Bake & Take: Pies & Tarts!

Join Chef Melissa Walnock, a classically trained pastry chef from the CIA Apple Pie Bakery Café, in the Watergrasshill kitchen studio to discover the art of pie and tart making. Learn how to make delicious crusts and fillings and decorate/assemble pies and tarts so that they have a personal touch and look like they were created by a professional pastry chef.

We will start the class learning how to make a classic fool-proof pie crust that is perfect for sweet or savory pies! Then we will begin mixing two different pie fillings and practice rolling out the dough. Chef Walnock will demonstrate how to make a toasted meringue top that will be sure to impress your dinner guests. While the pies bake in the oven we will move on to the salted caramel tart which everyone will make and bring home to enjoy immediately!

Each participant will go home with their packet of recipes, and 3 desserts! Both pies can be brought home and frozen to be used for Thanksgiving and the salted caramel chocolate tart can be shown off and enjoyed immediately by your friends/family.

Menu:

Apple Pie with a secret twist

Maple Bourban Sweet Potato Pie with Toasted Meringue Top

Salted Caramel Choclate Tart

Melissa Walnock is A Certified Hospitality Educator of baking and pastry arts at The Culinary Institute of America (CIA). Chef Walnock serves as pastry chef and instructor in the college’s Apple Pie Bakery Café. Before joining the CIA faculty, Chef Walnock worked at some of the finest restaurants in the United States including The French Laundry in Yountville, CA, Jean-Georges V Steakhouse, Union Square Café in New York City and The Breakers in Palm Beach, FL.