Classes and Events

In addition to in-home classes, Laurie also teaches in venues around Seattle and the Eastside. This winter, choose from these fabulous classes. Classes are limited to 8-14 participants (depending on the venue), so register early. Register for each class at the corresponding website listed below.

Building the Perfect Layer Cake

April 17, 2012
6:30-9:00 pm

Join Chef Laurie for an engaging evening on the simple steps to crafting the perfect cake. Learn about frosting, icing, glazes and fillings and how to easily divide, build and finish a layer cake. Laurie takes the mystery out of cake building and gives you the confidence to make your own perfect cakes at home. No complicated piping here! Laurie will demonstrate approachable techniques to making beautiful cakes with quality ingredients, including beautiful, but simple cake decor. Learn the simple steps of constructing a layered cake that looks as good as it tastes! Demonstration Class.

Registration: www.booklarder.com | Cost: $40

Artisan Bread: Italian Ciabatta

May 12, 2012
3:00-5:30 pm

Join us at Diane's Market Kitchen for this popular and in-depth class on bread baking. Ciabatta is a go-to hearth bread when baking at home. It's easy to get an artisan bakery result in your own oven with just a few simple techniques. Ciabatta (Italian for slipper) is a traditional bread with a substantial crust and a full flavor due to the starter that's made the day before. You will mix your own dough as well as handle doughs in all stages from starter to baked. There will be plenty of discussion about bread, so come with your questions! You will go home with baked bread, your own dough to finish baking at home, and a load of information that will help you get started making artisan bread. Hands-on.

Registration and Details: www.dianesmarketkitchen.com

French Pastry: Sweet to Savory

May-June 2012 (various dates)

Enjoy the sweet and savory side of France with pastry chef Laurie. You will learn simple French pastry techniques such as pâte á choux (for the puffs), pâte brisee (savory pie/tart dough), crème patisserie (pastry cream) and crepes as she demonstrates how to create a light appetizer, main course and dessert. Enjoy Olive Sablés (savory cookies), Gougeres (cheese puffs), Roasted Onion and Leek Tart, and Crepes with Pastry Cream and Vanilla-roasted Rhubarb.

Registration and Details: www.pcccooks.com

Artisan Bread: Cracker Bread and Breadsticks

June-July 2012 (various dates)

Home bakers can easily make artisanal crackers and breadsticks at home, with amazing results. Known as lavash and grissini, these crisp, delicate breads have their origins in Armenia and Italy, respectively. They are perfect for appetizers to dessert, and their simple doughs invite your own creative touches. We'll use whole grains, fresh herbs and a few spices to create tasty breads that will be easy to make at home. You'll make Whole Grain and Herb Lavash, Parmesan and Black Pepper Grissini, and Sweet and Spiced Grissini, and sample them with a selection of fruit and cheeses.

Registration and Details: www.pcccooks.com

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