A Boston Bagel Tasting Frenzy!
Evan Schultz
Tue Jan 15, 11am-12:30pm, Stud Ctr,West Lounge
No enrollment limit, no advance sign up
Single session event
This is it! A Bagel Bonanza! Fresh bagels, frozen bagels, even Kosher bagels! Join us for this FREE tasting of Boston's best and brightest bagels! We'll serve you the bagels, and then it's up to you to taste and decide which Boston bagel reigns supreme!
Contact: Evan Schultz, W11-040, x3-2982, jcsc@mit.edu
Sponsor: Hillel
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A Week of Bagel Fun!
Lisa Katz, Aaron Strauss
No enrollment limit, no advance sign up
Participants welcome at individual sessions (series)
Bagels. So tasty. So round. So delicious. And this week, we have lots and lots of bagels for YOU! Join us for a bagel tasting, bagel baking, and a tour of a bagel factory! This week will be more delicious than any other! See below for more details!
Contact: Lisa Katz, x3-2982, lisaka@mit.edu
Sponsor: Hillel
A Bagel Tasting Frenzy!
Evan Schultz
This is it! A Bagel Bonanza! Fresh bagels, frozen bagels, even Kosher bagels! Join us for this FREE tasting of Boston's best and brightest bagels!
Tue Jan 15, 11am-12:30pm, Stud Ctr,West Lounge
Tour a Bagel Factory
Lisa Katz
Marvel in the fascinating world of bagel engineering as we tour a local bagel factory. See the process in live action! Bring money if you want to buy some, too. Register for tour by Monday, Jan. 14. Participants will cover their own transportation costs, via public transit.
Wed Jan 16, 03-05:30pm, Meet at Hillel, W11
Bagel Baking Fest
Lisa Katz
Ever wanted to dig your hands in some sticky dough and create the classic Jewish cirlce? Here's your chance to engineer your own bagel.
Thu Jan 17, 07-09:00pm, W11 Kosher Kitchen
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All Grapes Would Be Port - If They Could Be
Steven R. L. Millman
Tue Jan 29, 07-09:00pm, Next House Dining
Enrollment limited: advance sign up required (see contact below)
Signup by: 25-Jan-2002
Limited to 45 participants.
Single session event
Prereq: Must be 21 years old on January 22nd with valid ID to attend
Fee: 80.00 for purchase of 8 exceptional Port Wines and rental glasswar
"I leave to [John Home] ten dozen of my old Claret at his choice, and one bottle of that other liquid called Port."
... David Hume, in his will (1776)
Enjoy the variety of styles that comprise port wine and learn the history and viticulture of one of the great wines of the world. Emphasis on tawnies and vintage port. This class is expected to fill rapidly and payment, along with proof of age, is necessary to reserve a seat.
Contact: Steven R. L. Millman, E53-354, x8-5969, millman@mit.edu
Sponsor: Steven R Millman, E53-488, 617 253-3560, millman@mit.edu
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Cuisine of India
Balaji Rao
Schedule: TBD
Enrollment limited: advance sign up required (see contact below)
Participants welcome at individual sessions (series)
Prereq: None
Fee: 10.00 for purchasing raw material and some utensils.
Come and learn to cook delicious food from the Indian Sub-Continent. Classes will include recipes and dishes from North and South India, including desserts! Some foods will
include: curries, appetizers, sweets, breads, etc. No prior affinity to cooking required.
Web: http://web.mit.edu/sangam/www/
Contact: Balaji Rao, bala@mit.edu
Sponsor: SANGAM
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How Scoville You Go?
William M. Davis, Mary Jane E. O'Rourke
Tue Jan 29, Thu Jan 31, 07-08:00pm, TBD
Enrollment limited: first come, first served
Signup by: 15-Dec-2001
Limited to 20 participants.
The Scoville unit is the measurement of hotness of a chile pepper. Anyone who has made chili will know the wide and wild varieties of chiles and other ingredients that can be used in the dish. The chemistry of common ingredients will be discussed as well as indigenous varieties of the main course. Participants will be required to build a chili that will be part a tasting the last day of the activity.
Contact: William M. Davis, 2-325, x3-1884, wmdavis@mit.edu
Sponsor: Chemistry
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In Vino Veritas
Prof. Linn W. Hobbs
Tue Jan 22, Thu Jan 24, Mon Jan 28, Wed Jan 30, Fri Feb 1, 08-11:00pm, 8-314
Enrollment limited: advance sign up required (see contact below)
Limited to 68 participants.
Participants requested to attend all sessions (non-series)
Prereq: Participants must be age 21 or older on 1/21/02. ID required
Fee: 140.00 for wines, crackers and extensive tasting notes
Harvard cannot lay claim to all verities! This introductory class in wine appreciation--long an IAP classic now comes of age in its 21st year, with over 1500 enthusiastic alumni/ae--will acquaint participants with the truth about wines from around the world through comparative tastings of over 50 fine wines. The offering is perennially oversubscribed, so immediate registration is advised. Payment of fee with registration.
Contact: Gabrielle Joseph, 13-4062, 253-6970, gaj@mit.edu
Sponsor: Materials Science and Eng
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Mediterranean Cooking: Recipes from Spain
Dario Gil, Marco Gil, MariConchi Alburquerque
Mon Jan 7 thru Fri Jan 11, 11am-01:00pm, TBD
Enrollment limited: advance sign up required (see contact below)
Signup by: 01-Jan-2002
Limited to 25 participants.
Participants requested to attend all sessions (non-series)
Prereq: None
Fee: 40.00 for covering food costs
Experience the cuisine of Spain in this unique course. Learn two thousand years of cooking condensed into 10 elegant yet accessible recipes introduced by a mother-son team of chefs flying in from Madrid. Marco Gil, a former cook at Arzak (a 3-Star-Michelin restaurant), will provide the modern counterpart to his mother MariConchi’s fifty-year experience with traditional Mediterranean cooking.
The course begins with an introduction to basic cooking techniques and will include visits to local markets.
Web: http://www.mit.edu/~dgil/cooking
Contact: Dario Gil, 38-180, x3-9380, dgil@nano.mit.edu
Sponsor: Iberia
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Old Food: Ancient and Mediaeval Cooking
Anne McCants and Joshua Sosin
Sat Jan 12, 19, 03-07:00pm, BakerCountryKitchen, can come as late as 5 PM
No limit but advance sign up required (see contact below)
Signup by: 09-Jan-2002
Participants welcome at individual sessions (series)
Prereq: Stomach and sense of humor
Interested in gnawing on greasy lamb shanks? Or do you prefer vetches, oats and spelt-cakes? Come join us for an afternoon (or two!) of good old--and we mean REALLY old--fashioned ancient and mediaeval cookery. We will prepare, cook and eat ancient and mediaeval foods, from authentic period recipe-books. Students are invited to join for one or both afternoons. You may come as late as 5 PM, but as early as 3 PM, if you want to roll up your sleeves and get your hands dirty. For those with more academic interests we will have sources availabe for your reading pleasure--or horror.
Contact: Anne McCants and Joshua Sosin, E51-175 / 186, 86668/86669, amccants@mit.edu / jsosin@mit.edu
Sponsor: History
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Sushi Making: Roll Sushi by Yourself
Mitsuko Barker, Japan Program Lunch Table members
Tue Jan 22, 01-04:00pm, E38-615
Enrollment limited: advance sign up required (see contact below)
Limited to 20 participants.
Single session event
Fee: 10.00 for cost of ingredients
The Japan Program Lunch Table’s leader, Ms. Mitsuko Barker and members will show how to make Japanese Sushi rolls ("Makizushi"). Bring an apron and make sure you have clean fingernails. Organized by the MIT Japan Program.
Contact: Quan Mong Quan, E38-762B, x2-1483, qmquan@mit.edu
Sponsor: Center for International Studies
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The Theory and Practice of Good Cheese: Italy and France
Ihsan Gurdal
Tue Jan 15, 05-08:00pm, E38-714, CLASS IS FULL
Enrollment limited: advance sign up required (see contact below)
Signup by: 08-Jan-2002
Limited to 50 participants.
Single session event
Fee: 25.00 for an extensive choice of Italian and French cheeses
World-renowned cheese expert, gourmet, and owner of Formaggio (Cambridge and South End) will give a theoretical and practical introduction to French and Italian cheeses. A lecture on knowing and comparing French and Italian Cheeses will be followed by extensive tasting of choice samples from some of the top European producers. This event is co-sponsored by the MIT ITALY and the MIT FRANCE programs.
Web: http://web.mit.edu/mit-france/www
Contact: Serenella Sferza, E38-716, 452-2693, ssferza@mit.edu
Sponsor: Center for International Studies
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Vegetarian Cooking Classes
Laura Redi, MIT Vegetarian Group, and Leah Doherty, ARAMARK Dining Services
Enrollment limited: first come, first served
Signup by: 24-Jan-2002
Limited to 20 participants.
Participants welcome at individual sessions (series)
Fee: 7.00 for the cost of the meal.
Interested in learning to cook delicious, healthy, vegetarian meals? Join us for the following vegetarian cooking classes! Each session will be taught by a professional chef. $7 fee per class.
Sign up at the ARAMARK office with Leah Doherty, ARAMARK Dining Services, MIT Student Center, W20-028, or call Leah at 617-253-6963 / doherty-leah@aramark.com
Contact: Leah Doherty, W20-028, x3-6963, doherty-leah@aramark.edu
Sponsor: Vegetarian Group
Quick and Easy Vegetarian Cooking
Laura Redi, MIT Vegetarian Group, and Leah Doherty, ARAMARK Dining Services
Sign up at the ARAMARK office with Leah Doherty, ARAMARK Dining Services, MIT Student Center, W20-028, or call Leah at 617-253-6963 / doherty-leah@aramark.com
Tue Jan 22, 04-07:00pm, Courses Restaurant
Gourmet Vegetarian Cooking
Laura Redi, MIT Vegetarian Group, and Leah Doherty, ARAMARK Dining Services
Sign up at the ARAMARK office with Leah Doherty, ARAMARK Dining Services, MIT Student Center, W20-028, or call Leah at 617-253-6963 / doherty-leah@aramark.com
Thu Jan 24, 04-07:00pm, Courses Restaurant
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Vietnamese Cooking Class
Betty Nguyen, Nhut Ho, Trinh Nguyen, Laurel Vuong
Sun Jan 20, 04:30-07:30pm, TBA
Enrollment limited: advance sign up required (see contact below)
Signup by: 06-Jan-2002
Limited to 12 participants.
Single session event
Prereq: none
Fee: 20.00 for for ingredients
Craving Vietnamese food now and then? Come learn how to create and cook those sumptuous egg rolls and a yummy meal of asian vermicelli with grilled pork skewers. Then top the night off by treating your taste buds to some banana rice pudding. Recipes of all dishes will be provided.
Web: http://web.mit.edu/vsa/www/
Contact: Betty Nguyen, 625-8466, betiboop@alum.mit.edu
Sponsor: MIT Vietnamese Students Association
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