FRENCH BREAD WORKSHOP
Saturday, October 15th
10 AM – 3 PM
$135.00
CLASSIC BREADS of FRANCE
French Baguettes I Savory Crepes I Provencal Fougasse
This bread baking workshop will unveil the mystery and techniques to
making a variety of classic artisanal French breads. Create crusty breads
with chewy centers via flour varieties and a homemade starter,
a steam effect in your oven, water and dough temperatures.
Saturday, October 15th
10 AM – 3 PM
Skills & Techniques:
Working with Yeast I Homemade Bread Starter
Baguette Stretch Fold I Cold Retarding
Shaping I Proofing I Punching Down I Scoring with a Lame
Using Linen Couche I Loading Bread in the Oven
Using a Bread Peel I Baking on a Stone Slab I Steaming
Kneading by Hand & Mixer I Windowpane Test
Twirling a pan to make ultra thin crepes
Recipes include:
ARTISAN CRUSTY FRENCH BAGUETTES
– the most famous bread of France, a baguette is a long,
thin loaf of French bread made with the addition of
a traditional French Pâte Fermentée starter,
with a crispy, golden crust and soft, chewy interior
PÂTE FERMENTÉE STARTER
– a bread starter that enhances flavor and texture
PROVENÇAL FOUGASSE BREAD
– an artisan bread from the Provence region of France,
it’s flattened, shaped into a long rectangle and scored into
a pattern resembling an ear of wheat then sparsely scattered
with fragrant black olives and fresh herbs or cheese
PROVENCAL ROSEMARY & OLIVE
– we’ll mix kalamata olives and fresh rosemary
into the fougasse bread dough, then proof and shape
into the traditional wheat pattern
ROSEMARY CHICKEN CRÊPES ‘Lunch is Served!’
– ultra thin savory crêpes with irresistible buttery crisp edges,
served with tender char grilled white meat chicken,
fresh rosemary and gruyere cheese filling,
garnished with fresh diced tomatoes
CLASSIC SAVOURY CRÊPES
– originating in Brittany France in the 13th century, crêpes
‘French-style pancakes’ are a very thin type of batter bread.
We’ll be making a savoury crêpe batter, chilling it in the
refrigerator to enhance the batter’s flavor and more importantly
give the flour a chance to fully hydrate allowing the glutens to
relax and create that wonderfully soft and tender texture!
GRILLED CHICKEN FILLING with GRUYERE
– a creamy crêpe filling of sautéed shallots, garlic
and sliced button mushrooms, deglazed with dry sherry,
then finished with char grilled chicken breast,
shredded gruyere cheese, fresh rosemary
and ribbons of organic baby spinach
$135 per person
Out of stock
SMOKING BARBECUE WORKSHOP
Sunday, October 23rd
10 AM – 3 PM
$145.00
Pulled Pork I Chicken Wings I Mac n’ Cheese I Bourbon Apple Crisp
THE ART of SMOKING
I love using my smoker year ‘round. Dating back to the Old Stone Age period
1.5 million years ago, smoking was critical for food preservation. Today
smoking is synonymous to barbecue, a low and slow cooking method that
adds flavor and naturally tenderizes meat. When you master to correctly cook
with smoke & impart that lovely delicate smoky flavor its true barbecue magic!
Sunday, October 23rd
10 AM – 3 PM
Techniques & Skills:
Get to Know Your Woods (oak, maple, apple, hickory & cherry)
– learn to select a wood that best compliments your ingredients
Smoking Temperatures I Wood Ratio for a balance of flavor & no bitter notes
Create that delicious ‘bark’ crust & Pink Smoke Ring! I Timing
Recipes include:
SMOKED PULLED PORK
– pork shoulder with our homemade espresso chile rub
to create that delicious ‘bark’, maple wood smoked
low and slow until it literally falls apart!
Homemade Santa Fe Espresso Chile Rub
PULLED PORK TACOS
– soft tortilla taco shells filled with our tender
pulled pork and chipotle lime coleslaw,
served with fresh cilantro, shaved radishes
CHIPOTLE LIME COLESLAW
– shredded carrot, red & green cabbage slaw,
with homemade buttermilk chipotle lime dressing
SMOKED CHICKEN WINGS
– learn to break down chicken wings into two pieces,
the drumette & wingette, smoke over sweet cherry wood,
then smother in our homemade barbeque sauce
BOURBON BARBECUE SAUCE
– sweet onions, Southern Comfort, honey,
American mustard, apple cider vinegar,
tomato and brown sugar
GOURMET SMOKY MAC n’ CHEESE
– this super creamy mac n’ cheese will rock your world!,
loaded with 4 cheeses and lightly apple wood smoked to perfection
BOURBON APPLE CRISP with BACON CRUMBLE
– fresh baked oak wood smoked apple crisp
with a kiss (or two!) of bourbon,
topped with a bacon streusel crumble
– you read that correct, bacon crumble!
$145 per person
Out of stock