Mid Coast Maine's Premier Cookware Store - 49 Front St. Bath, ME 04530 207-443-1402 info@acooksemporium.com

Events

NOW YOU’RE COOKING offers events each month to introduce new wines, cooking techniques, kitchen tools and more.

COOKING CLASSES

Our cooking classes are held from 6–8pm unless otherwise noted. The cost is $50/person which includes instruction, recipes, and in most cases a meal. Class participants will receive a 10% discount on many items the night of the class. Payment is required at time of sign-up. Refunds will be given for class cancellations with at least 48 hours notice. Please call the store at (207) 443-1402 to reserve your seat!

Dinner for Two February 18

Aaron Park will be teaching four quick meals-for-two with using similar ingredients—for dinner with a special “someone”, a treat with a good friend, or just regular ol’ dinner!
THIS CLASS IS FULL. Please call to get on the wait list.

Spaghetti & Fettuccine March 11

Learn to make, roll and cut your own homemade pasta with Chris Toy! You will also learn two delicious sauce recipes.
THIS CLASS IS FULL. Please call to get on the wait list.

Tagine March 17

Tagine refers to both a North African stew and the pot you use to cook it. Louisa will show you how to make an aromatic Chicken Tagine with Olives and Preserved Lemons. You will also get instructions on making your own preserved lemons, eggplant with chermoula (a sort of African pesto), couscous, and Moroccan shortbread cookies.
THIS CLASS IS FULL. Please call to get on the wait list.

Sushi March 23

Chris Toy is back with his fabulous Sushi class! Learn to roll a perfect maki roll – regular and inside-out. Plus, seafood wonton soup and steamed edamame.
THIS CLASS IS FULL. Please call to get on the wait list.

Baking Bread with Maine Grains

Jim is going to show us some fun recipes using Maine Grains! Learn how to make traditional steamed brown bread, a yeasted dough, and sourdough pancakes!
FIVE SEATS AVAILABLE.

Ravioli & Tortellini April 6

There’s nothing like homemade pasta – especially stuffed pasta with yummy sauces! This is a great class for beginners or pros.
THIS CLASS IS FULL. Please call to get on our wait list.

Tagine April 14

Tagine refers to both a North African stew and the pot you use to cook it. Louisa will show you how to make an aromatic Chicken Tagine with Olives and Preserved Lemons. You will also get instructions on making your own preserved lemons, eggplant with chermoula (a sort of African pesto), couscous, and Moroccan shortbread cookies.
TWO SEATS AVAILABLE.

Cooking with Maple April 15

Welcome to the sweet world of cooking with maple! We’ll enjoy savory-sweet Ribs with Bourbon Barrel-aged Maple Syrup, Salmon with Maple Mustard, Vegetables roasted with Maple Pepper, and a Steamed Egg Custard drizzled with Blueberry Maple Syrup. Wowee!
ONE SEAT AVAILABLE

Wok Baked Chicken April 21

The tenderest, most delicious chicken ever! With Pot Stickers, Jasmine Rice, Vegetable Stir Fry and Almond Cream with Mandarin Oranges.
TWO SEATS AVAILABLE

Vietnamese May 12

Beef pho, shrimp summer rolls, spicy stir fried chicken and Vietnamese coffee ice cream!
THIS CLASS IS FULL. Please call to get on the wait list.

Dim Sum May 26

Learn how to make these amazing Asian appetizers for any social occasion! We’ll be making Pork Pot Stickers, Spare Ribs in Black Bean Sauce, Steamed Pork Ribs, and Zongzi. This is a really hands-on class!
THIS CLASS IS FULL. Please call to get on the wait list.

Mexican June 9

You’re in for a Mexican feast with this class! Learn how to make fresh, homemade corn tortillas with a chipotle chicken filling, chilis rellenos, Mexican rice, avocado soup and smoked salmon ceviche.
THIS CLASS IS FULL. Please call to get on the wait list.

Asian Fusion Seafood June 16

Asia moves to Maine and settles in with some great menu items in tonight’s class! We start with Lobster Wonton Soup, then carry on with Shrimp & Scallop Spring Rolls (we’ll make our own duck sauce), and Cast Iron Roasted Teriyaki Salmon with Smoky Jasmine Rice. For dessert we’ll have Coconut Ice Cream with Ginger-infused Honey.
THREE SEATS AVAILABLE

WINE TASTINGS & OTHER EVENTS

Sunday Tea
February 16, 23
March 1, 8, 15, 22, 29
Cold winter afternoons call for tea and cookies. Stop into Now You’re Cooking on Sundays this winter and we’ll have hot brewed tea and nibbles to keep you cozy. Noon–3pm


February 27 Understanding Your Gut
Invite your microbiome to our February lecture with Barbara Snapp. This event is free but space is limited. This lecture is at capacity. Sign-up to join the wait list here. 5:30–6:30pm


March 12 Monthly Wine Tasting
Our wine tastings are free, informal, and open to the public. Wines are specially priced the night of the tasting. We provide light appetizers. Must be 21+ years old to attend. 5–7pm


March 14 Pi(e) Day
A day for celebrating math and baked goods! Stop in for pie samples and stay for demos and baking tips as well as 15% off pie supplies. 11am–2pm


March 19 Special Wine Tasting—Vermouth
When at it’s best it’s way more than just an ingredient to be used in cocktails, it’s a drink in and of itself. Curious to learn more or already in love with this aromatic European wine? Then join us at this FREE tasting event. Must be 21+ years old to attend. 5–7pm


March 26 Making Maple
Chris Toy will be talking to us about the process of tapping Maple trees for sap and then turning the sap into syrup. This event is free but space is limited. Sign-up here. 5:30–6:30pm


April 9 Monthly Wine Tasting
Our wine tastings are free, informal, and open to the public. Wines are specially priced the night of the tasting. We provide light appetizers. Must be 21+ years old to attend. 5–7pm


April 23 Composting 101
In honor of Earth Day, Lydia from Garbage to Garden will be taking us through the steps of composting. Sign-up here. 5:30–6:30pm


May 14 Monthly Wine Tasting
Our wine tastings are free, informal, and open to the public. Wines are specially priced the night of the tasting. We provide light appetizers. Must be 21+ years old to attend. 5–7pm


May 28 The Science of Bread
What’s the difference between sourdough and cultured yeasted bread? Rachel Langmaid, the baker at Centre Street Bakery, will be breaking down bread for us during this May 28 lecture. Let your inner gluten lover geek out about enzymes, proteins, and how they interact during this hour-long presentation.This event is free but space is limited. Sign-up here. 5:30–6:30pm


June 11 Monthly Wine Tasting
Our wine tastings are free, informal, and open to the public. Wines are specially priced the night of the tasting. We provide light appetizers. Must be 21+ years old to attend. 5–7pm


June 20 | 20th Anniversary Celebration
Mark your calendars for Now You’re Cooking’s big 20th anniversary block party on Saturday, June 20, 2020. Food, drink, music, and merriment are all on the agenda. Details to follow as the date gets closer.


August 20 Preserving the Summer Harvest
Jenn Legnini of Turtle Rock Farm will be quick pickling some summer veggies as well as making a small batch of jam. She will talk about the canning process through and will give out illustrated canning instructions with some summer preserving recipes to make at home. Sign-up here. 5:30–6:30pm