Summer Fruits: I Like Them a Lot
May
22
4:00 pm16:00

Summer Fruits: I Like Them a Lot

  • Sunday, May 22, 2016
  • 4:00pm  7:00pm

There is something special about getting a piece of fruit at it's best and in May, we're bound to have some really incredible fruits at our disposal.

I loathe pouring sugar all over it, cooking it down to a syrupy pulp until all you taste is that saccharin cloy that doesn't even resemble the fruit you started with.
Instead, I prefer to cook down the fruit, letting the sugars naturally release - adding sugar to taste, after the fruit has let go of all that it will. Roasting is my preferred method to cook fruit, but we will talk about all sorts of options that can lead to pie filling, canning, compote and frozen methods. Understanding pectin, acid, naturally occurring sugars and how to use added sugar (and, more importantly, how not to use added sugar) becomes paramount in discovering the fullest potential in fruit.

Workshop members will have an opportunity to work hands on with me while I both demonstrates and lectures. Light snacks and beverages of all kinds will be served. This is a 3 hour workshop and you will bring home some fruit preserves that you made in class. All materials are provided. You just bring you, a notebook, and an apron if you have it.

Cost: $85/pp; class limited to 10 people.
Please visit the WORKSHOPS section of our ONLINE STORE to register. 
PIES: BECAUSE SUMMER
May
22
11:00 am11:00

PIES: BECAUSE SUMMER

SUMMER PIE WORKSHOP w. a little side of brunch and champagne

Join us for a day to learn all there is to know about pie making. We will learn the ins and outs of dough making - from start to finish. We will make fruit pie and pudding pies and lattice pies and hand pies and we won't stop til we have a tummy full of champagne and quiche and a room full of beautifully executed g'dang PIE. PIE PIE PIE.

All materials, snacks, beverages, recipes, bad jokes, and pie puns included. You'll go home with your freshly made pie dough and whatever you make in class (usually one whole pie and a few hand pies).

Class is limited to 10 folks for that cozy, intimate feeling. This one books fast. Do it.

May 22nd, 2016 from 11am - 230pm, All materials included, just bring you and a notebook and apron. $125/per person. 

To sign up, go to the WORKSHOP section of our ONLINE STORE.  

 

Apr
24
4:00 pm16:00

FRUIT/SUGAR SOLD OUT

There is something special about getting a piece of fruit at it's best. That's why Lisa loathes pouring sugar all over it, cooking it down to a syrupy pulp until all you taste is the saccharin cloy of sugar.
Instead, Lisa prefers to cook down the fruit, letting the sugars naturally release - adding sugar to taste, after the fruit has let go of all that it will. Roasting is her preferred method to cook fruit, but we will talk about all sorts of options that can lead to pie filling, canning, compote and frozen methods. Understanding pectin, acid, naturally occurring sugars and how to use added sugar (and, more importantly, how not to use added sugar) becomes paramount in discovering the fullest potential in fruit.

Workshop members will have an opportunity to work hands on with Lisa while she both demonstrates and lectures. Light snacks and beverages of all kinds will be served. This is a 3 hour workshop and you will bring home some fruit preserves that you made in class. All materials are provided. You just bring you, a notebook, and an apron if you have it.

Cost: $85/pp; class limited to 10 people.
Due to the limited space in class and how quickly they occasionally fill up, please email Lisa at thebakeshop@buttermilkroad.com to register.
Apr
24
10:00 am10:00

FLOUR/BUTTER workshop w. Sunday brunch SOLD OUT

Come learn the distinctive characteristics of baking's two most important ingredients during this 4 hour workshop with a small, intimate group. Lisa will discuss and demonstrate basic traits of these main ingredients that will help you better understand how to visually and texturally take control over your baking - with or without a recipe. Students will prepare their own pie dough and pie to take home, as well as make biscuits to serve alongside a lovely spring time brunch for all as we wrap up with Q&A's. We will provide all ingredients and nourishment, including mimosas for those who might be sad to be missing their Sunday brunch hair of the dog. You just bring you, a notebook, and an apron if you have it.
Cost: $125/pp; class limited to 10 people.
Due to the limited space in class and how quickly they occasionally fill up, please email Lisa at thebakeshop@buttermilkroad.com to register.
Apr
17
4:00 pm16:00

Eggs/Cream - an evening class with dinner SOLD OUT

Binders. Souffle. Tempering. Nappe. How many ways to fuss with an egg... How many ways to love cream.....

Come join us for a 4 hour workshop to include a nice, intimate dinner with ten of your newest friends, prepared lovingly by us all as we learn. Also, wine, because, wine.

The goal is to get comfortable treating eggs in many different ways - from steaming to using as a binder (to set custards and other desserts) to how to use the yolks vs. the whites (and how to prepare them separately but then use them together) in various applications. We will talk about protein structure, reaction to sugars and an egg's ability to do so much more than just fry. We will also discuss the properties of Cream: using cream in vegetables (traditional gratins, etc), how to make your own creme fraiche, how to make ricotta and how to not break it the wrong way. 

We will provide all the materials and the nourishment. Dinner will be served as we have our last half an hour Q&A session. 

Cost: $125/pp; class limited to 10 people.

Due to the limited space in class and how quickly they occasionally fill up, please email Lisa at thebakeshop@buttermilkroad.com to register.  

The menu:

Spring Coq au Vin

Savory Souffle w. wild arugula and pickled shallot salad

Creamed Greens

Salted Caramel Custard w. Black Pepper Meringue

Apr
17
10:00 am10:00

FLOUR/BUTTER workshop w. Sunday Brunch SOLD OUT

Flour/Butter

Come learn the distinctive characteristics of baking's two most important ingredients during this 4 hour workshop with a small, intimate group. Lisa will discuss and demonstrate basic traits of these main ingredients that will help you better understand how to visually and texturally take control over your baking - with or without a recipe. Students will prepare their own pie dough and pie to take home, as well as make biscuits to serve alongside a lovely spring time brunch for all as we wrap up with Q&A's. We will provide all ingredients and nourishment, including mimosas for those who might be sad to be missing their Sunday brunch hair of the dog. You just bring you, a notebook, and an apron if you have it.
Cost: $125/pp; class limited to 10 people.
Due to the limited space in class and how quickly they occasionally fill up, please email Lisa at thebakeshop@buttermilkroad.com to register.  
ou

ou