Saturday, January 21, 2018, 11 a.m. – 3 p.m.
New! Chef Michael Ruhlman’s Twenty explores the ideas and techniques that will make you a better cook. In this class, we will focus on his chapter on dough, flour that’s been given shape by water. We will mix, knead, roll, and cut yeast, pie, and cookie doughs. Featured recipes include Dutch oven bread, cinnamon buns, Dutch apple custard pie, and snickerdoodles. Take home overnight cinnamon buns and pie dough. Lunch will be served during class.
Mary Kay Gill, professional culinary instructor
ITW Kitchen Classroom, Learning Center