Bay Area Baking Class: Seasonal Fruit Desserts

| June 4, 2007 | 0 Comments
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This Sunday June 10th I will be teaching my second Seasonal Fruit Dessert class in North Berkeley from 1 – 3:30 pm. Might you wish to join me as I conjure a number of sweets simple and complex, whose main focus is fruits at the peak of their early summer season’s best? Those who took the first class were lucky enough to eat: Verbena & Meyer Lemon ice cream, Redwood Hill Goat Yogurt Pannacotta with rhubarb miroir, Roasted Lucero Strawberries, Rhubarb-Cornmeal Cake, Crunchy Poached Rhubarb Dice, Strawberry Coulis, Pavlova with whipped cream and strawberries, and Rhubarb-Walnut Crisp.

But now, there’s so much more in season!

The possibilities are endless…

Shall we conjure a sublime cherry clafouti? Roast apriums in black pepper and Banyuls vinegar? Concoct a clear peach leaf consomme? Try our hand at whole almond frangipane with noyau and pluots? Layer light vanilla cake with brown butter pastry cream and fresh peaches? Finesse a batch of fresh cherry granite? Whip up some biscuits for cobbler? Fill the kitchen with the heady scent of warmed blackberry compote? Whip up an easy fresh fruit and cornmeal cake? Tremble with joy at the lightness of pannacotta? Learn what to do with a cherry pits’ inner secret? Sneak some herbs from the garden and see what goes with what best?

I’ve lost count of how many classes I’ve taught now. And I’m happy to report many of us independent cooking instructors in the Bay Area were recently featured and reviewed in this months issue of San Francisco Magazine, click here to see the whole spread. I always have a lot of fun, but moreover, I love getting reports back about how people are less afraid to tackle homemade pie dough, ice cream and caramel or were excited to learn the secrets of how to make egg whites do what they want them to do, use their knives better or allowed my class and instruction to break down the last wall between them and their pot de creme molds.

This Sunday’s Seasonal Fruit Dessert class will be my last Bay Area culinary class until August. On June 21 I’ll be teaching my popular Knife Skills Class in NYC and come July I will teach 4 (!!) Pie Dough & Seasonal Fruit Dessert classes in Portland, Oregon. A good friend of mine said I should buy a silver Airstream trailer and take my show on the road! Hey, where the students want to learn, that’s where I’ll go, I say.

This Sunday’s class is filling up quickly. Although the 2 spots I offer at almost 1/2 the price are still empty. I keep these spots open for those who love to bake but might not be able to afford the full cost. Those two folks come a wee bit early and stay a little later, to help me clean up.

The page that always has the current calendar of my classes can be found by clicking on this link. Register by going to the Paypal link in Eggbeater’s right hand column and if you want to send a check, email me and I will send you a snail mail address. I also have a private mailing list for those of you who like the info to land on your email-doorstep.

See you soon?

Come One, Come All. Come Hungry To Learn!

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Category: bay area, chefs, culinary education and classes, dessert and chocolate, farmers markets

About the Author ()

Shuna fish Lydon was whisked and baked in San Francisco but served and eaten in New York City. She's had a 16 year tumultuous love affair with professional cooking and has BFA in photography from CCAC. Working with and for some of the best chefs in NYC and California, Shuna's resume reads like the who's who of cooking today. She identifies as a fruit-inspired pastry chef and calls the many local farmers' markets her muse. Currently "at large," Shuna spends her time teaching baking and knife skills classes, consulting at local restaurants and writing for a number of outlets about deliciousness.