= Add activity session to your calendar (exports in iCalendar format)
An Analytic Approach to Coffee Tasting -- Full and Waitlisted
Ray Gonzalez
Enrollment: Limited: Advance sign-up required
Sign-up by 01/05
Limited to 12 participants
Attendance: Participants welcome at individual sessions
(Same subject as brew.001)
This course will attempt to answer the question "what does coffee taste like?" by removing the sugar, milk, pumpkin spice, and other accessories from this popular beverage. Like wine tasting but hotter.
Possible themes are:
+ Light/Medium/Dark/Starbucks: Exploring the Roast
+ A Taste of Processing Methods
+ From Africa to the Americas and Beyond (Indonesia)
+ Price vs. Flavor
+ Espresso
Sponsor(s): Brain and Cognitive Sciences
Contact: Ray Gonzalez, 617 324-7271, RAYGON@MIT.EDU
|
Jan/13 | Sat | 11:00AM-12:00PM | 46-4062 |
|
Jan/14 | Sun | 11:00AM-12:00PM | 46-4062 |
|
Jan/20 | Sat | 11:00AM-12:00PM | 46-4062 |
|
Jan/21 | Sun | 11:00AM-12:00PM | 46-4062 |
Ray Gonzalez
Chopped Viewing Party
|
Jan/23 | Tue | 10:00PM-11:00PM | W20-306 |
Enrollment: Unlimited: Advance sign-up required
Come watch alumna Winnette McIntosh Ambrose '98 compete at the Gold Medal Games: Baking edition. Winnette is generously supplying French, gluten-free macarons from her and her brother Timothy McIntosh's '08, shop Sweet Tooth Lobby in Washington DC.
In a National Public Radio interview, McIntosh Ambrose described how they got started:
"First of all, we're born and raised in Trinidad and Tobago. We both came to the U.S. to study chemical engineering at MIT. And I had the opportunity, while I was doing my undergrad at MIT, to double-major in French language and literature, which took me to Paris at the Sorbonne. And that is where I became really mesmerized, captivated by the beauty, the craft of French patisserie." While she earned a PhD in biomedical engineering from Johns Hopkins University and then worked in the medical technology industry, she taught herself to bake. About two years ago, she called on her brother to join her efforts in DC and, in 2011, they started their business.
Register for this free event! http://alumic.mit.edu/chopped_viewing_party
Sponsor(s): Alumni Association
Contact: Elena Byrne, W98-206C, 617 252-1143, EBYRNE@MIT.EDU
Cocktails 201: All for One and Punch for All
Jared Sadoian '10
|
Jan/23 | Tue | 07:00PM-10:00PM | 500A Commonwealth Av |
Enrollment: Limited: Advance sign-up required
Prereq: Participants must be 21 or older by 1/23/18 w/ a valid ID
Fee: $75.00
for supplies
Love cocktails but hate getting stuck behind your home bar when you have friends over? Punch to the rescue! Predating cocktails by over 150 years, punch found itself a reason to congregate, a way to share the wealth with others, as well as the center of community gossip. Today we celebrate this storied beverage as a tool for the home bartender to join in the revelry when you have guests over and not be tied to your shaker tins and mixing glasses.
Led by Bar Manager Jared Sadoian ‘10 and Head Bartender Rob Ficks, in this seminar you will discuss the ins and outs of a great punch, making five representative examples to taste and enjoy, as well as a short hands-on lesson on cutting ice for your punch bowl.
Please direct your questions to cocktailclass@thehawthornebar.com.
Sponsor(s): Alumni Association
Contact: Elena Byrne, W98-206C, 617 252-1143, EBYRNE@MIT.EDU
Cocktails 201: DIY Bitters (for health and pleasure)
Jared Sadoian '10
|
Jan/30 | Tue | 07:00PM-10:00PM | 500A Commonwealth Av |
Enrollment: Limited: Advance sign-up required
Prereq: 21 or older by 1/30/18
Fee: $55.00
for for supplies
"I thought I was going to die the first time I tasted it. I actually might have gagged. It was terrible." - Antoinette Cattani, former manager at Fernet-Branca
For well over a century bitters have been a staple at the Italian dinner table, the French aperitif hour, and the American cocktail. What makes these bitters bitter? Why are some so much more drinkable than others? Join Rob Ficks, Head Bartender at The Hawthorne, as he guides a delicious and far-reaching tasting of the world of bitters, as well as an opportunity to craft your own bitter infusion to take for your home bar.
Location: 500A Commonwealth Avenue, Boston, MA 02215
Register today!
Please direct your questions to cocktailclass@thehawthornebar.com.
Sponsor(s): Alumni Association
Contact: Elena Byrne, W98-206C, 617 252-1143, EBYRNE@MIT.EDU
Cocktails 201: Tiki-isms
Jared Sadoian '10
|
Jan/09 | Tue | 07:00PM-10:00PM | 500A Commonwealth Av |
Enrollment: Limited: Advance sign-up required
Limited to 12 participants
Prereq: Participants must be 21 or older by 01/9/18 w/ a valid ID
Fee: $90.00
for supplies
It's cold, wet, and snowy in Boston - why not take a liquid vacation to the islands?
Hugely popular in post-war America, Tiki culture has seen a resurgence this past decade in themed restaurants, tiki-inspired cocktail bars, and in print. Learn the history and importance of these drinks viewed from the lens of a craft cocktail bar. Limited to 12 participants, we'll cover ingredient recipes and prep while we shake, swizzle, and blend up our own concoctions. No plane tickets to the Pacific islands required!
Participants will leave this seminar with a set of Tiki-specific tools to craft these delicious drinks at home.
Location: The Hawthorne, 500A Commonwealth Avenue, Boston, MA 02215
Sponsor(s): Alumni Association
Contact: Elena Byrne, W98-206C, 617 252-1143, EBYRNE@MIT.EDU
Japanese Tea Ceremony
Kyoko Wada
|
Jan/27 | Sat | 02:00PM-03:00PM | W20-307 |
Enrollment: Unlimited: Advance sign-up required
Sign-up by 01/25
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)
Sponsor(s): SpousesandPartners@mit
Contact: Kyoko Wada, iap.chado@gmail.com
Old Food: Sourdough Bread Basics
Anne McCants, Professor of History
|
Jan/11 | Thu | 10:00AM-03:00PM | Burton Conner |
Enrollment: Limited: Advance sign-up required
Sign-up by 01/08
Limited to 12 participants
Prereq: None
From the Fertile Crescent to the Klondike gold rush sourdough bread baking has been a fundamental component of human existence. Come learn all the steps of making a true sourdough bread from start to finish. And enjoy getting to eat the result! No baking experience required but wear clothes you don’t mind getting flour on. Depending on the number of participants we may make other kinds of bread as well. No fee, but sign-ups limited to 15.
Please click here to register.
Sponsor(s): History
Contact: Anne McCants, E51-263, 617 258-6669, amccants@mit.edu
Old Food: Sourdough Bread Basics
Anne McCants, Professor of History
|
Jan/31 | Wed | 10:00AM-03:00PM | Burton Conner |
Enrollment: Limited: Advance sign-up required
Sign-up by 01/26
Limited to 14 participants
Prereq: None
From the Fertile Crescent to the Klondike gold rush sourdough bread baking has been a fundamental component of human existence. Come learn all the steps of making a true sourdough bread from start to finish. And enjoy getting to eat the result! No baking experience required but wear clothes you don’t mind getting flour on. Depending on the number of participants we may make other kinds of bread as well. No fee, but sign-ups limited to 14.
Please click here to register.
Sponsor(s): History
Contact: Anne McCants, E51-263, 617 258-6669, amccants@mit.edu
Tasting Hour: Cocktail History in a Glass (Yours!)
Jared Sadoian '10
|
Jan/29 | Mon | 06:00PM-07:00PM | 500A Commonwealth Av |
Enrollment: Limited: Advance sign-up required
Prereq: 21 or older by 1/29/18
Fee: $40.00
for for supplies
Cocktail history is often a muddled mess. After all, who's writing anything down once the drinking begins? Thankfully, over the past two centuries we have begun to collect and decipher a collection of true, time-tested drinks, spanning a variety of eras.
Now more than ever cocktails bars seek to innovate and create new concepts, new techniques, or new flavor combinations, but often when we are starting out it's better to look back to the history books and learn why people drank what they drank, and what makes each one a classic.
Join Rob Ficks, Head Bartender at The Hawthorne as he tours you through the history books, from toddies, flips, and sangarees to juleps, cocktails, and much more!
Location: The Hawthorne, 500A Commonwealth Ave., Boston, MA 02215
Please direct your questions to cocktailclass@thehawthornebar.com.
Sponsor(s): Alumni Association
Contact: Elena Byrne, W98-206C, 617 252-1143, EBYRNE@MIT.EDU
Tasting Hour: Rye, Bourbon, and Beyond
Jared Sadoian '10
|
Jan/15 | Mon | 06:00PM-07:00PM | 500A Commonwealth Av |
Enrollment: Limited: Advance sign-up required
Prereq: 21 or older by the start date of the class 1/15/18
Fee: $55.00
for for supplies
'Too much of anything is bad, but too much good whiskey is barely enough.' - Mark Twain.
American whiskey has seen an incredible revival in the past decade, becoming one of the most popular and sought-after spirit categories in the world. We will discuss it's humble beginnings up to it's recent resurgence in the form of spicy rye, rich bourbon, and complex single malt whiskey. Join Rob Ficks, Head Bartender at The Hawthorne as he covers the history of American whiskey, including a flight of some wonderful representatives from each style.
Location: The Hawthorne, 500A Commonwealth Avenue, Boston, MA 02215
Please direct your questions to cocktailclass@thehawthornebar.com
Sponsor(s): Alumni Association
Contact: Elena Byrne, W98-206C, 617 252-1143, EBYRNE@MIT.EDU
Tasting Hour: Tequila is a Region, Agave is a Culture
Jared Sadoian '10
|
Jan/22 | Mon | 06:00PM-07:00PM | 500A Commonwealth Av |
Enrollment: Limited: Advance sign-up required
Prereq: 21 or older by 1/22/18
Fee: $40.00
for for supplies
There is no spirit in the world as deeply connected to a place and a people than agave distillates - Tequila, Mezcal, and their countryside brethren. It is also a tradition endangered by industrial agricultural practices and mass-market distribution. Join Jared Sadoian '10, Bar Manager of The Hawthorne, as he takes you through his travels through the tequila and mezcal-producting regions and share in a representative tasting of the category.
Location: The Hawthorne, 500A Commonwealth Avenue, Boston, MA 02215
Register today!
Please direct your questions to cocktailclass@thehawthornebar.com.
Sponsor(s): Alumni Association
Contact: Elena Byrne, W98-206C, 617 252-1143, EBYRNE@MIT.EDU
Contact Information
COPYRIGHT 2018