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January 2022
Baking Science: Butter Cakes 012222 (P) KM 2-5 pm $85
Nothing beats butter. The heavenly flavor and light texture of butter cakes comes down to mixing methods and ratios. We will explore textures produced by creaming butter and sugar, which traps sugar in the butter causing bubbles during baking, and reverse creaming, where the butter is coated with the flour, shortening the gluten strands, and producing a tender effect. Lemon Pound Cake; Golden Yellow Butter Cake; White Velvet Butter Cake; Swiss Buttercream
Find out more »Parent & Tween: Bagel Breakfast 012922 (P) CW 9 – 12pm $150/pr
The best bagel you will ever have is one you make yourself. Come spend the morning, with Christine, making bagels and memories with your favorite young people.Plain, Sesame and Poppy Seed Bagels; Everything Bagel Spice; Veggie Cream Cheese; Honey & Toasted Walnut Cream Cheese; Homemade Butter
Find out more »February 2022
Baking Science: Chocolate Butter Cakes 020522 (P) KM 2-5 pm $85
Many say their family recipe is the best chocolate cake. We will explore and compare a spectrum of different methods and learn how to make them, why they work, and how they are different. All American Chocolate Layer Cake with Chocolate Ganache; Sour Cream Chocolate Cake with Mocha Buttercream; Chocolate Truffle Cake
Find out more »Bread Shaping: Boules, Baguettes, Batards, and Braids 021922 (P) KM 2-5 pm $85
In this class, the emphasis is on beautiful bread shapes. We will work with two doughs, an easy lean dough and an enriched dough. We will practice basic shapes baguette, batards and boules and more advanced shapes - braiding, knotting. We will practice artful scoring and stenciling. We will combine our shapes and bake an elaborate decorative centerpiece to take home. Decorative centerpiece bread; assorted bread shapes From Lean and Enriched Doughs; Olive Tapenade; Cheeseboard
Find out more »March 2022
Baking Science: Challenges of Whole Grain Baking 030522 (P) 2-5 pm KM $85
Whole grains are healthy, yet they present challenges with rise, texture, and moisture. A lot of experimentation and science in recent decades has solved these issues. Come learn these techniques. We’ll cover whole wheat, rye, and oats, and make them taste nutty, moist, and delicious. Whole grains can beat white bread if you know the secrets. Multigrain Seeded Loaf; Pumpernickel; Honey Oatmeal Bread; Butter and Cream Cheese Spreads
Find out more »Savory & Sweet Tarts, Galettes & Strudels Workshop 031922 (P) 9:30 am-12:30 pm ML $85
In this class, Chef Marilena will teach you how to make stress-free savory and sweet treats! These are the perfect “make-ahead” dishes for easy entertaining! We will learn how to make tender and flaky pastry dough, an easy and unfussy way to handle and work with filo dough and the perfect combination of flavors for your savory pastries. Homemade Pâte Brisée; Alsatian Caramelized Onion and Bacon Tart; Mushroom, Leek, Fresh Herb and Goat Cheese Galette; Apple Frangipane Strudel
Find out more »April 2022
Breads and Spreads of the Mediterranean 040222 (P)ML 9:30 am-12:30 pm $85
Homemade bread is the cornerstone of hospitality in many food cultures and especially in the Mediterranean countries. The ritual of making bread is relaxing and the results are always rewarding! With just a little planning, and the right techniques under your belt, you can have fresh bread every day of the week. In this class we will also make some delicious spreads that perfectly complement our warm slices of heavenly bread! Braided Semolina Bread with Sesame Seeds; Skillet Olive and…
Find out more »Hot Cross Buns and Cinnamon Buns 040922 (P) KM 2-5 pm $85
British vs. American iconic buns are compared. Both are pillowy, soft, sweet and delicious. We’ll spike them with a variety and your choice of spices, fillings, and dried fruits. Come explore history, tradition, and science of these delightful buns. Hot Cross Buns; Cinnamon Buns; Glazes; Tea and Coffee
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