Friday, February 8, 2019, 11 a.m. – 1 p.m.
Master a variety of egg-cooking techniques in this cooking class. Learn how to separate, temper, braise, and poach eggs in all-new recipes including shakshuka, soufflé pancake with miso mushrooms, pastry cream, and garlic and chicken soup. Sample the recipes as part of a light brunch at the end of the class.
Mary Kay Gill, professional culinary instructor
ITW Kitchen, Learning Center