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Sliding out of February into March
Don’t miss our beer-centric LET’S DISH, taking place at Medusa Brewing Company next Tuesday, February 20. Bring your hot or cold dish, either made with beer, or made to pair with beer, at 7 PM. Hate beer? Not to worry; Medusa serves cold brew coffee and sodas in the taproom, too. 
Friday, March 9 at 11:00 AM, a two-hour class on the culture, spices and ingredients of Lebanese cooking, followed by an in-kitchen lunch, will be held at the Cambridge home of Claude Chahine Shehadi www.claudecooks.com .

This exclusive event, at a cost of $30 per person, is open to the first six registrants. Guild members only, please.

Recipes will be demonstrated and handed out for Kale-Walnut Fattush Salad, Chicken in Pomegranate Sauce and Bean/Pistachio/Sesame Cupcakes.

For address and parking information, click on Registration below.
Looking Ahead
Later in March, the Guild will bop into Beacon Hill for an evening of classic French cuisine, and a talk by one of Boston’s most revered chefs, Jacky Robert, on the evolution of French dining in Beantown from the 1960s through today. We’ll have the date, time, price and 3-course menu soon.
Summer Solstice
in the Berkshires
June 22-24
Save the Date!
 
The Guild’s Lisa Jacobs will be turning her Stockbridge home into a B & B for a full weekend of food and fun. Limit of 12 participants. We’re hard at work on an itinerary that’ll cram in the best of the Berkshires, an easy 2 hour drive for most members, but a world away. 
New Member Spotlight
Cynthia Kazior

"I was born in Geneva, Switzerland and lived there for 19 years. And, thanks to various family relatives who are spread out among more than ten other countries, I’ve developed a passion for international travel and cuisines. I look forward to plenty of delicious experiences with the Culinary Guild!"