Another mini-series with Powisset, we’re exploring flavor and technique by pairing global flavors with local and seasonal foods. this particular class weaves in Asian flavors and includes rich chicken stock as the base for a delicious noodle soup with wilted greens and chili oil, pork and chive meatballs over rice, and citrusy fruit salad. Come learn tips for building dishes with an eye to flavor, texture, and color. You’ll leave with an understanding of how and why specific techniques work well for specific ingredients; how to taste and adjust for flavor and texture throughout the cooking process to create a dish with layers of seasoning; and how to tweak dishes to change their flavor profile. Tickets are $75 for non-members, $60 for members.

This is the second in a mini-series of brunch classes with the Trustees of Reservations at Powisset Farm in Dover. The focus is cozy, laid-back dishes that work well for a crowd. We’ll make a hearty sausage strata, my favorite earthy parsnip soup, and a delightful beet-and-orange salad that veers into dessert territory in the best way (it was recently featured in Edible Boston). Tickets are $75 for non-members and $60 for members. Come hang with us at this beautiful spot and learn some new dishes for your repertoire!