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.

Menu:

Apple Tart Tatin

Pumpkin Mousse Pie with Biscoff Cookie Crust

Pear Bourdaloue Tart (poached pears, pate sucre crust, frangipane (almond cream) cake)

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

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.