Four Seasons Hotel Boston
200 Boylston Street, Boston, Massachusetts, U.S.A. 02116
Boston, U.S.A. – September 27, 2010
Four Seasons Hotel Boston Announces 2011 Cooking Classes. Experience hands-on cooking classes held inside the kitchen and guided by Executive Chef Brooke Vosika.
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: firstname.lastname@example.org
Hotel Press Contact
Director of Public Relations
200 Boylston Street
Boston, Massachusetts, U.S.A. 02116
Email Kristan Fletcher
T. 1 (617) 351-2161
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