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

12/6 An Evening in Tuscany at 7pm $165

Join us for a journey through the rolling hills of Tuscany as we create a Tuscan meal inspired by our travels and growing education of this famed food and wine growing region. The genius of Tuscan cooking is in its simplicity. Fancy sauces aren’t needed to hide the food because Tuscans use pure, strong flavors and the freshest of ingredients. The great dishes are in fact very basic: homemade ribbons of egg pasta in hare sauce, game or free-range domestic animal meats grilled over wood coals, and beans simmered in earthenware pots. In this class we will explore the best of Tuscan fare and feature the elegant wines of the region capped off with a bit on Vin Santo to conclude this rustic meal.

1/25 Eat Your Heart Out at 6pm $165

Experience an offal night featuring some of the best pieces of meat: organs! From kidney to tripe, sweetbreads to heart, offal has been utilized for centuries in every culture in unique ways. In some instances it took the form of peasant food, and in others prized delicacies. Eat your way through the history and geography of offal and explore the way organs have been prepared historically and their evolution in contemporary cuisine.



by Yotam Ottolenghi and Sam Tamimi
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