Four Seasons Hotel Boston invites food lovers to eat, drink, cook and be merry as they learn from the most tenured chef in the company, Executive Chef Brooke Vosika. Take-home gifts include a Four Seasons “Sous Chef” apron, recipe cards and sweet treats from the Pastry Shop.

Soups & Stews – January 11, 2011

Winter in New England is the ideal time to savour warming soups and stews. On today’s menu are the best of the best: “creamless” tomato soup with pepper brioche croutons; the famous Bristol Lounge crab chowder; chicken and dumplings; and braised flank steak with stewed winter vegetables.

Men Only – February 12, 2011

Who says romance is dead? Under Chef Vosika’s tutelage, students will cook up a gourmet dinner for two, which will then be packaged in to-go containers to take home to that special someone (with reheat and serving instructions included, along with a red rose). The Valentine’s Day menu: heart-shaped lobster ravioli; homemade black-olive crusty bread; classic molten chocolate cake; and a signature martini to complement the meal.

Perfect Pastas & Sauces – March 1, 2011

A culinary journey through Italy starts with house-made ricotta and mushroom ravioli. Next, it's 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 – April 6, 2011

For those who like to entertain or have an adventurous streak, this is the perfect class. 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 along the way.

Classes are USD 140 per person. To sign up, contact: kristan.fletcher@fourseasons.com