Cooking Classes with Boston’s Top Chefs

The restaurant scene in Boston has created a national stir with celebrated chefs and distinctive, outstanding and ever-evolving dining trends.  Did you know that you can learn techniques and recipes from the city’s most seasoned chefs  right in their restaurant kitchens?  The following restaurants feature upcoming cooking classes where you can enjoy great food, company, and instruction:

Courtesy of elephantwalk.com

The Elephant Walk
Hands-on classes feature the restaurants’ renowned Cambodian and French fusion techniques led by Chefs Nasda, Nyep or Gérard at the restaurant’s Boston or Cambridge locations.  Classes are on Saturdays and cost $75 per person, including a sumptuous lunch. For registration and detailed descriptions of upcoming classes, visit http://www.elephantwalk.com/cooking-classes.

  • March 30: Light & Healthy Seafood Recipes
  • April 20: Getting the Most Out of Local Fish
  • May 11: Innovative and Easy Spring Recipes to Perfectly Pair with Chilled Light Wines
  • May 11: Favorite Cambodian and French Appetizers
  • May 25: Original Cambodian Recipes
  • June 1: Recipes Using Local Ingredients from Farm and Sea
Courtesy of flourbakery.com

Flour Bakery and Café
Make your life sweeter by learning tips from the award-winning bakery’s pastry chef, Sarah Powers (unless otherwise noted).  Demonstration-style classes are $65, start at 5:30 pm at the 12 Farnsworth Street (Fort Point Channel) location, and run approximately 1.5–2 hours. For more information, go to: http://flourbakery.com/content/classes.

  • May 5:  Flour’s Tarts – From the dough to fillings, learn to make several different sizes and types of tarts.
  • May 19: Summer Pies – pate braise dough, delicious blueberry pie, pop tarts, and more!
  • June 2: Let Them Eat Cake – Learn how to bake, assemble, and finish two of Flour’s most popular cakes.
  • July 14: All Things Chocolate – cookies, brownies, and other chocolaty Flour goodies!
  • Aug 4: Sticky buns and other brioche breakfast treats
  • August 25: Basic bread baking with Joanne Chang
Courtesy of Fourseasonsboston.com

The Four Seasons Boston  
The famous and popular cooking classes with Executive Chef Brooke Vosica are $180 per person and include hands-on cooking and instruction as well as food, drink and fun. All participants receive an apron to wear and take home, plus a gift bag filled with recipes and gourmet goodies. To book, contact pr.boston@fourseasons.com.

  • June 13: Eggs, Eggs & Eggs – Omelets, Soufflés and Flans
  • July 18: BBQ, Beer and Butchering
  • August 7: Haute French Cuisine II

Oleana / Sofra
Learn to prepare dishes inspired by head chef, Anna Sartoun’s, outrageously inventive food. Classes are held on Monday nights at 1 Belmont Street in Cambridge from 6:30 – 9:00 PM.  Registration includes a recipe booklet, tastes of everything the chef demonstrates, wine or beer pairings, and plenty of time for Q & A! Prices range from $85 –$110. More info at http://www.oleanarestaurant.com/whats-happening.asp.

Courtesy of Boston.com
  • April 1: What To Do With Your CSA Box
  • April 15: Middle Eastern Baking
  • April 22: Turkish Street Food
  • May 6: Flower Power
  • May 13: Pies In Your Pocket
  • May 20: Cara Had a Little Lamb

Rialto
The day begins with coffee and scones at 11 AM in the Restaurant’s bar & lounge before heading into the dining room where Chef Jody Adams offers cooking instruction and a demonstration. Guests receive a packet of the day’s recipes to follow along and take notes. The demonstration is followed by a multi-course lunch with expertly paired wines. Price is $125 per person, including tax and gratuity. To reserve space call 617-661-5050 or go to http:/www.rialto-restaurant.com/cooking-classes/2013/01/20/2013-cooking-class-schedule

Courtesy of rialto.com
  • April 7: Carbo-loading Pasta, Pasta, Pasta

Thanks to their portrayal in the media, interacting with chefs has become a hip thing to do.  Classes with these local pros are on a first-come, first-served basis and often fill up quickly.  They’ll make you popular, too, long after your guests have left table.