Stuffed Turkey Roulade,
Just In Time for Thanksgiving! October 2011 - November 2011
Roast Turkey Roulade stuffed with Brioche, Cranberry & Sweet Italian Sausage Stuffing served with Butternut Squash Mezzaluna,
Garnished with a Roasted Apple & Sage Gravy
Join us in "The Cooking Show" as your Host prepares Chef Tom Holloway’s version of a stuffed Turkey Roulade. The turkey is deboned and stuffed with a Brioche, cranberry & sweet Italian sausage stuffing. We then roll it, tie it and roast it. We carve the roulade into slices and serve it with Butternut Squash Mezzaluna, roasted apple and sage gravy. Your Host, Chef Liz Bramwell will show you how to master the method of deboning a turkey and perfect your trussing techniques. The wine pairing for the evening will be the Lyeth Meritage. This medium-bodied Sonoma County red wine has complex flavors of bing cherry and spice dominate the palate and are combined with hints of blackberry and a slight earthy component. This blend of flavors exhibits a good balance between acids and tannins that end with very smooth finish.
Keep on Grillin’ Summer Surf & Turf July 2011 - August 2011
Join us in "The Cooking Show" as your Host prepares Chef Tom Holloway’s Surf & Turf of marinated Skirt Steak with a skewer of seafood (shrimp, scallops & lobster tail) glazed with a tangy Chipotle Mango BBQ sauce and a fresh Mango Salsa. Kick up your summer BBQs a notch with great grilling techniques and bold flavors. Your evening will begin with a refreshing Panzanella Salad, a classic Tuscan bread salad with heirloom tomatoes, fresh mozzarella cheese and balsamic vinaigrette. The wine pairing for the evening will be Rustic’s classic “White Peach Sangria”, a blend of white wine, fresh peach puree & fruit liqueurs. This refreshing beverage is a perfect pairing and just in time for any of your summer entertaining needs.
It's Grillin' Time May 2011 - June 2011
"Grilled Chicken Cosmopolitan"
With Cranberry-Citrus Salad
And Grilled Spring vegetable and Orzo Salad
Join us in "The Cooking Show" as your Host prepares Executive Chef Tom Holloway’s version of Grilled Chicken Cosmopolitan accompanied by a Cranberry-citrus mixed greens salad and Chef's signature Grilled Vegetable and Orzo Salad. Inspired by the Cosmopolitan cocktail, this light and healthy cranberry-citrus mixture is used to marinate our chicken as well as dress the salad. Your Host will show you how to master the method of deboning a chicken and perfect your grilling techniques. Your evening will finish with Chef Liz Bramwell’s own delicate Panna Cotta with Strawberry sauce. The wine pairing for the evening will be the Kim Crawford Sauvignon Blanc, This medium-bodied New Zealand wine hints of tropical fruits, accented by aromas of citrus and the traditional New Zealand herbaceous notes and nice acidity with a touch of sweet passion fruit add to the full, crisp finish.
Let It Be Spring! March 2011 - April 2011
Seafood En Parchment
Welcome the Spring with us in "The Cooking Show" as your Host prepares Executive Chef Tom Holloway’s signature Seafood En Parchment, a mélange of
fresh seafood including Shrimp, Scallops & Seabass, baked in the natural juices of the seafood, white wine and citrus juice in a parchment paper pouch, accompanied
by a Terrine of roasted spring vegetables. The wine pairing for the evening will be the Crabalis Vermentino. This fruity Italian wine has a clear, light gold color,
with hints of peach and pear.
Holiday Beef Wellington December 2010 - February 2011
Toast the holidays with us in “The Cooking Show” as your Host prepares Executive Chef Tom Holloway’s Filet de boeuf en Croute aka “Beef Wellington”. A Beef Tenderloin with mushroom duxelle, wrapped in prosciutto and encased in puff pastry, accompanied by a Port Wine demi glace, roasted fingerling potatoes & seasonal root vegetables. The Beef Wellington will be paired with the Lyeth Meritage from Sonomo County-A robust Cabernet, Merlot blend with complex flavors of oak & plum with hints of blackberry and raspberry.
Fall Harvest Pasta September - October 2010
Fridays at 7pm - Join us in come join us in "The Cooking Show" as your Host prepares one of Executive Chef Tom Holloway's favorite fall dishes. Whole Wheat Ravioli stuffed with Duck Confit, Granny Smith Apples, Fontina cheese & spinach served in a duck brodo (broth) with an Granny Smith Apple, Frisse & toasted hazelnut salad. The ravioli will be paired with the Guenoc Petite Sirah from California's Central Coast. A full bodied and intense complex mix of blackberry, coffee & chocolate like flavors.
Braisin’ In The Sun BBQ Ribs and More! June - July 2010
BBQ Pork Spareribs with Jalapeno Corn Pudding & Fennel Coleslaw
Fridays at 7pm in June and July, come join us in Boston’s live Dinner Show-“The Cooking Show”- as your Host will demonstrate Hingham Chef de Cuisine Mike Kelly’s signature BBQ Pork Spareribs, pork spareribs are cured and cooked until the meat falls off the bone and slathered with an amazing BBQ sauce. Served with a jalapeno corn pudding & fennel coleslaw. The wine pairing for the evening will be Rustic’s classic “White Peach Sangria”, a blend of white wine, fresh peach puree & fruit liqueurs. This refreshing beverage is a perfect pairing and just in time for any of your summer entertaining needs.
Not Your Everyday Chicken Dinner April - May 2010
"Not Your Every Day" Pan Roasted Stuffed Chicken with potato cake & balsamic glazed cippolini onions.
Fridays at 7pm in April and May, come join us in Boston’s live Dinner Show - "The Cooking Show" - as your Host will demonstrate Executive Chef Tom Holloway’s signature Pan Roasted Stuffed Chicken, not your every day preparation of a pan roasted chicken. The chicken is deboned, stuffed with thinly sliced prosciutto, roasted peppers, roasted jalapeno peppers & garlic confit. Then it is rolled, poached & then pan roasted. The end result being succulent medallions of stuffed chicken. We will be serving our chicken with potato cake & roasted cipollini onions glazed with balsamic vinegar. The wine pairing for the evening will be the Kaiken Malbec, a great new world red from the Mendoza region of Argentina. This medium to full bodied red has lots of red fruit flavors including black cherry & plum with a hint of spiciness.
Fridays at 7pm in February and March, come join us in Boston’s live Dinner Show-"The Cooking Show"- as your Host will demonstrate Executive Chef Tom Holloway’s signature "Seafood Ravioli" a milange of fresh seafood including shrimp, scallops & white fish stuffed into fresh pasta sheets and served in a classic "Newburg" style sauce. The wine pairing for the evening will be the La Vis Pinot Grigio, which boasts a delicate perfume of flowers and spice, featuring hints of almond, tangerine and apricot.
This Holiday season, join us in Rustic Kitchen's own intimate Viking Kitchen Studio and experience "The Cooking Show" with Host, Catherine O’Brien or Liz Bramwell. You will learn to prepare and enjoy, Executive Chef Tom Holloway’s signature Stuffed Roasted Beef Tenderloin Roulade with a Wild Mushroom Gravy and succulent double-battered truffle fried Onion Rings. The wine pairing for the evening is the Centine Banfi from Tuscany.
Stuffed Roasted Beef Tenderloin
Roulade with a Wild Mushroom
Gravy and succulent double-battered
truffle fried Onion Rings
Join us on “The Cooking Show”as one of our hosts prepares Executive Chef Tom Holloway’s signature Stuffed Roasted Beef Tenderloin Roulade with a Wild Mushroom
Gravy and succulent double-battered
truffle fried Onion Rings.
This summer, brush up on your grilling skills! Summer 2009
The Best of Summer 2009: A Surf & Turf Spectacular!
Fridays in August, September and October at 7pm, 210 Stuart Street, Boston, $75 pp, Join our host as she prepares a “Summer Grillin’ Surf & Turf” meal perfect for all your summer gatherings or an intimate dinner for two. She will demonstrate how to grill marinated Beef Kebabs and fresh Maine Lobster tails served with a Yukon Gold Potato Salad and a Summer Citrus, Mint & Jicama Salad. The meal is perfectly paired with Murphy Goode Fume Blanc, a light, crisp wine with bright notes of grapefruit and hints of tangerine.
Join us on “The Cooking Show”as one of our hosts prepares Executive Chef Tom Holloway’s signature Marinated Grilled Beef Kebabs &
Jicama, Cucumber & Citrus Salad.
This Spring, Renew the Romance
with a Picnic in the Park!
(April/May)
Fridays, 7pm , 210 Stuart St. Boston-$85pp
Join host, Alissa Bigelow, as she discusses all things chicken including the break down of a whole chicken and shows you how to prepare a scrumptious, romantic picnic dinner for two. Wet your appetites with imported cheeses, a fantastic Mushroom Pate and crackers followed by Buttermilk Fried Chicken and two great salads; a Roasted Spring Vegetable and Orzo salad with Feta Cheese and a Fennel Slaw. The meal is perfectly paired with La Vis Pinot Grigio, a wine delicately perfumed with scents of flowers and spice with a crisp citrus finish. To finish the meal Alissa will make "Goddess Cookies", made with special Valrohna chocolate and pecans.
Mushroom Pate
Join host Alissa Bigelow “In the Kitchen”as she prepares Executive Chef Tom Holloway’s signature Mushroom Pate.
Roasted Spring Vegetable and Orzo salad with Feta Cheese
Join host Alissa Bigelow “In the Kitchen”as she prepares Executive Chef Tom Holloway’s signature Roasted Spring Vegetable and Orzo salad with Feta Cheese.
You will learn to make Rustic Kitchen’s #1 Holiday Cocktail, The Cranberry Bog Martini, while Alissa prepares Executive Chef Tom Holloway’s signature Whole Roasted Beef Tenderloin with a Red Wine.
Fall Harvest Pasta October thru November 2007
Join us “In the Kitchen” as your Host prepares one of Executive Chef Tom Holloway’s favorite fall dishes.
Grilled Lobstah July thru September 2007
Alissa will demonstrate Executive Chef Tom Holloway’s techniques for cooking lobster.
Show tickets vary per show and are based on availability
All Show reservations are nonrefundable (much like purchasing a ticket to the theatre or a sporting event).
If you are unable to attend, we encourage you to send someone else in your place.
In the event of inclement weather, you will be notified as soon as the Show is cancelled and a full refund will be issued. If the Show is held, no refunds will be issued due to the weather.
To purchase tickets, please contact
Kathy Cafarelli at studio@rustickitchen.biz or please call
781.575.1533
FAQ
Is this a hands on cooking class?
No, it is a fun, entertaining and informative cooking demonstration that lasts approximately 1 hour.
Is there a meal served?
Yes, The show's featured item is served along with other appetizers and a wine pairing.
What is the Cost?
Show tickets vary per show and must be prepaid and are non refundable. You need to purchase tickets in advance.
When are the shows?
Shows are always on Friday evenings.
Where are the shows?
Shows are located at Rustic Kitchen Boston. (210 Stuart Street, Boston, MA 02116)
What time does the show start?
7:00pm, we recommend arriving a half hour before.
Is this show going to be on television?
Yes, we are currently building content for our show to be aired at a later date.
Where will the show be aired?
Lodgenet in Boston area Hotel rooms.
Is Parking available?
Yes, self parking is available in the Radisson Hotel parking garage adjacent to the restaurant. Cost is $10 for self park and $15 for valet parking with validation stamp from Rustic Kitchen.
Is Parking available?