|Stephanie Pilon||THE APPRENTICE CHEF: FLAP JACK, DO IT AGAIN|
For aspiring chefs, children ages 7 to 12. Learn to make your own breakfast or practice for a special treat for Mom in a few weeks, as this hands-on class spends the morning with Stephanie Pilon in the kitchen. Learn to make homemade biscuits for an egg-cheese-sausage breakfast sandwich, pancakes with a fruit sauce, bacon-and-eggs casserole with cheese, plus a strawberry-oatmeal breakfast smoothie.
|Hands-On for Apprentice Chefs|
Sat, April 26, 10 am to 12 pm
|Chelsea DeShetler||SWEET ON FONDANT|
Join Chelsea DeShetler in the kitchen, as this hands-on class learns to cover a six-inch cakelet in fondant and embellish it with delicate fondant decorations, perfect for any special occasion. Chelsea has already baked the classic pound cakes, and the class will frost with buttercream, then roll out and cover with smooth fondant. Learn tips to make exquisite fondant blossoms, decorative borders, and a bow to complete the cake. Each student will take home their lovely cakelet.
Wed, April 30, 6:30 pm to 9 pm
|Corey Ellsworth and Simon Lehrer|
Chandler Hill Vineyards and The Wine Merchant
|FORK. PORK. CORK.|
Enjoy a memorable evening with an exceptional duo, chef Corey Ellsworth of Chandler Hills Vineyards, and wine expert and cheesemonger Simon Lehrer of The Wine Merchant, for a five-course tasting menu paired with wines. Enjoy mascarpone-stuffed dates with a local strawberry compote served with pinot noir, jumbo shrimp wrapped in basil and kataifi phyllo paired with sauvignon blanc, carpaccio of summer squash with ricotta salata and extra virgin olive oil served with chardonnay, slow-roasted pork shoulder with crispy garbanzo beans and housemade yogurt with zinfandel, plus a cheese course served with port.
Thu, May 1, 6:30 pm to 9 pm