Savory Fall Baking
A hands-on in-person cooking class. Alongside the baked goods, a hearty snack of cheeses, veggies and dips, and a seasonal salad will be served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.
While everyone loves an indulgent sweet pastry or tart, sometimes you need something more savory for breakfast, lunch, dinner, or a snack. In this class, we'll lean heavily on Autumn’s star vegetables to make a wide variety of delights!
First, a savory version of the classic upside-down French Tarte Tatin, with the flakiest dough. Next, you’ll make a Dutch Baby: a large, spectacular pancake (similar to a Yorkshire pudding) topped with garlic-scented roasted mushrooms and creamy goat cheese. Afterward, indulge in a most unusual pizza where the dough is topped with a garlicky purée of white beans, piquant olives and melting, milky mozzarella. The results are deeply savory, moreish and comforting. Lastly, we’ll make billowy rosemary focaccia doused with olive oil and decorated with end-of-season tomatoes; you won’t buy focaccia again after learning this recipe! While we are celebrating the fall harvest, you’ll learn that these recipes are flexible to accommodate what you have, so you can bake these year-round!
MENU
Caramelized Fennel Tarte Tatin with Candied Orange
Dutch Baby with Roasted Mushrooms and Goat Cheese
From Scratch Pizza with Garlic and White Bean Puree, Piquant Olives and Mozzarella
No-knead Rosemary Focaccia with End-of-Season Tomatoes
This menu contains the following common allergens: Egg, 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.
