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The Fundamental Foundation 201 – 4 Week Series – Week 3 – Doughs

Week 3 – January 24th – Doughs

There are few things as comforting as baked goods fresh from the oven. This class will explore the methods and ratios used to create fluffy yeast breads, buttery biscuits and flaky pie crusts, and tender fresh pasta! In this class we’ll knead, roll and hand-cut pasta. You’ll bake and enjoy a fruit tart. The joy of baking will even follow you home as you’ll leave this class with yeasted bread dough to bake the next day -or freeze to bake later -you’ll learn some tips and tricks for make-ahead frozen dough!

You will create and enjoy a dinner of:

Hand-cut pasta with red sauce, italian sausage and pecorino,

Pan-seared broccolini

Fruit tarts

 

 

 

To attend a cooking class, please provide proof of vaccination digitally or with a paper card (for ages 18 and over).

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