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IAP 2004 Activities by Category

Food and Beverages

Battle of the Brownies
Janet Leung
Sat Jan 24, 07-10:30pm, Walker Memorial

No limit but advance sign up required (see contact below)
Signup by: 22-Jan-2004
Single session event
Prereq: A brownie recipe, place to make it

Competition to determine best brownie recipe (with prize for winner), with MIT-celebrity judges! See webpage for details, send email (see below) to sign up.
Web: http://web.mit.edu/chocolatiers/www/browniebattle.html
Contact: Janet Leung, jleung@mit.edu
Sponsor: Laboratory for Chocolate Science

Chocolate Tasting
Ariel Segall
Thu Jan 8, 07-09:00pm, Morss Hall, Walker

Enrollment limited: advance sign up required (see contact below)
Signup by: 20-Dec-2003
Limited to 30 participants.
Single session event
Fee: 15.00 for cost of tasting materials for participants.

Did you know that fine chocolates have a depth and complexity of flavor similar to that found in fine wines? Come and experiment! We'll have a wide selection of high-quality dark chocolates, and will discuss and rate them.

Enrollment is limited due to space considerations, but if there's enough demand we may run another session.
Web: http://web.mit.edu/~chocolatiers/www
Contact: Ariel Segall, ariels@mit.edu
Sponsor: Laboratory for Chocolate Science

Discover the Best Challah in Boston!
Katya Myer
Fri Jan 23, 12-01:00pm, W20 West Lounge

No enrollment limit, no advance sign up
Single session event

You donít have to be Jewish to enjoy Challah! This traditional braided egg bread, often seen in area bakeries, is used by Jews to celebrate Shabbat and other holidays. We will have challot from bakeries across the greater Boston area. Come to sample, rate, and vote for the best one!
Web: http://web.mit.edu/hillel
Contact: Katya Myer, W11, x3-2982, katyam@mit.edu
Sponsor: Hillel

Experimental Chocolate Truffle-Making (REGISTRATION CLOSED)
Ariel Segall, Katherine Allen
Sun Jan 11, 12-08:00pm, TBA

Enrollment limited: advance sign up required (see contact below)
Signup by: 09-Jan-2004
Limited to 15 participants.
Single session event
Fee: 8.00 for cost of materials

REGISTRATION CLOSED DUE TO OVERWHELMING DEMAND

This singular event is a combination cooking class and informal food science lab. We'll have more chocolate and cream than you know what to do with, and a wide selection of flavorings to try out. We'll cover making truffles with extracts, infusions, and liqueurs, along with molding and dipping techniques. And best of all, you get to take them home afterwards.

This is a two-part, one-day event running from 12-2 and 6-8 pm, to allow for the chocolate ganache to chill before we practice rolling and dipping the truffles. If there is overwhelming demand, we may add another 2-4/8-10pm session on the same day.
Web: http://web.mit.edu/~chocolatiers/www
Contact: Ariel Segall, ariels@mit.edu
Sponsor: Laboratory for Chocolate Science

Free Chili Night with the New Hillel Board!
Matya Gilbert-Schachter
Wed Jan 14, 06-07:00pm, W11 Main Dining Room

No enrollment limit, no advance sign up
Participants welcome at individual sessions (series)

Come meet the new Hillel board! Enjoy some free Kosher chili and come see what's going on in Hillel. We will be here to serve the community for the next year and would value your input and participation!
Contact: Matya Gilbert-Schachter, mgilbert@mit.edu
Sponsor: Hillel

How Scoville You Go?
William M. Davis, Mary Jane E. O'Rourke
Thu Jan 22, Tue Jan 27, 07-08:00pm, 2-136

Enrollment limited: first come, first served
Signup by: 15-Dec-2003
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 of a tasting the last day of the activity.
Contact: Bill Davis, 2-325, x3-1884, wmdavis@mit.edu
Sponsor: Chemistry

No Book, Just Cook (CLASS IS FULL)
Ole Nielsen, Daniele De Francesco
Mon Jan 12, Wed Jan 14, Fri Jan 16, Tue Jan 20, Thu Jan 22, 06-08:00pm, Next House

Enrollment limited: first come, first served
Limited to 25 participants.
Participants requested to attend all sessions (non-series)

SORRY, CLASS IS FULL

Eating well is not an expensive habit if you know the basics of cooking. This introductory class will take students through a journey of taste, from the basics in tools and techniques, to the final "impressing a date" class. Rather than teaching individual recipes, this course will help students to build a set of skills and techniques that allow them to cook in a simple kitchen and produce impressive results. Practical demonstrations will be given throughout the course. Held in Next House Country Kitchen.
Web: http://web.mit.edu/esg/www/iap
Contact: Ole Nielsen, ole@mit.edu
Sponsor: Experimental Study Group

Old Food: Mediaeval Mediterranean Cooking
Anne McCants, Steven Ostrow, Charles Wilkins
Sun Jan 25, 03-07:00pm, Dorm kitchen - TBA

Enrollment limited: first come, first served
Signup by: 09-Jan-2004
Limited to 25 participants.
Single session event
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 good old--and we mean REALLY old--fashioned mediaeval cookery. We will prepare, cook, and eat mediaeval foods from both sides of the Mediterranean Sea. Preparations will involve the use of authentic period recipe-books. You are invited to join us for this afternoon of fun and feasting. 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, E51-175/173, x8-6669, amccants@mit.edu
Sponsor: History

Parchment Paper, Pies, & Perfection
Marissa Cheng, Jessica Lee
Enrollment limited: advance sign up required (see contact below)
Signup by: 05-Jan-2004
Limited to 10 participants.
Participants welcome at individual sessions (series)
Prereq: (None)
Fee: 5.00 for materials, per session

Bake with us and learn about the chemistry behind flaky pie crusts, yeast that actually proofs, and meringue that doesn't collapse. Supplementary fun readings by Jeffrey Steingarten, Harold McGee, and others. All equipment provided (bring your own apron); finished products to be consumed by and distributed among participants.

Location: New House 6, 5th floor kitchen (French House)
Contact: Marissa Cheng, (617) 721-4646, awol@mit.edu
Sponsor: Marissa A Cheng, NEW HSE, FRENCH # 502, 617 225-7683, awol@mit.edu

First Session: Sticky Buns
Marissa Cheng
We'll make sticky buns from scratch with a yeast dough - learn about yeast doughs, gluten, and how to make your yeast proof.
Wed Jan 7, 07-09:00pm, New House 6, 5th flr

Second Session:Pies
Marissa Cheng
What makes a pie crust flaky? When should you use a lattice crust? We'll cover fruit pies, custard pies, meringue pies, savory pies - the whole nine yards.
Thu Jan 8, 07-09:00pm, New House 6, 5th flr

Third Session: Meringues, Genoise, and Piped Icings
Marissa Cheng
Why can you whip egg whites and end up with meringue? Why can you whip cream and end up with whipped cream - and when have you whipped it too much? We'll make macaroons, genoise, whipped cream, and frost our genoise with an icing gun.
Fri Jan 9, 07-09:00pm, New House 6, 5th flr

Sushi Making CLASS FULL-REGISTRATION CLOSED
Christine Robson, Japan Program Lunch Table members
Tue Jan 27, 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

CLASS FULL - REGISTRATION CLOSED

Christine Robson and the Japan Lunch Table members will demonstrate how to make Japanese sushi rolls ("makizushi"). Bring an apron and make sure you have clean fingernails. Organized by the MIT Japan Program.
Contact: Monika Pinto, E38-762B, x2-1483, mpinto@mit.edu
Sponsor: Center for International Studies

The Science of Chocolate
Susan Born
Thu Jan 22, 07-10:00pm, 66-144

No enrollment limit, no advance sign up
Single session event

RESCHEDULED


A lecture on the science of chocolate, with demonstrations if we can arrange them. Why is water so bad for chocolate? What exactly does it mean for chocolate to be tempered? What other chocolate-related questions can we come up with?
Web: http://web.mit.edu/~chocolatiers/www
Contact: chocolatiers-officers@mit.ed
Sponsor: Laboratory for Chocolate Science

The Theory and Practice of Good Cheese: Italy and France
Ihsan Gurdal
Tue Jan 20, 06-08:00pm, E38-714

Enrollment limited: first come, first served
Limited to 50 participants.
Single session event
Fee: 30.00 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 your 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. The first 50 participants who send a check make it in. Checks received after the class is filled will be returned to sender. Please make sure you include your email on the check, make it payable to MIT Italy Program, and send to Serenella Sferza, E38-755.
Web: http://web.mit.edu/mit-france/www
Contact: Serenella Sferza, E38-755, ssferza@mit.edu
Sponsor: Center for International Studies

Vietnamese Cooking Class
Hong Linh Ho Duc, Betty Nguyen, Nhut Ho, David Nguyen
Sat Jan 17, 05-09:00pm, S&P Kitchen

Enrollment limited: advance sign up required (see contact below)
Signup by: 12-Jan-2004
Limited to 15 participants.
Single session event
Prereq: none
Fee: 20.00 for for ingredients and kitchen rental

Craving Vietnamese food now and then? Come learn how to create a complete Vietnamese meal, from appetizer to dessert. We'll start with a Vietnamese chicken salad, rolling into a delicious grilled beef with vermicelli, then cleaning our palates with the famous tri-color pudding. Recipes of all dishes will be provided.

All participants, bring a chef's knife and cutting board. Fee includes a $5 cleaning deposit. If there is enough interest, a second class might be scheduled for the following week.

This event is partly sponsored by the UA Finboard
Contact: Hong Linh Ho Duc, 12-002b, (617) 253-3878, honglinh@mit.edu
Sponsor: MIT Vietnamese Students Association


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IAP Office, Room 7-104, 617-253-1668 | Comments and questions to: iap-www@mit.edu | Last update: 21 August 2003