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.
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.