The Whole Egg: Custards, Meringues, and More

A hands-on baking class. Class is limited to 12 students. A seasonal salad will accompany the baked goods for dinner, served with wine and beer. 

We fixate on eggs in April. The yolks of chicken eggs become a deeper orange as pasteured chickens graze on more fresh grass; it's one of nature's many cues that the seasons are changing. It's also Eastertime, so fixating on candy-filled eggs isn't beyond any of us with a sweet tooth. Chocolate eggs aside, this class will show you how poultry eggs' properties make great foods possible. An egg's fat, protein, and water have been manipulated by cooks for centuries, yielding a wide variety of textures. Jennifer's food science expertise will shine light on how you can use eggs to your advantage in the kitchen all year round!

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Île Flottante - Poached meringue afloat in vanilla custard

Gruyere-Thyme Popovers - Light-as-air egg "buns" flavored with Gruyere cheese and thyme

Chai Pots de Crème - Rich, creamy, dreamy spoonfuls of chai tea

Chocolate Dipped Marshmallows

Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.