Our March classes filled up in a flash - thanks guys! For those of you that missed last month's sign up - April classes are here! Hopefully, April will usher us into warmer times and bit saner routines. The start of this year has been weird. Transitioning from full time chef to a freelance writer-chef-teacher-consultant has been interesting, to say the least. I've been busy - which is so, so good for me. But, it's also been strange to teach myself to go with this much easier flow. I get a full night's sleep. I eat sitting down. I go for walks. It's weird, you guys. I'll learn to enjoy it, but for now it just feels like I'm floating in space.
All of these changes, though, have reopened the channel to my brain that was a bit quiet for many years. I can now say that I'm a contributor to Food and Wine, Saveur, Southern Living and Garden and Gun and with any luck, I'll continue to make strides in those arenas. And, recipe testing and research aside, I've been cooking in the most meaningful ways with good chef pals all over the place. Last week I was french butchering and grilling 2,000 pieces of chicken with Ashely Christensen and her right hand gal Charlotte Coman as an honorary Poole's Diner member. Tomorrow I leave for Charleston, SC for the Food and Wine festival to cook with the formidable Angie Mosier: baker, photographer, food stylist, general badass of all the lands. It's been the most meaningful kind of busy there is.
As I've said before, I'm taking each month as they come as I'm also juggling some big decisions that could change the course of all of this "well-rested" nonsense. If my schedule will permit, I will be offering more classes in the Summer and am even considering a week long baking class for the youngins (ya'll should let me know if you'd be into that). As it stands right now, I will be teaching in San Francisco with the wonderful folks at 18 Reasons in May and then will host a series of classes in New York at two different places (top secret still, as I finalize the details). So, for my out of town pals, stay tuned as it appears I'll be heading to a city (hopefully) near you, soon.
Below is the list and sign up links to our April classes. Just click on the link, sign up and you'll receive a confirmation email within 24-48hours confirming your seat(s).
SATURDAY, APRIL 25TH, 10AM-1PM: CHILDREN’S BAKING BASICS, AGES 10+
The most requested class of all time! We will cover basic baking skills such as accurate measuring, leavening, understanding butter through cookie baking, and we’ll bake and build a mini-layer cake like grandma used to make. Class will be capped at 10 students. $85/per student, snacks and all materials included. REGISTER HERE!
SATURDAY, APRIL 25TH, 230PM-530PM: GENERAL BAKING 101, ADULT CLASS
This class is for all the folks out there who have said "I can't even begin to sign up for your Southern Baking Class because I mess up instant pancakes and biscuits from a tube". We will cover the basics, the utter basics, and you - you sweet, darling, brave heart - you can ask as many revealing questions as you'd like in our safe haven baking class. Consider it a support group with skill building exercises. You CAN do it. We'll get you fit as a fiddle and restore your confidence. Class will be capped at 12 students. All materials (and refreshments) included. $75/per student. THIS CLASS IS FULLY BOOKED!
SUNDAY, APRIL 26TH, 2PM-5PM: SOUTHERN BAKING BASICS, ADULT CLASS
Come learn the secrets of a Southern Baker. Biscuits, pie dough, hand pies and her well loved Buttermilk Pie will be covered. Supplies will be provided and you get to take home everything you make! Seats will be limited to 10 students. $80/per student, all materials included. THIS CLASS IS FULLY BOOKED!
See you guys in the kitchen!
LD and the Buttermilk Road Team