Sep
18
6:00 PM18:00

Pastry Techniques: Pate au Choux

You have undoubtedly already tasted them,  whether as savory cheesy gougeres or a cream-filled sweet éclair...this dough recipe is quite versatile. Join us to learn about the different forms this pastry dough can take.

Technique of Choux Paste • Cream Puffs • Eclairs • Gougeres


Haylie Walther

Pastry Chef, Revel+Roost • Owner, Gourmet Bites

hands-on, $65

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Sep
14
6:00 PM18:00

Cooking with a Partner

Spicy Grape Compote on Crostini with Ricotta • Shredded Brussels Sprouts Salad with Oranges, Toasted Walnuts & Crisp Prosciutto • Bacon-Wrapped Cornish Hens with Raspberry Balsamic Glaze • Roasted Vegetables with Rosemary-Thyme-Lemon Oil • Very Berry Phyllo Triangles served with Vanilla Bean Ice Cream 


Jen Clark

hands-on, $70

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Sep
11
6:00 PM18:00

Pastry Techniques: Danish Dough

Have you ever wondered how Danish gets to be so flaky? This class will teach you the techniques behind rolling and methods of folding in fat to achieve that flakiness of the delicious Danish that you enjoy!

Technique of Dough • Cheese Danish • Braided Coffee Cake


Haylie Walther

Pastry Chef, Revel+Roost • Owner, Gourmet Bites

hands-on, $65

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