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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