Perfect Pastry with Chef Tara Black **gluten-free**

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Wednesday, February 19th, 2014
6:00 PM to 9:00 PM

In the traditional world of baking all pastries are NOT the same; the same holds true in the gluten-free world. In this class you will learn how to make a crisp, flaky, versatile pastry. One that will stand up to the test of being passed around as hor'douvres, served as a main entree or a decadent dessert, without falling apart or becoming soggy. Whether you are baking for yourself or a guest this is a good talent to have in your arsenal!

Starting with a discussion around the ingredients we will be using to make the pastry, why we use them and where you can purchase them. Then we will move right into each person making their own "head" of pastry and progressing to the meals listed below. We promise you will get to eat everything you make this night and as a bonus you will be taking home your pastry to experiment with.

Menu:

Mushroom Tarts - oven roasted mushrooms in a herbed custard and served with rosemary roasted nuts.

Apple and Gruyere Quiche - locally sourced apples, cheese, eggs, dairy and greens, in a crispy golden quiche shell. Served along side a winter kale salad.

Galette - a rustic open faced french style tart. Made with frangipan, a baked almond cream, and sliced apples. Served with a salted caramel sauce and vanilla whipped cream.

Demonstration and very hand on! With a definite take away at the end.

Register for the following dates:

February 19, 2014
March 26, 2014