Artisan Breads Baked at Home, I
With the knowledge and recipes provided in this class, anyone can make world-class bread. Discover what bakers know that they want to keep secret! In this hands-on class, we will mix, knead, and bake bread. With this foundation, you will learn how to flavor breads for an endless variety. A syllabus and all relevant class material will be provided at the first class. All ingredients will be supplied. Delve into the classics: Italian, French, and European/American breads. Class will be held on three consecutive evenings from 6:30 – 9:30 PM.
Fee – $125.00 (Including $40.00 ingredient fee)
Artisan Breads Baked at Home, II
In Artisan Breads Baked at Home, II, we will utilize the same techniques to add variety to the breads we have already covered; Two sourdoughs, with two different flavorings (we will discuss various flavorings in the first class); Olive bread based on Pain François; Pain a l’ Ancienne with roasted garlic and fresh oregano; Rustic Italian with salami, onions, and Italian cheese; Ciabatta with caramelized onions and fresh herbs. This class will meet also on three consecutive evenings from 6:30 – 9:30 PM. Artisan Breads Baked at Home, I is a prerequisite or proof of verifiable experience!
Fee – $125.00 (Including $45.00 ingredient fee)
Pizza, the Ultimate Comfort Food
Few foods in the American cuisine deliver the sense of well being and camaraderie than pizza. Set a pizza down among of a group of strangers and suddenly they’re laughing and talking with each other like they’ve been friends for years! Pizza, when broken down to essentials, is just bread dough baked, open faced, with something on it. In this class, well make (and eat!) American (California) thin crust pizza, (New York) medium thick crust pizza, Neo-Neapolitan (California again and upper east coast!) mildly exotic pizza, (Chicago) deep-dish pizza, Neapolitan and Greek pizza, and their first cousin, focaccia. We will also make calzone and stromboli, which uses the same pizza dough. This class will meet on two consecutive evenings from 6:00 – 9:30 PM.
Note: Artisan Breads Baked at Home is NOT a prerequisite, but having taken that course will lead to a deeper understanding.
$95.00 (including $35.00 ingredient fee)
Holiday Breads
When it comes to holiday and festival breads, the varieties and secret
family recipes are endless. Yet, when broken down to their basic
components, are pretty much variations on a theme. Once one has a master
recipe, endless varieties can be made to fit any occasion. In this class, we
will make American, German, Greek, Italian, and Turkish celebration breads.
All recipes and relevant material will be e-mailed within five days of the
first class. Classes will be held on three consecutive evenings from 6:30 –
9:30. This class is only offered once or twice per year, usually spring and
fall. Note: Artisan Breads Baked at Home is NOT a prerequisite, although
having taken that course will lead to a deeper understanding.
$135.00 (including $45.00 ingredient fee)
Classes will all be held in a private residence in the museum district.
Note: there will be no credits, refunds, or transfers allowed within 24 hours of the scheduled class time.
Any cancelled class within 72 hours, but more than 24 hours, will forfeit the ingredient fee for that class.
Future Courses Under Construction
Gluten-Free Baking; Whole Grain Breads; Bread Dough Shaping; Basic Knife Skills; Appetizers, Dips and Wraps; Sharpening & Honing of Cutlery knives; Vegetable sides; Basic Cooking Skills w/ sit down dinner (soup, salad, appetizer, entree’ w/ a side vegetable, and dessert); Sandwiches/Paninis, Picnic fare, Soups.
Please go to CONTACT page and write to me re: what course and when you or your party would like to have the class.
If you don’t see something you would like, suggest it. If you would like to teach something, let’s talk about it!