Holiday Boot Camp Cooking Class in Berkeley: Pies & Tarts

It will be as easy as pie to make delicious pies and tarts for your holiday feasts after you have taken this class. You will learn a variety of styles of pie d...

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Holiday Boot Camp Cooking Class in Berkeley: Pies & Tarts

Berkeley, CA, United States
| |
JENNIFER
3 Hours
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1 - 12 Guest(s)

It will be as easy as pie to make delicious pies and tarts for your holiday feasts after you have taken this class. You will learn a variety of styles of pie dough, suitable for different pies and tarts. The class will cover rolling out doughs proficiently, lining a pie dish and how to blind bake a pie or tart. You will learn the secrets to ensure a perfect flaky, tender crust every time. Each student will take home a batch of dough to make a tart or pie for Thanksgiving. Examples of dishes we will make in this class: Bittersweet Chocolate Bourbon Pecan Pie Salted Caramel Tart Apple Cranberry Galette with Walnut Streusel Pear Tarte Tatin Spicy Turkey Empanadas Feel free to bring wine or beer to enjoy with the meal. About The Field Kitchen: The Field Kitchen is a popup cooking school that offers classes in kitchens and out on farms in the San Francisco Bay Area. This class is part of a four-course Holiday Boot Camp series will help you win the holidays this year with creative recipes, do-ahead techniques, and tips to take the stress out of holiday cooking and baking. Each class is $130, or $470 if you sign up for the entire series. About the Instructors: Frances Wilson is a seasoned food professional who taught the professional culinary program at the renowned Tante Maries Cooking School in San Francisco for more than ten years and now teaches at the Silverado Cooking School in Napa. Prior to that, she was the chef at Lalimes restaurant in Berkeley. Jen Knapp taught recreational classes and led private culinary events at Tante Maries Cooking School for 15 years, in addition to working as a private chef and caterer throughout the Bay Area. She is also certified as a Master Taster with ChefsBest, where she does sensory evaluation of consumer food and beverage products. Frances and Jen enjoy sharing their enthusiasm and knowledge about food and cooking with others. Cancellation policy: A full refund will be issued if we are notified 5 or more days prior to a class. If you cancel a class between 48 hours and less than 5 days, a 50 percent refund will be offered. If you cancel less than 48 hours before the start of a class, we regret that no refunds or credits can be issued, however you are welcome to send someone in your place.


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About The Field Kitchen: The Field Kitchen is a popup cooking school that offers classes in kitchens and out on farms in the San Francisco Bay Area. About the Instructors: Frances Wilson is a seasoned food professional who taught the professional culinary program at the renowned Tante Maries Cooking School in San Francisco for more than ten years and now teaches at the Silverado Cooking School in Napa. Prior to that, she was the chef at Lalimes restaurant in Berkeley. Jennifer Knapp is a long-time San Francisco Bay Area chef who completed her formal training at the Tante Marie’s Cooking School in San Francisco in the late nineties. After working in restaurants such as Hawthorne Lane and The Meetinghouse, she started her catering company and has catered numerous events for both private and corporate clients. Jennifer is also a popular personal chef and cooking teacher, teaching both hands-on and demonstration classes throughout the Bay Area. Additionally, she is a certified Master Taster at ChefsBest, where she does sensory evaluation of consumer food and beverage products.


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