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Tea Cakes, Shortbread and Scones, Oh My! with Jim Dodge
April 28, 2023 @ 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!
The finest scones and shortbread are hand mixed. This gently blending creates the perfect texture, tenderness and flavor that is difficult to achieve with a mixer. The demo and hands on will focus on hand mixing. Equally as important is using the right ingredients. You will learn the European techniques for hand mixing. This will be an enlightening experience since it will give you a greater understanding of how the ingredients are manipulated and change during the process. This knowledge will increase your pastry judgement when mixing other similar doughs in a mixer. Precooking and maceration of the dates gives this tea cake an exceptional flavor and texture. It’s perfectly enhanced by the Crème Fraîche & Butterscotch Sauce.
We will finish the day with a tasting of the pasties and loose leaf Fortnum & Mason Tea during the Q&A.
This is a demonstration and hands-on class. To maximize the hand-on portion of the class the ingredients will be premeasured. Each student will leave with each of the desserts that they make.
Products Made in Class:
Date & Walnut Tea Cake with Crème Fraîche & Butterscotch Sauce
English Currant Scones
English Blueberry Scones
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.