Food | Wine,
PIE DOUGH… FLAKY OR CRUMBLY?Hands-On with Tanocha AdamsTuesday, December 11, 10 a.m. – 1 p.m.Are you flaky or crumbly? Lattice or crumble-top? Shortening or butter? Chef Tanocha will show you why Pâte Brisée is the ideal base for any pie and share tips to avoid dough disaster! Once you’ve got the base down, the fillings are unlimited, but we’ll start with several traditional pies. $45 ___If you prefer to pay with cash or gift cards, please visit the Cooking School upstairs at the Robinson Market District. The Cooking School staff will confirm if seats are available for this class, and you will pay at the registers. After you have paid, bring your receipt back to the Cooking School immediately to reserve your seat in the class.
Single Ticket 45.00