On any given night at Gordon's Fine Wines & Liquors, guests might hear staff instructors share their favorite French wines or introduce a Speyside scotch. They might also see guest sommeliers, local brewers, or winemakers discuss the production regions and flavors of their most cherished varietals. For more than 75 years, Gordon’s has been a beacon for such talented flavor enthusiasts, recruiting a team of specialized instructors that has earned the alcohol emporium the title of Massachusetts Beverage Business 2012 Retailer of the Year. These professionals have never tired of spinning out lessons—touching on wine education, beer and spirits, cooking, and wine-and-food pairings, which immerses visitors in how to successfully marry cheeses and wines without their parents getting all bent out of shape.
Yet apart from the knowledge spread therein and the discussions bubbling with poignant enthusiasm behind the shelves, Gordon’s also serves as a supplier. Its shelves abound with hundreds of wines—including kosher wines—from every continent except Antarctica, more than 500 types of craft beer, and 300 single-malt scotches.
Professional School of Bartending has taught the art of cocktail creation to more than 10,000 bartenders since the school's inception in 1977. Inside the lounge-inspired training facility, instructors teach the necessary bartending skills ranging from exotic and traditional mixology to responsible customer service.
Graduates of the comprehensive program benefit from a lifetime job-placement-assistance program that has blossomed from a regional effort to a coast-to-coast hunt. Besides ensuring a smooth transition from graduation to career, the school has an open-door policy that leaves the light on for all graduates: former students can repeat any class free of charge helping them to revamp their mixology skills or recall how to skewer an olive without making it scream. Professional School of Bartending also streamlines local businesses' day-to-day operations by lending out its training methods and expertise through its consulting services.
Professional bartenders teach in classrooms set up as fully functioning bars. The facilities present lifelike conditions for students to learn skills such as the proper shake and pour for a variety of cocktails, muddling raw ingredients, and getting the right amount of head on a draft beer. Courses also cover the technical elements of bartending, which may include setting up drink stations, understanding liquor laws and board-of-health requirements, and operating payment systems that accept both credit cards and gold ingots.
New Hampshire Bartending School offers aspiring libation-concocters the training to become professional bartenders and veteran mixologists a chance to hone in their craft. With the first deal, you'll get 32 hours of classes at New Hampshire Bartending School's premises, learning the ins and outs of drink-making from instructors with more than 30 years of bartending experience. This course can be completed either during the day Monday–Thursday, in the evenings Monday–Friday, over four Saturdays, or over two full weekends. The second deal compacts the course into an intensive two-day on-premises class, (currently scheduled from 5 p.m. to 10 p.m. on Mondays and Tuesdays), while the third deal gets you a similar experience off-premises, with the focus solely on drink-making and lacking only the unlimited practice time offered on-site at the school. Upcoming off-premises courses will be held in Orono, Portsmouth, and Concord, and they will take place on Friday evenings and Saturdays during the day. With these courses, you'll get inside info on the secret to concocting a soul-reviving martini, extensive training on how to serve alcohol safely, access to the government's underground vodka reserves, plus the confidence to create more than 100 drinks on your own.
So long as they're wholesome and fresh, certified nutrition consultant Gena Mavuli won't rule out delicious foods from anyone's diet. Instead, she encourages a real-food diet, eliminating processed, packaged goods in exchange for nutritious fruits, veggies, meats, and dairy. Gena assesses her clients' eating habits and then provides nutritional coaching, which includes meal plans and shopping lists, to help alleviate chronic problems such as fatigue, excess weight, and fingernails that look like Bugles.
Inside a historical downtown Quincy home that dates back to the 1850s, chef and baker Lisa Tavakoli crafts signature dishes and scones for guests to savor in a Victorian tearoom. Lisa gathers 8–15 students around her countertop to demonstrate how to top plates with multiple courses and drinks. She emphasizes the gustatory roles that all senses play, creating visually appealing dishes and steeping teas that appeal to the drinker's sixth sense. Curricula include Persian cuisine, Italian cuisine, and courses on raw cooking and seasonal ingredients.