In deep winter, citrus abounds, along with pineapple and mango. Cooking fruit deepens flavor and changes texture, making it a delicious and often healthful way of eating fruits. Discover the simple techniques to poach, roast, braise, and sauté a variety of fruits.
Join Chef Laurie for her favorite subject – fruit! Washington is graced with beautiful fruits starting in May with rhubarb and ending in October with apples and pears. In deep winter, citrus abounds, along with pineapple and mango.
Cooking fruit deepens flavor and changes texture, making it a delicious and often healthful way of eating fruits. Discover the simple techniques to poach, roast, braise, and sauté a variety of fruits. Recipes vary according to season.
In winter, learn to make Red Wine Poached Pears with Dark Chocolate Ganache, Poached Apples with Consommé, Rum and Brown Sugar Braised Pineapple, and Citrus Sauté with Thyme over Almond Cake. Summertime classes will feature Vanilla Roasted Strawberries (or Rhubarb), Stone Fruit Sauté with Thyme over Almond Cake, and Smoky Bing Cherries with Bittersweet Chocolate.
About Laurie
Despite years of training and experience, Pastry Chef Laurie Pfalzer still remembers being a home cook, toiling away in her kitchen discovering the art and craft of pastry and making a lot of mistakes.
She once baked her way through Baking with Julia (Greenspan) so that she could systematically learn each and every pastry. Her introduction to the well-made pastry was as a child in her mother's kitchen, learning to make her mother's legendary pies and cakes.
Her childhood cooking lessons have remained ingrained in her, later combined with the knowledge and skills acquired in culinary school and professional kitchens across the United States.
Laurie has worked with Master Baker Jeffrey Hamelman at the King Arthur Flour Company in Norwich, Vermont, where she learned the fine techniques of creating croissants and baguettes, among many other pastries and breads.
Laurie has also created pastry in kitchens at The Wauwinet Inn on Nantucket Island, MA and Baby Cakes Bakery and Cafe in Poughkeepsie, NY.
Laurie returned to the Pacific Northwest in 2006, joining the pastry team at the Salish Lodge and Spa in Snoqualmie, WA. As the Pastry Chef at Salish, Laurie's greatest joy was working with new pastry cooks, guiding them through the learning process while infusing her passion and knowledge about baking and pastry, Northwest produce and artisanal products.
In 2010, Laurie created Pastry Craft to make learning how to create great pastry, bread and confections approachable and attainable by the home cook.
Laurie encourages lively discussions with students about baking and pastry technique, seasonal produce and specialty products, and she is passionate about teaching not only the “how,” but the “why” of baking and pastry.
She believes that beautiful pastries, whether simple or elaborate, can be made in your own home with a little knowledge and dedicated, hands-on guidance.
Laurie is a graduate of the Culinary Institute of America in New York, where she achieved top honors. She also holds a bachelor's degree from the University of Washington.
She is a member of Seattle Chef's Collaborative and Slow Food. She teaches around the Puget Sound area, including for PCC Cooks at PCC Natural Markets.
Laurie is proud to work with many non-profit organizations including Youth Eastside Services, the Starlight Foundation, Seattle Children's Hospital, Shoreline High School Robotics Club, Seattle Waldorf School, and Meadowbrook Farmers Market.
This class menu had 3 main dishes. Each can become a staple weeknight meal and have many variations to adapt to your diet or preference when used as a base recipe. You’ll learn how to build flavor, tips for meal prep.
You’ll learn innovative ways to incorporate fresh pumpkin into everything from a flavorful pesto and a creamy risotto to delicious doughnuts and more. Your next trip to the pumpkin patch will leave you inspired to try a new recipe!
You will be taught everything you need to know about spices (masalas), which is the basis of Indian cooking that will come handy when we begin to cook. Spices bring out the flavor in each dish; therefore, I always like my students to learn and become spice experts.
Food allergies or dietary restrictions? I’ve got you covered! We can create together a customized class with a different menu for all your needs.
C.H.O.I.C.E.S offer healthy cooking classes to the Atlanta community at an affordable cost where proceeds from the paid classes will be utilized to further the C.H.O.I.C.E.S mission to fight childhood obesity.
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