Baking from Our Immigrant Ancestors with Nick Malgieri
$165 per person
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.
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)
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.