Baking from Our Immigrant Ancestors with Nick Malgieri
$165 per person
Instructor
What You'll Learn
By the end of the class, you will:
- Prepare, shape and bake both sweet and yeast risen dough and the fillings/toppings used with them
- Prepare, pipe, rest, and bake delicate meringue petits fours
- Prepare different types of cake batters (creamed batter and liquid batter) for simple loaf cakes
About This Class
American baking has absorbed influences from the myriad nationalities that make up the population of the United States. Today we’ll celebrate the contributions of many ethnicities to our repertoire of baked treats. Esteemed author and cooking instructor, Nick Malgieri, will take you to Central America, Europe, and the Middle East and you work with him to create sweet treats that will inspire your own baking and teach you a variety of new tips and tricks along the way.
Menu
Torta della Nonna – Lemon Cream Tart (Italy), Conchas – Sweet Egg Buns (Mexico), Lekach – Honey Cake (Isreal), Schoggi S – Chocolate Meringue Cookies (Switzerland), Currant Cake (Ireland), and Murbteigstrudel – Sweet Dough Apple Strudel (Austria)
Details
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
Nick Malgieri
