Miniature Chef's in the Making!

While Greg has been filming cooking segments every week and sharing his kitchen knowledge with you savvy party hostesses and at home chef's, we thought that it might be a great idea to let the REAL critics get in on the fun. . . the kids! 

Chandler’s Kid’s Cooking Classes are an opportunity for parents AND their children to explore the craft of cooking in a no pressure setting utilizing ingredients and utensils safe and accessible to kids. Classes will be structured so as to provide ample opportunities for children to be involved in most of the preparation, but may require parental supervision when it comes time to finish the dish. The intention is to familiarize children with the raw ingredients used to prepare a variety of foods and inform them of the nutritional values associated with them.

To kick off our kid’s cooking classes this fall we’ll start with something simple: Pasta!

Not just your ordinary pasta, but pasta with COLOR. Kid’s will be shown how to make the pasta from scratch with semolina flour, fresh eggs, and a variety of vegetables to give the pasta its color - spinach, beets, and winter squash will all be the stars. Next they’ll learn how to roll the pasta by hand and how they can make a variety of shapes and sizes. We will be cooking a small sample of the pastas made and the kids will go home with a variety of dried homemade pastas that they can cook themselves with their parent’s assistance.

Classes will last approximately one hour and will be taught in a private dining area in Chandler’s restaurant. A brief tour of Chandler’s kitchen can be accommodated upon request at the end of each class. 

Classes will be priced at $25.00 per child. Price includes class instruction, recipes and a goody bag, lunch and a beverage, as well as complimentary lunch for one accompanying adult. 

Space is limited, and reservations are required 413-665-1277 

Classes start at 10:30 am. Available Dates:  Saturday, September 3; Saturday, October 1; Saturday, November 12; Saturday, December 10

 

Can you pickle?

Did you know how easy pickling is, and how much interesting flavor pickled vegetables can add to your meal? With fresh vegetables picked right out of his garden, Greg walks us through the simple, age old process of pickling. In this week's episode he'll give you a few tips - why you shouldn't use balsamic vinegar to pickle, and how the addition of salt can change your preservation from three weeks to three years, introduce you to a creamy, delicious cheese from Goat Rising Farms in Charlemont, MA, as well as put together another meal that will send you straight into the kitchen to get started on your own version. (We love when he makes this Roasted Pork Sandwich for us too. We should also mention that it's best served on homemade Focaccia, which yes, you can see (and taste!) every day on Chandler's Menu.)

Delicious dishes with Chandler's Restaurant: wwlp.com

Heirloom Harvest

Enjoy the company of Master Brewers Chris Lalli and Gary Bogoff for a GREAT event featuring the Berkshire Brewing Company's handcrafted ales. The evening starts at Berkshire Brewing Company at 6:00 with an hour tour of the brewery followed by a four course dinner at Chandler's Restaurant.

$45. per person. Reservations Required 413-665-1277

Chandler’s August Beer Dinner ~ Heirloom Harvest, each course carefully paired with BBC  

Artichoke Heart Soup, Duck Cracklings

Heirloom Tomato Salad, Queso Fresco

Barbecue Glazed Pork Ribs, Cauliflower & Potato Mash

Cold Spring Orchard Peach Cobbler

What do you know about tamarind?

We love to grill during the summer. Who doesn't? Something about a fat, juicy steak, asparagus, and corn on the cob fresh off the hot grill just screams summer. The flavors that hit your tastes buds are so different, giving them a full taste and sensory experience. (We love food here, so please forgive us if we go on and on. . . ) Perhaps its the summer sun and the crisp glass of Pinot Grigio that makes it all so vibrant. Non the less, it's one of our favorite seasons, and one of the best times for colorful fresh produce to add to your grilled feast.

Always popular for grilling months and never absent from a backyard picnic is the classic barbecue sauce. What about mixing it up this season? What do you know about tamarind fruit? It's tangy, sweet, and the perfect substitution for a tomato base.  In this week's episode, Greg prepares sirloin steaks with a Tamarind Honey Chile Garlic Glaze. Try it. We know it'll impress your friends!

Official Mass Appeal Chef makes steak: wwlp.com