Category

Culinary Bootcamp

When Pies Fly 2019

CULINARY BOOTCAMP

When Pies Fly: Holiday Show Stoppers

with Cathy Barrow

November 15 – 17, 2019

(Friday afternoon session & Saturday all day)

When pies fly

Dates

November 15 – 17, 2019
(Friday afternoon session & Saturday all day)

Holidays are your time to shine, and there is no better way to show off then with a holiday pie show stopper.  Join Cathy Barrow and explore the free-form pies and pastries recipes from her newest cookbook, When Pies Fly.  Over the weekend you’ll master Antipasto Stromboli, a knish appetizer, Apple Strudel, and breakfast hand pies — from doughs to fillings, you’ll earn your pie wings at this Culinary Camp.

FRIDAY: Galettes & Tarts, Puff Pastry

SATURDAY: Strudel, Hand Pies, Pie Poppers

A limited number of accommodations are available and will be booked on a first-come basis, payment is due at time of booking. Contact The Inns at St. Albans to arrange for accommodations before purchasing your tickets or, purchase an all-inclusive ticket online and someone will contact you to book the accommodations that best fit your needs.

Cathy Barrow

Cathy Barrow is a food writer, cooking teacher and pie maker. Barrow writes the “BRING IT” column in the Washington Post’s Food section. She has written for the New York Times, Garden and Gun, The Local Palate, Modern Farmer, Saveur, Southern Living, NPR and National Geographic, among others. Cathy lives near Washington, DC, with her husband, Dennis and two terriers. Her first cookbook, Mrs. Wheelbarrow’s Practical Pantry, won the prestigious IACP Award for best single-subject cookbook. Her second cookbook, Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies will be published in fall of 2018.

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When Pies Fly 2019

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Italian Baking 2019

CULINARY BOOTCAMP

Italian Baking

with Domenica Marchetti

November 1 – 3, 2019

(Friday afternoon session & Saturday all day)

Master the Italian twice-baked cookie

Dates

November 1 – 3, 2019
(Friday afternoon session & Saturday all day)

Give your holiday baking an Italian flair!  You’ll spend the weekend exploring traditional Italian flavors and holiday sweet treats. Master the Italian twice-baked cookie, biscotti and learn new twists for turning this sweet treat into the perfect savory snack.

FRIDAY: Give your holiday cookie baking an Italian flair.  Learn traditional Italian cookie treats and master the Italian twice-baked cookie, biscotti.  You’ll learn lots of flavor variations for this sweet treat including the secret for turning this cooking into the perfect savory appetizer.

SATURDAY: In this class, we’ll explore the classic Italian holiday sweet bread and cakes including the quintessential Italian holiday sweet bread, Panetonne.

A limited number of accommodations are available and will be booked on a first-come basis, payment is due at time of booking. Contact The Inns at St. Albans to arrange for accommodations before purchasing your tickets or, purchase an all-inclusive ticket online and someone will contact you to book the accommodations that best fit your needs.

Domenica Marchetti

Domenica Marchetti is a writer and cooking teacher who specializes in contemporary Italian home cooking. Her articles have appeared in The Washington Post, Food & Wine, Fine Cooking, Cooking Light and many other publications. She is the author of seven cookbooks on Italian home cooking, leads culinary excursions to Italy and is the creator of the very popular blog www.domenicacooks.com.

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