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Summer Fresh Fruit Pies with Jim Dodge
August 11 @ 12:00 pm - 4:00 pm
This is a hands-on class with demonstrations and limited class size to allow for more attention from your instructor. We will cover the how-to’s of pie dough as well as what pitfalls to avoid and the tricks to in preparing the perfect crust, fillings and Crumble. Besides developing good techniques and a sense of touch to better guide you, we will discuss the best pie pans, rolling pins to use and oven tips. Each student will make and leave with each of the pies.
New England Blueberry Pie
Lattice Top Peach Pie
Raspberry & Nectarine with Fresh Ginger Crumble
COVID-19 Protocol – Please read before purchase
The Artisan Baking Center respects each instructor’s wishes when it comes to Covid-19 Protocols in our facility.
For this class, your instructor has requested that all attendees:
- Provide proof of vaccination upon check-in
- Bring a mask with you to class
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, cookbook author and restaurateur. He was twice featured on Julia Child’s Kitchen, and is now an advisor to the board of her foundation and jury chair for The Julia Child Award. He rose to national prominence as executive pastry chef at the Stanford Court in San Francisco, opened the award winning American Pie Pastry shop in Hong Kong, and taught baking annually for 10 years in Japan. He was senior vice president of New England Culinary Institute and more recently director of specialty culinary programs for Bon Appétit Restaurant Management Company, an on-site restaurant company offering full food-service management to corporations, universities, museums, and specialty venues.