Demonstrations

DIY Recap: How to Make Chocolate with Taza

by Marshall Bright, CGNE youth member When I was a kid, my favorite part of Mr. Rogers were the segments when we got to visit a factory and see how things were made, so when I heard about the opportunity to go to a DIY event where we got to visit a real-live chocolate factory,…

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DIY: How to Make Chocolate

By Lena Hanson, CGNE communications manager Learn all about how chocolate is made with Taza Chocolate and the Culinary Guild of New England. Plus, tweet us for a chance to win a sampler of delicious Mexican-style chocolate. Details below. Chocolate. You love it, you eat it, you give it as gifts…but do you know how…

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Stir-Frying with Grace Young

By Lena Hanson, CGNE communications manager On a cold Monday night in January, members of the Culinary Guild gathered at Golden Temple restaurant in Brookline to learn more about celebrating the Chinese New Year from renowned author and chef Grace Young. While the attendees enjoyed appetizers prepared by the restaurant, Grace shared stories of the…

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A Modern Feast of the Fishes

By Janet Kalandranis of Food Beautiful It’s part tradition, part modern feast and a whole lot of seafood deliciousness. On Monday, November 7th, the Culinary Guild of New England hosted its very first Feast of the Seven Fishes at Hotel Commonwealth. With special guest and cooking demonstrations by Jeremy Sewall of Island Creek Oyster Bar…

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Feast of the Seven Fishes with Jeremy Sewall

Interview and article by CGNE member Maggie Brooks As the owner of Coolidge Corner restaurant, LiNEaGe, as well as the executive chef for Eastern Standard and Island Creek Oyster Bar, Chef Jeremy Sewall knows a little something about seafood. For CGNE’s Feast of the Seven Fishes, he’s taking a traditional Italian Christmas Eve celebration and…

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