Stir Boston

Stir 102 Waltham Street
Boston, MA
617.423.STIR (7847)


a demonstration kitchen & cookbook library




Stir - fresh veggies_resized


MARK YOUR CALENDARS: 2014 Class Release Schedule

November 15th for December & January

 PLEASE NOTE: We do not accept reservations by phone. Please email your reservation request to Reservations are not confirmed until you hear from a member of our team. The maximum number of seats a guest can reserve for a public class is 6. If you would like to reserve all 10 seats please consider a private event.

OUR CANCELLATION POLICY: Given that Stir is so special and intimate, we are not able to offer refunds or exchanges to classes that have been reserved. You may send someone in your place if you are not able to make it, however we do require you to call us at least 48 hours in advance with any food allergies or dietary restrictions that may have changed.

Featured Classes

11/25 Armchair Travel: Gascony at 7pm $165

Autumn, the time of year when comfort food shows its face for the first time. In France, Gascony is home to some of our favorite food and beverages to compliment the cool evenings of the fall. We are excited to welcome you and the cuisine of Gascony. From foie gras to cassoulet, we will highlight traditional regional dishes and incorporate modern interpretations of those dishes, while enjoying wine pairings and Armagnac.

11/26 Autumn Cheese, Wine & Beer Pairing w/ Abby Gregory at 2pm $165

Celebrate the season with a class devoted to one of Stir’s favorite pairings, beer and cheese. Join Stir’s general manager and cheese guru Abby Gregory for a tasting through some of our most awaited fall cheeses, from the complexity of farmhouse cheddar, the caramelized notes of an aged gouda, the nutty fragrances of alpine style cheeses, and everyone’s favorite ooey-gooey washed rind offerings. We will pair beers of the season: dark and nutty porters, caramelized ales, and New England’s specialty, pumpkin beer, alongside the bounty of the night. The cheese and beer tasting will be accompanied by dishes highlighting some of our favorite cheeses from around the globe.




by Yotam Ottolenghi and Sam Tamimi
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