Events

emile-henry-12-3-2016Emile Henry

December 3
11am – 3pm

We are fortunate to have the Corporate Chef from Emile Henry, Karla Senior, joining us for our upcoming Emile Henry demonstration! Karla will be demonstrating the Emile Henry Bread line as well as the Modern Classics collection.

Karla Senior was born and raised in Wilmington, Delaware. All her life she has been surrounded by foodies which is where her love of cooking originated. After graduating from high school, she moved to Long Island to attend Hofstra University in Hempstead, New York. After graduating from Hofstra, Karla enrolled in The French Culinary Institute located in Manhattan, New York City. In addition to going to class full time, Karla worked for one of the largest cupcake bakeries in the country, Crumbs Bakeshop. In May 2010, Karla graduated from The French Culinary Institute and received a degree in Classic Pastry Arts. She continued her work in the historical Green Room at the Hotel du Pont perfecting French fine-dining culinary skills. Finally settling on her dream job as the Corporate Chef for Emile Henry, Lekue, Duralex, Rosle and Mauviel. She is now responsible for demonstrations around the country, recipe development and product testing.

Founded in 1850, and located in Marcigny, a small town in the province of Burgundy, France, Emile Henry has established a worldwide reputation for manufacturing the finest quality ceramic ovenware, gourmet cooking products, and bakeware products. Still owned and operated by the Henry family, the company today manufactures all of their new cooking products from Burgundy clay using their proprietary High Resistance Oven Ceramic state-of-the-art manufacturing process.
Burgundy is noted for world-famous wines that are grown in the mineral-rich limestone soils of the region. Imparting fantastic terroir in the wines, it is these soils and clays that go into the special clay cookware-crafting formulas that are the basis of all Emile Henry ceramic cookware and other products.
Worldwide, professional chefs and home cooks appreciate Emile Henry for the many products and shapes that are properly designed for cooking and baking. The products have the right dimensions, the correct depth and the special features that make Emile Henry products so desirable for everyone that enjoys cooking and eating great foods. Emile Henry offers cookware products such as baking dishes and cake stands, and the discerning gourmand will recognize the quality in every loaf pan, casserole dish, stew pot, handcrafted pie dish, trivet, tagine, and brazier they create.

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House on the Hill Springerle Rolling PinsSpectacular Springerle

December 10
11am – 3pm

Springerle cookies are quickly becoming a popular choice for beautiful, edible gifts, due to their intricate detail and unique designs. These lovely cookies have a history dating back as far as the 14th century in Germany, and are traditionally prepared for Christmas and other special occasions. Using springerle rolling pins or boards, ornate designs are embossed into the cookie dough before baking.

This Saturday, Nadia will show you her tips and tricks for creating perfectly beautiful springerle cookies using these special molds. She will also explain how to properly bake your cookies using techniques that will help to maintain the intricate nature of the design.

In addition to traditional springerle cookies, Nadia will also share how these beautiful cookies can be used with her butter cookie recipe that has been modified so that it holds the gorgeous shapes of the springerle.

Stop in for a taste and bring all your holiday cookie questions!

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rose-levy-beranbaumRose Levy Beranbaum: Author Event

December 17
12pm – 2pm

Our friend and famous author, Rose Levy Beranbaum will be at Fante’s signing copies of her books and presenting her new line of pie tools!

Rose has been called the “Diva of Desserts,” “the most meticulous cook who ever lived,” and “Legendary Baker.” Rose was a three time winner of a James Beard Award as well as many other accolades and awards for her comprehensive and quality books. The Cake Bible is currently in its 52nd printing!

Books will be available for purchase that day, or bring your own copies to be signed.


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chef-nicole-karrChef Nicole Karr: Author Event

December 23
1 – 5pm

Join us and welcome Chef Nicole Karr, author of “Handmade Pasta Workshop & Cookbook: Recipes, Tips & Tricks for Making Pasta by Hand, with Perfectly Paired Sauces” for a book signing! A perfect gift for the pasta lover in your life.

“Handmade Pasta Workshop & Cookbook” allows you to create your own pasta using simple and clear step-by-step instructions through 80 incredible recipes, each with its own photo. As more people look to create a restaurant experience at home, or grandma’s old family recipes, readers will be surprised at how easy it is to make their favorite pasta dough and take their cooking to the next level. Whether you choose the handmade pasta option or have a pasta-making machine, there is something for everyone. Just one bite of fresh pasta and readers will never want to buy premade pasta again. Nicole complements the fresh taste of handmade pasta with creative and delicious recipes for sauces to round out the meal. Impress your family and friends with fresh handmade pasta dishes that are unique in flavor and presentation and fun to make.

Nicole is a professional Chef born and raised in Queens, New York. She holds a degree in Culinary Arts from the New York Restaurant School where she graduated top of her class. After graduation she traveled through Italy working at Trattoria Al Pirata in Ferrara and attending Academia Barilla in Parma. While traveling she learned that the fundamental ingredients and techniques of authentic Italian Culinary are not only basic principles, but a way of life. In New York City, she furthered her culinary experience at Morimoto, Cafeteria, and Glenmere Mansion (Relais & Chateaux) as their Sous Chef. Soon after leaving Glenmere, she worked on Vinalhaven island (15 miles off the coast of Maine) as Executive Chef. In July of 2012, Nicole appeared on the Food Network’s “Chef Wanted with Anne Burrell.”

Books will be available for purchase that day, or bring your own copies to be signed.


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