WellesleyWeston Magazine

SPRING 2018

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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kids-only classes.) She also offers mommy-and-me classes throughout the year, and all classes take place in her two professional kitchens at the school, which she describes as ideal for most of her clients. "It's pretty great to make a mess in someone else's kitchen instead of your own," she adds with a laugh. Courses max out at 12 people so that everyone gets personal attention and has the space to learn something. The goal is for "people to get in the kitchen and have the support and environ- ment they need to feel comfortable trying new things." In some cases, however, the most effective space is nothing like a kitchen at all. At Volante Farms in Needham, classes are held in the giant greenhouse retrofitted as a demo kitchen. Led by Volante's executive chef, Todd Heberlein, they center largely on teaching home cooks how to make many of the recipes included in a new cookbook, written to celebrate the Volante Farms' 100th year. Throughout the summer and through Christmas, the property is always abuzz with locals run- ning in and out for fresh produce, herb and floral plants, and freshly-made foods from the kitchen and bakery. But during the quieter season of winter and throughout the spring, the staff organizes public group classes that focus primarily on cooking the produce grown right there in the fields Volante Farms' Executive Chef Todd Heberlein C O U R T E S Y O F V O L A N T E F A R M S 194 W e l l e s l e y W e s t o n M a g a z i n e | s p r i n g 2 0 1 8 food & wine "freshly-made foods"

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