Pies: Sweet and Savory - In Person

A hands-on in-person cooking class. Alongside the tasting of baked goods, a seasonal salad will be served with wine or beer. This class is limited to 12 students. See our registration policies here and our rules for in-person events here.

"It's easy as pie" can be quite a misnomer. We're sure we're not alone in failed pie adventures in our kitchens, resulting in soggy bottoms or dense, overworked crusts. Join Jennifer in our classroom to delve into the science and process of making tender, crisp and flaky pie dough. The class will make four different fillings, and you'll learn how to modify them depending on seasonality and the types of produce. And of course, you'll bake off the pies and say no more to soggy bottoms! You'll sit down in triumph with your fellow classmates to taste the delicious fruits of your labor.

MENU

Chocolate Cream Pie —Luscious chocolate pastry cream topped with whipped cream and chocolate shavings

Peach Lattice Pie—Peak season peaches in a flaky buttery crust covered with a lattice top  

Very Berry Hand Pies—Mixed berries wrapped up in a convenient little pastry package, perfect for a summer picnic or breakfast

Mixed Mushroom, Leek and Herbed Goat Cheese Galette—Mushrooms baked on top of a layer of goat cheese and sautéed leeks in a rustic crust

This menu contains the following common allergens: Egg, Soy, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

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.