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 classic flaky pie dough 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 your perfectly tender, flaky crust. This is a versatile slab pie that you can use for an appetizer or as 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 with organic sweet kabocha squash, lots of fresh ginger, a delightful blend of warm chai spices, and organic maple syrup. And, what would Thanksgiving be without pecan pie? How about a brown butter walnut pie - a delicious alternative to pecan pie, made with organic California walnuts and brown butter to add surprising depth of flavor. To top it off, we’ll end with an insanely addictive salted caramel sauce.
They say you can never have too much pie, so be prepared to take some home, as we will be making 12 pies together!
MENU
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.
