Announcing the 2020 Food & Wine Master Class Schedule
Food & Wine Master Classes
Fine-tune your baking, explore a new wine region or just have some fun with friends in one of Cheryl Wakerhauser’s food & wine master classes. All classes are hands-on, interactive workshops, as Cheryl believes this is the best way to retain what you’ve learned (and also more fun!). Class sizes are limited to small groups so each person has the chance to fully understand every step of the subject being covered and time to ask plenty of questions. Tastings, written recipes and notes on the day’s topic are always provided. All cooking classes are all ages and include a signed copy of Modern French Pastry.
All master classes are 2 ½ hours long (unless otherwise noted), suited for beginners and enthusiasts and those with an intermediate level of knowledge on the subject. Classes are held at Pix Pâtisserie / Bar Vivant at 2225 E. Burnside Street in Portland. Private group classes are also available. Please inquire by e-mail to email@example.com.
Macarons Saturday, March 21 3:30-6PM $95 Possibly the most popular French pastry in modern times. Macarons need little introduction, but lots of instruction! You have just three ingredients (eggs, sugar, almonds) but time and time again attempts to make them are far from stellar or completely unsuccessful. It’s all about the technique of the mixing and the baking, which we will share with you! Recipes and techniques include: Macaron Shells Buttercream (various flavors) Proper Baking and Storage
Saturday, April 11 3:30-6PM $125 Hop on over and get ready for Easter! Learn to make your own marshmallow peeps, French macarons resembling dyed Easter eggs, plus some mini chocolate eggs to fill up your baskets. Recipes and techniques include: Marshmallow Peeps Egg-Shape Macarons Chocolate Tempering (in the microwave!)
Tea Time Sunday, May 3 2-5PM $125 Host your own high tea for family and friends with these recipes and tips on all things miniature. Forget the scones and clotted cream. We are going to modernize our tea with three sweet and three savory petits fours, bursting with flavor and cute as a button. A sampling of local Jasmine Pearl teas will be offered. Recipes and techniques include: Mushroom Vol-au-vents Quail Egg Canapés Chorizo Pops Crème Brûlée Strawberries Almond Raspberry Tea Cakes Earl Grey Chocolate “Napoleons”
Chocolate Bon Bons
Sunday, May 24 2:30-5PM $95 Explore pairing chocolate with more than just classic flavors while perfecting your chocolate tempering and ganache making. Do you know what makes a ganache separate? And if it does, can you fix it? Recipes and techniques include: Blue Cheese Truffles Peanut Butter Cups (that are better than you’ve ever tasted…just sayin’) Lavender Kisses Chocolate Tempering (in the microwave!) and different ganache types