Budding Bakers

Class is now in session.

We did it! Our first, er, second cooking class (thanks Paul) seems to have been a success. With a sold out group of eight people, mostly friends of our friend and principal marketer Kathleen (thanks!), we were measuring, stirring, kneading, baking, and eating our way through some basic baking techniques. We worked our way through a no-knead bread, a quick flat bread, pizza, and soda bread, while at the same time discussing the differences in yeasts: wild, cake, active, and instant; and flours: hi-gluten, all-purpose, cake, whole wheat, and more; and discussing the proper way to measure flour if you don’t happen to have a scale to weigh it. In the two-hour class, which happened to run overtime (sorry), we did it all.

In homage to San Francisco

Now the real test of success will be determined by how everyone’s bread turns out today. To all of our new friends, once you have baked your loaf of bread and your pizza, please take a picture and post it to our facebook page. We can’t wait to see how they worked for you. And for those traveling today, let us know if the dough survived a couple days in the fridge or freezer.

We’ll be teaching the Bread Baking 101 hands-on demonstration again on Tuesday, May 10 and again on Tuesday, May 24, at Velcrow Studio (or is it Salon, Zannah?), from 6:30 – 9:00 pm.

Jason & Steve

The budding bakers.

Cooking Demo – February 12, 2011

Sweet Inspirations
Fruit infusions: bubbly, baking & chocolate

Tired of the same sparkling wine, chocolates, and roses for Valentine’s Day? Come to (y)our food choices first cooking demonstration just in time for Cupid’s big day, where we’ll show you how to turn inexpensive bubbly into a sophisticated cocktail, make tasty scones in a variety of flavors, and infuse the flavors of fruit and spice into a quick and simple  chocolate mousse that can be served even to your vegan friends. All with just a simple spicy fruit juice reduction.

We’ll demonstrate how to reduce the juice, bake the scones, and make the fabulous mousse, all while sipping on a sparkling cocktail. You’ll be able to taste three different scone varieties and three different chocolate mousses, along with a glass or two of fruit-infused bubbly. Move over mimosa! After you try our fruit reductions you’ll be asking your favorite brunch spot to pass on the OJ and bring on the syrup.

Our cooking tutorial will be held on Saturday, February, 12, 2011 from noon to 2:30 pm at Zannah Noe’s studio, 900 Tennessee Street #21 @20th St. in the Dogpatch district of San Francisco.  Cost is $45 and includes detailed recipes for everything we prepare and serve.

Purchase your tickets at our Eventbrite page.

Be sure to hurry, as space is limited!