On Tuesday, August 31, at 6:30 p.m. AIMEE BLUME is teaching SENSATIONAL STRUDELS($48). Demonstrating the use of both phyllo dough sheets and puff pastry sheets (both purchased; not made in class), we’ll sample some Tomato, Bacon and Cheddar Mini Strudels, a savory Ham, Spinach and Brie Brunch Strudel, a Mediterranean Chicken Strudel Pie with Feta, Olives and Sweet Red Peppers, and for dessert a Fresh Peaches & Cream Strudel. Don’t they all sound wonderful? I can hardly wait.
If you haven’t taken one of AIMEE’s classes yet, please do. We know you’ll be educated, entertained, and stuffed!
Aimee will also be teaching another class this session:
Saturday, July 31 at 9:30 am:
Garden-Fresh Herb Menu
AIMEE BLUME is one of our newer instructors, though she’s not new to the Tri-State. A IM EE is a southern Indiana native who holds a degree from W estern Culinary Institute in Portland, OR and has worked in fine restaurants in both Jackson Hole, W Y and in New
Orleans. After returning to the Tri-State, AIM EE has worked in restau-
rants in both Owensboro and Evansville as well. She currently teaches baking and pastry at Ivy Tech and writes food and related features for the Evansville Courier Press.
|
|
|
|
|
Call us at
(812) 474-1131 or
(800) 782-6762 |
Or, send us an
e-mail!
we'll call you back!
(Do not send
credit card info). |
|
Or, in person;
stop in the store
and sign up! |
|
