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Seasonal Savory Tarts & Quiche
July 20 @ 9:00 am - 1:00 pm
Walk on the savory side! We will explore both savory pies and quiche and learn three different types of dough. In this hands-on class we will make the pastry doughs together, then prepare the fillings using fresh seasonal vegetables. Afterwards we will enjoy them together!
- Chard and Carmelized Onion Quiche
- Rustic Roasted Tomato Tart
- Cauliflower, Broccoli and Spinach Cheese Tart
- Spiral Summer Squash Tart with Pesto
- Pate Brisee
- Pate a Foncer
- Semolina dough
PETER CONN started his career at Gayle’s Bakery in Capitola, over 35 years ago, first as a pastry baker, and later as head of the bread department. Following Gayle’s, Peter worked as the assistant production manager for Metropolis Baking Co. before a stint as pastry cook for Campton Place Hotel in San Francisco, where he perfected restaurant desserts. Peter worked as manager of bakery training for six years at Il Fornaio, opening 6 restaurant bakeries and overseeing a number of projects for their wholesale bakeries. In 1998 he was awarded Baker of the Year. Peter left Il Fornaio to open and operate his own bakery café Art of Baking in Berkeley. Peter has taught both professional and non-professional classes at the Culinary Institute at Greystone, the California Culinary Academy, and a number of smaller school, and is a current member of the Chef’s Council for the Center for Culinary Development Innovation.