Sunday, April 19, 2020, 11 a.m. – 3 p.m.
This cooking class features recipes and techniques from the dough chapter of Michael Ruhlman’s Twenty. Learn to mix, knead, roll, and cut yeast, pie, and cookie doughs for recipes such as Dutch-oven bread, cinnamon buns, mushroom gruyere quiche, and Scottish shortbread. Take home overnight cinnamon buns and pie dough. Lunch will be served during class.
Mary Kay Gill, professional culinary instructor
ITW Kitchen, Learning Center