Travel back through time and explore traditional foods of the Native Americans and Pilgrims, cooking styles brought over from Ireland and Italy through the 20th century, and many other time-honored techniques still used in New England kitchens today. In this hands-on cooking class, you’ll learn how to make a three-course meal using seasonal, local ingredients (while sampling the dishes with New England wine pairings). The menu includes maple-roasted squash from Siena Farm with Soluna Garden Farm spices, New England fish chowder made with Red’s Best lobster, clams, and white fish and mini Boston cream pies using Appleton Farms cream and Taza chocolate. Tickets $52 – $65.