I have decided to send out information on any interesting classes that I
find.
Locations:
Sur Le Table
77 Maiden Lane
San Francisco, CA 94108
Phone - 415.732.7900
Fax - 415.732.7797
Sur Le Table
1806 Fourth St
Berkeley, CA 94710
Phone - 510.849.2252
Fax - 510.849.1980
Classes fill up quickly.
Hands-On Holiday Breads, with Kurtis Baguley
Sur La Table, Berkeley, Nov 14, 8:30AM, $70
Sur La Table, San Francisco, Nov 21, 11AM, $70
**Classes will be limited to 16 students.
When the holidays arrive the spirit of giving, sharing, baking and most
certainly, eating consumes every soul. In this class, you'll learn how to
make an assortment of holiday breads step by step with the lively and
informative instruction of Kurtis Baguley, accomplished pastry chef.
Menu:
Christmas Stollen-rich and hearty, garnished with fruits, nuts and holiday
spices
Panettone-light textured, butery rich and perfumed with vanilla bean
Warm and Spicy Gingerbread-irresistible, fresh from the oven and topped
with a cloud of freshly whipped cream
Bread, Biscuits and Pizza (Part 3 of the Basic Baking Series)
Sur La Table, Berkeley, Nov 2, 6:30PM, $45
Sur La Table, San Francisco, Jan 26, 6PM, $45
Skills Taught: Mixing, rolling, and baking biscuit dough; proofing and
working with yeast; rolling pizza and focaccia dough; using a pizza stone;
shaping and baking bread dough; finishing pizza and focaccia; baking pizza
and focaccia.
Equipment Used: Pizza stone, rolling pin, parchment, electric stand mixer,
cookie sheets, pastry blender, biscuit cutter, chef's knife, pizza peel,
dough scraper, cheese grater, pizza cutter, pie server, and spatula.
Menu:
Buttermilk Biscuits and Orange-Cherry Scones
Hearty Whole Wheat Sandwich Bread
Three Cheese and Herb Pizza and Rosemary Focaccia
Rustics: The Next Great Bread Trend, with Peter Reinhart
Sur La Table, San Francisco, Dec 5, 11AM - 2PM, $40
Rustic loaves like ciabatta, pugliese and francese are made from wet dough
and can be difficult to make, but they are among the tastiest and most
popular breads in the American bread renaissance. Learn all the tricks to
making these breads from master baker Peter Reinhart. He'll discuss
pre-ferments and long fermentation methods, the secret to baking world
class bread. The class will feature breads from Peter's new book, "Crust &
Crumb: Master Formulas For Serious Bread Bakers" and a new recipe, Pain
Ancienne, that uses a revolutionary method of dough development and
fermentation.
Menu:
Wild Mushroom Ciabatta
Pugliese
Pain Rustique
Rustica Universale
Sweet Rustica
Pain Ancienne
Hands-On Flatbreads, Kurtis Baguley
Sur La Table, San Francisco, Jan 16, 11AM - 2PM, $70
Sur La Table, Berkeley, Jan 23, 8:30\am - 11:30AM, $70
**Classes limited to 16 students
Here's your opportunity to get your hands in the dough with bread expert
Kurt Baguley, pastry chef/instructor at the California Culinary Academy.
Some of the simplest and most satisfying breads are flatbreads. These can
be made in one day, but extra time in the refrigerator before baking
produces even better results. Kurt's hands-on bread classes are great fun
and are the perfect way to spend a cold January Saturday.
Menu:
Focaccia - the most oved and versatile flatbread
Seeded Grissini - made from Focaccia dough
Fougasse - stuffed with olives, cheese and herbs, tree or ladder shaped
Pita Bread - like magic in the oven, gives a new meaning to puff and stuff