Wednesday, September 3, 2008

CIA Gluten Free Baking Class

The Culinary Institute of America is holding gluten free baking classes on October 18, November 1 and December 13.

Here's the blurb from their page:

Dreaming of fresh-baked, gluten-free treats that don't sacrifice flavor or texture? Now you can indulge. Thanks to Chef Richard Coppedge, Certified Master Baker and gluten-free baking expert, you can enjoy delicious favorites such as yeast-raised breads and pastries, cookies, brownies, cakes, pies, quiche, and pizza.
In this new, hands-on course, Chef Coppedge will demonstrate how to create sweet and savory recipes straight from the pages of his just-released cookbook, Gluten-Free Baking. You will discuss and use unique gluten-free flour blends, and learn tips on working with and storing gluten-free baked goods, as well as baking techniques that are comprehensive and easy to master.
The day includes a light breakfast and lunch, informative lecture, hands-on baking, and, of course, lots of sampling. To conclude your experience, you (and a guest or two*, if you'd like) will attend a specially prepared gluten-free dinner including such dishes as polenta lasagna, roasted pork loin, grilled salmon, quinoa, and seasonal local vegetables with a complimentary glass of wine. You will also receive an autographed copy of Chef Coppedge's book to take home.
Whether you live a gluten-free lifestyle or know someone that does, you're sure to enjoy the day.

Click here to view their page and register for the class.

Sounds yummy! I would love to attend, though at $325 (and an additional $55 per dinner guest) it's pretty pricey - that's a pair of Stuart Weitzman pumps!

Has anyone registered for this class yet, or taken other gluten-free classes at the CIA?


Anonymous said...

i think we should both take it... could be fun and i do believe your cousin lives down there...

Kat said...

I would LOVE to take it just not sure if I can swing that much $$ for one class. Plus if Vince wanted to take the class it would be $650.

I'm very, very tempted though...