Spring signals the peak of strawberry season. This popular antioxidant fruit is often eaten plain and pairs beautifully in other ways. Let’s learn how to prepare them dipped in chocolate, as a macerated filling for a strawberry shortcake and cooked down as a jam to be saved as a treat when the season is over.
Chef John McGough will share his recipe and techniques to achieving these delicious and attractive desserts. Taste these three dishes and bring your takeout container to take home some samples.
Participants need to bring their own cutting board and knife.
As a safety precaution participants should wear covered shoes and long pants. Aprons, kitchen towel and other personal items can also be brought to class.
Learner Outcomes1. Identify the dipping process
2. Describe the maceration technique
3. Demonstrate a simple dessert
Notes$20.00 Supply fee included in tuition
Students will receive an apron and handouts.