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February 2023
Six Week Pastry Bootcamp Week 2 020423 (P) DC 2-5 pm $95
For our second week we will work step by step through the Creaming Method. This technique is used in countless cookies (including Chef David’s signature chocolate fleur de sel cookie), cakes and baked confections. We will work through the important steps to ensure your next batch at home is perfect! Chocolate Fleur de Sel Cookie; Victoria Sponge; Sour Cream Coffee Cake
Find out more »Six Week Pastry Bootcamp Week 3 021823 (P) DC 2-5 pm $95
Week 3 brings us to our first breads and the use of yeast. We will discuss and detail the steps for proper yeast usage as it relates to a rustic loaf as well as prepare true Southern style buttermilk biscuits and a quick bread muffin. You will learn the guidelines for proofing and temperature control as well as steps to have and maintain your own sourdough starter at home. Rustic Sourdough Boule; Southern Buttermilk Biscuits; Quick and Healthy Morning Muffins;…
Find out more »Kids – Pie Made Easy 022023 (P) TP 10-12:30pm $75
Pies are a universal language that are shared for special occasions with those we love. Take this specialty, simplify it, and make it a part of your everyday cuisine. Kids spend the morning learning how to make perfect pie crust and using it for a variation of savory and sweet treats! Sausage Potato Hand Pies, Apple Crumble Galette, Frosted Strawberry Pop Tarts
Find out more »European Cakes 022523 (P) KM 2-5 pm $90
Most European cakes are different from American cakes. Elegantly presented, they evolved over centuries and are all about the flavors of fruits or chocolate or fresh rich dairy, and less about sugar. In this class we travel to three different countries- to Hungary for the Zserbo, a multi-layered, chocolate-topped apricot and walnut cake, to Austria for the famous Sacher torte, a dense chocolate cake with apricot jam and dark chocolate icing and finally to Florence Italy for the Florentine Zuccato,…
Find out more »March 2023
Six Week Pastry Bootcamp Week 4 030423 (P) DC 2-5 pm $95
Week 4 we enter the land of pies and tarts. We will use our doughs in both a savory quiche as well as a refreshing lemon tart and rustic crostata. We will also discuss the basics of a stable meringue which will top our elegant lemon tarts. Rolling and pin usage tips and tricks will also be covered! Pâte Brisée; Pate Sucrée; Mini Quiche Lorraine; Mini Lemon tart; Swiss Meringue
Find out more »Six Week Pastry Bootcamp Week 5 031123 (P) DC 2-5 pm $95
Week 5 will lead us into the realm of mousses and fillings. Few techniques can be more versatile than a good stable chocolate or fruit mousse. We will prepare both as well as delve into what makes a good ganache. We will use our handiwork to fill a variety of shells as well as molds we will use for plated items in week six. We will also discuss and prepare a Swiss buttercream. Milk Chocolate Mousse; Fruit Mousses; Dark Chocolate…
Find out more »Tarts, Galettes & Strudels Workshop 031823 (P) ML 2-5 pm $90
Come join us at Culinaria to learn how to make delicious tarts, galettes and strudels! In this class, Chef Marilena will teach you how to make stress-free pastries - 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 work with filo dough and the perfect combination of flavors for your home made pastries. Homemade Pâte Brisée; Alsatian Caramelized Onion, Leek and Bacon Tart; Cremini Mushroom,…
Find out more »Six Week Pastry Bootcamp Week 6 031823 (P) DC 7-10 pm $95
For our final week we will work on the details of a refined, restaurant style plated dessert. We will build on all the techniques learned over the previous weeks to let our creativity loose and learn to plate showstopping desserts using recipes we prepared previously. We will walk through some advanced modern pastry methods to achieve quick yet refined finished plates. We will also cover some basic chocolate decoration work. After this class and the previous five weeks, you will…
Find out more »Favorite Breads 032523 (P) KM 2-5 pm $85
Sometimes you want a bread that can be a meal or can elevate a meal. The honey oatmeal bread is wonderfully moist,flavorful and nutty with a touch of sweetness. It’s great for breakfast or a hiker’s lunch. Jalapeno-cheese bread is oh so good, but dangerously hard to stop eating. The milky soft onion dill bread, a family favorite for decades, takes a simple meal to the next level. Honey Oatmeal; Jalapeno Cheese Bread; Onion Dill Bread
Find out more »Winter Macarons 033123 (P) DC 2-5 pm $90
Few cookies, or even sweets, hold the level of honor that the simple yet extremely versatile macaron do. Anyone who has attempted them before has heard cautionary tales of their notorious difficulty. Come join our James Beard recognized Pastry Chef David Collier and let him help you turn your frustration into fascination with this quintessential French confection. Classic Almond Macaron; Peppermint Ganache; Cranberry Buttercream
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