I am fresh off my first ever culinary class where I was on the other side of the counter. All fourteen sets of eyes looked at me with expectation, wonder, excitement and (thank goodness) friendliness. There were all walks of life there. Five ladies, two of whom frequent nearly every class Jungle Jim’s offers (that wasn’t intimidating. at all.), two college aged foodies, a man with his mother – he gave her the class for Mother’s Day (yes, we all collectively ‘ahhhed’ when we found out), a mom and daughter team, and a single man who had never baked before. Ever.
Two sous chefs, Ellen and Debbie, prepared a lovely spread of cheese, meat and fruit for the class to nibble on. See that salami in the foreground? It’s imported from Italy. I think I ate my weight in it – they may have to send me a bill.
Ellen and Debbie also had everything set up for me when I arrived. This was a partial hands-on class, so the students got to make their own scone dough at the stations you see here. We sent the dough home so they can either bake it off right away, or freeze (all or some of it) for whenever they get a hankering for Raspberry Lemon goodness!
I then demonstrated making Chocolate Almond Biscotti and Scottish Shortbread.
The students had great questions, did a fantastic job making the scone dough and were so warm and friendly that I simply can’t wait to do this again! Now if I can only talk Ellen and Debbie into coming over to help me bake for Bites of Nostalgia…
Warning: Shameless Plug Ahead
My next class at Jungle Jim’s will be on August 16th – I hope to see you there!
Here is the blurb…
…You will make her classic Apple Crumble with Walnuts – ready to take home, bake and fill your home with the aroma of freshly baked goods! She will demonstrate her pie dough and make a strawberry pie. Learn great tips from this talented baker!
On the Menu
- Hands-On: Apple Crumble (with walnuts)
- Demo: Family Secret Pie Dough
- Demo: Icebox Strawberry Pie
- Demo: Custard Tartlets with Fresh Blueberry Topping
Saturday, August 16 | 11:00am – 1:30pm | $65.00 per person