Men in the kitchen

SPOILER ALERT: If you’re a Revolution wife or girlfriend … come back later – Sunday, actually. If you’re a Revs fan, keep reading.

Ok, those still with me? Check out after the jump to see what seven members of the Revs did on Saturday morning – Valentine’s Day – as a treat to the women in their lives … it was pretty cool – and tasty, too.

What lesson would be complete without a team picture? L-R: Jeff Larentowicz, Brad Knighton, Taylor Twellman, Chris Albright, Executive Pastry Chef Tim Fonseca, Executive Chef Brooke Vosika, Aujourd’hui Chef de Cuisine William Kovel, Matt Reis, Steve Ralston and Shalrie Joseph.

On Saturday morning, Chris Albright, Shalrie Joseph, Jeff Larentowicz, Brad Knighton, Steve Ralston, Matt Reis and Taylor Twellman met the Four Seasons Hotel in Boston for a cooking class — yes, that’s right, a cooking class: Men in the Kitchen.

The hotel offered the class to the guys and (surprisingly, at least to us) a bunch of guys took up the offer to learn to make a three-course meal to take home for the women in their lives.

So Saturday morning, the guys gathered downtown and headed straight to the kitchen of Aujourd’hui for their class. They were met by Executive Chef Brooke Vosika, Aujourd’hui Chef de Cuisine William Kovel and Executive Pastry Chef Tim Fonseca.

The chefs started the morning by explaining the hotel’s dining operations, including the five kitchens, 24-hour pastry kitchen and areas of expertise.


After the introductions, it was down to the cooking. We’ll let you peruse the gallery to see the images, but what we learned today included: that chefs don’t measure things – it’s all by feel – but pastry chefs do; most chefs cook everything between 300 and 350 degrees so they can control the dish better; that stock can be simmered for up to three days to become “jus”; that molten chocolate cake stemmed from an accident in one restaurant; and that our Revs players are pretty good in the kitchen!

Check out the pictures to see the day – and the dishes – the guys whipped up for their loved ones. Oh, and if you were wondering, the formal menu was:

Appetizer: Maine Crab Cake served with Basil Aioli and Rose Petal Salad.

Entree: Mustard Crusted Rack of Lamb served with Goat Cheese Stacked Potatoes and Pink Peppercorn Jus.

Dessert: Warm Chocolate Cake served with Vanilla Bean Ice Cream and Raspberry Compote. 

For anyone who might be interested, we’ll say that the chefs at the Four Seasons are pretty cool. They definitely aren’t stuck up or commanding as you might envisions chefs at such posh restaurants. They were great to work with and we’d highly recommend taking a class from them, which the hotel offers periodically. It’s a pretty fun morning and you certainly learn a lot in the two hours in the kitchen. Call the Four Seasons in Boston for more information, but we’d recommend it to anyone.


  1. George Griffin says:

    Wow! What a great menu. Bet the ladies enjoyed both the food and the willingness of the guys to learn how to make more than beens and brats.

  2. Lisa says:

    Go revs its good to know that u like to cook lol

  3. ellen says:

    Now that they have the proper training, the Revs should feel free to drop by the Riders’ parking lot & whip up something for us ladies there! ;-)

  4. The Webner King says:

    Geez Brad, all you guys had to do was visit a tailgate party with the Riders before a game. We could have helped them out.

  5. New England Revolution Blog Archive Men in the kitchen | Cast Iron Cookware says:

    [...] New England Revolution Blog Archive Men in the kitchen Posted by root 1 day 3 minutes ago (http://blog.revolutionsoccer.net) The hotel offered the class to the guys and surprisingly at least to us a bunch of guys took up the revs meet the chefs at the four seasons before the start of their cooking lesson leave a comment name required mail will not be published required powered Discuss  |  Bury |  News | new england revolution blog archive men in the kitchen [...]

  6. What’s Cooking In New England? Food, Apparently. | CFCBlog says:

    [...] but it all seems to be about food as of late. The other day TT, Albright & a few others were getting all Emril on us and making mustard crusted rack of lamb served with goat cheese stacked potatoes and pink peppercorn au jus, which sounds infinitely better [...]

  7. Natalie White says:

    oh i just love cooking and eating. i love to cook pasta recipes and the like.*’-

Leave a Reply

Your email address will not be published.