Farewell, Summer! Galettes: Sweet & Savory - In Person

*Note this class was originally scheduled for Sat Sept 17, but has been rescheduled for Sat Oct 1.

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. Proof of full vaccination is required at the door. Masks are recommended.

Pie crusts can be intimidating. The threat of mushy, under-cooked undersides and the fear of rolling out concentric dough has kept many people from trying their hand at this pastry classic. Enter the galette. Galettes have all the flavor of pies but are far more low key. No blind baking and no tedious crust crimping. They are the pastry equivalent of the dinner guest who always knows what to say and gets along with everyone. 

Both galettes feature tantalizing flavor pairings that elevate the final products to be more than the sum of their parts. Tomatoes and basil are a mainstay classic but have you tried the trio of blackberries, peaches and ginger? Your palate is in for a treat. Join us as we learn how to make beautiful and flaky crusts while saluting the season with fillings that feature the produce of late summer.

MENU

Basic Galette Dough

Tomato & Fresh Pesto Galette

Roasted Tomatillo, Chile & Cotija Galette

Blackberry, Ginger & Peach Galette with Bi-Rite Creamery Vanilla Ice Cream

Seasonal Salad

This menu contains the following common allergens: egg, tree nuts, dairy, 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! 

Marie Brennan graduated from the University of Wisconsin with a degree in Dietetics. An avid traveler, she has explored and nurtured her love of food while on the road. Marie's travels have taken her to study cheese-making in Tasmania, raw food in Western Australia, tea and fermented foods in the mountains of Korea and Ayurvedic cuisine and herbology in Kerala. She moved back to the USA to attend a holistic culinary arts school in Berkeley, where she also worked and taught at for several years. Marie presently lives in the Bay Area and works as an educator, private chef and culinary consultant. You can find her at www.hedonistinmoderation.com and follow her IG @hedonistinmoderation 

^{Photo credit: Marie Brennan}