CULINARY CAMP

Unleash Your Pie Superpower

with Cathy Barrow

May 17 – 19, 2019

(Friday eve & Saturday day)

Pies Squared

Dates

May 17 – 19, 2018
(Friday eve & Saturday day)

Cathy Barrow knows that slab pies are the answer to feeding a crowd.  They’re easy to slice, easy to make and easy to eat.  Up your summer pie game in this Culinary Camp.  We’ll make a variety of crusts with fillings to match.  We’ll be baking from Cathy’s newest cookbook, Pies Squared making sweet and savory pies all with crusts that are rolled out as well as pressed in, some with toppings that require no rolling pin.  Learn to roll out pie crusts, how to lattice, crimp and glaze.

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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