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Valentine Desserts with Jim Dodge
February 11 @ 12:00 pm - 4:00 pm
Join celebrated pastry chef and author Jim Dodge, as he shares three decade’s worth of experience and stories each month at the Artisan Baking Center!
Spoil your loved ones this year after you learn professional but approachable recipes that will make your Valentine’s date unforgettable. From a decadent chocolate on chocolate on chocolate torte, to a bright and citrusy lemon dessert that will add some sparks to your evening.
This is a demonstration and hands-on class. The class will cover proper methods of creaming & aerating eggs, folding in flour for sponge cakes, and preparing the pans to prevent sticking. Quick and easy methods for setting up, using a pastry spatula for even layers of buttercream and glazing cakes. You will learn professional European pastry chef techniques.
Note: Bring your favorite bundt pan or a tube pan will be available for use.
Products Made in Class:
Triple Chocolate Torte
Moist Chocolate Cake
Chocolate Fudge Buttercream
Dark Chocolate Glaze
Individual Chocolate Almond Tortes
Almond Frangipane Cake
Chocolate Ganache Glaze
European Lemon Bundt or Tube Cake
Limoncello or Sfusato Lemon Glaze
Candied Pecans & Pistachios
The Artisan Baking Center follows all current local guidelines regarding Covid-19. At this time, mask wearing and vaccination confirmation is not necessary, however masks are encouraged to help stop the spread of illness.
If there is a change in these requirements, attendees will receive an update one week prior to the course, and asap up to the course start time.
Please stay home if you’re experiencing any COVID-19 symptoms. Email us at [email protected] if this occurs.
For Californians you can get your digital COVID-19 Vaccine Record here.
Jim Dodge is an award winning pastry chef and author who comes from seven generations of hoteliers from the lakes region and white mountain of New Hampshire. After early training and direction at his parents’ luxury resorts, he began a two year Swiss pastry apprenticeship with chef Fritz Albicker, at which time he decided become a pastry chef instead of a hotelier. The Swiss influence with his New England heritage, resulting in unique methods of preparation and styling. In 1978, Jim moved to the West Coast to be the executive pastry chef at the Stanford Court in San Francisco for 10 years, during which he became one of the first pastry chefs to be nationally recognized.
In 1991, Jim made his home in the Pacific Rim and opened The American Pie, a restaurant and pastry shop offering modern American fare in Hong Kong; a wholesale bakery and a second American Pie followed. In 1993, Jim returned to the States and left retail baking for education, joining the New England Culinary Institute in Montpelier, VT, as senior vice president.
He is the author of “The American Baker” and “Baking with Jim Dodge”. Besides teaching pastry domestically for over 30 years he has taught in the Japan, Korea, Mexican and Panama. Jim is an advisor to the Julia Child Foundation and jury chair for the Julia Child Award.