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Summer Pies with Jim Dodge
August 17 @ 9:00 am - 1:30 pm
Summer is the perfect time to perfect pies, when we have an abundance of fresh local fruit. Learn pie from the master Jim Dodge in this hands-on class. Jim will walk you through his foolproof techniques of mixing, rolling, fluting and baking perfect pie crusts using traditional and new techniques, as well as adjusting sugar for the fruit fillings. Once you know the right technique you will be able to make great pies with tender crust at home. In class we will make:
Plum & Almond Frangipane
Flaky Crust Blueberry Pie
Lattice Crust Peach & Raspberry
Strawberry Cream Pie
JIM DODGE has had a rich and wide-ranging culinary career spanning 6 generations. After growing up in his family’s luxury resort hotels, he trained as a chef and did a two-year Swiss pastry apprenticeship. Jim gained recognition in his field as the executive pastry chef at the Stanford Court Hotel in San Francisco and went on to publish several award winning cookbooks. He then opened a pastry shop and restaurant in Hong Kong and was appointed senior vice president at the New England Culinary Institute. In 2000, Jim joined Bon Appétit Management Company as the general manager of food & beverage at the Getty Center in Los Angeles. Since 2004, he has been Bon Appétit Management Company’s director of specialty culinary programs, based out of the corporate office in Palo Alto, CA.
Jim is currently the jury chair for the Julia Child Award, serves on the advisory council of the Julia Child Foundation, and is a kitchen cabinet member of the Smithsonian National Museum of American History. He is also an adjunct instructor at the Metropolitan College, Boston University, where he has been an adjunct instructor since 1989.