Yesterday I had the pleasure of taking a couple of classes at the King Arthur Baking school in WA state. The Kitchen is in a rural setting in Burlington WA and I had a great time in 2 classes. The first was a class about modern flat breads and thee afternoon session was "fall pasta'
I especially enjoyed the bread session. we made two breads: a Fugassa al Asiago Formaggio and a rosemary spiked Focaccia.
The Fugassa was especially wonderful and included an over night preferment. The final bread was chewy and crusty and soft depending on what part of the leaf shaped loaf you dug into.
I had such a good time I've signed up for two more classes in December. One class is about biscuits and scones the second is about caramel. I'm especially looking forward to the caramel class - I ruined more pots of caramel than I can count over the years.
__________________ Forget love... I'd rather fall in chocolate!
I routinely go to the one here in VT. It too is very rural and has grown in the 12 years we have been in NH. It is always fun, you learn so much and meet very interesting people. My best friend and former neighbor from VA and I have made it an annual girls outing in December. She flies up and the we go up and rent a room for a few nights and and take a few classes, shop(of course) and catch up. This year we are focusing on holiday baking. We are doing Holiday Cookies with Eng-Ming Hsu, Joy of Cookies and Sweet Breads. I know you will have fun!! - biscuits and Scones sounds yummy as does caramel. I have given up on the caramel myself - I will have to look and see if VT offers it.