Grill 23 executive chef, Jay Murray, and wine manager, Alex Dewinter, will be offering simple and surprising advice on preparing some of your favorite meats in an upcoming Boston Learning Society class. Chef Murray will serve up tenderloin with four different sauces: a port-stilton jus, wild mushroom reduction, adobo barbeque sauce, and classic “au poive”. Dewinter will supplement the meal with samplings of cabernet sauvignon, syrah, zinfandel and pinot noir. Learn some tips on cooking beef and take home recipes for preparing sauces. Let Dewinter show you which wines work with each and why. Join them on Saturday, September 13th from 11:00am-1:00pm, at Grill 23. The class costs $35 for non BLS members and $29 for members. Call the Boston Learning Society at 800.432.5520 to enroll and for additional information.