Holiday Pie Primer - In Person
A hands-on in-person cooking class. Alongside the baked goods, a hearty snack of cheeses, veggies and dips, and a seasonal salad will be served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are welcome.
Get ready for pie season! We tend to champion our favorite pie fillings - but it’s the quality of the crust that can make or break a good pie. If you’ve struggled in your own kitchen with soggy pie bottoms or dense, overworked crusts, then this class is for you.
Join Jennifer in our classroom to delve into the science and process of making tender, crisp and flaky pie dough. We’ll make three different types of pies, each filled with the flavors of Autumn and the holiday season, while also learning how to modify each one depending on the season and which produce is available. While we may spend the class debating sweet potato versus pumpkin pie, at least we can all say no more to soggy bottoms!
You'll sit down in triumph with your fellow classmates to taste the delicious fruits of your labor.
MENU
Flaky Pie Dough: You'll never be afraid of making pie dough again. This flaky, buttery dough will become your go-to crust.
Apple-Cranberry Pie with Lattice Top
Bourbon-Maple Sweet Potato Pie
Mushroom and Goat Cheese Galette
This menu contains the following common allergens: Dairy, Eggs, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.
Let’s Cook Together!
Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food
Photo by Keighla Exum on Unsplash
