Chef Barry Maiden is back in Boston, bringing Southern-style instruction to East Coasters as part of his Anson Mills cooking class. On Thursday, October 8th, Maiden will team up with Anson Mills founder Glenn Roberts to showcase their organic heirloom grits, grains and flours. Maiden, who won the James Beard Award for Best Chef Northeast 2015, will showcase his famed Southern culinary skills with recipe demos while Roberts explains the grain journey from plains to plate. The class, which is part of the Boston University Food & Wine program, takes place at BU from 6:00-8:00pm and tickets are available for $70 each. Pick yours up online here to get all the nitty-gritty details.