We are headed back to Boston. Funny, we had not returned to the Boston area for about seven years and now we'll be back twice in two months. We are still talking about the incredible experience we had working with Tony and his team. The exposure to new, different, and better techniques, approaches to food, ingredients and ideas is always inspirational.
This time we are headed back to spend a day in the kitchen with The no9 Park team and then an evening at Stir. What is stir? One would almost call it exactly the kind of space Aki and I have been looking for. It is small and cozy, 300 square feet, with a cooking suite surrounded by 10 seats. There are tall windows looking out onto the street and the walls are lined with cookbooks to be read or bought. This tiny space certainly caught our attention and when we were given the opportunity to do a dinner class we simply had to say yes.
The class we have planned is rib eye in three services. We have adjusted and tweaked our approach to serving three meat courses over the years and this will be its most recent incarnation. The class starts a shade earlier than the usual Stir classes since we are going to do the whole presentation live, from start to finish. It will be an evening of food and conversation. Guests will get their hands dirty and their bellies filled.
The class/dinner is being held at Stir at 6:00 PM on July 2nd. In order to make a reservation please call 617-423-Stir. As we said there are only ten spots available so you'll have to move quickly if you want one. We look forward to this hands on event and to meeting some of you in Boston.
