Art of Thai cooking
Samerkhae Jongthammanurak, Warit Wichakool
Sat Jan 21, 11am-02:00pm, S&P kitchen (161)
Enrollment limited: advance sign up required (see contact below)
Signup by: 20-Jan-2006
Limited to 25 participants.
Single session event
Learn how to cook Green curry and enjoy a hand-on experience in making an appetizer, crispy pork bread.
Web: http://web.mit.edu/waritw/Public/cookingclass/cookingclass21Jan06web.jpg
Contact: TSMIT, tsmit-event@mit.edu
Sponsor: Thai Students at MIT
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Battle of the Brownies
Janet Leung
Sat Jan 14, 03-05:15pm, Walker
No enrollment limit, no advance sign up
Single session event
Prereq: A completed brownie recipe, place to make it, copy of recipe
Competition to determine best brownie recipe (with prize for winners), with MIT-celebrity judges! Use your grandmother's famous recipe, a recipe from online, or a jazzed-up box mix. See your favorite professors and MIT celebs eat and judge brownies. Advance sign up not required but preferred.
Judges will include: Profs. Grimson (Course 6), Mattuck (18), Demaine (6), Wheatley (EC housemaster, 21F)
From 3-4 p.m. will be judging of brownies made from scratch. From 4-5 p.m. will be judging for brownies starting from boxed mixes. Final head-to-head of winners from both categories at 5 p.m! Prizes for winners, audience gets to eat brownies as well!
See webpage for details, send email to the contact below to register.
Web: http://web.mit.edu/chocolatiers/www/iapcal2006.html
Contact: Janet Leung, battleofthebrownies@mit.edu
Sponsor: Laboratory for Chocolate Science
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Chocolate Party
Lisa Morin
Mon Jan 23, 07:30-09:30pm, Next House Kitchen
No enrollment limit, no advance sign up
Single session event
A tasty way to start off your week, featuring make-your-own hot chocolate and brownies. We have all sorts of chocolate flavors to try, from mint to dark, so come and enjoy! Located at Next House’s country kitchen (lower floor), start time at 7:30pm.
Contact: Lisa Morin, lmorin@mit.edu
Sponsors: Epsilon Theta and Laboratory for Chocolate Science
Contact: Lisa Morin, lmorin@mit.edu
Sponsor: Laboratory for Chocolate Science
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Community Culinary Group
Ernesto Arroyo, Daniel Finchelstein, Anna Pandolfo
Enrollment limited: advance sign up required (see contact below)
Signup by: 10-Jan-2006
Limited to 15 participants.
Participants welcome at individual sessions (series)
Fee: 5.00 for cooking supplies and ingredients
Are you interested in cooking?
Is cereal one of your culinary masterpieces?
Would you like to sample dishes from different cultures?
Then join us in this event where we will prepare traditional recipes from all-around the world in a hands-on environment. Fellow students with previous cooking experience will help you develop your cooking skills and at the end of the evening you'll get to eat the meal you prepared during the class. This event is supported by your student life fee.
Web: http://web.media.mit.edu/~earroyo/communitycooking/
Contact: Ernesto Arroyo, E15-322, (617) 253-0306, earroyo@media.mit.edu
Sponsor: Student Life Programs
Real Mexican Food
Ernesto Arroyo
Chiles rellenos and/or chiles en nogada.
Wed Jan 11, 04:30-08:30pm, NW86, Multi-Purpose Room and Kitchen
Homemade Pasta (Italian Style)
Anna Pandolfo
Homemade pasta ravioli with ricotta, braciola.
Wed Jan 18, 04:30-08:30pm, NW86, Multi-Purpose Room and Kitchen
Soup-mania
Anna Pandolfo
Cream of asparagus; cream of onions; cream of mushroom.
Wed Jan 25, 04:30-08:30pm, NW86, Multi-Purpose Room and Kitchen
A Taste from Brasil and France
Tarciana Kessler and Samar Marc
1) Brazilian beans
2) Farofa (crunchy seasoned powder made with yucca/cassava/manioc flower)
3) Meat loaf filled with cheese
4) French tarte aux fraises
Wed Feb 1, 05-09:00pm, NW86, Multi-Purpose Room and Kitchen
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Dark Chocolate Tasting
Ariel Segall
Thu Jan 12, 08-10:00pm, 20 Chimneys, 3rd floor student center
Enrollment limited: first come, first served
Limited to 30 participants.
Single session event
Fee: 10.00 for cost of tasting materials for non-members
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 and is first come, first served. Email questions to the contact below.
Web: http://web.mit.edu/~chocolatiers/www/iapcal2006.html
Contact: Ariel Segall, ariels@mit.edu
Sponsor: Laboratory for Chocolate Science
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Dinner@Six -- Free Dinner with MIT Faculty
Rachel Shiffrin
Wed Jan 18, 05:45-07:00pm, W11 - Small Dining
Enrollment limited: first come, first served
Signup by: 14-Jan-2006
Limited to 22 participants.
Single session event
Enjoy a relaxed dinner and coversation with your favorite MIT faculty and administrators. The dinner is delicious, the company is wonderful, and the meal is free, could you ask for more? Come at 5:45, the dinner will be served at 6 promptly, and the event will end at 7. Dinner is by RSVP only.
Web: http://web.mit.edu/hillel/www
Contact: Rachel Shiffrin, W11, x3-2982, shiffrin@mit.edu
Sponsor: Hillel
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Experience Chocolate Heaven!
Sarah Tasman
Wed Feb 1, 12-02:00pm, Twenty Chimneys
No enrollment limit, no advance sign up
Single session event
Dive into piles of chocolate as you ascertain which brand is the best! Come sample unique flavors of American, Israeli, and European kosher varieties. Vote for your favorites!
Contact: Sarah Tasman, W11, x3-2982, jcsc@mit.edu
Sponsor: Hillel
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Experimental Chocolate Truffle-Making
Janet Leung, Preeya Phandnis, Rachel Chaney, Chaitra Manjunatha
Tue Jan 24, Wed Jan 25, Thu Jan 26, Sat Jan 28, 10am-08:00pm, TBD
Enrollment limited: advance sign up required (see contact below)
Signup by: 08-Jan-2006
Limited to 32 participants.
Repeating event. Participants welcome at any session
Fee: 8.00 for cost of materials
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 10-12 and 4-6 pm or 12-2 and 6-8 pm, to allow for the chocolate ganache to chill before we practice rolling and dipping the truffles. Choose any of the four days, but sign up quickly! To sign up email the contact below before Jan. 8.
Web: http://web.mit.edu/~chocolatiers/www/iapcal2006.html
Contact: Janet Leung, jleung@mit.edu
Sponsor: Laboratory for Chocolate Science
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In Vino Veritas
Prof. Linn W. Hobbs
Wed Jan 11, Thu Jan 12, Tue Jan 17, Wed Jan 18, Thu Jan 19, 05-08:00pm, Chipman Room 35-414
Enrollment limited: advance sign up required (see contact below)
Limited to 72 participants.
Participants requested to attend all sessions (non-series)
Prereq: Participants must be age 21 or older on 1/11/06. ID required
Fee: 175.00 for wines, crackers and extensive tasting notes
Harvard cannot lay claim to all verities! This introductory class in wine appreciation--a long-time IAP classic, with over 1800 enthusiastic alumni/ae, and this year celebrating its 25th anniversary--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 Engineering
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International Luncheon
Cheryl Cagnina
Tue Jan 17, 12-02:00pm, 26-414
No limit but advance sign up required (see contact below)
Signup by: 10-Jan-2006
Single session event
Bring your favorite International dish for approx 20 people to sample. Typed recipe of the dish should be submitted to Cheryl Cagnina in 26-519 or via E-mail at at least a week prior to the luncheon.
Contact: Cheryl Cagnina, 26-519, x3-2394, ccagnina@mit.edu
Sponsor: Lab for Nuclear Science
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Old Food: Ancient and Medieval Cooking
Anne McCants, Howard Eissenstat, Margo Collett
Wed Jan 11, 12-05:00pm, Next House
Enrollment limited: first come, first served
Signup by: 05-Jan-2006
Limited to 25 participants.
Single session event
Prereq: Stomach and sense of humor
Interested in gnawing on greasy lamb shanks? Perhaps you prefer vetches, oats and spelt-cakes? How about fermented fish sauce? Come join us for an afternoon of good old--and we mean REALLY old--fashioned ancient & medieval cookery. We will prepare, cook, and eat medieval 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. For those with more academic interests we will have sources available for your reading pleasure--or horror. If you plan to arrive later than the start time, please indicate this when registering. Location:Next House, Country Kitchen
Contact: Anne McCants, E51-175, x8-6669, amccants@mit.edu
Sponsor: History
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Taiglach Making Workshop -- A Sweet Jewish Treat
Miriam Rosenblum
Thu Jan 19, 05-07:00pm, W11 Main Dining Room
No enrollment limit, no advance sign up
Come learn to make taiglach, a Jewish dessert traditionally made to welcome in the sweet new year for the holiday of Rosh Hashanah. Taiglach is a delicious honey-soaked shortbread cookie. This workshop will teach two different methods of making this sweet dessert, and will result in a wonderful tasting. People of all faith backgrounds welcome, no cooking experience needed!
Web: http://web.mit.edu/hillel/www
Contact: Miriam Rosenblum, W11, x3-2982, miriamr@mit.edu
Sponsor: Hillel
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The Theory and Practice of Good Cheese (CLASS IS FULL)
Ihsan Gurdal
Mon Jan 23, 05-07:00pm, E38-714
Enrollment limited: advance sign up required (see contact below)
Signup by: 13-Jan-2006
Limited to 45 participants.
Single session event
Fee: 25.00 for an extensive tasting of European cheese
CLASS IS FULL; NO ADDITIONAL SPACE AVAILABLE
World-renowned cheese expert, gourmet, and owner of Formaggio (Cambridge and South End) Ihsan Gurdal will give a lecture on knowing your cheeses -- from bacteria to the cheese board -- accompanied by extensive tasting of choice samples from some of the top European producers. This event will fill up quickly: To reserve your spot, send your e-mail address and a check to the MIT-Italy Program, E38-600, 292 Main Street, Cambridge, MA 02139. This event is co-sponsored by the Center for International Studies.
Contact: Serenella Sferza, E38-755, x2-2693, ssferza@mit.edu
Sponsor: MIT France Program
Cosponsor: MIT Italy Program
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