About

This event is for ages 21+

Banish pie dough angst! You will come away with a foundation for making a unique pie dough made with dark beer! that you can apply across countless creations, savory to sweet. We will make a seasonal dinner and eat together. On the menu: a Leek, Fennel and Mushroom Galette; a Swiss Chard and Cheese Galette; a fall salad of greens, with roasted butternut squash and blue cheese; and an autumnal rustic apple-pear tart to finish. Whether you are a pie crust aficionado or maybe you’ve always wanted to learn to make pie dough, this is a perfect class to expand your horizons, to share the wonderful tastes, and enjoy a glass of wine together....

Details:

• Registration will close on Sunday, October 9th.
• There is a $30 materials fee added to the cost of the class.
• To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
• Please click here for BARN's current COVID-19 health & safety protocols.
• BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.

Instructor Bio:

Instructor Kate McDill learned to bake at the Surrogate Hostess on Capitol Hill in Seattle. The training included both traditional French pastry and breads, and American comfort goodies. Baking is her craft, and she is happy to share her knowledge and pass on the art of creating tasty treats.