Autumnal Pies
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.
As the days get shorter and we get closer to the holiday season, you know that means one thing - PIE! So let’s get rolling. In this class, you will learn how to make three classic pie doughs - puff, flaky, and sweet - and a selection of delicious fillings to serve at your holiday gatherings.
You’ll begin with a savory tomato pie baked between two buttery layers of puff pastry to serve as an appetizer or part of a main course. Next, it’s on to the sweet side. First is Chai Spiced Kabocha Squash Tart, Jennifer’s riff on classic pumpkin pie, made instead with organic sweet kabocha squash, lots of fresh ginger, a delightful blend of warm chai spices, and organic maple syrup and baked in a sweet, crisp crust. And, what would Thanksgiving be without pecan pie? How about a brown butter walnut pie - a delicious alternative to pecan pie, made with organic walnuts and brown butter to add surprising depth of flavor. To top it off, we’ll end with an insanely addictive salted caramel sauce.
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Tomato Slab Pie
Chai Spiced Kabocha Squash Tart
Brown Butter Walnut Pie
Salted Caramel Sauce
This menu contains the following common allergens: Egg, Tree Nuts, 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.
