Chef Vosika |
We met last evening at the base of the grand staircase in the Four Seasons, and were soon led up the stairs and into the space which once held the highly regarded, now much grieved Aujourd'hui. Closed during the peak of our recent financial recession, I have often lamented the fact that I never had the opportunity to dine there before its demise. Walking through it's space, the name still hung proudly next to the door, I was thrilled to be there. We were led through the restaurant, and into the adjoining kitchen. Here, of course, is where my inner food dork really started to take over. There is something so wonderful about the stainless steel sterile environment that is so wonderful to me-esp as it becomes littered (neatly of course) with vegetables, proteins, herbs, spices, eggs....the vibrancy of the colors just pops within the walls of a professional kitchen.
Bay Scallop Chowder coming together, watchful students observe |
Bay Scallop Chowder, garnished with chives |
Chef shows Megan from Delicious Dishings chicken prep |
Next we moved on to dessert, beautiful Warm Chocolate Cake, again- simple ingredients, but mixed together, and treated with respect into a beautiful molten cake. The beauty of a molten cake is the wonder of the gooey inside gushing forth when the external cake is broken open. It is like lava pouring forth, and the result is one of the most decadent desserts. Again, this was not a particularly complex recipe, stir together the ingredients with care, melt chocolate under a watchful eye, and perhaps with indirect heat to keep it from burning, and then just under bake the cakes-serve with a palate cleansing sauce- think raspberries- and perhaps some ice cream and dessert is complete.
Throughout our evening in the kitchen we were treated to quite a few decadent bites as well- many from the bar menu at the Bristol Lounge. The round of Buffalo Brussel Sprouts served with a Blue Cheese dipping sauce were an immediate hit. The wonderful flavors of buffalo sauce, together with the earthy wonderfulness that are brussel sprouts made this a perfect appetizer. Later we were presented with crispy seared pork belly, seasoned with what appeared to be a combination of soy and hoison sauce, sweet and salty, and sitting atop potato cakes which provided magnificent texture. Finally, after allowing us to view the room in which they dry age their steaks (name another restaurant in Boston who dry ages their own steaks in house), we were treated to slices of their steak which we agreed, are the best in town. We were also served a Bearnaise Sauce and Sauce Diane for our steak- and the Bearnaise was by far the best I've ever had. Usually I can pass up Bearnaise as I realise that its extremely high in calories and normally it just isn't worth it- at the Four Seasons, it is beyond worth it.
Buffalo Brussel Sprouts |
Pork Belly-wonderful Pork Belly |
Dry aging at its best |
A perfect steak |
The class that I was invited to attend last night was created for local bloggers, and it was incredible. The beauty though? These classes are available and open to the public! So if you would like to join Chef Vosika and his team and learn some tricks of the trade, and enjoy an amazing meal at the same time (complete with some pretty wonderful wine pairings) check out the list below and sign up!
Four Seasons Hotel Boston Cooking Classes
All cooking classes are guided by Executive Chef Brooke Vosika and include hands-on instruction, demonstrations, food, drink…and fun! Dress is casual attire, and aprons and gift bags (including recipe cards) will be provided.
• Cost: $140 per person.
• Location: Aujourd’hui Kitchen (Hotel’s 2nd floor)
Schedule:
PERFECT PASTAS & SAUCES
Tuesday, March 1, 2011
Your culinary journey through Italy starts with house made ricotta and mushroom ravioli. You’ll then cook up mouth-watering orchietti with sweet peas, roasted peppers, basil and parmesan, followed by classic fettuccine alfredo. Chef Vosika may even divulge his secret bread recipe, to accompany the meal.
SUSHI & SAKE FOR COUPLES
Wednesday, April 6, 2011
If you like to entertain or have an adventurous streak, this is the class for you! Learn the secrets to making delicious, homemade rolls – and master just right sushi rice. Also discover surprisingly simple ingredient-slicing techniques...and of course, sip sake as you go!
PERFECT PASTAS & SAUCES
Wednesday, May 11, 2011
Your culinary journey through Italy starts with house made ricotta and mushroom ravioli. You’ll then cook up mouth-watering orchietti with sweet peas, roasted peppers, basil and parmesan, followed by classic fettuccine alfredo. Chef Vosika may even divulge his secret bread recipe, to accompany the meal.
SUMMER BARBE QUE
Thursday, June 16, 2011
Just in time for the 4th of July, learn to grill like the pros. Meats, corn on the cob, you name it…the grill and your taste buds will sizzle as you prepare all your summertime favorites! Under Chef Vosika’s tutelage, you will create savory marinades and rubs from scratch, in addition to the very best home-style side dish accompaniments."
Please contact kristan.fletcher@fourseasons.com to register for a class!
7 comments:
This class was so much fun! I actually went to Aujourd'hui once for brunch... it was amazing!
so bummed I had to bail. But happy to have all these great recaps to read! What a fun event.
Another great night of food and fun in Boston.
One of the best food nights I've had in Boston.
This was so fun - and so delicious! I am seriously tempted to take the pasta class. I can only imagine how full I would be after that one.
Full and deleriously content... :)
Love your pictures...great recap of a very fun evening!
Looks like such a great evening of fun and learning!
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