Early Summer Pies and Tarts ~ Chef Frances (6/21/17)


Learn how to make the perfect pie dough so that you can make the most of the great summer produce available. Chef Frances will teach the secrets to making a light and flaky pie crust. You will learn how to roll out the dough, line a pie dish and make a lattice pattern like a pro. She will cover a few different kinds of dough recipes that are quick and easy to make so that you're ready for summer celebrations and holidays to come!
Each student will get to take their pie or tart home.

Some of the recipes we will make:

Strawberry Rhubarb Lattice Pie

Cherry Galette

Apricot Pie with Toasted Coconut Streusel

Asparagus and Goat Cheese Tart

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Product Description

Hands-on cooking class, 6-9pm, 14 person max, $140 per guest ~ includes a light dinner, a set of recipes, a logo apron & pie to take home.

Frances Wilson can’t remember a time when her life did not revolve around food! She started cooking as child with her mother in her native Ireland. She trained both as a Home Economics teacher and as a chef. Her career has included stints teaching high school in Dublin, being the chef of the critically acclaimed Lalime’s restaurant in Berkeley and four years as Culinary Director at Château Routas in Provence, France, where she was responsible for catering to guests staying at the chateau and teaching cooking classes. Most recently Frances taught the Professional Culinary program at Tante Marie’s Cooking School. She is passionate about building connections between farmers and cooks.

Frances 4.16

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