June 15, 2016 6:00 PM - 10:00 PM
Institute of Culinary Education
Explore a variety of advanced dessert-making techniques using alternative nut- and grain-based milks and flours. Expand your repertoire, adapt your favorite recipes to appeal to all, or create original masterpieces of your own. You'll learn recipes that build the foundation of traditional baking and pastry, such as: Chiffon Cake; Cookies; Quick Breads and Muffins; Dairy-Free Citrus Curds; Dairy-Free Puddings; and Pie Dough. Free for current career students and alumni; general public, $40.
Click here to register.