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January 2020
Pâte à Choux 012520 (P) $80 per person
Pâte à Choux pastry is one of the most versatile, and forms the basis for cream puffs, (profiteroles), éclairs, and savory gougères. Additionally, beignet, churros, Zeppole, croquembouche, and Paris-Brest are all based on this classic pastry. The high moisture, rich dough is created first on the stovetop, then piped or formed, and either baked, or fried in oil. This class will focus on basic pâte à choux techniques, as well as piping and fillings. Savory gougères, éclairs, choux chocolate au…
Find out more »February 2020
Valentine Cookie Decorating 020820 (P) $80 per person
Thinking of making cookies for your valentine? Chef Elizabeth will show you how to make them look as good as they taste. In this basic-level cookie decorating class, we will cover tips and tricks for decorating with royal icing, and turn regular sugar cookies into works of art. Royal Icing; Decorating Techniques such as Flooding, Piping, Marbling and Brush Embroidery
Find out more »Baguettes 021520 (P) $80 per person
Baguettes have a crisp crunchy crust and a light chewy interior riddled with holes. With only four basic ingredients, the success of a baguette depends on the baker's technique. In this class, we will learn and practice the techniques focused on the home oven. We will learn about working with a pre-ferment for boosting flavor and get experience shaping, slashing, and steaming. Baguettes, Cheese and Charcuterie Board, Herbed Butter
Find out more »Culinaria After School – Session 2(P) 022720 $65 per person
This introduction to cooking series offered by Christine is for kids aged 9-13 who are interested in developing and practicing basic cooking skills or expanding their interest in cooking. Each class is a stand-alone lesson that will teach a full menu culminating in a student-produced dinner. Students may take one class in the series or all of them to build a working set of foundational skills in the kitchen. Students who take this class will work collaboratively in teams. Skills:…
Find out more »Artisan Bread Made at Home (P) 022920 $75 per person
Cold winter days seem the perfect time of year to relax indoors and unwind with a glass of wine, a loaf of warm, crusty bread and some tantalizing antipasti. Join Chef Marilena for a fun Saturday morning making some comforting, winter-perfect recipes that will help take the chill off. Classic French Wheat-Stalk Bread (pain d’Epi); Rosemary Semolina Bread; Kalamata Olive Bread; Assortment of Italian Antipasti (the traditional first course of any formal Italian meal)
Find out more »March 2020
Spring Macarons (P) 030720 $80 per person
French macarons are beautiful to look at, full of fun flavors, and with just three ingredients, what could possibly go wrong? Unfortunately, these confections have a reputation of being finicky. In this class we will master the basic French macaron recipe, learn how to fix common mistakes, and cover fillings and decorating techniques to make your macarons unique. French Macarons; Blackberry Buttercream; Brandied Cherry Ganache
Find out more »French Pastry Shop Classics (P) 032820 – $80 Per Person
Learn the secrets and the techniques behind world-famous French pastries as you recreate these decadent desserts guided by Chef Marilena! Discover pâte à choux, the only pastry dough cooked on the stove top, and learn to hand pipe it into perfect éclairs and cream puffs. Whip up luscious vanilla pastry cream and chocolate ganache and learn how to make the world’s easiest and most versatile fruit tart! Cream puff dough (pâte à choux); Vanilla Pastry Cream (crème pâtissière); Éclairs; Chocolate…
Find out more »April 2020
Galette Workshop (P) 042420 $75 Per Person
These rustic tarts can be showstoppers, and this easy pastry technique can be a great introduction to those new to pastry and any baker that fears the dreaded “soggy bottom”. Just roll, fill, fold and bake. No fancy equipment required. Once you have mastered the basic technique, a world of flavor combinations awaits. Green Onion & Goat Cheese Galette; Wild Mushroom & Stilton Galette; Butternut Squash & Caramelized Onion Galette; Pear, Chocolate & Hazelnut Crostata with Sea Salted Crust
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