Thursday, January 14, 2010

Sneak Preview

So what does bread have to do with symposium?  Well I'll let you in on a little secret. Can you keep a secret?  We have something very special planned for you!  Here is a page out of our registraion package.  Don't tell anyone I told you because no one is supposed to see the registraion packages until Jan 26. secret...   

Johnson & Wales is an incredible facility and we have created an amazing opportunity especially for you. Join Chef Peter Reinhart, recipient of the prestigious James Beard award and author of five books including American Pie, The Bread Baker’s Apprentice, Whole Grain Breads and Artisan Breads Everyday, as he demonstrates a variety of bread-baking techniques.

 Both of these classes are exclusive for quilters, and he will be demonstrating in the high-tech amphitheater, Hance Auditorium. Each class is followed by a tasting reception and book signing.

CHEF DEMO #1 • June 4, 2010 • 2:30-5:30pm • Artisan Breads

This class focuses on new baking techniques for making artisan-quality breads without monopolizing all your time! Learn methods utilizing refrigeration as a way to slow down fermentation, allowing you to make doughs up to four days in advance of baking.

Demonstrations of favorite recipes from Chef Reinhart’s latest book Artisan Breads Everyday will include French-style hearth breads, chocolate babka, sweet dough turned into three variations (cinnamon sticky buns, crumb cake, and fruit-filled breakfast rolls) and golden challah.

CHEF DEMO #2 • June 5, 2010 • 2:30-5:30pm • American Pie: Making Perfect Pizza

Chef Reinhart shares the art of making pizza and focaccia with recipes from his best-selling book, American Pie: My Search For The Perfect Pizza.

Experience authentic Neapolitan and Ligurian recipes that you can easily replicate at home, such as the Classic Naples Margherita, Focaccia a la Genovese, and others. Using an array of toppings, including smoked cheeses, meats, and caramelized balsamic onions, will allow you to create customized pizzas to please every palate.


There is a Premium Lecture Fee of $25 for each Chef Demonstration; this additional fee applies to all students.

If you are not a full-time student, the lectures are purchased thru the Day of Fun Ticket.

You will need to purchase a Day of Fun Ticket to cover the base lecture fee, in addition to the Premium Lecture Fee.
Pretty exciting isn't it?
Until next time,
happy quilting,
* The photo of the bread is just off the web.  It's not chef Peter's bread.

1 comment:

  1. That is soooo fun. I started making bread about twice a week last year. My husband says next to marrying him it is the smartest thing I've ever done!


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