Reserve your spot through our online reservations system. Class size is limited to 12 students.
May 23 | 12pm-2pm
Sweet Corn with basil-lime butter, Grilled Romaine with green goddess
BBQ Butter Beans with bacon & brown sugar, Blueberry Fried Pie with strawberries & whipped cream.
May 23 | 6pm-8pm
Sweet Corn with basil-lime butter, Grilled Romaine with green goddess
BBQ Butter Beans with bacon & brown sugar, Blueberry Fried Pie with strawberries & whipped cream.
May 30 | 12pm -2pm
Cream of Asparagus (roux), Corn Bisque with Shrimp (rice), Cucumber Gazpacho
May 30 | 6pm -8pm
Cream of Asparagus (roux), Corn Bisque with Shrimp (rice), Cucumber Gazpacho
June 6 | 12pm -2pm
Maintaining a mother, mixing dough, shaping & baking.
June 6 | 6pm -8pm
Maintaining a mother, mixing dough, shaping & baking.
June 13 | 12pm -2pm
High hydration dough, shaping & baking techniques
June 13 | 6pm -8pm
High hydration dough, shaping & baking techniques
June 20 | 12pm -2pm
What to do with leftover mother??
Biscuits, Scallion Pancakes, Brown Butter-Chocolate Chip Cookies
June 20 | 6pm -8pm
What to do with leftover mother??
Biscuits, Scallion Pancakes, Brown Butter-Chocolate Chip Cookies
June 27 | 12pm –2pm
Cakes, Filling, Frosting & Decor
June 27 | 6pm -8pm
High hydration dough, shaping & baking techniques
