The second class in our pastry series is now ready for sign up at Brown Paper Tickets. Introduction to cake decorating will be held on Saturday June 1st, at 4:00pm. The class will teach the basics of cake decorating, most importantly the use of a piping bag to create borders, rosettes and other cake embellishments. Equipment, ingredients and a cake to decorate and take home are included. To insure the best learning environment for our students, class size is quite limited. Tickets are available for purchase through Brown Paper Tickets. Check our website for a link and for information on additional upcoming classes.
Classes
Introduction to French Pastry: Apple Tarts
Andrew posted this article on April 8th, 2013
Sign up for our hands-on pastry class being held Saturday, May 4, from 4-7pm. French pastry enjoys an international reputation and invokes images of refinement and sophistication. Pastry chef Pierre Ferland will explore and showcase the various elements that make up this world of exclusive sweets. From the rustic to the sophisticated, Apple Tarts account for a large number of regional specialties in France. Learn how to make these specialty apple tarts in three different styles.
The class costs $45/person and includes all materials and 1 tart to take home.
To sign up, call the bakery at 608-442-8009, stop in, or send an email to andrew@madisonsourdough.com
Meat Class – Last Call!
admin posted this article on April 29th, 2012Last call for the Madison Sourdough Meat Class: Cure. Rub. Smoke.
If you are excited about the potential but were worried that your time had passed… fret not! Just come into the cafe – you are welcome to pay at the door. It’s going to be a good time with many nice take-home goodies over the two week period! David and Molly just couldn’t be more excited to share their knowledge with you. See you at 3:30!
Meat Class: Rub. Cure. Smoke.
admin posted this article on April 25th, 2012Check it! There are a couple of spaces available for this meat class – just in time for the BBQ Season! Call if you have any questions! 608-442-8009 or email David… his info is below!
Come join Chef Molly Maciejewski and Co-Owner David Lohrentz of Madison Sourdough for a two session class on how to turn your charcoal Weber Grill into a very efficient smoker and introduce you to the rub/cure/smoke process.
Session one – Sunday Apr 29, from 3:30 to 6:30 p.m. will cover food safety, meat selection and preparation, rubs, dry brining and wet brining. Students will take home dry rubs, a basic dry cure mixture, and some of our favorite recipes.
Session two – Sunday May 6, from 3:30 – 6:30 p.m. will cover the technical aspects of converting a simple charcoal Weber grill into an effective, low-cost home smoker. During Session 2 we will smoke bacon, salmon and sea salt.
Participants will take home: samples of all products, the items needed to convert a Weber kettle grill into a smoker, the knowledge to cure/smoke your own charcuterie and make classic smoked BBQ such as pulled pork or ribs.
The cost for the class is $140. The classes will be taught at Madison Sourdough Bakery & Café at 916 Williamson St, Madison WI. CLASSES ARE NOT SOLD ALA CARTE as the objectives from Class 1 are critical to the success of Class 2 and overall practices of curing/smoking your meat at home. Tickets to be purchased at http://www.eventbrite.com/event/3176209127 Inquiries: david@madisonsourdough.com
MSco presents a Meat Class: Rub. Cure. Smoke.
admin posted this article on March 31st, 2012Check it! There is still space available for this meat class – just in time for the BBQ Season! Call if you have any questions! 608-442-8009 or email David… his info is below!
Come join Chef Molly Maciejewski and Co-Owner David Lohrentz of Madison Sourdough for a two session class on how to turn your charcoal Weber Grill into a very efficient smoker and introduce you to the rub/cure/smoke process.
Session one – Sunday Apr 29, from 3:30 to 6:30 p.m. will cover food safety, meat selection and preparation, rubs, dry brining and wet brining. Students will take home dry rubs, a basic dry cure mixture, and some of our favorite recipes.
Session two – Sunday May 6, from 3:30 – 6:30 p.m. will cover the technical aspects of converting a simple charcoal Weber grill into an effective, low-cost home smoker. During Session 2 we will smoke bacon, salmon and sea salt.
Participants will take home: samples of all products, the items needed to convert a Weber kettle grill into a smoker, the knowledge to cure/smoke your own charcuterie and make classic smoked BBQ such as pulled pork or ribs.
The cost for the class is $140. The classes will be taught at Madison Sourdough Bakery & Café at 916 Williamson St, Madison WI. CLASSES ARE NOT SOLD ALA CARTE as the objectives from Class 1 are critical to the success of Class 2 and overall practices of curing/smoking your meat at home. Tickets to be purchased at http://www.eventbrite.com/event/3176209127 Inquiries: david@madisonsourdough.com