WINTER COOKING CLASS TOPICS…..in Berry’s Kitchen

Hello again from Berry’s Kitchen,

Having received a few questions about last week’s email, I want to clarify my methods.  It’s not too complicated:  pick a date that works for you and/or your group;  contact me to decide what we’ll make.  Simple.  

Food choices appropriate to the season and holidays are listed below.  If you have another request, just ask.  Your wish is my command.  Cost is $50/person.  Groups of 4 or more get a discount.  Gift certificates are also available.  

Wishing you a wonderful Thanksgiving holiday from in Berry’s Kitchen…..    

www.inberryskitchen.biz    (That‘s Berry with a .BIZ)

 

COOK LIKE A PRO AT HOME

DECEMBER COOKING CLASSES…..in Berry’s Kitchen

Disposing of a set class calendar this fall worked out very well.  Students created their own lesson plan by picking from a list of dates and customizing the menu from suggested cooking topics. I loved hosting small groups for fun afternoons/evenings cooking together.  It’s a great way for friends to meet up.  Consequently, I’m extending the practice of listing open class dates and suggested topics into 2012.  Visit my web site to check out my ideas for December and January , then contact me for more details and to book a date for your custom cooking session….in Berry’s Kitchen.      

  

December Class Dates:     Here are dates for holiday happenings:  

Thursday 12/1:                     USA Rugby Holiday Party

Sunday 12/4:            

Sunday 12/11:                     

Weekend of 12/16-18:         Pick any date

What’s Cooking?    It’s mostly about holiday desserts in December.  Here are some suggestions:

Cookie Doughs:                   Make ahead to freeze and bake when you want them;

French Christmas:              Buche de Noel (Yule Log) w/meringue mushrooms; 

English Christmas:              Steamed Persimmon Pudding w/Brandied Hard Sauce;  

German Christmas:             Stollen (yeasted loaves with candied fruit and marzipan);    

Puff Pastry:                          (Various Appetizers;  Coulibiac of Salmon;  Tarte Tatin)

Once you taste REAL puff pastry, that stuff from the grocery freezer dept. (which has NO butter in it) just won’t do!  

 

 

The results of disposing of a set calendar and letting people pick from lists of dates and cooking topics worked out very well this fall. I loved hosting small groups for fun afternoons/evenings cooking together.  It’s a great way for friends to meet up.  Consequently, I’m extending the practice of listing open class dates and topics into 2012.  Visit my web site to check out my ideas for December and January , then contact me for more details and to book a date for your custom cooking session….in Berry’s Kitchen.     

 

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1 Comment(s)

  1. Hi Lynne,
    Thanks for posting my class notice. Funnily enough, that photo looks exactly like my stollen! Maybe next year we’ll “do lunch.”
    happy holidays,
    Berry

    Berry Todd | Dec 15, 2011 | Reply

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