Led by Anna Barnes
Saturday, Mar 12th, 2-4:30pm
$15 owner/ $20 non-owner
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In this class you’ll get hands on experience making pie. You’ll learn tips and tricks for avoiding soggy crusts, saggy crusts, and overworked tough crusts. We’ll also be trouble-shooting runny fillings and discussing how to make vegan and gluten-free modifications. --Oh and of course, eating pie.
teacher: Anna Barnes is a frequent CGFC instructor, teaching canning, cheesemaking, yogurt, and tofu making. She also authored Local 365, a bi-weekly column on locally grown and foraged foods for Smile Politely.
type of class: Hands-on cooking