Cooking Classes
French Style Tarts and Tart Dough
For the baking enthusiast, an almond frangipane and blueberry confit tart with fresh glazed blueberries. You’ll make the tart pictured, from scratch, and learn all the component recipes. We’ll start with our favorite pastry crust, pate sucree, baked in perforated tart rings. I show you the techniques and timing you need to give a perfectly even pastry case that holds it’s shape and doesn’t shrink. We’ll continue with the almond frangipane filling along with the pectin based blueberry confit. We’ll finish with our shiny neutral glaze, fresh berries and a dusting of “no melt” sugar. This class provides the fundamentals that will allow you to create any flavor of these style tarts. Change out the fruits, the nuts and the toppings and your options are limitless. Pricing is $295 for 1 person and $395 for two people. All materials, recipes and take home boxes provided. 2 - 2.5 hours. Class is also available as a calendar class on our class calendar.
Japanese Whipped Cream Roll Cake
The first time I had this cake, it was nothing short of a revelation and a brilliant reminder of how good, a light, fresh and lightly sweet cake can be. Every student will make their own full size roll cake from scratch in class. We’ll begin with making and baking our “lighter than air” chiffon cake. I’ll show you all the techniques involved to produce a light, fluffy and rollable cake. We cover making stabilized whipped cream that will stay stable and sliceable for days along with filling, rolling and final presentation. Pricing is $295 for 1 person and $395 for two people. This class is also available on our class calendar. All materials, recipes and take home boxes provided. Suitable for beginning students. Class runs approximately 2 hours.
Neapolitan Pizza and Pizza Dough
A comprehensive class on making Neapolitan style pizza. You begin by making dough from scratch from 00 flour that we will send home with you. You’ll learn the ins and outs of hydration percentages, aging dough, forming, shaping and how to create doughs with sourdough discard. Every student will have the chance to hand-stretch and bake pizza in our outdoor pizza oven (Ooni). We cover everything from toppings to sauce in this class. We’ll also go over how to bake pizzas in a home oven with a baking stone. Recipes for our dough, sauces and our guides for topping and baking pizzas along with take home boxes for pizza included. Oh, is that you bring a bottle of wine to this class? What a great idea! I’m sure we have some wine glasses around here somewhere. Pricing is $250 for one person and $325 for two. This class is also available on our class calendar.
Sausage Making Class
A fully comprehensive class on the art and (more importantly) the science of sausage making. You will work with electric grinders, vertical sausage stuffers and hog casings to create our favorite Italian sausage you can use for pizza toppings, cased sausages and patties. We’ll also introduce you to our favorite breakfast sausage. Ingredient selection, process guidelines and equipment considerations for home kitchens are covered in full. The techniques you learn can be used to create sausage using any protein of your choosing. Take your finished sausages links home with you at the end of class. We provide all the recipes, handouts and sausage making guidelines for you to take with. Pricing is $295 for 1 person and $395 for 2 people. This class is also available on our class calendar. Class runs approximately 2 hours.
Mousse Entremet and Mirror Glaze (2 Day Class)
This two-day class features individual entremets comprising chocolate mousse with a bilayer vanilla bean cremeux/chocolate ganache insert on top of a vanilla sablee cookie base and enrobed in chocolate mirror glaze. Day 1 is making the mousse, cremeux (creme anglais base), chocolate ganache and sablee. Day 2 is making mirror glaze, unmolding/glazing mousse and final touches. You will learn to use silicone molds and all the techniques needed to create each component of this dessert. These fundamental techniques will allow you to flawlessly create virtually any type of mousse and insert going forward. Pricing is $350 for 1 person and $450 for 2 people. All materials, recipes and take home boxes supplied.
French Fraisier Cake
The quintessential spring and summer cake, although we would gladly eat this any time of year. Comprising two layers of genoise sponge with a kirsch soaking syrup, creme mousseline and over a pound of strawberries this cake is moist, creamy and deceptively light. Students will make the genoise sponge and mousseline cream from scratch and learn to using rings and acetate liners to construct the cake layer by layer. Take your finished cake home with you at the end of class. This is an excellent introduction to European-style light, airy and moist sponge cakes. Pricing is $295 for 1 person and $395 for 2 people. All materials, recipes and take home boxes supplied.
Yeasted and Cake Donuts
Glazed and confused? We can help! Learn the art of making rich cake style donuts and yeast risen glazed donuts at home. We cover both recipes in class along with a variety of glazes. Learn all the tips and techniques for mixing, rolling, cutting as well as deep frying techniques to give you finished donuts to rival your favorite bakery. We finish class by glazing, dusting, stuffing and decorating your finished products. This class focuses on the small details that will give you the best results at home. Pricing is $250 for 1 person and $350 for 2 people. Calendar classes are also available on our class calendar. All materials, recipes and take home boxes supplied. You will take home a sampler of thin glazed yeast risen donut, thick glaze cake donut (like the ones pictured), cinnamon sugar drench jelly donut and powdered sugar cake donut.
Dumplings and Pot Stickers
Dumplings, pot stickers and wontons? Oh yes, please. In this fully hands on class, students will individually make their own dumpling dough from scratch. Together we will make a classic pork and scallion filling using our own in house, freshly ground pork. Learn fast and efficient methods to quickly roll our dough, stuff your dumplings and several shaping methods. Learn to boil/steam dumplings as well as create crispy bottomed pot stickers. We will create our own dipping sauces and once our dumpling are finished, share a delicious meal of our big, tender, juicy dumplings. Students will make approximately 25 dumplings each so you will have ample chance to practice filling and folding (and eating). All materials, recipes and take home boxes supplied. Private 1 person classes are $250 and private 2 person classes are $350. Calendar classes on our class calendar are also available.