Learn how to make the perfect French macaron! These delicacies are all about technique, from making and forming the batter to preparing the rich buttercream filling. Each student will get to prepare, bake, and take home assorted French Macarons, in seasonal colors and flavors.
Do you know that this chemical-free cookware not only uses less oil to cook, but it also fortifies your food with iron? Using cast-iron in the kitchen is the healthy way to go. Learn to select, season, and maintain your cast-iron and use it to prepare healthy, weeknight recipes. On the menu:
Bi Bim Bap with Beef
One-Pan Shepherd’s Pie
Moroccan Chicken with Couscous
Oktoberfest actually begins the end of September and we’re ready – with recipes that feature beer as an ingredient!
Weiner Schnitzel, Oven-Roasted Savoy Cabbage
Fresh Herb Spaetzle
Hard Apple Cider Float
Want to learn to make your favorite baked goods that you enjoy at your local coffee shop? Come to class today. On the menu:
Pumpkin Spice Bread
Cheddar, Bacon, and Scallion Scones
Apple Coffee Cake
Cranberry and White Chocolate Biscotti
There’s nothing like an evening in charming French Bistro; these are classic recipes. It’s not Paris, but it’s close! On the menu:
Coq au Riesling
Pommes Puree with Celeriac
Pots de Creme
Join us for this three-session series and learn to make a variety of delicious artisan breads. The focus here is on selecting the right flour, the role of ingredients, and the mastery of simple techniques to ensure beautiful loaves every time – including how to determine when you’ve kneaded enough and how to tell when the bread is “done”. If you have never made bread, or haven’t had much luck with your bread baking, this class will change all that.
Tuition includes loaves to take home, a light lunch and beverages, and all the recipes and handouts.
Classes will meet the first Sunday of each month:
Artisan Bread- Session 1 (October 6)- Students will learn to make lean doughs including French bread and pullman; and create a sourdough starter to be used in the final class.
Artisan Bread-Session 2 (November 3)– Students will learn to make enriched doughs including brioche and cinnamon rolls; and learn how to “feed” their sourdough starter created in the first session.
Artisan Bread- Session 3 (December1)– Students will learn to make sourdough breads with their very own sourdough starter.
Students will prepare seasonal pasta sauces that can are quick enough for a weeknight meal but elegant enough for entertaining. On the menu:
Baked Orecchiette with Spicy Sausage and Cauliflower
Linguine with Caramelized Fennel and Pine Nuts
Tagliatelle with Weeknight Bolognese
Butternut Squash and Goat Cheese Fettuccine
Broccoli Rabe Pesto and Penne