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  • Sliding into February
Our  Wild Card  event for February is a class on ayurvedics to be held on Saturday the 10 th  at 1 PM at the Giving Tree Yoga Center,  129 Essex Street  in Haverhill.
Winter is the ideal time to discover ayurveda, a traditional Hindu way of wellness that holistically balances mind, body and spirit. We’ll learn more about the foods, spices and physical exercises that make up this ancient system at a FREE 45 minute talk by the Culinary Guild’s balanced and beautiful member, Alexis Crawford. No need to sign up; just walk in. Click here for driving directions. Plenty of parking.
Our LET’S DISH event for February will be held on Tuesday the 20th from 7 til 9 PM at Medusa Brewing Company, located at 111 Main Street in Hudson, MA

This is a BYOF (Bring Your Own Food) establishment, so bring a dish that’s made with, or will pair with, beer. Soft pretzels? Hard cheeses? Hot wursts? You get the idea. Bring your hot or cold dish ready to eat.
2-3 sample recipes here:

Medusa is a microbrewery and 100-seat taproom located on Rte. 62, just of Rte. 495. It carries more than a dozen beers and ales on tap, with alcohol contents ranging from 5.3% to 10%. You can sample them in 5 ounce pours for just $2 and $3 per sample. There’s free parking on-street and in lots all over town. And best of all, the majority of the beer-tenders at Medusa are women! Don’t miss this unique evening of suds and sociability.

The Guild Online
The official website of the Culinary Guild of New England is . Please use this web address.

Do you know a great local merchant?
We’re looking to add more Partners, i.e. retailers who’ll offer a 10% discount or more on purchases by Culinary Guild members. We now have nine (see them on our website ) but are hoping to have dozens! You tell us who, and we’ll handle the “pitch.” Contact Chris at .

Help us Network
If you have not LIKED the Guild on Facebook, we encourage you to do so today .
Invite your own followers, too. It’s our goal to grow our fan base significantly this year.

New Member Spotlight
Tina Kruczynski

“Good food has always been a central part of my life. My German mother, who trained at the Le Cordon Bleu, was and still is my culinary mentor. I have no formal training, and my only professional cooking experience was working as a “cold” chef during summers on Cape Cod, but I do love to cook and bake for family and friends whenever I have the time and creative energy. By day, I am Program Manager of the MIT Sloan Boston Alumni Association and on weekends I’m a tennis instructor.”