LifeLong Learning Spring Seminars at BU

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 2ndCooking 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 29thCelebrate 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 4thSpringtime 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 5thBig 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 25thFood & 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 16thArabic 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.

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