Cooking & Confectionery   

Discover the delicious world of pasta shapes and their perfect sauce pairings. In this hands-on course, start with a classic Mother Tomato Sauce and learn how to customize it to complement various pasta types. From Angel Hair to Ziti, explore how the shape and texture of pasta impact the way it holds sauce and enhances flavor. Taste and learn about four pasta categories: long, grooved, short, and filled. Come hungry and ready to mangia!

Are you ready for a taste of Hawaii? Ever so fresh and tasty, this poke bowl can be easily converted as a vegan dish. It is great for a family meal or for your Do-It-Yourself Poke Party.

This 2-3 hour class will show you how to make Rugelach; delicious crescent shaped pastries filled with fruit preserves, nuts, chocolate, raisins, cinnamon and sugar. Any level of baker can join and successfully bake these sweet treats. All ingredients are provided.

NOTE: Please bring to class a large mixing bowl, small electric mixer, rolling pin, measuring cups and teaspoon, large sharp knife or pizza cutter and 2 baking sheets.

1-2 PM -The first hour will consist of reading the recipe, making the pastry dough and refrigerating same for an hour (break of an hour).

3-4:30 PM The second hour will consist of rolling out the dough into a 9" disc, adding the fillings, cutting the disc into sections and rolling into crescent shapes. Crescent shapes will be placed on baking pans and baked in your own oven for 12-15 minutes. The final result is a delectable dessert. Students will bake the pastry at home.
 

Discover the delicious world of pasta shapes and their perfect sauce pairings. In this hands-on course, start with a classic Mother Tomato Sauce and learn how to customize it to complement various pasta types. From Angel Hair to Ziti, explore how the shape and texture of pasta impact the way it holds sauce and enhances flavor. Taste and learn about four pasta categories: long, grooved, short, and filled. Come hungry and ready to mangia!

During this specialty workshop, you will learn how to feed and maintain a sourdough starters, and get an in depth instruction on achieving success as you begin your sourdough journey. You will take home starter, a bowl, cheese cloth, scraper, scoring tool, recipe book, a do's and dont's list, and experience a sampling board. Your experience will provide you with dough ready to take home to rise and bake.

Note: There is a $65 supply fee payable to the instructor the day of class for all materials, including a bowl, for this class.

This 2-3 hour class will show you how to make Rugelach; delicious crescent shaped pastries filled with fruit preserves, nuts, chocolate, raisins, cinnamon and sugar. Any level of baker can join and successfully bake these sweet treats. All ingredients are provided.

NOTE: Please bring to class a large mixing bowl, small electric mixer, rolling pin, measuring cups and teaspoon, large sharp knife or pizza cutter and 2 baking sheets.

1-2 PM -The first hour will consist of reading the recipe, making the pastry dough and refrigerating same for an hour (break of an hour).

3-4:30 PM The second hour will consist of rolling out the dough into a 9" disc, adding the fillings, cutting the disc into sections and rolling into crescent shapes. Crescent shapes will be placed on baking pans and baked in your own oven for 12-15 minutes. The final result is a delectable dessert. Students will bake the pastry at home.