Class 4 – Finishing Touches
For our last class in the series, we will step it up just a bit and make dishes that not only have great eye appeal but also taste great. We will also make a few vegetarian items too that will shock our meat eating sensibilities.
On The Menu
TOFU & FARRO MEATBALLS
Farro is an ancient grain that has a great chew. It’s perfect to make vegetarian meatballs.
BEET & SWEET POTATO NAPOLEONS
Stacked and cooked till tender, these layers of flavor will be the highlight of you meal.
FOCCACIA
Such a simple bread that will shock you on how easy it is to make.
BUTTERCREAM FROSTING
You will get hands on with a piping bag and the result will be art.
What To Expect
In this class we will be going over a deep dive on the menu listed above. We will begin with Starting Course and Work our way to desert to finish off the night.
Be prepared to get hands on and get a little messy on this one as we will be working with flour and sauces that tend to make a mess for beginners.
This class is the 4th class of 4 available for learning. View The Course Program Here.
Class Information & Tickets
June 10
6PM-8:30PM
Emeryville
1410 62nd Street, Suite D
Purchase Your Tickets Now!
About Your Teacher
DOUG ENG
Doug (or Douggie Fresh as he likes to be called), is a Master Chef and the founder of ITK Culinary. He has been cooking, prepping, and enhancing peoples views on food and what it means to eat for over 25 years.
ATTEND ANOTHER CLASS OR EVENT
