Home | Cooking With Chefs | 2007 Courses


Instructor: Liz Lowe
Date: May 18-19 
Enrollment: Limited to 8
Cost: $260/person, double occupancy; $295/person, single occupancy

It's easier than you thought to make your own puff pastry. We'll show you how and then demonstrate how it can be used for both sweet and savory recipes. Savory recipes include Salmon Coulibiac and Beef Wellington. Puff pastry also makes a great topping for chicken pot pie or a festive wrapper for a small baked brie hors d'oeuvre. Sweet variations are napoleons, fruit turnovers, tart and flan bases, and palmiers- those delightful sweet, crispy, and curled up cookies that are often called "elephant ears".

You'll work hands on with Liz Lowe, an accomplished Vermont pastry chef. Liz trained at La Varenne in Paris and owned her own shop, Queen of Tarts, in Burlington, VT. She brings her love of pastry and energetic enthusiasm to all her classes. When you've finished this session, you'll be able to produce puff pastry with confidence. You will also have a collection of proven recipes to take with you.

The weekend includes:

-Late light supper Friday evening when you arrive along with dessert and coffee
-Friday and Saturday nights' lodging in spacious rooms with private bath
-Full country breakfasts on Saturday and Sunday
-Sit-down Saturday night dinner with appetizer, salad, main course, and dessert (alcohol is BYO)
-Saturday afternoon cooking session and all materials; the class recipes
-Time to explore Brandon's shops and galleries