April 4-6, 2008
Join Chef Randy for a 2½-day cooking school that will give you an in-depth look at some essential culinary skills. This hands-on class is limited to 12 people to ensure an excellent learning environment.
Friday, April 4:Fresh Breads and Pasta
Homemade breads and pastas add a truly special touch to a meal.
10:00 Artisan Bread Dough
Making, mixing, and proofing a variety of breads
12:30 Lunch (Herter Hall)
1:30-5:00 Doughs & Pasta
The shaping and baking of bread doughs
Preparing and rolling fresh pasta
6:30 Cocktails
7:00 Dinner – Italian Buffet with wine
This hands-on class is limited to 12 people.
Details on Cooking School Registration here…