Highfield Hall & Gardens is presenting two culinary programs in its online “Meet the Chefs/Ethnic Cooking” series.

Culinary director Gail Blakely, Kay Benaroch and Michelle Itzkowitz are launching the program, which will feature trending recipes, comfort foods and desserts. After signing up, participants will receive instructions and be provided the dedicated link to join via computer. Classes will be held using the Zoom platform.

Classes take place every Thursday from 1 to 2:30 PM and will include chef Marion Marcellino of Station Grill demonstrating how to prepare jerk pork, curried chicken and vegetables Jamaican style; Portuguese cooks Isabel Mello and Alda Barron as they prepare Portuguese classics such as creamy red bean soup, Portuguese braised peas with eggs and chourico, and “Creams from Heaven”; Spanish tapas with Kay Benaroch, including shrimp in garlic sauce, meatballs in almond sauce, mushrooms tapas style, and chorizo in puff pastry; chef Sarah Dufour of Quicks Hole Tavern demonstrating stuffed clams and lobster two ways; and Ms. Benaroch again, this time with authentic Korean cooking including kimchi, pork stew, bulgogi, Korean-style vegetable pancakes and Korean-style romaine salad.

The April 22 and April 29 classes will feature making sushi with Michelle Itzkowitz, and matzoh balls and mozzarella balls with chef Matt Lombardo of Chef Roland’s Catering, respectively.

The cost per class is $25, $20 for members.

Registration is through Highfield’s website or by calling 508-495-1878.

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