Food & Wine
“This is so far my favorite class! I like the time of the class, the prep work instruction ahead of class, the interaction during class, and the types and amounts of dishes we made.” —CECELIA, VIETNAMESE STREET FOOD
Our online classes are interactive. You are welcome to cook along in our cooking class by choosing a few or all dishes to cook with or just watch and learn, unless otherwise noted. For online classes, you will receive a link and recipe packet once the class is confirmed to run, which may be between 3-7 days before the class starts. Our in-person cooking classes will take place in the kitchen at 56 Brattle Street at a limited capacity.
PORTUGUESE AND HONG KONG EGG TARTS
COOKING
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com
BASIC KNIFE SKILLS Lars Liebisch | Private Chef
Through a combination of demonstration and class practice, learn how to chop, dice, and slice like a pro. Chef Lars Liebisch will demonstrate cutting techniques for a variety of different vegetables. Then, you will practice on your individual cutting board. You’ll learn about the many types of knives and how to use them for different tasks. Chef Lars will show you how to sharpen your knives and how to take care of them. We’ll use all the cuts to make a nice dinner and enjoy the food at the end of the class. COURSE CODE: KNIF Sec. 01: Monday, 6-9pm. Sep. 27 | $100
Evelyn Schichner | Culinary Instructor
Puff pastry has multiple buttery layers baked up beautifully to light, flaky, and crispy perfection. We will make traditional full puffs from scratch. Then, turn your laminated dough into delicious turnovers, Danish, palmiers, or any creative pastries. We’ll also talk about store-bought puff pastry and quick puff, and how to use them. We’ll enjoy and take home all the pastries you make. COURSE CODE: PUFF Sec. 01: Sunday, 11am-2pm. Oct. 24 | $65
2
COURSE CODE: EGGT Sec. 01: Saturday, 3-5:30pm. Sep. 18 | $65
NO KNEAD BREADS
PUFF PASTRY Evelyn Schichner | Culinary Instructor
Pastel de Nata has become Portugal’s iconic caramelized custard tarts whereas Hong Kong egg tarts are so popular with smooth and glossy tops. Pastel de Nata is using puff pastry while Hong Kong egg tart is using shortcrust pastry. In this online interactive class, we’ll start with making Pastel de Nata puff pastry from scratch. While the puff pastry is resting, we’ll make shortcrust pastry. We’ll make two types of egg custards. While we bake, we’ll make delicious Sangria to pair with Pastel de Nata. We’ll also talk about tea that can pair well with Hong Kong egg tarts.
Baking fresh artisan bread is a joy. But nothing is better than making bread that requires no kneading which means you will save time and energy to prepare other things for holidays. In this class, we’ll make no knead baguettes, Pain de Mie, and Pissaladière Niçoise. You’ll also learn about concepts, terms, and techniques to bake the delicious bread at home. COURSE CODE: NOKN Sec. 01: Saturday, 11am-2pm. Dec. 18 | $100
ccae.org/classes/food-wine
