As the holidays approach, we find ourselves baking more and more luscious quick breads to give as gifts or to offer to visiting family and friends. In this hands-on class, Chef Joele Pinkerton will share a few of her favorite quick breads and glazes. You'll learn great recipes, practice piping and pouring glazes, and learn to wrap your breads into gorgeous gifts. Recipes may include: chocolate stout with chocolate ganache icing, apple streusel bread with cream cheese glaze, soaked lemon with citrus glaze, sun-dried tomato pesto, cheddar chive beer bread, praline apple bread with a brown butter glaze.
Class is limited to 12 students. Please bring an apron with you to class.
Chef Joele Pinkerton has a lifelong passion for cooking and a love of teaching. She received a bachelor’s degree from Illinois State University in Food Science, Nutrition and Dietetics and a Culinary Arts degree from the Culinary Institute of America in New York where she was classically French trained. Shortly after college, she trained in Normandy France to enhance her love of French cooking. Chef Joele
previously taught at Le Cordon Bleu, owned a catering business in St. Louis, MO and was also the food writer for the O’Fallon Weekly. With a thirst for more culinary knowledge, she’s traveled to England, France, Italy and even lived in Bahrain to bring the food lessons she’s learned from her travels into the classroom.
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