6 classes have spots left
Learn the secrets of fondant art! Fondant expert Ana Salort will teach you the art of decorating with fondant and you will decorate two cupcakes to take home or eat!
Join us as we utilize the Fruits of the Season and a mix of fresh pastry dough as we whip together: Pear and Ginger Strudel with Filo Dough Apple Crumb Pie Sweet Potato Pie Fruit Crostata
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Led by baker Anne Holohan, you will LOVE making these delicious treats and learning the tricks of the trade to guarantee success with these cute little treats. Easy to customize to any special occasion, we will pick a great theme for January, but Anne will also share lots of tips for other looks.
As a fun class for more advanced students, you will be creating an elegant, two-tiered, fondant covered cake that would be appropriate for a small wedding or birthday. Will discuss various fondant, gumpaste, and piping techniques as well as structural requirements for multi-tiered cakes. This class continues on with the skills and techniques acquired...
Do you want to learn to make eclairs, cream puffs, Paris-Brest, and fancy hors d'oeuvres? Then you need to master pâte à choux -- the most versatile, gloriously puffy, make-ahead-friendly dough in the French pastry repertoire. Pâte à choux might require more finesse than banana muffins, but the process is not complicated. After we discuss the science...
Chef Rica Grace will teach you how to make this delightful appetizer which is served with a peanut dipping sauce. Gluten Free. You will sip on wine as you enjoy your creation!
Come check out all the fun and delicious treats you can make with puff pastry! This hour and a half class is great for younger “chefs” just starting to get their hands busy in the kitchen. *Kids ages 3 and up welcome Cheesy Chicken and Broccoli Puffs Chocolate-Orange Stars Easy Cinnamon Sticky Buns
When the moon hits your eye.... Learn to make hand stretched pizza dough, and personalized Italian style pizzas with your choice of various toppings. Inspired by the chef's travels, Italian small plates focus on fresh ingredients and are made for sharing: Roasted Carrots with Almonds and Parsely Sweet Peas with Pickled Shallots....
Our session with focus on multiple uses of ingredients, cutting down on food wast. Menu: Eggplant Parmesan and Eggplant Stackers Turkey and Spinach Meatballs & Turkey Bolognese Cheese Tortellini Salad with Veggies & Baked Tortellini
Fall! It's all about apple picking, cider donuts, hayrides and changing leaves. Come enjoy baking a few delicious apple desserts with us! Apple "Rose" Tarts Apple Cider Donut Muffins Apple Pie Parfaits
Roast, bake, braise and sauté your way to a well-organized holiday meal with: Perfect Stuffing Potato Leek Gruyere Tart Butternut Squash Chowder Roasted Vegetable Stuffed Acorn Squash
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Bond over baking at our Dessert Party workshop! Make some sweet treats and get the kids excited about cooking from scratch. Don't forget to bring your sweet tooth. Menu: Funfetti Cookie Cake Chewy Chocolate Cookies Strawberry Cheesecake Parfaits
This class is open to four couples, so bring a bottle of wine, a date and be ready to cook. In this class we will prepare: Roast asparagus salad with baked goat cheese, chicken braised in wine with wild mushrooms and root vegetable gratin, then for dessert Julia Child's chocolate mousse.
Tahini isn’t just for hummus! An excellent tahini can be drizzled on toast or whisked into a sauce or dressing. For our Chefs, tahini is as loved and revered a staple as olive oil, wine or coffee. The rich, toasted flavors take baked goods to a whole new dimension. Pastry chef, Maura Kilpatrick will demonstrate ways to use this savory and smooth...