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!

Sourdough 101 January 22

Jim Amaral will demystify the art of sourdough bread making! Learn to create and maintain your own starter, and the basics of mixing, kneading, shaping and baking your loaf.
THIS CLASS IS FULL. Please call to get on the wait list.

Tagine January 28

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.

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.

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.
ONE SEAT 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.
THREE SEATS AVAILABLE

Vietnamese May 12

Beef pho, shrimp summer rolls, spicy stir fried chicken and Vietnamese coffee ice cream!
1 SEAT AVAILABLE

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.
ONE SEAT AVAILABLE

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.
FOUR SEATS AVAILABLE

WINE TASTINGS & OTHER EVENTS

January 23 [RESCHEDULED from Jan. 16] All Things Oyster Lecture
Join us for our monthly lecture series as a part of Now You’re Cooking’s 20th Anniversary celebrations in 2020! Have you always been curious about this salt-water bivalve molluscs? Then please join us on January 23 [RESCHUEDLED from Jan. 16] from  for “All Things Oyster” featuring Jordi St. John of Merritt Island Oysters and John Herrigel of The Maine Oyster Company. This event is free but tickets are required because space is limited. THIS EVENT IS CURRENTLY AT CAPACITY. Click here to add your name to the waitlist5:30–6:30pm


February 13 Monthly Wine Tasting
Jim Laughren, author of “50 Ways to Love Wine More: Adventures in Wine Appreciation” will be in the kitchen signing his most recent book, light snacks will be available, and there will be some delicious wines to grab at your heartstrings at this FREE event. Must be 21+ years old to attend. 5–7pm


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


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. 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 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


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.