

Walk Powisset's woodlands and meadows, guided by Powisset's mycologist, Amanda, who will provide tips for locating and identifying fungi. Amanda will discuss the role of fungi in the ecosystem, how sustenance foraging can be utilized to diversify our diets and combat food insecurity, as well as the future possibilities of mushrooms as medicine, cosmetics and a valuable source of protein in our growing and changing world. There will be a focus on safety while foraging, how to avoid poisonous look-alikes and take a deep dive into a handful of common edible and medicinal fungi found in Massachusetts. Participants will learn about the beauty and mystery of the fungal kingdom, proper foraging etiquette and how to preserve and make the most of a successful harvest. The second portion of this workshop will be a log inoculation class, where each participant will create their own Shiitake log to take home and grow. Working as a team, we will drill holes in each log, fill them with Shiitake mycelium, and seal the holes with wax to prepare them for their colonization period. Instructional materials will be provided for continuing the growing process and will cover the next steps to ensure a successful harvest at home. Logs inoculated during class will be ready to fruit in the spring season. In the third segment of the workshop, the farm Chef will join you in the Powisset Kitchen to create an unforgettable mushroom culinary experience and mushroom feast. Please note, we will forage mushrooms for educational purposes only and not for consuming. Join us as we discover the wonders of mushrooms and their natural habitats. Note: Participants are encouraged to wear sturdy, closed-toe shoes suitable for uneven, perhaps wet/muddy, terrain. Limited to 12.

Celebrate the season with an evening of elegance and festive cheer at our holiday Champagne tasting. Join us for a guided journey through a curated selection of exceptional Champagnes—from crisp Blanc de Blancs and rich vintage cuvées to vibrant rosé expressions. Throughout the evening, guests will enjoy thoughtfully paired seasonal bites while learning about Champagne production methods, grape varieties, and terroir. Champagne will be paired with holiday and seasonal heavy hors d'oeuvres from Baker's Best Catering. Note: A $25 wine fee is payable in class. Limited to 29.

Israeli bakeries are celebrated for their unique blend of European Jewish baking traditions and Middle Eastern flavors. In this hands-on class, you will learn to prepare some of the most beloved desserts commonly found in cafes and bakeries across Israel, while also learning about the ingredients, stories, and cultural influences behind each recipe. The menu will include Chocolate Babka, Tahini Cookies, Ma’amoul (date-filled cookies), and Knafeh. Come ready for a hands-on experience (except for one dish that will be demonstrated) and leave with new skills and a box full of sweets to enjoy at home. Limited to 12.

Join us for an evening in the hills of northern Italy as we explore the celebrated wines of Piedmont—a region known for elegant reds, vibrant whites, and deep winemaking traditions. Guests will enjoy a guided tasting featuring a curated selection of wines from some of Piedmont’s most iconic appellations, including Barolo, Barbaresco, Dolcetto, Barbera, and Arneis. Throughout the evening, we’ll discuss the region’s unique terroir, grape varieties, and winemaking styles while pairing the wines with light Italian and fall-inspired bites prepared by Baker's Best Catering. Note: A $25 wine fee is payable in class. Limited to 29.

Arm yourself with some new recipes and the skills needed to prepare a Thanksgiving feast that your guests will “gobble about” for weeks to follow. In this hands-on workshop, you will learn how to properly roast a turkey, make stuffing from scratch, and discover the art of the perfect cranberry sauce. You will also prepare scalloped potatoes, roasted Brussels sprouts and skillet cornbread. At the end of class, we will enjoy our feast together. Leftovers will be packaged for you to bring home. Third Space Kitchen is offering this program to NCE at a promotional price that is 17% lower than the price offered to the general public. That’s one more thing to savor!