~Guest Chef Series~
All classes will take place from 5:30-8:00 pm in the BTI Culinary Classroom located in the North Baker Building.
$45 per class
December 13- Taste of Thai
with Chef Jessica Dalton
Explore the flavors of Thailand as you learn to work with rice paper by making salad rolls, smell the magic of coconut milk and ginger rising up from Tom Kha Gai Soup and have your taste buds explode with the finale of Beef Basil.
January 10- The Perfect Cookie
with Patissier Jenny Mowe
Ever wonder why your cookies turn out flat, don’t spread out beautifully on the pan or aren’t the perfect chewiness? This class covers how to overcome all the common cookie problems. You will learn how to properly mix, form, shape and bake the best sugar, gingerbread and chocolate cookies and then how to frost them.
January 24- Cheese
with Cody Cook
Learn the basics of different styles of cheese and how to properly cut and care for them at home. You will be hands on with 5 different cheeses and will be able to snack as well as take extras home with you. The class will be touching on the different milks used and their flavor of characteristics with a touch of history. Be prepared to open your eyes to a world of cheese! This class will prepare you to feel comfortable with new cheeses!
February 7- “Mocktail” Party
with Chef Ann Bryan
Learn to make non-alcoholic drinks and delicious appetizers. We will be making Rose Lemon Spritzers and French 75’s along with sweet and spicy nuts, caramelized onion and thyme tarts, stuffed mushrooms with pancetta, shallots and sage and honey lime sake shrimp.
March 14- Brioche Bliss
with Patissier Jenny Mowe
Learn about the most amazing enriched and versatile bread that can be filled, flavored, braided, rolled and more with both sweet and savory outcomes. The possibilities are endless…bread pudding, loaves, pizzas, donuts, buns and rolls are just to name a few.
April 11- Souffles
with Chef Paul McNeil
Most people shy away from attempting souffles, thinking that they are somehow tricky or mysterious. Join us to prepare both savory and sweet souffles. You will find that they are elegant and quite easy.
May 9- Simply Italian
with Chef Maurizio Valerio
Simple secrets of cooking a good pasta and making Italian bread, grissini(bread sticks) and pizza from the same bread dough. Simple ingredients, simple dishes, easy to make, and great taste.
This class is full however we are taking names of people who would like to be notified if a spot opens up.
CLICK HERE to be added to the waitlist