Baking Lab: French Fruit Tarts Tuesday, July 12, 9:00am - 11:00am UNT Chilton Hall 322 410 Avenue C Denton, TX 76201 Limited to 16 Members
Make your own classic French fruit tart with Chef Jodi as your guide, including pate brisée, pastry cream, and glaze. Pate brisée is one of the classic French pastry doughs and pastry cream is a delicious, creamy filling that can be used in many desserts. This is a lovely dessert that uses the best summer fruit and is easy to make.
$30 Per Member The fee for this activity covers the cost of all ingredients, supplies, and a take-home box, which will be provided.
Cancellation Deadline: Friday, July 1
Chef Jodi Duryea, MS, is a
Principal Lecturer in UNT’s College of Merchandising, Hospitality, and Tourism. She graduated from the Culinary Institute of America in New York. Her experiences range from Garde Manger, line cook, sous chef, Patisserie and Executive Chef in kitchens around the country.
Virtual Culinary Lectures with Chef Canepa
Parking Options: Park in the OLLI at UNT parking lot on 1716 Scripture Street and walk 0.6 miles up the sidewalk to Chilton Hall. You can also make your own arrangements to be dropped off at Chilton or contact UNT Transportation Services to learn about the visitor parking options available on campus (940-5653020 or transportation.services@unt.edu).
Zoom Virtual Classroom These sessions will be recorded.
Architecture of Food Friday, June 17, 2:45pm - 4:15pm
America the Beautiful: Fifty States, Fifty Tastes Friday, July 1, 2:45pm - 4:15pm
Travel across the globe and millennia to discover the connections between architecture and food, and learn some new tricks to make your dinner look like a work of art.
Take a road trip across our great country and explore the cities, mottoes, monuments, points-of-interest, people, culture, and food history of every single state.
Food Fables Friday, June 24, 2:45pm - 4:15pm Explore the myths, legends and fables of your favorite foods. Every taste has a tale, every ingredient a story.
Chef Larry P. Canepa is a
Certified Culinary Educator, author, researcher, food historian, and lecturer on culinary topics. He will be joining us live on Zoom for these three sessions.
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