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Cooking & Baking - Spring 2014 Courses
aS14CB06 - A Taste of Ireland

Corned Beef and Cabbage is the first dish Americans think of when the subject of Irish cuisine comes up but there is so much more. This class will cover some of those dishes such as Brown Soda Bread, Irish Whisky Trifle, Potato Soup, Dingle Pies and Leek and Bacon Tarts right in time for your St. Patty’s Day celebrations.

Note: Please bring containers for leftovers and an apron.

Nicole Connolly and her Irish husband travel frequently to Ireland where Nicole enhances her Irish cooking skills.


“Nicole exceeded my expectations with the variety of detailed recipes, ingredients and tips and the Irish music and photos she had running in the background.”

March 11        1 night/3 hours 

Tuesday, 6:30 PM - 9:30 PM                                 Course Fee: $49


Click here to register for Cooking & Baking courses with our online registration system

Click here to register offline

Assabet After Dark - Continuing Education Course Catalog
aS14CB10 - Traditional Cannoli

Let an experienced pastry chef show you how to make cannoli the old fashioned way with wooden dowels. You’ll also learn how to make three different types of traditional fillings - or get creative and fill your shells with frozen yogurt or ice cream.

Please bring a 10 inch bowl, measuring cups and spoons, and an apron.

Chef Ernie Sena became an instructor in Assabet’s Culinary Arts Program in 2010 and has been a chef at the Marriott Hotel in Marlboro for the past 11 years.

February 26        1 night/3 hours 
Wednesday, 6:15 PM - 9:15 PM                           Course Fee: $49


Click here to register for Cooking & Baking courses with our online registration system

Click here to register offline

Assabet After Dark - Continuing Education Course Catalog

 
aS14CB14 - The New Go Fish

We’re offering this evening of seafood cuisine with a revamped menu. No frying or heavy breaded coatings!  You’ll learn how to make your fish shine with bright, flavorful sauces and marinades before a brief cooking time brings it to the table. Recipes will be built around the local markets’ catch of the day and will give you the skills to enhance any fish with newfound and low fat flavor. Both fin fish and shellfish may be used in this class but we will be very attentive to anyone with shellfish allergies. Please bring containers for leftovers.

Rosemary Nolan is an herbalist, licensed massage therapist, and Reiki Master practitioner. She maintains an organic garden and makes her own soap, cheese, beer and butter. (www.amtamembers.com/rosemarynolan)

March 18        1 night/3 hours 
Tuesday, 6:30 PM - 9:30 PM                  Course Fee: $49

 


Click here to register for Cooking & Baking courses with our online registration system

Click here to register offline

Assabet After Dark - Continuing Education Course Catalog
aS14CB19 - Super Foods! Super You!

If you want to adopt a healthier, more plant-based diet, come learn how to use some of nature’s most perfect Super Foods - such as coconut, cauliflower, chia seeds and quinoa - in irresistible meals that will have you marveling at how good they taste and how good you feel!  Super Foods are low in calories and dense in nutrients so they pack a lot of punch per bite, making them nutritional powerhouses that keep you energized all day long. We’ll explore plant-based nutrition in simple recipes that are made from easy to find ingredients. Take advantage of the best foods our earth has to offer.

Some of the menu items we will make include Coconut Butternut Squash Soup, Raw Vegan Almond Joy Fudge, Tempeh and Warm Greens, and Sweet Potatoes with collards and Aduki Beans. No animal products are used in this class. There is no dairy or eggs in these recipes. Soy is contained in the Tempeh recipe and nuts in the Kale Slaw, Raw Vegan Fudge and Bliss Bars. This class is both gluten-free and vegan.

Please bring containers for leftovers.

Amy Nicole Karibian is a food, health, and wellness teacher. She has been a vegetarian for 23 years and vegan for seven. Amy is the owner of Mystic Fitness in Framingham and Absolute Yoga in Hopkinton.

“Very informative instructor. Loved being introduced to new techniques and ingredients.” ... “Enjoyed the super food education and introduction to the new foods.” 

February 27 - March 6       
2 weeks/6 hours 

Thursdays, 6:30 PM - 9:30 PM  
Course Fee: $90


Click here to register for Cooking & Baking courses with our online registration system

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Assabet After Dark - Continuing Education Course Catalog
3S14CB21 - Not Your Ordinary Pasta

We’re not talking pasta and canned tomato sauce here; we’re going to learn from the pros to make the fancy pasta dishes found in expensive restaurants. How does Pasta Milano with shrimp or roast chicken, sun dried tomatoes, and mushrooms in a roasted garlic cream sauce sound?  Or Pasta Casamento, which is a roasted garlic wine sauce, cherry tomatoes, spinach, and artichoke hearts tossed with your choice of pasta? 

Learn to create these and a variety of pasta dishes using basic sauces such as marinara, basil pesto, cajun cream, roasted garlic alfredo, and herb wine sauce, among others. Mixed with chicken and shrimp and a variety of pastas, you too will learn the chefs’ secrets to making these wonderful and satisfying gourmet pasta dishes. It’s not hard and doesn’t take much time.

Please bring containers for leftovers.

Chef Ernie Sena became an instructor in Assabet’s Culinary Arts Program in 2010 and has been a chef at the Marriott Hotel in Marlboro for the past 11 years.

March 5        1 night/3 hours 

Wednesday, 6:15 PM - 9:15 PM                         Course Fee: $49
 

Click here to register for Cooking & Baking courses with our online registration system

Click here to register offline

Assabet After Dark - Continuing Education Course Catalog

aS14CB28 - Cinnamon Buns

This class will teach you the art of making delicious old-fashioned Cinnamon Buns.  The instructor will share her Very Easy One Bowl Cinnamon Buns recipe.  We will also make Sticky Buns with pecans or walnuts.  Evelyn will also show you how to make three different types of glaze to pour over the warm buns.  It doesn’t get any better than this and your family and friends will enjoy them immensely!  You will be able to freeze any leftover buns, if there are any left.  They will reheat perfectly at a later time. 

Please bring an apron, a rolling pin (if you have one), a hand towel for your own use, an oven-proof baking dish (medium size), and a container to take home leftovers.  These timeless treats are something you will continue to bake any time of the year. 

Evelyn Brown has been baking since she was 11 years old.  Every year, she bakes special gingerbread cookies and other desserts for her family and friends.


“It is very apparent that Evelyn thoroughly enjoys baking
and teaching.” ... “Tasty, yummy goodies!”

April 14      1 night/3 hours 
Monday, 6:30 PM - 9:30 PM                       Course Fee: $45


Click here to register for Cooking & Baking courses with our online registration system

Click here to register offline

Assabet After Dark - Continuing Education Course Catalog

lS14CB31 - Cheese Making: The Basics

More and more of us are getting back to basics, including learning how to make our own food and eat locally.  This class is all about that.  We’ll use locally sourced organic milk to make two different cheeses: fresh ricotta/farmer’s cheese, which can be sweet or savory, and a heavenly fresh mozzarella which we will devour on the spot with tomatoes and basil!  You will see how fast and easy it is to make your own cheese at home and you’ll leave with lots of cheese recipes and resources to find local dairy producers and support your neighborhood small farmer.  Please bring a container or two to take home leftovers. 
Rosemary Nolan is an herbalist, licensed massage therapist, and Reiki Master practitioner.  She maintains an organic garden and makes her own soap, cheese, beer and butter. (www.amtamembers.com/rosemarynolan)


“It was so easy, I know I will do this again at home!”  “Loved tasting and creating different flavors.”

April 1        1 night/3 hours
Tuesday, 6:30 PM - 9:30 PM           Course Fee: $49


Click here to register for Cooking & Baking courses with our online registration system

Click here to register offline

Assabet After Dark - Continuing Education Course Catalog
adfS14CB39 - Things to Do with Dough

This course will be hands-on playing with dough. We’ll make the dough from scratch and let it double in size. Then the fun will begin: you’ll make different styles of rolls, fried dough (with toppings, of course) and everything from pizzas to calzones. Learn from a professional chef how versatile a ball of dough can be.

Chef Louis Trudeau, a graduate of Assabet Valley High School, worked for over 21 years for the Marriott Hotels as Executive Chef. He returned to Assabet in 2003 to share his talents as an instructor in the Culinary Arts Department.


“Chef T is an outstanding instructor. He offered many ideas
and the recipes were great!” ... “This class was a blast!” 

March 11        1 night/2.5 hours 
Tuesday, 6:30 PM - 9:00 PM                      Course Fee: $49


Click here to register for Cooking & Baking courses with our online registration system

Click here to register offline

Assabet After Dark - Continuing Education Course Catalog
S14CB43 - Light and Easy Spring Desserts

This course will be hands-on playing with dough. We’ll make the dough from scratch and let it double in size. Then the fun will begin: you’ll make different styles of rolls, fried dough (with toppings, of course) and everything from pizzas to calzones. Learn from a professional chef how versatile a ball of dough can be.

Chef Louis Trudeau, a graduate of Assabet Valley High School, worked for over 21 years for the Marriott Hotels as Executive Chef. He returned to Assabet in 2003 to share his talents as an instructor in the Culinary Arts Department.

March 24        1 night/3 hours 
Monday, 6:30 PM - 9:30 PM                      Course Fee: $49


Click here to register for Cooking & Baking courses with our online registration system

Click here to register offline

Assabet After Dark - Continuing Education Course Catalog
aS14CB44 - Choux Pastry - Cream PUffs, Eclairs and Profiteroles

We will prepare three different French-inspired desserts based on choux (puff) pastry: cream puffs, éclairs and profiteroles. This pastry technique is simple and versatile and can be used for many different recipes.
Please bring several containes with covers or aluminum foil for leftovers, along with an apron.

Melanie Trottier-Mitcheson lived in France for many years and uses that influence in her cooking and baking.

March 12        1 night/2.5 hours 
Wednesday, 6:30 PM - 9:00 PM                                                             Course Fee: $49


Click here to register for Cooking & Baking courses with our online registration system

Click here to register offline

Assabet After Dark - Continuing Education Course Catalog
S14CB45 - Succulent Sushi Made Easy

Sushi is not all about raw fish and intimidating special equipment. You can put anything you want in a roll of sushi - it doesn’t have to be Asian - and have a fresh, healthy, delectable snack in the time it takes to cook your sticky rice. In this class, we will play with a wide range of seasonings and fresh ingredients, both traditional and new, and we won’t need special tools or mats. Please bring a few containers for leftovers.

Rosemary Nolan is an herbalist, licensed massage therapist, and Reiki Master practitioner. She maintains an organic garden and makes her own soap, cheese, beer and butter. (www.amtamembers.com/rosemarynolan)

February 25        1 night/3 hours 
Tuesday, 6:30 PM - 9:30 PM           Course Fee: $49


Click here to register for Cooking & Baking courses with our online registration system

Click here to register offline

Assabet After Dark - Continuing Education Course Catalog
S14CB46 - Mini Minute Meals

Learn how to feed yourself or your family fresh food quickly and efficiently from scratch. Reach for a mini loaf pan or a muffin tin. By using this method, not only can you make fresh food fast but it will also be portable and portion controlled. We will make nutrient-packed favorites for any meal such as sausage polenta bites, curried shrimp cups, spinach dip bowls and mini falafel with edamame hummus. Please bring a container or two for leftovers.

Rosemary Nolan is an herbalist, licensed massage therapist, and Reiki Master practitioner. She maintains an organic garden and makes her own soap, cheese, beer and butter. (www.amtamembers.com/rosemarynolan)

April 8        1 night/3 hours 
Tuesday, 6:30 PM - 9:30 PM                     Course Fee: $49


Click here to register for Cooking & Baking courses with our online registration system

Click here to register offline

Assabet After Dark - Continuing Education Course Catalog
aS14CB47 - North Indian Vegetarian Cuisine

Indian cuisine is very diverse; the spices and food preferences are different in different parts of India. North Indian cuisine is dominated by a variety of breads and spicy and gravy-based curries. This class includes a complete menu which includes Chai tea - a blend of spices and ginger in a creamy Indian tea; Mango Lassi - an all-time favorite cold drink made from mango and yogurt; Vegetable-Paneer Kadai - a gravy curry with vegetables and paneer, similar to farmers cheese; Chole Channa - a spicy chickpea curry; Roti/Naan - Indian bread; and Vegetable Biryani - spicy mixed vegetables in rice.

Please bring an apron and containers for leftovers.

Reema Raghavendra grew up in India with her father, a native-born Indian brought up in Burma, and her mother, who is from west India. The diverse nature of her family resulted in fusion cooking being the norm.

March 10        1 night/3 hours 
Monday, 6:30 PM - 9:30 PM                       Course Fee: $49


Click here to register for Cooking & Baking courses with our online registration system

Click here to register offline

Assabet After Dark - Continuing Education Course Catalog
S14CB48 - Vegetarian Cooking: Asian Sytle

Come experience a scrumptious cooking tour across Asia and learn how to make the simple, yet beautiful, recipes that have made pan-Asian cuisine popular world-wide. Emphasizing fresh vegetables and whole foods, this class caters to students who are looking to add global spice and excitement to their diet while reaping the health benefits that come from choosing a plant-based diet. The menu we will prepare includes Yellow Thai Curry with Mixed Vegetables; Fresh Vietnamese Spring Rolls; Asian Noodle Soup; and Spicy Peanut Green Beans. Please bring containers for leftovers.

Amy Nicole Karibian is a health and wellness teacher. She is the owner of Mystic Fitness in Framingham and Absolute Yoga in Hopkinton.

March 13        1 night/3 hours 
Thursday, 6:30 PM - 9:30 PM                   Course Fee: $49


Click here to register for Cooking & Baking courses with our online registration system

Click here to register offline

Assabet After Dark - Continuing Education Course Catalog