My Sur La Table summer classes.

**2007: For a current calendar of the classes I teach, click on this link.**

**UPDATE: Because of a family emergency I will be unable to teach these classes this summer. I plan to teach again in the Fall and Spring and I will use  e g g b e a t e r  as my forum for letting you know what my classes in the future will be. Thank you for your interest.                                 

Shuna Fish Lydon June 28, 2005

Last night I taught my first Sur La Table class of the season. The summer pies, cobblers, shortcakes & crisps (lest we forget galettes?) class. This is my second summer with them and it remains invigorating and good fun. I tend to veer towards the Hands-On classes so that people can really touch and taste and smell everything in the process. I focused on two difficult doughs and attempted to conquer people's fears about them.

It helps when the doughs are a vehicle for the best stone fruit (Blossom Bluff Apriums) and berries, right this minute in the season, has to offer. I substituted Tayberries for raspberries and ollallieberries for blackberries. I passed on names of farmer's and markets that I trust and love for summer fruits, sang the praises of Anson Mills flours and waxed poetically about Clover butter and Organic cream. What's not to love about teaching?

Four items is a lot to take on in one 2 1/2 hour class. But there are a lot of assistants (2 of whom had taken my Holiday Cookie Exchange class), more than enough of Kitchen-Aids, and an entire plate of desserts to eat in the end.

I looked up the Los Gatos location on Mapquest today. It said that the driving time is 53 minutes. So invite you-- Come to the country one morning this summer and eat dessert for breakfast...

Los Gatos   

http://www.cmiregistration.com/user/org/category.jxp?org=287&id=11351

Summer pies, cobblers, shortcakes and crisps (lest we forget galettes?)

Saturday July 9, 10 am

Hands On

1. The best ever strawberry shortcake with Anson Mills cornmeal biscuits and vanilla whipped cream
2. Fig and plum galette
3. Blackberry crisp with hazelnut crumb topping
4. Raspberry and blueberry pie

Los Gatos
Cool Summer Entrees
Saturday July 23, 10 am
Hands-On
1. Melon Gazpacho
2. Baked Tilapia with peeled sweet 100 tomatoes and summer squashes

3. Tofu, avocado and cucumber sandwiches

4. Grilled peach and chevre salad with fresh herbs

Los Gatos
Ice creams and sorbet
Saturday August 13, 10 am

Demo

Santa Rosa

http://www.cmiregistration.com/user/org/category.jxp?org=287&id=10889

Ice creams and sorbet
Wednesday August 17, 11 am

Demo
1. Anson Mills Buckwheat Sable cookie
2. Thai Coconut sorbet
3. Apricot Ice cream
4. Brown sugar Ice cream

{I'm sorry that this looks all pushed together. I tried to make spaces between things but the program would not let me today...}

Comments

[Charlotte]

Oh my gaaaaawwd, blackberry crisp for lunch. That sounds worth driving to Los Gatos for.

Speaking of foraging (go you! I'm changing my link to this blog to read "All Things Kitchen") I haven't had blackberries much since I ripped out the ones that were taking over my back yard. The neighbors at the end of the alley cleared theirs out as well at the same time and it's just not the same when you can't smell the berries, pick, and eat. Ahhhhhh.

Blossom Bluff fruit is wonderful! I grew up in Central Valley stone fruit country and I am very picky about my peaches. I am glad they haul theirs all the way in to sell to me in the fogbelt.

[Kelli]

I wish I lived in CA so I could go to your classes! Thanks for posting the pics of your previous one so those of us in NYC can still enjoy.

[panasianbiz]

I stumbled across your blog while I was doing some online research. I love the sound of those wonderful and unusual ice creams in particular. Who wants vanilla when all this variety is available?