Cooking Class: A Taste of Cape Cod with Shawnie Kelley

Cooking Class: A Taste of Cape Cod with Shawnie Kelley


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Can't make this time? A video recording will be sent to all participants after the seminar.

If you’re fond of sand dunes and salty air, quaint little villages here and there, then this is the cooking class for you! Join author of Discover Cape Cod and Chef Instructor, Shawnie Kelley, as she demonstrates an East Coast-inspired three-course meal that can be put together in under an hour.

Learn the techniques for making fresh lobster rolls, all the way from boiling and removing meat from the tail, and whipping up a classic Maine-style preparation on a buttery bun. Shawnie’s original recipe for a broth-y clam chowder, loaded with clams, potatoes, and topped with bacon crumbles, will become a staple in your kitchen. As for a quick dessert, blueberry buckle is a traditional New England “coffee cake” with streusel on top will appease any sweet tooth.

Led by author, food writer, and Columbus State culinary instructor, Shawnie Kelley, a Taste of Cape Cod will transport you to the dreamy "bend and bared arm of Massachusetts" through three tried and true recipes, including her award-winning clam chowder and serves as a perfect companion piece to Shawnie's Context Conversation, Discover Cape Cod.

Classic Lobster Roll
Makes 4 rolls

3 (1 1/4- to 1 1/2-pound) lobsters or 4 lobster tails 
1/3 cup celery, finely diced
4 green onions, white and pale green parts, finely chopped
1 Tbsp. fresh parsley leaves, minced 1/2 cup mayonnaise
1 Tbsp. fresh lemon juice
Few dashes of Tabasco
4 split-top rolls Butter for grilling rolls

New England Clam Chowder
Serves 6 to 8

4 thick sliced bacon strips, cut crosswise into 1/8-inch-wide strips or lardons
3 Tbsp. unsalted butter
1 large yellow onion, cut into 1/4-inch dice
4 celery ribs, finely chopped
4 clove garlic, minced
2 medium waxy potatoes (such as Yukon Gold), peeled and cut into 1/2-inch dice
4 cups clam juice (or 2 cups clam juice plus 2 cups liquid reserved from steaming clams)
1 bay leaf
1/2 tsp. dried thyme or leaves from a few sprigs of thyme, chopped
1/2 cup all-purpose flour
1 1/2 cups whole milk
1 1/2 cups heavy cream
Salt and fresh ground black pepper
24 ounces chopped and minced clams, with juices if using canned clams
Optional: 1 dozen steamed fresh clams in the shell, for garnish

Blueberry Buckle
Serves 6 to 8

1 1/3 cups all-purpose flour, divided 1 cup sugar, divided
1/2 cup brown sugar
1 tsp. cinnamon
4 Tbsp. unsalted butter, room temperature, cut into small pieces
1 1/2 tsp. baking powder 1/2 tsp. salt
1/4 cup solid vegetable shortening, room temperature
1 large egg
1/3 cup milk
2 cups blueberries
Crème fraîche, whipped cream or ice cream, for serving

Equipment List:
Cutting board
Chef knife
Measuring spoons
Liquid and dry measuring cups 
Whisk
Mixing spoons
Spatula
Tongs
Ladle
Kitchen shears  - optional for cutting lobster shells. A knife will work too.

Stand Mixer with paddle attachment or hand mixer
2 - Mixing bowls - 1 for lobster mixture / 1 for macerating berry mixture
2 - Dutch ovens or large pots - 1 for chowder/ 1 pot for boiling lobster
1 - Medium skillet with lid - for steaming clams
1 - 10" Cast iron skillet or 9" metal cake pan

Columbus-based author and Chef Instructor, Shawnie Kelley is a food and travel writer who has published four books, including "Discover Cape Cod" and "It Happened on Cape Cod," as well as hundreds of food, travel and history related magazine articles. She teaches cooking classes at Columbus State in Columbus, Ohio and was previously Resident Chef for Sur La Table. As a food lover, Shawnie is particularly interested in regional culinary traditions and how food connects us with a place and with each other. In 2008, she started Wanderlust Tours, a cultural and culinary travel company conducting food and art tours throughout Europe and the US. She has been teaching cooking and travel classes for nearly twenty years. Shawnie attended Carnegie Mellon University in Pittsburgh, PA.; The Ohio State University in Columbus, OH., The University of Edinburg, Scotland; and University of Nice in the south of France. Her academic background is in Art History with a focus on Medieval and Renaissance architectural history, but her passion for food grew out of exploring markets and taking cooking classes around the world. She is an avid home cook, runner, herb gardener, and cat lover.

This conversation is suitable for all ages.

90 minutes, including a 30 minute Q&A.

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