Methods of Fish Cookery is a class that incorporates steaming, frying, grilling, sautéing, and even a little blackening to kick things up a notch! Japanese sushi rice, rice pilaf and risotto will be covered as well. The main focus will be on technique and a few simple traditional and eclectic sauces that can garnish or accompany the items covered in this class. Salmon en Papillotte, Seared Ahi and Crab Cakes are among the best the ocean can offer, so come on and enjoy a great day of learning the tricks to spectacular Fish Entrees and Appetizers.

May 12, 2007 - Saturday
Baking & Pastry: 10am-2:30pm $150.00
Elegant Fruit Pies and Tarts
Chef Christine Law

A hands-on workshop with Pastry Chef Instructor Christine Law will provide you with the techniques for making both pie dough and shortbread crusts with custard and fruit fillings.  Unique toppings like coconut meringue and whipped mascarpone add upscale finishing touches to your creations.

Menu:
Rhubarb Lattice Pie
Roasted Strawberry Mascarpone Tart
Lemon-Cornmeal Chess Pie with Fresh Berries and Crème Fraiche
Passion Fruit Tartlets with Toasted Coconut Meringue

Evelyne Slomon’s Pizza Workshop for Weekend Pizzaiolos covers all of the basics you need to know to create the greatest pizza at home. She will take you through thin and thick crusts, pan and hearth style pizzas, and tomato sauce, cheese and other basic toppings. Best of all, you get to enjoy the delectable pies you’ve prepared in class.

Evelyne Slomon is one of the country’s leading experts on pizza.  She has traveled around the world in the last twenty years in hot pursuit of the perfect pie.  She is the author of “The Pizza Book.”