Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 4819 Online: www.AssabetAfterDark.com / Call: 508-263-9651 Continued… Gluten Free Meals Made Easy and Delicious Are you frustrated by the lack of “choices” for the gluten free diet? Are you struggling to find easy recipes your family will LOVE? Learn how to make delicious entree’ with simple ingredients, enticing quick and easy appetizers and yummy desserts that will have your family and friends asking for more. Gluten free does not have to be boring or bland. Gluten Free- Shrimp Scampi Monday, 6:30 - 9:30pm, Oct. 24 • $55 CU91-F16 You  will make an entire meal from start to finish, appetizer, main course, sides and dessert.  The menu is Shrimp Scampi with Homemade Pasta, Garlic Galore Asparagus, and Cheesecake Bites. Instructor: Chriss Dolan Gluten Free - Meatloaf Monday, 6:30 - 9:30pm, Nov. 7 • $55 CU92-F16 You will make an entire meal from start to finish, appetizer, main course, sides and dessert.  The menu is Meatloaf, Ranchers Green Beans, Bacon Sweet Potatoes and Black Bean Brownies. Instructor: Chriss Dolan Gluten Free - Turkey Monday, 6:30 - 9:30pm, Nov. 14 • $55 CU93-F16 You will make an entire meal from start to finish, appetizer, main course, sides and dessert. The menu is Turkey, Stuffing, Mashed Potatoes and Gravy, Cranberry & Spinach Salad and Chocolate Mousse.  Instructor: Chriss Dolan Indian Cooking Monday, 6:30 - 9:30pm, Oct. 3 • $55 CU83-F16 Learn to make the Indian Classic “Biryani”. Tender chunks of marinated meat cooked with saffron infused basmati rice. It is a delicious one dish meal served at Indian weddings and celebrations similar to Spanish Paella. It is eaten with a salad of tomato and onion in creamy yogurt. You will not only prepare the Biryani and salad but learn about the spices and the health benefits of each spice. Instructor: Mary Vadakekalam Indian Vegetarian Tuesday, 6:30 - 9:30pm, Nov. 8 • $55 CU88-F16 Enjoy making a healthy, tasty vegetarian meal of creamy lentil with kale and spinach accompanied by whole wheat flat bread, spicy coconut green beans and a simple cucumber yogurt salad.  Instructor: Mary Vadakekalam Mixology for the Home Thursday, 6:30 - 9:30pm, Oct. 27 • $49 CU79-F16 You don’t need to leave the house to enjoy a specialty cocktail! Learn the basics of building craft cocktails and drinks in a fun and relaxed setting. You will learn the basics of drink making, different types of liquors, and various techniques so that you can make the drink you want. Topics such as alcohol safety and the different tools of the cocktail-making trade will also be covered in this class.Whether you want to impress at your next dinner party or are preparing for a friend’s night in, this course will help you stress less and enjoy more!   Please refer to the supply list attached to your email registration confirmation. Instructor: Kaitlynn Campbell New England Clam “CHOWDA” Thursday, 6:30 - 8:30pm, Oct. 27 • $55 CU43-F16 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 (tomato-based Manhattan chowder, conch chowder from the Florida Keys, and Caribbean salmon chowder, for example).  Even in New England, clam chowder can range from thin to thick in texture. Find out how to make the best New England clam chowder around - from scratch! You’ll learn everything you need to prepare this quintessential New England classic from knife skills to how to prepare a chowder base that will provide a good consistency once your dairy product is added.  You 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. Instructor: Lou Trudeau CULINARY