Holliston Farmers Market

Join our Intro To Cheese Workshop with Peter Lacasse to get a glimpse into the world of cheese! Under Peter’s expert guidance you will learn the science of using enzymes and milk to make fresh Mozzarella and Whey Ricotta Cheeses. Click ‘view event’ to read more…

Source: thewsk.org · Last verified Sep 21, 2026

Bring the bold, vibrant flavors of Turkish street food into your own kitchen in our Turkish Street Food at Home class, with Chef Didem Hosgel. In this hands-on class, we’ll create a casual feast built around juicy lamb köfte, smoky spices, bright herbs, sumac, and creamy tahini yogurt. Click ‘view event’ to see what’s on the menu…

Source: thewsk.org · Last verified Sep 21, 2026

Join our hands-on Sausage Making Workshop with Peter Lacasse and learn how to craft delicious, homemade sausages from scratch! While half of you discover the secrets of choosing the right cuts, blending spices, and perfecting the stuffing process, the other half will learn how to make fresh pasta. Click ‘view event’ to read more…

Source: thewsk.org · Last verified Sep 21, 2026

In Beyond the Yogurt Bowl , discover why yogurt is one of the most versatile ingredients in the Turkish kitchen and how it goes far beyond just breakfast. In this hands-on class we’ll explore four savory ways to cook with yogurt, from silky poached eggs and a comforting traditional soup, to pasta and a rich tahini-yogurt sauce. Click ‘view event’ to see what’s on the menu…

Source: thewsk.org · Last verified Sep 21, 2026

Join our Mixology: Boo-ze & Brews class with Jeanne Barry from The Black Harp for a hands-on evening of spooky drinks. You'll learn how to make a lineup of delicious, Halloween-inspired cocktails you can easily re-create at home. You'll also take a break from the bar for a Halloween-themed craft: a you'll design and decorate a cocktail glass to take home. Spooooooky!! Click ‘view event’ to see what’s on the menu…

Source: thewsk.org · Last verified Sep 21, 2026

Join our Intro To Cheese Workshop with Peter Lacasse to get a glimpse into the world of cheese! Under Peter’s expert guidance you will learn the science of using enzymes and milk to make fresh Mozzarella and Whey Ricotta Cheeses. Click ‘view event’ to read more…

Source: thewsk.org · Last verified Sep 21, 2026

Join our Gluten-Free Thanksgiving Sides class with Bar Athena’s Chef Lisa Mendoza Wood. This class is a celebration of autumn! Learn how to make some of the side dishes Lisa makes for Thanksgiving each year (including the Butternut Squash Soup from Bar Athena). Besides being deeply delicious and gluten-free, these recipes have a simple sophistication that pleases a variety of eaters. Click ‘view event’ to see what’s on the menu!

Source: thewsk.org · Last verified Sep 21, 2026

Join our hands-on Sausage Making Workshop with Peter Lacasse and learn how to craft delicious, homemade sausages from scratch! While half of you discover the secrets of choosing the right cuts, blending spices, and perfecting the stuffing process, the other half will learn how to make fresh pasta. Click ‘view event’ to read more…

Source: thewsk.org · Last verified Sep 21, 2026

Welcome to Soups & Stews with Joseph Boudreau, a hands-on class focused on turning simple ingredients into comforting, flavorful soups and stews. In this class, we’ll explore the building blocks of great soups and stews by creating rich stocks and balancing seasonings and ingredients for depth, texture, and aroma. Click ‘view event’ to learn more…

Source: thewsk.org · Last verified Sep 21, 2026

Join us for a hands-on Pizza Workshop: Tavern-Style with Chef Joseph Boudreau where you'll learn the fundamentals of creating authentic, tavern-style pizza. You’ll cover dough preparation and stretching, choosing and balancing quality ingredients, proper topping techniques, and how bake a pizza at high heat for that classic crunchy, edge-to-edge topped, beautiful pie. Click ‘view event’ to read more…

Source: thewsk.org · Last verified Sep 21, 2026

In Ancient Grains, Modern Table with Didem Hosgel, rediscover some of the world's oldest grains, including freekeh, farro, bulgur, and barley, and learn how to bring them into the way we cook today. You'll learn how to build flavor, create texture, and turn these pantry staples into satisfying modern meals. Click ‘view event’ to see what’s on the menu…

Source: thewsk.org · Last verified Sep 21, 2026

In our Turkish Dumpling Workshop with Didem Hosgel, discover two classics of the Turkish table in this hands-on class. We’ll start with a nourishing red lentil soup, then roll up our sleeves to make mantı from scratch. You’ll learn how to prepare and roll the dough, make the traditional beef filling, shape the tiny dumplings, and finish them with garlicky yogurt and sizzling tomato brown butter. Click ‘view event’ to see what’s on the menu…

Source: thewsk.org · Last verified Sep 21, 2026