Sign up now for spring semester opportunities to learn from some of the area’s most celebrated chefs at the Boston University Lifelong Learning Center seminars in food and wine. Get a glimpse inside the mind of famed restaurant designer Peter Niemitz or get some weeknight cooking tips from Sara Moulton. Scroll down to see some of the upcoming options or click through to view the full schedule of courses for the semester. You can also give BU a call at 617.353.9852 for more information.
Thursday, February 2nd – Cooking From the Pantry with Jody Adams
Adams gives guests a sneak preview of recipes featured in her forthcoming
cookbook, My Pantry of 12 Great Things. Always educational and entertaining,
Adams will demonstrate her award-winning cooking techniques in dishes like warm
greens with glazed squash and chèvre; cloaked cod with saffron tomatoes;
rabbit pepper paella; and ginger-lemon ice cream with roasted seckel pears.
Each dish will be paired with great wines. The seminar costs $70 per person
and runs from 6:00-8:00pm.
Wednesday, March 29th – Celebrate Spring with Barbara Lynch
Come welcome Spring with James Beard Award winning chef Barbara
Lynch and No.9
Park wine director Cat Silirie as they create a special spring
meal. Using the season’s earliest fresh produce Lynch will create a three-course
menu with springtime favorites like morels, fava beans, peas and rhubarb, including
a delicate pasta dish and a simple but elegant dessert. Silirie will pair each
course with the appropriate libation, offering her philosophy on matching food
and wine. The seminar costs $70 per person and runs from 6:00-8:00pm.
Tuesday, April 4th – Springtime in New England with Michael Leviton
This hands-on cooking class will allow guests to work with the seasonal foods
that inspire Lumière’s
Leviton. A native New Englander and award-winning chef, Leviton will
guide guests through the preparation of his favorite springtime ingredients
– asparagus, morels, ramps, artichokes, spring-dug parsnips and Vermont
spring lamb. Enjoy the results paired with great wines. The class costs $125
per person and runs from 6:00-9:00pm.
Wednesday, April 5th – Big Night of Pasta
During this demonstration, Michael
Schlow, executive chef and co-owner of Radius,
Matta and Great
Bay, will show participants how to make pasta from scratch, filled pastas,
and a variety of sauces to mix and match. Christopher Myers, wine director
and co-owner of the restaurants, will pair all the samples with wine. The seminar
costs $70 per person and runs from 6:00-8:00pm.
Tuesday, April 25th – Food & Wine Pairing with the Masters
Bruce, chef of the Boston Harbor Hotel’s Meritage
and Bill Nesto, Master of Wine, present a food pairing evening. The evening,
held at Meritage, matches wines to a set menu. Nesto and Bruce will explain
the reasoning behind their choices. Don’t miss this opportunity to learn
the secrets of food and wine pairing. The evening costs $125 per person (which
includes food, drinks, tax and gratuity) and starts at 6:00pm.
Tuesday, May 16th – Arabic Spices with Ana Sortun
Learn how to integrate Arabic spices into your own cooking as Ana
Sortun of Oleana
restaurant, and winner of the 2005 James Beard Award Best Chef Northeast, introduces
guests to familiar and unusual ingredients and flavor combinations. From mezze
to dessert, Sortun will walk guests through recipes from her new cookbook, Spice:
Arabic Flavors of the Mediterranean. The seminar costs $75 per person, which
includes a copy of the cookbook and runs from 6:00-8:00pm.