Food we enjoy change with the Seasons! Tonight, we’ll be making some favorite Winter recipes based on ingredients used during this time of year. Join us as we make Butternut Squash Pizzas w/Rosemary, a Pumpkin Roll and Red Rider Cider. You’ll love these yummy recipes.
DurationFood we enjoy change with the Seasons! Tonight, we’ll be making some favorite Winter recipes based on ingredients used during this time of year. Join us as we make Butternut Squash Pizzas w/Rosemary, a Pumpkin Roll and Red Rider Cider. You’ll love these yummy recipes.
Flour Power Nashville opened in early 2020 as the 12th franchise within the Flour Power family. Owner, Shannon Mock Miller, moved to Nashville in November 2000 to pursue her dream of signing a recording contract. She spent over 30 years working in the restaurant and party planning business.
During that time she cultivated a huge extended family within the Nashville community. In 2011 Shannon married, had a daughter and became a stay at home mama. In 2016, she became a single mama and set out to create the best life possible for her and her young daughter.
"One night I decided to look into franchise ownership and while scrolling through the different opportunities, Flour Power Kids Cooking Studio literally jumped off the page. It was everything I am passionate about rolled into one delicious concept!
Children, cooking, parties and fun. I decided to go for it!" Shannon has the help and support of her parents and 8 year old daughter, Stella Blue. She and Stella Blue look forward to cooking with the children of Nashville for many years to come.
Pizza Class is offered by Flavors on Fire for all ages and skill levels. At Flavors on Fire, we harness the power of fire to create amazing flavors. While you sip on one of our specially curated wines, our chefs will teach you about different cooking techniques and flavors.
Our 18th Street Kitchen plays nightly host to hands-on cooking classes, cheesemaking and fermentation workshops, dinners with farmers and brewers, wine seminars... anything to help our community become more excited about cooking and eating great food.
When it comes to the art of cooking, pizza is the perfect blank canvas. In this class, you will practice mixing and shaping dough, adding on classic and creative toppings and baking on a pizza stone for a crispy crust
Now is your chance to learn from a true pro, Scott Rivera! In this class, we’ll start by making basic, yeasted pizza dough, covering sauce, and cheese, shaping, and baking. We’ll be using both a standard home oven with pizza steel, as well as trying out the Roccbox from Gozney.
So much nicer for the home cook than pizza – these stuffed “pizzas” can be filled as you like, served hot, or frozen for down the road and easily reheated. No baking stone or brick ovens required to get an amazing calzone out of your oven!
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