Join Chef Rick and Chef Suzanne for an exciting evening of soups, chowder, and bread making. In this class, you will learn how to create seafood chowder, lemon and rice soup, and artichoke velvet chowder. Bread includes a yummy biscuit and basic yeast bread.
DurationJoin Chef Rick and Chef Suzanne for an exciting evening of soups, chowder, and bread making. In this class, you will learn how to create seafood chowder, lemon and rice soup, and artichoke velvet chowder. Bread includes a yummy biscuit and basic yeast bread.
The chefs are so excited and we will be happy to announce the following classes for January & February coming soon! Join us then for a lively demonstration, and then sit back and enjoy a lovely dinner.
You are welcome to bring your own wine or adult beverage. Water, iced tea, and soft drinks will be provided. See what we have previously done below!
Gain the knowledge and confidence to bake your own loaf of artisan sourdough bread. Join me for an in-depth tutorial on how to make and bake a basic sourdough loaf using a starter and dutch oven; along with a cracker recipe to make with the sourdough ‘discard’, wine, and conversation.
But are you bready though?! In this class, we will make fresh Italian bread, spinach artichoke dip, butternut squash bacon crostinis, and herbed olive oil dip. If you love bread and have always wanted to learn how to make it from scratch, then you should wear your stretchy pants and sign up!
This specialty bread is as beautiful to look at it is delicious to eat – you will be begged to make this one again and again.
This class is for the novice. No bread baking experience is required. In the time frame allotted we will discuss the different stages of dough fermentation, cues to look out for to gauge when your dough is ready to be worked to the next stage, shaping and baking.
Spring bread is here, and there is nothing more spring than brioche bread! Delicious savory options, as well as a couple of sweet choices. Learn how to make three perfectly scrumptious brioche bread.
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