SF/Bay Area Baking Class: Custards on September 16, 2007

!! ANNOUNCEMENT:

! Sunday August 19: This class is full !*

{To find out what I'm teaching, click here.}

What's Next ~

On Sunday September 16, I will teach my last class for a spell on the subjects of Custards. Not since March have I taught this intensive on whose family branch of cookery might well be my favorite, if I'm allowed to say I have one.

*

**** Saturday August 18: This class is half full... ****

*If you want to sign up for the wait-list, email me directly but DO NOT register.

Why:

As a self proclaimed "student of the egg," I believe that to understand custard making, in all its wildly delicious disparate variations, one must learn the hows as well as the whys of baking, infusing, whisking and setting custards. Students receive tried and truly tested recipes, a thorough lecture on the food science of eggs, setting agents and dairy, and a number of hours in the kitchen watching and making the recipes. Afterward we sit down and eat our spoils!

Whether it be the simple pannacotta or the elusive pot de creme, a home-made custard is a beautiful thing to behold & put in your mouth.

Most recently San Francisco Magazine reviewed my last custard class reviewed in the Bay Area.  Click on this link to see the piece.

*

Where & When:

The Custard Class will take place between 1-4:30 pm Sunday September 16, 2007 in North Berkeley, California, close to public transportation and plenty of parking.
Details of location are disclosed to registered students.

Price:

$125*

How To Sign Up:

To register for the class, pay by simply clicking on the Paypal link (located in the right hand column of Eggbeater). If you wish to send me a check, email me (Email link is in the upper left hand column of Eggbeater) and I will give you a snail mail address.

*There are 2 spots in each class reserved for "assistant" positions, $65.
If you feel you qualify, please email me directly.

**Saturday August 18: These positions are filled, thank you for your immediate response!**

---> Photographs by Sam Breach from the day I taught this class for the first time in her kitchen. 

*

As I said in the first paragraph, this will be my last class for a while. I took a pastry chef job in a restaurant. Both with opening a new restaurant and heading into the holidays, I will be quite busy.

Hopefully next year, when I settle in a bit, I will resume teaching. Be sure to let me know what you'd like to see me teach in 2008. This custards class is here because many of you asked for it!

Thanks for your interest!

*

C O M E  ONE. come all, come H U N G R Y to  LEARN!

Comments

[Anita]

**Congrats** on the new gig. I want to hear ALL about it. :D

I can't wait to be able to eat Shuna desserts on a regular basis.

[shelly]

Yes, big mazel tov! Hmmm... so is the new place A16 (implied in the previous post?) or something completely different? Suspense! :)

[Tommy]

No, I don't think it's A16... she said she was opening a new restaurant... She's going to have fun keeping us guessing, I think.

Shuna, congratulations. I don't make it down to SF often, but next time I do, I'll work out where it is you're plying your craft...

[Dad & Ellen]

Love the magazine review of you custard class!

[shuna fish lydon]

Thank you for the congratulatory words, one and all. When I can talk about the actual place, I will.

But to clear things up-- I am not working with the A16 group. These photos are from a gorgeous dinner I had there a number of nights ago.

[Marc]

Good luck with your new position! I'll be sure to visit. I'm looking forward to your official announcement of when and where (I hope it will be before peach season ends).

I'd like to see the caramel class return. As you know first hand, I could use some instruction in the fine points of caramelizing...