In the back to school spirit of September (which will be here before you know it), sign up for one of Boston University’s Seminars in Food and Wine and learn from pros like Ana Sortun, Kevin Crawley, Alejandro Luna or Michael Leviton. Browse through a whole semester’s worth of classes – they’ve got professional and certificate programs if you’re looking to beef up your resume, as well as plenty of tastings and demonstrations, hands-on classes and culinary perfect for amateurs. Scroll down for some highlights from the fall roster, then register online or call 617.353.9852 for more information.
Autumn in New England with Michael Leviton
Lumière’s Michael Leviton will guide guests through the preparation of his favorite fall foods – butternut squash soup with toasted pumpkin seeds and quatre-épices brown butter; roasted chicken with johnnycake polenta; cranberry-apple compote and sherry-maple jus; and apple tart with cider caramel and maple-whipped crème fraîche. Enjoy the results paired with great wines. The class, which runs from 6:00-9:00pm on Tuesday, October 23rd, costs $125 per person.
A Last Harvest Meal with Ana Sortun
Chef Ana Sortun of Oleana teams up with her husband, Siena Farms owner Chris Kurth to create a menu featuring locally grown produce in exotic Mediterranean cuisine. Students will get to see Sortun in action, taste her dishes (paired with wine), and leave with their very own copy of Sortun’s cookbook, Spice. The class, which runs from 6:00-8:00pm on Monday, October 29th, costs $75 per person.
Chocolate Galore with Alejandro Luna
Explore the techniques and secrets of working with chocolate with pastry chef Alejandro Luna, the man behind Café Fleuri’s Saturday Chocolate Bar at the Langham Hotel. Luna will be shedding a little light on the differences between dark, milk, and white chocolate; The day long class will also go over how to temper chocolate; and a variety of recipes – including cake, mousse, soufflé, cookies, and more. The class, which runs from 10:00am-3:00pm, on Saturday, December 1st, costs $225 per person.
Hors D’oeuvres for the Holidays with Kevin Crawley
Let Kevin Crawley add new life, and recipes, to your holiday hors d’oeuvres offerings. The Coriander Bistro chef-owner will walk participants through the preparation of do-ahead hors d’oeuvres like duck confit profiteroles with mango ketchup; smoked trout with salsa fresca; and petite mushroom crêpes. At the end of the evening, the class will have its own party, sampling the hors d’oeuvres and enjoying some bubbly. The class, which runs from 6:00-9:00pm, on Saturday, December 6th, costs $125 per person.
