The spring semester of Seminars in Food, Wine & the Arts at Boston University gets underway on January 16th, which means there’s a whole new line-up of educational, chef-led classes that’ll help you up the ante in the kitchen. Sign on for tastings and demonstrations, hands-on classes or gastronomic walking tours and you can learn from some of Boston’s most celebrated culinary professionals. There’s something for everyone – and every level of proficiency – so check out all your options here or scroll through some of the highlights from the upcoming semester listed below. To register or get more information, call 617.353.9852.
Thursday, January 24th – Beef Up Your Meal
Work alongside KO Prime’s Jamie Bissonnette who’ll be schooling guests in all things meat. Get familiar with the different cuts of beef and how each lends itself to a specific type of cooking. Bissonnette will cover bone-in ribeye, skirt steak, filet mignon, short ribs, New York strip, and steak tartare as well as some steakhouse side dishes – creamed spinach, twice-baked potatoes, pommes purée, Bordelaise sauce, and chimichurri—which will be accompanied by full-bodied red wines. Class runs from 6:00-9:00pm and costs $135 per person.
Wednesday, January 30th – Food & Wine of Asti
Il Capriccio sommelier and co-owner Jeannie Rogers explores the food and wine of Asti. Teaming up with Lorenzo Corino of Costiglione d’Asti and Isabella Peverati, whose Moscato d’Asti and knowledge of Piedmont cuisine are legendary, Rogers will host this special evening celebrating the flavors shaped by the Ligurian alluvial plains and the Apennine mountains. The tasting runs from 6:00-8:00pm and costs $65 per person.
Monday, February 11th – History of the Cocktail
Mixologist Jackson Cannon takes a night off from managing the bar at Eastern Standard to demonstrate some of his modern day drink-making techniques. Cannon will be pairing some classic cocktails with tasty bar snacks. The demonstration runs from 6:00-8:00pm and costs $40 per person.
Monday, March 10th – Hands-On Irish
Celebrating the new cuisine of Ireland, chef Kevin Crawley of Sharon’s Coriander Bistro will be whipping up a menu of colcannon soup with cheese straws; Guinness-braised short ribs with champ (mashed potatoes) and glazed turnips; and traditional Irish trifle with Jameson’s whiskey. Food will be paired with Irish beer and appropriate wines. Class runs from 6:00-9:00pm and costs $125 per person.
Wednesday, March 26th – The Kosher Kitchen
Taking his cues from his mother, Roberta, who wrote The Jewish Low-Cholesterol Cookbook, Michael Leviton, chef/owner of Lumière in Newton, shares some tips for updating dishes for Passover Seder. For this evening, the kitchen will be koshered, and food ingredients and wine served will be kosher. The demonstration runs from 6:00-8:00pm and costs $70 per person.
Wednesday, May 28th – Spring In New England
Celebrate the long-awaited and much anticipated arrival of spring with Michael Leviton, chef-owner of Lumière and Persephone. Leviton will lead participants through this advanced cooking class demonstrating French techniques with the freshest, local ingredients. Class runs from 6:00-9:00pm and costs $125 per person.
