Two Cooking Classes at Hunt Hill Farm on March 2
French Patisserie: Petite Confections
Saturday, March 2, 10:30 am – 2:30 pm
$100/pp
Expand your baking techniques working with Chef Kathryn Gordon, author of Les Petits Sweets, Two-Bite Confections from the French Patisserie. Review the basics of the creaming method with an assortment of sable cookies. You will help pipe petits eclairs, fill them with pastry cream and glaze with ganache. Practice your piping techniques by helping to make brown butter madeleines, and finish the day with enjoying all of the treats and a cup of tea.
Purchase tickets here.
Basics of French Sauces
Saturday, March 2, 5:30 pm - 9:30 pm
$100/pp
Work with Chef Jesse Riley, instructor in the culinary program at NYC Tech (CUNY), to understand the classic French sauces. We will use these techniques to make a delicious dinner we will all share. Stock will be turned into Veloute for mini chicken pot pies, Béchamel for New England clam chowder, and Mornay for mac and cheese. We will make Mayonnaise to eat with a BLT salad, and Hollandaise for green beans. You will learn how to make two sauces for pan seared steak: Espagnole and Béarnaise. For dessert, we will make a Caramel for oranges and serve it with Crème Anglaise.
Hunt Hill Farm is located at 44 Upland Road in New Milford.