Stir Boston

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


a demonstration kitchen & cookbook library


Cookbook Class: The Foothills of Blackberry Farms



MARK YOUR CALENDARS: 2014 Class Release Schedule

May 17th for June & July

July 19th for August & September

September 20th for October & November

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

4/24 The Foothills Cuisine of Blackberry Farm at 7pm $185

In the pages of this book, the owner of Blackberry Farm, Sam Beall, explains how he and his team wander the line between refined and rugged to create dishes that draw on haute cuisine and the country food of the Smoky Mountains.  Over the course of 288 pages organized by seasons, Beall focuses on four main artisanal crafts: cheesemaking, gardening, preserving, and butchery and charcuterie.  These seasons and crafts yield recipes such as apple butter, home-cured bacon, and rice flour encrusted pike. As in his previous book The Blackberry Farm Cookbook; ingredients, technique, clear explanations, and stunning photography come together with soulful and personal care to bring southern flavors steeped in tradition to your table. Join us as the Stir chefs create an elaboate meal based on this cookbook.

A copy of The Foothills Cuisine of Blackberry Farm is included in the price of class.

4/27 Wine Study: Rhône Rangers at 4pm $100

Starting in the 1980s, a group of California winemakers decided to work with Rhône varietals, mainly Syrah, Grenache and Mourvedre and to promote the growth and enjoyment of those varietals in America. Bob Lindquist of Qupé  and a few others became known as the “Rhône Rangers” and the association grew to hundreds of wineries in several states, dedicated to the mission of spreading the knowledge and the grapes of the Rhône, all while expanding their repertoire to include 22 of the region’s grapes. In this wine study we will discuss the Rhône Rangers, terroir and sample the various Rhône varietals growing in the Golden State.

Cheese and wine are served during Afternoon Wine Study.



by Yotam Ottolenghi and Sam Tamimi
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