# 6 Vegetarian Pizza Party
hands-on
The Egyptians may have invented pizza, but the Italians
defined it, and the rest of the world continues to improvise
on this popular classic. In this hands-on class you’ll learn
the basics: the trinity of dough, sauce, and toppings.
You’ll prepare a variety of doughs (multi-grain, whole
wheat, rye and spelt), an all-purpose sauce, and students
will mix and match ingredients so that everyone will make
at least three different pizzas. The menu includes: Onion
Pizzas with Olives and Roasted Peppers; Goat Cheese,
Sun-Dried Tomato and Basil Pizzas; Wild Mushroom and
Roasted Garlic Pizza; Pesto Pizza; Tapenade Pizza; as
well as some of the classics. (Some optional dairy will be
used and organic beer will be served.)
Friday, April 16, 6:00 – 9:30 p.m.
Instructor: Myra Kornfeld
Fee: $105
# 7 The Art & Craft of Artisanal Bread Baking
hands-on
From its humble beginnings, few aromas in life can
tantalize us like bread fresh from the oven. If you yearn to
learn the secrets of artisanal bread-making, join this
2 session class to expand your existing skills or for your
very first bread-making experience. Using a variety of
organic flours, yeasts, and techniques, you will create five
flavorful handcrafted crusty loaves. Learn to “read” the
mysterious feel of the dough – is it ripe for baking or past
its prime? – and how to grow and maintain your own wild
sourdough starter. You will bake bread in class and take
home starter and dough for future baking adventures. We
will prepare Two Wild Sourdoughs leavened with
Airborne Yeast: Whole Wheat Boule andSeeded Rye
Sourdough; and Three Slow-Rise Breads leavened with
Commercial Yeast: Sullivan Street-Style Miracle No-
Knead Bread; French Whole Grain Baguettes; andWhole
Grain Pita Bread. In Session 1, we will mix, shape and
rest the dough and enjoy a light snack with wine. In
Session 2, we will shape, bake and enjoy the breads
along with soup, cheese, fruit and wine.
Friday, May 7, 6:00 – 10:00 p.m. and
Saturday, May 8, 12:00 – 5:00 p.m.
Instructor: Peter Berley
Fee: $195
# 8 Traditional Indian Breads
hands-on
They can be rich and flaky, puffed and steamy, herbed and
crisp, or so delicate they shatter at a touch. But in all their
incarnations, hot Indian breads are the perfect
accompaniment to Indian food. From the first sip of soup
to the last bite of curry, chapati, naan, paratha and poori
are there, a calming presence in the whirl of colors,
textures and tastes. We’ll make these traditional breads
using authentic ingredients and time-honored techniques.
And, because opposites attract, we’ll also make a spicy
dhal, herbed and fruit chutneys and a cooling raita.
Chapati, Naan, Aloo Paratha; Dahi Poori; Dhal Makhani
with Ginger, Green & Black Cardamom and Cinnamon;
Mint Chutney; Rhubarb Chutney; and Cucumber Raita.
(Some organic dairy will be used.)
Thursday, June 3, 6:30 – 10:00 p.m.
Instructor: Richard LaMarita
Fee: $105
# 9 Homemade Perfect Pizza Plus
hands-on
Ah, pizza! – Italy’s pride, America’s favorite casual meal
and, when you know a few tricks of the trade, incredibly
easy and fun to make from scratch. Learn how to mix,
shape, top and bake the perfect pizza, make a whole wheat
crust, and experience the taste of some highly authentic
regional Italian pies. Sample them all with a healthy salad
and a glass of wine. Popeye Pizza with Spinach,
Mozzarella and Pecorino; Spicy Pizza Bianca with
Rosemary, Garlic and Parmesan; Whole Wheat Pizza with
Red Onion, Broccoli Rabe and Fresh Ricotta; The
Incredible All-Vegan Pizza with Tofu Cheese; Pizza
Margherita; Wild Mushroom Pizza with Caramelized Onions
and Sage; and One Fabulous Salad. (Some dairy will be
used and wine will be served.)
a) Monday, June 21, 6:30 – 10:00 p.m.
b) Thursday, September 9, 6:30 – 10:00 p.m.
Instructor: Peter Berley
Fee: $105
