Hands-On Pie ClassThe Brooklyn Kitchen »
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100 Frost St
New York, NY 11211 (Map)
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- Class Level: All levels
- Age Requirements: 18 and older
- Average Class Size: 20
What you'll learn in this pie class:Students attending this class willl learn about butter and lard crusts, and even get comfortable with the daunting lattice top.
Pie just might be the perfect food and it’s easier to make than you think. Our instructor wants to let you in on her secrets. With your new found knowledge, it will never be easier to bake so well. You will make a crust and a mini pie to take home and bake.
Type: Preserving the harvest
Menu: Seasonal fruit pie
Notes: Students will get to take home their own handmade pie
Interested in an On-Site Class or Custom Program from The Brooklyn Kitchen? Request info about private training
Cancellation PolicyIf cancellation is made at least 3 days before the class, we will honor a store credit for the full value of the class. If you cancel less than 3 days (72 hours) before the class we do not offer any refund. If you are registering three or more people for a class, a two (2) week notice is required for cancellation. You are always welcome to send someone else in your place.
Teacher: Millicent SourisSee Classes Taught by This Teacher »
After getting her start at the Queen’s Hideaway in Greenpoint, Millicent Souris has gained renown in the Brooklyn culinary world for her creativity, eye for detail, and unique mastery of both savory and pastry cooking skills—a rare quality in any chef. She has cooked at Egg, which in 2009 was named one of the favorite Brooklyn Restaurants on the Village Voice’s “Fork in the Road.” Today, Souris is chef at the Roebling Tea Room, where “Brooklyn Based” says she wows guests with “Scotch eggs, smoked trout on herbed lentils, biscuits to kill and die for.” As a favorite instructor at The Brooklyn Kitchen, Millicent Souris shares with her students a wealth of culinary knowledge, teaching them to cook all meals with confidence.
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School: The Brooklyn Kitchen
Preparing for our annual New Year’s Day Chili Party in 2005, we (Taylor and Harry) lamented the lack of a neighborhood kitchenware store. Taylor was tiring of her job as a construction project manager, and Harry a freelancer always up for a new project and adventure was happy to fan the flames of ...
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