| Cooking & Baking - Spring 2013 Courses |
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 13SCB12 - Chutneys, Pestos, and Herbed Relishes
Catsups, chutneys, pistous, relishes, tapenades ... they can highlight or temper a dramatic entree, or stand on their own as condiments so good you eat them straight from the jar. They can be sweet, spicy, sour, hot or mild and are the perfect homemade item to have on hand to impress guests or satisfy a snack attack. We’ll explore, taste and cook with many samples from around the world, customize some to take home, and give you all the recipes to recreate your favorites!
Please bring containers for leftovers. (hands-on)
1 night/3 hours
Rosemary Nolan has been teaching at Assabet After Dark for six years. She is an herbalist, licensed massage therapist, and Reiki Master practitioner. Rosemary maintains an organic garden and makes her own soap, cheese, beer, and butter. Please see her website at www.amtamembers.com/rosemarynolan
Tuesday, April 23
6:30 PM - 9:30 PM Course Fee: $49
 13SCB11 - New England Clam "CHOWDA"
Chowder originated in the early 1700s and consisted of vegetables, potatoes, clams and cream. Over the years, many different styles of chowder have evolved, each one very distinctive such as tomato-based Manhattan chowder, conch chowder from the Florida Keys, and Caribbean salmon chowder. Even in New England, clam chowder can range from watery to thick as mud.
Starting from scratch, this hands-on course will teach you how to make the best New England clam chowder around. You’ll learn everything you need to prepare this quintessential New England classic, from knife skills to preparing a chowder base that will provide a good consistency once your dairy product is added. We will be using both fresh and canned clams. A container will be provided so you can take home some chowder to share with your friends and family. (hands-on)
1 night/2 hours
Chef Louis Trudeau, a 1987 graduate of Assabet Valley High School, has worked for over 21 years for the Marriott Hotels. He left his position in 2003 as Executive Chef to share his talents as an instructor in the Culinary Arts Department of his alma mater.
Wednesday, March 6
6:30 PM - 8:30 PM Course Fee: $45
“The course met my expectations and it was fun!” ... “Chef Lou was full of great cooking tips!” ... “The step-by-step whole class guidance and the demonstration on proper cutting techniques by Chef were perfect.”
Class comments from New England Clam “CHOWDA” taught by Chef Lou Trudeau
 13SCB21 - 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. (demo/hands-on)
1 night/3 hours
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. He enjoys sharing recipes from his Brazilian heritage and is well known for his Continuing Education Barbeque classes.
Thursday, March 14 (NOTE: NEW END DATE DUE TO 3/7/13 SNOW DAY)
6:15 PM - 9:15 PM Course Fee: $49
 13SCB14 - Go Fish! Simple Seafood Spectacular
By popular demand, we’re offering this evening of seafood cuisine with NO shellfish-
just fantastic recipes for fin fish only. No frying or heavy breaded coatings either. We’ll make flavor-packed citrus reductions, elegant sabayon sauce, fennel marmalade, and simple vinaigrettes that will let your best cuts of fish shine after a brief trip to grill, oven, or stove. Recipes will be built around the local market’s catch of the day, and you’ll go home with the skills to enhance any fish find with newfound (and low-fat) flavor.
Please bring containers for leftovers. (hands-on)
1 night/3 hours
Rosemary Nolan has been teaching at Assabet After Dark for six years. She is an herbalist, licensed massage therapist, and Reiki Master practitioner. Rosemary maintains an organic garden and makes her own soap, cheese, beer, and butter. Please see her website at www.amtamembers.com/rosemarynolan.
Tuesday, February 26
6:30 PM - 9:30 PM Course Fee: $49
“One of my favorite cooking classes
(thus far). I could have stayed all night.” ... “I liked learning the correct way to cook (not overcook) fin fish. Simple and tasty sauces and flavors that enhanced the fish!” ... “The recipes are so tasty!”
Students’ comments from Rosemary Nolan’s class Go Fish! Simple Seafood Spectacular
 13SCB19 - A Brand New Super Foods! Super You!
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! What are super foods? Super foods are low in calories and dense in nutrients so they pack a lot of punch per bite, making them nutritional powerhouses.
This course is for people who want to explore plant-based nutrition without sacrificing variety, excitement, and balance in their diet and who want to take advantage of the best foods our earth has to offer. The recipes are simple, the ingredients are easy to find. Super foods produce a super you!
Week 1 Menu:
- Chipotle Coconut Lettuce Wraps
- Jicama Mango Slaw
- Creamy Cauliflower and Kale Soup
- Peanut Butter and Banana Mousse
Week 2 Menu:
- Turkish Spinach and Lentil Soup
- Miso Happy Salad Dressing over Field Greens
- Sesame Ginger Quinoa with Beets and Green Peas
- Choco Chia Cherry Bars
No animal products are used in this class. There is no dairy or eggs in these recipes. There is soy in the Miso Happy Salad Dressing recipe and the Sesame Ginger Quinoa. Nuts are an ingredient in the Peanut Butter and Banana Mousse and the Choco Chia Bars. There is wheat in the Turkish Soup recipe.
Please bring containers for leftovers. (hands-on)
2 weeks/6 hours
Amy Nicole Karibian is a food, health, and wellness teacher, writer, and speaker, as well as an active triathlete. She has been a vegetarian for 22 years and vegan for six. Amy is owner of Mystic Fitness, a Hot Yoga studio in Framingham.
Thursdays, March 14 and March 21 (NEW CLASS DATES DUE TO 3/7/13 SNOW DAY)
6:30 PM - 9:30 PM Course Fee: $90
“New recipes, interesting mix of ingredients.” ... “I loved being exposed to new recipes and having the chance to try many dishes in one setting.” ... “Great exchange of info among class members about
vegetarian foods and restaurants.”
Comments from students in Amy Karibian’s Super Foods! Super You! class
 13SCB20 - Vegetarian Comfort Food
Comfort food epitomizes home cooking and warmth and helps keep our spirits up during the final long, cold, dark days of winter. In this hands-on cooking workshop, students will take a stroll down memory lane to revisit some favorite American comfort foods. There is one catch, though - our recipes are comprised entirely of plant-based ingredients.
Learn delicious and creative ways to integrate vegetarian cooking with the traditions of American comfort foods that everyone loves. You will learn simple, step-by-step ideas, kitchen secrets, and how-to’s to create comforting and hearty vegetarian home cooking.
The menu for this class:
- Hearty Vegan Meatloaf
- Decadent Vegan Macaroni and Cheese
- Scrumptious Not-Chicken Pot Pie
There are no animal products used in this class and no dairy or egg products. There is minimal soy used (small amount in the Not-Chicken Pot Pies, which may be eliminated). All recipes contain some wheat. Nuts are an ingredient in the Macaroni and Cheese.
Please arrive hungry and ready to cook and bring containers for leftovers. (hands-on)
1 night/3 hours
Amy Nicole Karibian is a food, health, and wellness teacher, writer, and speaker, as well as an active triathlete. She has been a vegetarian for 22 years and vegan for six. Amy is owner of Mystic Fitness, a Hot Yoga studio in Framingham.
Thursday, February 28
6:30 PM - 9:30 PM Course Fee: $45
“Great recipes and education re: nutrition.” … “The recipes were so easy to prepare!” … “I enjoyed learning about new types of food and team cooking.”
Student comments from Amy Karibian’s class Vegetarian Cooking: Asian Style
 13SCB16 - Cubanisimo!
If you can’t go to Miami, bring Miami to you. We will be preparing some classic Cuban recipes like Mini Medianoche Sandwiches, Pollo Borracho with Black Beans and Rice, Fried Plantains, and our favorite and easiest Cuban dessert (no, we’re not telling!). Recipes will be provided.
Please bring a container for leftovers. (hands-on)
1 night/2.5 hours
Lori Leinbach is a graduate of the Cambridge School of Culinary Arts. She is the owner of Culinary Underground School for Home Cooks in Southboro, MA.
Monday, March 4
6:30 PM - 9:00 PM Course Fee: $49
 13SCB22 - Cinco de Mayo Celebration
Cinco de Mayo is a celebration of Mexican heritage and pride in the United States. What better way to celebrate than to recreate and enjoy the tantalizing flavors of the Southwest?
In this class, you’ll learn to make quesadillas, empanadas, and dips. We’ll also enjoy an authentic dessert. Learn the real way to cook Mexican! (hands-on)
1 night/3 hours
Steve Celona, formerly of the Canyon Cafe Mexican Bar and Grille in Westboro, enjoys sharing his love and knowledge of Mexican food.
Thursday, May 2
6:30 PM - 9:30 PM Course Fee: $45
“Easy, tasty recipes.” ... “The instructors
were very down-to-earth and fun!” ...
“Yummy food!”
Student comments from Steve Celona’s
Mexican Fall Fiesta
 13SCB13 - Fast and Healthy Asian One-Bowl Meals
Pho - the generic Asian name for a one-bowl meal (usually involving noodles) - covers a wide variety of low-fat, comforting and delicious dishes perfect for any time of day. In this class, you will learn how to create an entire balanced meal in a bowl using fresh stock, aromatic vegetables, meat (if you choose - vegetarian will be an option) and fresh herbs with your choice of noodles: wheat, rice, egg, or buckwheat. Endless possibilities! This is the perfect class for jaded winter palates headed into Spring!
Please bring containers for leftovers. (hands-on)
1 night/3 hours
Rosemary Nolan has been teaching at Assabet After Dark for six years. She is an herbalist, licensed massage therapist, and Reiki Master practitioner. Rosemary maintains an organic garden and makes her own soap, cheese, beer and butter. Please see her website at www.amtamembers.com/rosemarynolan
Wednesday, March 27 NOTE NEW DATE
6:30 PM - 9:30 PM Course Fee: $49
“We made a huge variety of dishes with unfamiliar ingredients – but they were simple and healthy!” … “Great variety
of food! Tasty dishes!”
Student comments from Rosemary Nolan’s class Pan-Asian Panorama: Culinary Whirlwind Tour
 13SCB05 - A Taste of Southern Germany
Join Nicole for a fun evening of hands-on Southern German cooking where you will learn a variety of tasty, regional main and dessert dishes accompanied by fun German music, poetry, and photographs that will engage all your senses and take you away on a little journey to Southern Germany. You will learn how to make a great Swabian Kartoffelsalat, Kasspatzle, Zwiebelkucha, and more.
Please bring containers for leftovers, a kitchen towel, and an apron. (demo/hands-on)
1 night/3 hours
Nicole Connolly was born and raised in a small town close to Stuttgart, Germany where her mom put her to work in the kitchen at an early age. She was just about two when she pounded her first Schnitzel. Over the years, she has continued to learn from her mom and to enjoy the craft of German cooking and baking, making the traditional recipes her own.
Monday, April 8
6:30 PM - 9:30 PM Course Fee: $49
“The variety of food prepared was perfect with the amount of difficulty just right so we could prepare these dishes at home.” … “It was nice to have the appetizers, salads, meal, and a dessert!”
Student comments from A Taste of Southern Germany taught by Nicole Connolly
 13SCB06 - A Taste of Ireland
The Irish are renowned throughout the world for their generous hospitality and love of good food and drink. This one-night course offers a comprehensive collection of the best-loved recipes and traditional dishes that have helped Ireland earn its reputation for culinary excellence.
Please bring containers for leftovers, a kitchen towel, and an apron. (demo/hands-on)
1 night/3 hours
Nicole Connolly came to America from Germany to meet her Irish husband. Over the past 15 years, she has embraced the Irish kitchen, learning some of the classic recipes from soups to entrees, vegetables dishes, salads and delicious desserts.
Wednesday, March 13
6:30 PM - 9:30 PM Course Fee: $49
 13SCB18 - Indo-Chinese Fusion Vegetarian Cuisine
This course teaches you how to create a fine fusion of Indian and Chinese food, with the Indian blend of spices and the authentic touch of Chinese cuisine. This class includes a full course menu and will also highlight some tips on different combinations to try according to your taste preferences. Some dishes require deep frying.
Included in this full course meal:
- Manchurian Appetizer - cauliflower mixed in flour batter, fried, and topped with different sauces
- Spring Roll - vegetables stuffed in patty sheets
- Spicy Corn Soup - sweet corn with a variety of spices
- Noodle Salad - Napa cabbage with noodles
- Fried Rice - vegetables like cabbage and scallions in spices and soy sauce
Please bring an apron and containers for leftovers. (demo/hands-on)
1 night/3 hours
Reema Piparia 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 and has enabled Reema to develop a flare for blending a variety of tastes into a delectable whole.
Tuesday, March 12
6:30 PM - 9:30 PM Course Fee: $45
 13SCB03 - Pasta from Scratch
Why make your own pasta? Like the difference between a store-bought tomato and one fresh-picked from the garden, there is no comparison when it comes to pasta out of the box versus fresh, made-from-scratch pasta.
So roll up your sleeves, put on your aprons, and join us for this fun, highly interactive one-night workshop! We will make basic egg pasta, mixing, kneading, and generally getting up to our elbows in flour - no food processors here! We’ll use both the hand crank pasta machine and the “no machine, no problem” method. We’ll talk about variations in flavor and pasta type, a bit about sauces, and, most importantly, enjoy the fruits of our labor!
Note: If you have a pasta machine, please feel free to bring it to class. Please bring an apron. (demo/hands-on)
1 night/2.5 hours
Gina Klay learned the “art” of pasta making from her grandmother and mother. She looks forward to passing along this family tradition.
Thursday, March 21
6:30 PM - 9:00 PM Course Fee: $45
“Gina set the mood with candles and Italian opera playing when we entered the classroom. She’s a great instructor.” … “Loved everything! Can’t wait to get my own pasta machine.”
Students’ comments about Pasta from Scratch taught by Gina Klay
 13SCB17 - Crêpes
During this course, we will work on one of the most rewarding and versatile French specialties: the crêpe.
For the main course, we will prepare two kinds of savory crêpes: crêpes forestières (mushrooms, Swiss cheese, and béchamel sauce) and crêpes au jambon (ham, cheese, and creme fraiche). We will discuss other possible fillings and share ideas as a class.
The dessert course will include a variety of sweet crêpes (fruit, melted chocolate, lemon, and sugar). There will also be a demonstration of flambéing techniques.
Discover the secrets of thin, no-fail, delicious crêpes for your next soiree entre amis!
Please bring an apron. (demo/hands-on)
1 night/2.5 hours
Melanie Trottier-Mitcheson relocated to the U.S. after over a decade’s worth of living, working, and delicious eating in the Auvergne region of France. She finds the differences in food culture between France and the U.S. fascinating and enjoys sharing her findings with the Assabet After Dark community.
Wednesday, April 10
6:30 PM - 9:00 PM Course Fee: $45
“Everyone had the chance to make a few different crêpes.” ... “I loved experiencing the versatility of the crêpe.” ... “The crêpes were delicious and easier than I’d imagined to prepare.”
Class comments about Crêpes taught by
Melanie Trottier-Mitcheson
13SCB24 - Crêpes
During this course, we will work on one of the most rewarding and versatile French specialties: the crêpe.
For the main course, we will prepare two kinds of savory crêpes: crêpes forestières (mushrooms, Swiss cheese, and béchamel sauce) and crêpes au jambon (ham, cheese, and creme fraiche). We will discuss other possible fillings and share ideas as a class.
The dessert course will include a variety of sweet crêpes (fruit, melted chocolate, lemon, and sugar). There will also be a demonstration of flambéing techniques.
Discover the secrets of thin, no-fail, delicious crêpes for your next soiree entre amis!
Please bring an apron. (demo/hands-on)
1 night/2.5 hours
Melanie Trottier-Mitcheson relocated to the U.S. after over a decade’s worth of living, working, and delicious eating in the Auvergne region of France. She finds the differences in food culture between France and the U.S. fascinating and enjoys sharing her findings with the Assabet After Dark community.
Wednesday, May 15th
6:30 PM - 9:00 PM Course Fee: $45
“Everyone had the chance to make a few different crêpes.” ... “I loved experiencing the versatility of the crêpe.” ... “The crêpes were delicious and easier than I’d imagined to prepare.”
Class comments about Crêpes taught by
Melanie Trottier-Mitcheson
 13SCB09 - Bread and Roll Making
Two of Assabet's own chefs, experienced bakers, will teach this two-night class. They will show you how to make beautiful Italian Scali Bread, a Vienna loaf, a French loaf, and several different types of rolls. Learn the secrets of working with yeast and bring home some hot bread. Wear short sleeves, bring an apron, and prepare to have fun.
Please bring a 10 inch bowl, measuring cups and spoons, and a large stainless steel spoon. (demo/hands-on)
2 nights/6 hours
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. He enjoys sharing recipes from his Brazilian heritage and is well known for his Continuing Education Barbeque classes. Chef Louis Trudeau, a 1987 graduate of Assabet Valley High School, has worked for over 21 years for the Marriott Hotels. He left his position in 2003 as Executive Chef to share his talents as an instructor in the Culinary Arts Department of his alma mater.
Tuesdays, April 23 and April 30
6:30 PM - 9:30 PM Course Fee: $75
 13SCB10 - Holy Cannoli! What a Class!
Let an experienced pastry chef show you how to make cannolis 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. (demo/hands-on)
1 night/3 hours
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. He enjoys sharing recipes from his Brazilian heritage and is well known for his Continuing Education Barbeque classes.
Tuesday, April 2
6:30 PM - 9:30 PM Course Fee: $49
 13SCB07 - European Rolled Cookies
Roll into Spring ... with rolling pins! Let’s take a roll through different regions of Europe by making cookies with dough that needs to be rolled. We’ll make Palet Breton (a French butter cookie) and Schwarz-Weiss Gebäck (patterned German icebox cookies). Learn easy ways to roll dough and discover how to personalize the recipes!
There will be additional cookies to taste and recipes to make at home.
Please bring containers for leftovers and an apron. (hands-on)
1 night/3 hours
Colleen Pepin learned to cook in her grandmother’s kitchen and loves baking as a way to explore her Germanic roots and reminisce about living in Europe.
Monday, March 4
6:30 PM - 9:30 PM Course Fee: $45
“I really enjoyed eating those cookies!” ... “The recipe book and samples were
delicious.”
Comments from students of German Cookies taught by Colleen Pepin
 13SCB08 - Cake Decorating
How many cakes - birthday, anniversary, children’s, seasonal, or holiday - did you make last year? Do you wish you could make those fancy borders, cute little roses, and cartoon characters like the corner bake shop? It’s fun and easy to do once you know the techniques and tools of the trade. A professional cake decorator will show you her secrets and techniques.
A supply list will be provided on the first night of class. Students may buy/bring their own supplies or purchase them from the instructor. After the first night of class, students will need to bring in a cake to decorate each night.
Note: $6 material fee payable on first night to instructor for demonstration supplies. (demo/hands-on)
5 weeks/15 hours
Patty Calitri is a professional cake decorator with over 30 years’ experience. She has taught at Assabet After Dark for over 20 years and enjoys teaching others how to make her award-winning cakes.
Wednesdays, February 27 - March 27
6:30 PM – 9:30 PM Course Fee: $170
“Learned a lot of tips and tricks and short cuts. Patty is very patient with beginners.”
… “Great ideas and designs.”
Comments on Cake Decorating with Patty Calitri
 13SCB04 - Austrian Apple Strudel
Instructor Nicole Connolly recalls, “When I was little, visiting my grandma in Hungary was such a fun-filled time for me. My favorite part was helping my grandma bake in the kitchen, especially when she made my favorite Apfelstrudel. The whole house would be filled with the sweet smell of apples and cinnamon.” If you enjoy a good apple strudel with vanilla ice cream and fresh whipped cream as much as Nicole does, please join her for this delicious, hands-on baking class.
Please bring containers for leftovers, a kitchen towel, and an apron. (demo/hands-on)
1 night/3 hours
Nicole Connolly was born and raised in a small town close to Stuttgart, Germany. As a child, she spent her summers in Hungary visiting her grandmother where life on a small farm and helping “Oma” with all the cooking and baking left a big impression on her.
Wednesday, March 20
6:30 PM - 9:30 PM Course Fee: $49
“I liked the hands-on aspect of the class. I learn better when I actually do it myself.” ... “Loved the photos and music from Nicole’s country.”
Student comments from Austrian Apple Strudel taught by Nicole Connolly
 13SCB01 - Chocolate Eclairs and Cream Puffs
Who doesn’t like chocolate eclairs and cream puffs? They only look difficult to make. Let a professional pastry chef show you the secret to making this elegant and perennial dessert favorite. In this hands-on course, you’ll learn step-by-step how to make light and airy eclairs dripping with chocolate glaze and cream puffs dusted with sugar. Pastry cream and diplomat cream will serve as the fillings for these classic favorites.
Please bring an apron, and a container to take home samples. (demo/hands-on)
1 night/3 hours
Christine Rhode graduated from Johnson & Wales University in Denver with an Associate of Science in Baking and Pastry. She currently works as the Assistant Pastry Chef for BellaCakes in Marlboro.
Monday, March 25
6:30 pm - 9:30 pm Course Fee: $60
“The class more than met my expectations. I loved getting to learn the optional sauce recipes as well.” … “The instructor highlighted important techniques like tempering eggs and folding the flour and salt.” … “Chris explained the role and choice of ingredients to us.”
Students’ comments on Molten Chocolate Lava Cake class taught by Christine Rhode
 13SCB02 - Classic French Chocolate Truffles
Traditional chocolate truffles were created in France in 1895, had a ganache center coated in chocolate, and were ball or curved shaped. In this class, we’re taking the next step!
Join us for a night of decadence during which you will learn how to temper chocolate and make a variety of luxurious classic truffles, including dark chocolate, raspberry, and salted caramel.
In class, we will be:
- making truffle bases
- rolling truffle centers
- watching a chocolate tempering demo
- coating and finishing truffles
Please bring a mixing bowl, whisk, spatula, containers for leftovers, and an apron as chocolate making can get very messy! (demo/hands-on.)
1 night/3 hours
Christine Rhode graduated from Johnson & Wales University in Denver with an Associate of Science in Baking and Pastry. She currently works as the Assistant Pastry Chef for BellaCakes in Marlboro.
Monday, March 18
6:30 PM - 9:30 PM Course Fee: $60
“I enjoyed making the truffles.
The hands-on experience and the demonstration are a good combination for a cooking class.” … “Christine gave the class excellent instruction and tips.”
Student comments from Christine Rhode’s class Classic French Chocolate Truffles
 13SCB15 - Knife Skills for the Home Cook
Using knives skillfully is essential for cooks, yet many people have never mastered proper techniques. Because knives form the foundation of a well-equipped kitchen, selection, care, and sharpening are as important as learning to use them properly. In this workshop, students learn to slice, dice, and chop fruit, vegetables, and herbs safely and efficiently.
Note: We have many knives but feel free to bring one to class (we’ll show you how to sharpen it!). (demo/hands-on)
1 night/2 hours
Heather Tolmie is a graduate of Johnson & Wales College of Culinary Arts and brings years of restaurant experience to her classes. She is a Chef Instructor at Culinary Underground School for Home Cooks in Southborough, MA.
Monday, March 4
6:30 PM - 8:30 PM Course Fee: $45
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