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ATS Cooking Workshop
Julia Huang, David Wong
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Jan/10 | Sat | 12:00PM-02:00PM | McCormick |
Enrollment: Unlimited: No advance sign-up
Not sure how to feed yourself over IAP? Join the Association of Taiwanese Students and learn how to make delicious homemade food (and eat it too)! Popular offerings include dumplings, scallion pancakes and onigiri.
Sponsor(s): Association of Taiwanese Students
Contact: David Wong, McCormick Country Kitchen, 732-589-6472, dyhwong@mit.edu
Charming Etiquette Dinner
Joel Pettigrew, Program Coordinator, Student Activities
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Jan/28 | Wed | 06:30PM-08:30PM | R&D Commons, 32-4th, Business Casual dress recommended. |
Enrollment: http://goo.gl/forms/zjmULqeO9v
Sign-up by 01/20
Limited to 30 participants
Wait a second, did you just use your salad fork on your pork chop entree??? If this question fills you with fear, or if you just want to better understand dining etiquette that will help you in your professional life, this workshop is for you. Be prepared to turn on the charm at your next dinner party!
Contact: Joel Pettigrew, W20-549, 617 253-5369, JOELP@MIT.EDU
Cocktails 101 - Introduction to Classic Cocktails & Craft Bartending
Jared Sadoian '10
Enrollment: Limited: Advance sign-up required
Attendance: Participants must attend all sessions
Prereq: Participants must be 21 or older by 01/10/15 w/ a valid ID
Fee: $150.00
for full set of bar tools, ingredients, course materials
Ready to go beyond gin & tonics and strawberry daiquiris? Curious why some drinks are stirred and not shaken? Why do those mixologists have to have suspenders and handlebar moustaches, anyways? Get some hands-on experience this IAP learning about classic cocktails and bartending in a craft environment. You’ll shake, stir, and strain your way through over 150 years of cocktail history, from the earliest definitions of a cocktail to cutting edge drinks grounded in classic technique. You'll leave the course armed with the knowledge and tools you need to make beautiful & delicious drinks at home.
This two-part seminar will be taught by Craigie on Main bartenders Jared Sadoian '10 and Rob Ficks. No experience is necessary, though just a splash of prerequisite reading will be sent out prior to the start of the course.
Both sections have sold out. There is a waitlist.
Section A: 2:00 p.m. to 4:30 p.m., Saturdays, January 10 and 17.
Section B: 2:00 p.m. to 4:30 p.m., Saturdays, January 24 and 31.
Participants must attend all four meetings for their respective session.
Participants must be age 21 or older by 01/10/15.
A valid ID that shows your date of birth is required.
Registration is required.
Fee: $150.00* for a full set of bar tools to take home with you at the conclusion of the course, cocktail ingredients, and course material.
*Refunds will be granted up until Dec. 29 at noon. Please direct your questions to cocktailclass@craigieonmain.com.
Sponsor(s): Alumni Association
Contact: Elena Byrne, W98-206C, 617 252-1143, EBYRNE@MIT.EDU
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Jan/10 | Sat | 02:00PM-04:30PM | 853 Main St.Cambridg |
Ready to go beyond gin & tonics and strawberry daiquiris? Curious why some drinks are stirred and not shaken? Why do those "mixologists" have to have suspenders and handlebar moustaches, anyways? Get some hands-on experience this IAP learning about classic cocktails and bartending in a craft environment.
Time & Dates: 2:00 p.m. to 4:30 p.m. on Sat., Jan. 10 & 17.
Location: 853 Main Street, Cambridge, MA
SOLD OUT.
Jared Sadoian '10
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Jan/24 | Sat | 02:00PM-04:30PM | 853 MainSt.Cambridg |
Ready to go beyond gin & tonics and strawberry daiquiris? Curious why some drinks are stirred and not shaken? Why do those "mixologists" have to have suspenders and handlebar moustaches, anyways? Get some hands-on experience this IAP learning about classic cocktails and bartending in a craft environment.
Time & Dates: 2:00 p.m. to 4:30 p.m. on Sat., Jan. 24 & 31.
Location: 853 Main Street, Cambridge, MA
SOLD OUT.
Jared Sadoian '10
Cocktails 201: In Moderation - Sherry Cocktails to Keep You Level
Jared Sadoian '10
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Jan/24 | Sat | 12:00PM-01:00PM | 853 Main St Cambridg |
Enrollment: Limited: Advance sign-up required
Prereq: Participants must be 21 or older by 01/17/15 w/ a valid ID
Fee: $60.00
for supplies
In 1962, The Four Seasons release “Sherry” to worldwide acclaim. We like to think of it as an ode to the fortified wine from Spain fast becoming the darling child of the cocktail world. You’ll be singing too after learning about the region, tasting wide range of flavors and styles, and creating lower-alcohol cocktails with Sherry that retain all of the flavor of their boozier counterparts. -- $60
Time & Date: Noon to 1:00 p.m. on Sat., Jan. 24
Location: 853 Main Street, Cambridge, MA
Participants must be 21 years old by 1/24/15 with a valid ID.
Sponsor(s): Alumni Association
Contact: Elena Byrne, W98-206C, 617 252-1143, EBYRNE@MIT.EDU
Cocktails 201: Rum, Ron, Rhum
Jared Sadoian '10
Enrollment: Limited: Advance sign-up required
Attendance: Participants must attend all sessions
Prereq: Participants must be 21 or older by 01/17/15 w/ a valid ID
Fee: $120.00
for supplies
Rum for us at Craigie on Main has been an integral part of our cocktail program, and Jared’s favorite spirit. It's a great value compared to Scotch, Brandy, and American Whiskey for the diner looking for an after-dinner dram. Rums range from sweet & sticky to dry & elegant. This two part seminar will cover the history of rum from its origins in the Carribbean to its spread around the world, and include a flight of rums demonstrating the variety of styles and flavors in this fantastically delicious spirit. -- $120
Time & Dates: Noon to 1:00 p.m. on Sat., Jan. 17 & 31
Location: 853 Main Street, Cambridge, MA
Participants must be 21 years old by 1/17/15 with a vaild ID.
Sponsor(s): Alumni Association
Contact: Elena Byrne, W98-206C, 617 252-1143, EBYRNE@MIT.EDU
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Jan/17 | Sat | 12:00PM-01:00PM | 853 Main St Cambridg |
Day one of the rum seminar.
Jared Sadoian '10
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Jan/31 | Sat | 12:00PM-01:00PM | 853 Main St Cambridg |
Day two of the rum seminar.
Jared Sadoian '10
Cocktails 201: Scotch Tasting & Application
Jared Sadoian '10
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Jan/10 | Sat | 12:00PM-01:00PM | 853 Main St Cambridg |
Enrollment: Limited: Advance sign-up required
Prereq: Participants must be 21 or older by 01/10/15 w/ a valid ID
Fee: $75.00
for supplies
Distillation has been a tradition in Scotland for over 500 years, but to many the region and its whisky still mystify the consumer and home bartender. In this seminar, we will explore the major regions of Scotch whisky by taste, and finish with a discussion of Scotch’s growing use behind the bar with a flight of Scotch cocktails. -- $75
Time & Date: Noon to 1:00 p.m. on Sat., Jan. 10.
Location: 853 Main Street, Cambridge, MA
Participants must be 21 by 1/10/15 with a valid ID.
Sponsor(s): Alumni Association
Contact: Elena Byrne, W98-206C, 617 252-1143, EBYRNE@MIT.EDU
Hosting a Charming Party
Joel Pettigrew
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Jan/30 | Fri | 03:00PM-05:00PM | Lobdell, W20 |
Enrollment: Unlimited: No advance sign-up
Join us to learn some healthy recipes for hors d'oeuvres and party fare, and how to host a charming and entertaining party! Whether you want to be the life of the party, or are looking for recipes that will impress every guest you invite, this session offers numerous resources for you as you look to host the most charming party possible.
***THIS EVENT IS BEING MOVED TO FRIDAY 1/30 AS PART OF CHARM SCHOOL FINALE DUE TO THE INCOMING WINTER STORM. IT IS CANCELLED FOR 1/26.***
Contact: Joel Pettigrew, W20-549, 617 253-5369, JOELP@MIT.EDU
Hummus 101: Make your own hummus!
George Kirby
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Jan/06 | Tue | 07:00PM-09:00PM | W11-MDR |
Enrollment: Limited: First come, first served (no advance sign-up)
Workshop participants will learn the secrets of making hummus from George Kirby '79, who is well-known in greater Boston for his delicious homemade dips. This is a hands-on workshop with take-away results. Bonus - Spice it up by preparing an exotic Yemenite hot sauce (Zhug).
Sponsor(s): Hillel
Contact: Ethan Sokol, 631-398-3220, ESOKOL@MIT.EDU
January Session: Knife Skills
Vincenzo Pileggi, Development Chef, Clover
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Jan/13 | Tue | 06:30PM-08:00PM | 7 Holyoke St Cambrid |
Enrollment: Limited: Advance sign-up required
Fee: $10.00
for supplies
In 2014 we taught knife skills to 198 people. In this basic class you’ll learn how to hold a knife, how to cut without hurting yourself, and how to vary your cuts based on what you plan to cook. Recommended before taking Soup Making 101 and Quick Pickling. Class includes a paring knife, access to recipes, and a meal at Clover.
CloverHSQ, 7 Holyoke St, Cambridge, MA
SOLD OUT. MIT community use this promo code IAP2015 to register at a reduced cost.
Vincenzo Pileggi is Clover’s most senior manager and is the development chef at our flagship restaurant in Kendall Square. He started with Clover in our first year of operation and has run our most busy trucks and our most busy restaurants. Prior to Clover Vincenzo was a chef at the Four Seasons in Boston. Vincenzo holds a Bachelor’s degree from Johnson and Wales University (’06). He's the one responsible for that Japanese Sweet Potato sandwich you may have enjoyed this year.
Ayr Muir left McKinsey to toast frozen burgers at Burger King and warm frozen soup at Panera with visions of the future of (an anti-frozen) Clover. Before Clover Ayr worked at McKinsey and Company (’04-08) advising the CEOs and CMOs of the world’s top consumer and retail companies. Prior to that he worked with Patagonia (’04) on marketing. Ayr holds an MBA from HBS (’04), a Bachelor of Science, and Master of Science from MIT (’00, ’01)
Sponsor(s): Alumni Association
Contact: Elena Byrne, W98-206C, 617 252-1143, EBYRNE@MIT.EDU
January Session: Quick Pickling
Vincenzo Pileggi, Development Chef, Clover
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Jan/21 | Wed | 04:00PM-05:30PM | 5 Cambridge Center |
Enrollment: Limited: Advance sign-up required
Fee: $10.00
for supplies
Ever wanted to make your own pickles at home? Learn how to use local winter vegetables grown by the godfather of farming in Western Mass, Michael Docter. These roots are bright, crisp, organic, and full of flavor. And they get even better after a quick soak in a vinegar solution. We’ll teach you a quick-pickling recipe that you can make (and adapt) in your college kitchen or tiny apartment with just 4 ingredients. Class includes a meal at Clover, access to recipes, and a pint of your own pickled roots to take home.
Clover, 5 Cambridge Center
SOLD OUT: Register today! Promo code: IAP2015
Vincenzo Pileggi is Clover’s most senior manager and is the development chef at our flagship restaurant in Kendall Square. He started with Clover in our first year of operation and has run our most busy trucks and our most busy restaurants. Prior to Clover Vincenzo was a chef at the Four Seasons in Boston. Vincenzo holds a Bachelor’s degree from Johnson and Wales University (’06). He's the one responsible for that Japanese Sweet Potato sandwich you may have enjoyed this year.
Ayr Muir left McKinsey to toast frozen burgers at Burger King and warm frozen soup at Panera with visions of the future of (an anti-frozen) Clover. Before Clover Ayr worked at McKinsey and Company advising the CEOs and CMOs of the world’s top consumer and retail companies. Prior to that he worked with Patagonia on marketing. Ayr holds an MBA from HBS (’04), a Bachelor of Science, and Master of Science from MIT (’00, ’01)
Sponsor(s): Alumni Association
Contact: Elena Byrne, W98-206C, 617 252-1143, EBYRNE@MIT.EDU
January Session: Soda Syrups
Vincenzo Pileggi, Development Chef, Clover
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Jan/28 | Wed | 05:30PM-07:00PM | 5 Cambridge Center |
Enrollment: Limited: Advance sign-up required
Fee: $10.00
for supplies
The best mixologists know that great drinks begin with homemade syrups. Learn how to make 4 signature soda syrups you can use to make homemade drinks, including ginger soda, vanilla soda, and 2 seasonal sodas using winter ingredients. Class includes 4 bottles of soda syrup to take home, access to recipes, and a meal at Clover.
CloverKND, 5 Cambridge Center, Cambridge, MA
Register today! MIT community use this promo code IAP2015 to register at a discounted price.
Vincenzo Pileggi is Clover’s most senior manager and is the development chef at our flagship restaurant in Kendall Square. He started with Clover in our first year of operation and has run our most busy trucks and our most busy restaurants. Prior to Clover Vincenzo was a chef at the Four Seasons in Boston. Vincenzo holds a Bachelor’s degree from Johnson and Wales University (’06). He's the one responsible for that Japanese Sweet Potato sandwich you may have enjoyed this year.
Ayr Muir left McKinsey to toast frozen burgers at Burger King and warm frozen soup at Panera with visions of the future of (an anti-frozen) Clover. Before Clover Ayr worked at McKinsey and Company (’04-08) advising the CEOs and CMOs of the world’s top consumer and retail companies. Prior to that he worked with Patagonia (’04) on marketing. Ayr holds an MBA from HBS (’04), a Bachelor of Science, and Master of Science from MIT (’00, ’01)
Sponsor(s): Alumni Association
Contact: Elena Byrne, W98-206C, 617 252-1143, EBYRNE@MIT.EDU
January Session: Soup Making
Vincenzo Pileggi, Development Chef, Clover
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Jan/27 | Tue | 06:30PM-08:00PM | 6 Harvard St. Brookl |
Enrollment: Limited: Advance sign-up required
Fee: $10.00
for supplies
Every morning we make soup from scratch at Clover. It’s easy to make beautiful brothy or creamy soups at home. You just have to master 3 basic skills: sautéing vegetables, blending to the correct consistency, and seasoning. We’ll cover all these skills while making two of Clover’s most popular soups, including Creamy African Peanut Soup and Brothy White Bean Kale Soup. Class includes a meal at Clover, access to recipes, and a pint of your own soup to take home.
Clover, 6 Harvard Street, Brookline, MA
SOLD OUT: Register today! Promo code IAP2015
Vincenzo Pileggi is Clover’s most senior manager and is the development chef at our flagship restaurant in Kendall Square. He started with Clover in our first year of operation and has run our most busy trucks and our most busy restaurants. Prior to Clover Vincenzo was a chef at the Four Seasons in Boston. Vincenzo holds a Bachelor’s degree from Johnson and Wales University (’06). He's the one responsible for that Japanese Sweet Potato sandwich you may have enjoyed this year.
Ayr Muir left McKinsey to toast frozen burgers at Burger King and warm frozen soup at Panera with visions of the future of (an anti-frozen) Clover. Before Clover Ayr worked at McKinsey and Company advising the CEOs and CMOs of the world’s top consumer and retail companies. Prior to that he worked with Patagonia on marketing. Ayr holds an MBA from HBS (’04), a Bachelor of Science, and Master of Science from MIT (’00, ’01)
Sponsor(s): Alumni Association
Contact: Elena Byrne, W98-206C, 617 252-1143, EBYRNE@MIT.EDU
Japanese Tea Ceremony - Experience the Way of Tea
Kyoko Wada
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Jan/25 | Sun | 02:00PM-03:00PM | Eastgate Penthouse |
Enrollment: Unlimited: Advance sign-up required
Sign-up by 01/23
Prereq: None
Join us for a Japanese tea ceremony performed by Mrs. Kyoko Wada, who has been studying the Japanese Tea Ceremony for more than 30 years. She will share "the happiness of the tea ceremony" with you and invite you to take this opportunity to leave your worries and problems at the door. Be transported to Japan by the calligraphy, ceramics, flowers, lacquer, and incense. Experience the four elements of the "way of tea:" harmony, respect, purity, and tranquility. Imagine how they can bring harmony into our daily interactions. Take the first step of what can become a lifetime of study and meditation.
No limit but advance sign up required (see contact below)
Signup by: 23-Jan-2015
Web: http://web.mit.edu/chado/www/index.html
Contact: Kyoko Wada, iap.chado@gmail.com
Sponsor(s): SpousesandPartners@mit
Contact: Kyoko Wada, iap.chado@gmail.com
Learning Science through Cooking
Dario Marrocchelli, Research Scientist, Nuclear Science and Engineering
Enrollment: Limited: Advance sign-up required
Sign-up by 01/05
Limited to 20 participants
Attendance: Participants must attend all sessions
THIS ACTIVITY IS FULL. There is already a lengthy waitlist as well. No new enrollment requests please.
Cooking is one of the most fascinating (and rewarding!) applications of science and engineering. Indeed, few people realize that even the easiest recipe requires a working knowledge of important scientific principles spanning the fields of Chemistry, Physics, Materials Science and many more. The goal of this course is to show this connection between cooking and science. This course is designed to be a fun, hands-on experience in which students learn basic scientific principles by performing simple experiments with food. The first three lectures will cover ice-cream making, chocolate tasting, naked eggs and other fun activities. The instructor will draw connections between the concepts presented and his everyday scientific research in Materials Science. A tour of the Taza Chocolate factory is an optional encouraged activity to supplement the session on chocolate.
Sponsor(s): MIT-SUTD Collaboration, Nuclear Science and Engineering
Contact: Dario Marrocchelli, NW13-221, (617) 710-2527, dmarrocc@MIT.EDU
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Jan/07 | Wed | 06:00PM-07:30PM | W20 3rd fl. coffee., please bring a laptop |
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Jan/14 | Wed | 06:00PM-07:30PM | W20 3rd fl. coffee. |
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Jan/21 | Wed | 06:00PM-07:30PM | W20 3rd fl. coffee. |
Dario Marrocchelli - Research Scientist, Nuclear Science and Engineering
Contact Information
COPYRIGHT 2015