Baking Basics: Meringue
When:
Tuesday, June 12, 2018 6:00pm to 9:30pm
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Where:
3674 18th St.
San Francisco, CA 94110
United StatesPrice:
$90.00
Member Price:
$80.00
A hands-on baking class. Class is limited to 12 students. A hearty snack of bread, butter, cured meat, cheese, and a seasonal salad will be served with wine and beer. You are also welcome to brown bag an alternative dinner.
Oh, the egg! Not only do they fill hearty breakfast burritos and stretch leftovers into an substantial frittata to feed a family for dinner, eggs are the key to making some of our favorite light-as-air noshes because of meringues! Master your knowledge of egg science to create heavenly clouds, sweet and savory. In this class, you will work in teams to learn how to perfectly prepare each of the three types of meringue: French, Swiss, and Italian. You will use them in a variety of dishes and confections and go home with a sampling of your creations.
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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.
