Some of you know that I started assisting cooking classes at CulinAerie, a recreational cooking school down on 14th street, back in December. Owned by two chefs and former L’Academie De Cuisine instructors, Susan Watterson and Susan Holt (aka “The Susans”), CulinAerie classes cover a wide range of cooking skills and techniques.
Having helped out at several classes by now, I’d definitely recommend them if you’re looking for a cooking class. The instructors are incredibly knowledge, the facilities are beautiful, and the classes are fun.
And if you’re looking for a food focused volunteer opportunity, I’ve loved assisting. Assistants help set up classrooms, prep, clear, and clean up. Really, the best part of it is getting to watch the class for free and being around other food people – well, that and you always get dinner after clean up. You can learn about CulinAerie’s assistant program by sending them an email.
I was excited to see that they have some baking and pastry focused classes coming up, so I thought I’d do a little blog shout out. I’m really sad that I can’t take any of these classes myself – how did my schedule get so crazy so quickly? I feel like all of March is full, and it hasn’t even begun yet.
Cake Making Classics
Instructor: Amy Riolo
March 6, 10:00am
These timeless cakes are a “must” in anyone’s repertoire. Whether you’re celebrating a birthday, hosting an elegant dinner party or looking to learn something new, this lineup won’t disappoint. Menu: Amalfi Coast Flourless Chocolate Cake; Tuscan Fig, Walnut & Fennel Seed Torte; Lemon-Filled Coconut Cream Roulade; Citrus Cardamom Pound Cake.
Bread for Beginners: Fabulous All-Time Favorites
Instructor: Amy Riolo
March 13, 10:30pm
Price: $85.00 per seat
Details: Imagine turning back the hands of time and enjoying hot, fresh breads in your own home. These delicious, easy recipes will prove that making hand-crafted artisanal breads is much easier (and more fun) than you think. Menu: Cinnamon-Pecan Rolls; Easy, No-Knead Italian Baguettes; Tuscan Rosemary Focaccia; Lemon Apricot Tea Bread.
Basic Cake Decorating: Construction and Design
Instructor: Monica Marshall
March 21, 2010, 10:30am
Details: Learn how to level, fill, crumb coat and ice a round cake. Decorative techniques for the sides of the cake will include raking, applying crushed nuts and performing geometric star dot patterns. Shell borders, star dots and scripting will finish the top. Students will learn how to choose the right equipment to complete cake decorating projects at home, how to use a pastry bag and how to mix colors.