On my daily walks from my apartment to the Ballet, I usually walk along Waltham street. This happens at least twice a day and so I walk past a certain doorway located right behind The Butcher Shop the same number of times. This little nook on Waltham is actually home to Stir, a cook book shop by day, and a cooking-demonstration dinner space created by Barbara Lynch. For many years I have been walking past this little spot and for just as many years, I have wanted to check a class/meal out. It was not until just a few months ago, January 2012 to be exact, that a friend of mine was able to snag a few seats at one of their classes.
The first class I went to was en lieu of the infamous Occupy Wall Street movement and called, wittingly, Occupy Gastronomy. Every class at Stir, and they hold these 7 evenings a week, has a theme, whether it is a cook book, the chef's inspiration, or seasonal ingredients. You walk in to find a replica of Barbara Lynch's own kitchen, with a demonstration stove top surrounded by about ten seats for the guests. Stir is run by a small team of chefs and managers, the two main chefs, known as the 'Stir Girls', work together in creating and cooking the different menus.
The Occupy Gastronomy class, just happened to be an ecclectic array of dishes, ranging from Greek tatziki, to Korean Bi Bim Bap and a Vietnamese Bahn Mi - it was all a tribute to different countries coming under occupation...great idea - even greater food:)
And from this class onwards, my friend and I have become hooked...
One of the best things at the Stir classes, other than getting to hang out with Kris and Steph, is seeing something go from scracth to a beautiful dish, right in front of your eyes. This herbed chicken breast with carrot puree came from their 'Duck, Duck, Goose' class (which I was at last night...Stir experience # 3:) ). We got to see them go through all the stages and finally get presented with this delicious tasting.