Events & Tastings
Experience three classics from Detroit institutions that have been around since the 1920s and 1940s. Our own principal Dan was born and bred in the "D" and these foods are a beloved part of his memories there. Together we'll bake Detroit style deep dish pizza with caramelized cheese edges baked in a blue steel pan, spiced almond cookies in the traditional windmill shape and a family favorite long john coffeecake with butterscotch, walnuts and streusel. Get a little piece of history and a big bite of flavor, along with plenty of hands-on practice and tips for mastering these new recipes.
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, one pizza, one coffeecake, baked cookies and cookie dough to make cookies at home and great coupons.
Learn the keys to successful coffee brewing using a wide variety of brewing methods from filter drip to syphon pot. This tasting session will explore a single coffee brewed 6 to 8 different ways, each producing a unique taste. A demonstration of the proper proportions and techniques for each method and a discussion of the merits and differences of each style will take place.
Learn the secrets to traditional German-style soft pretzels made with lard and dipped in lye. We will teach you how to form the crossed pretzel shape and tell you the story of why a monk decided to have this food be “in prayer.”You'll also shape the stick or baguette we make at the Bakehouse.These simple but tasty rolls are sure to become a family favorite. We'll also answer the “burning” question, “Are these dipped in the same lye used to make soap?” We'll end class tasting some warm pretzels with a little mustard and Zingerman's Creamery pimento cheese.
You'll leave BAKE! with our recipe, the knowledge to recreate it at home, a dozen pretzels you made in class and great coupons.
*This class was formerly known as "Bavarian Baguettes: a.k.a. German Pretzels"
Brownies are easy even without a box mix, but you really can taste the difference when you make them with great ingredients. We’ll make four different varieties including our very own magic brownie with toasted walnuts (called one of the top 20 recipes of all time by Midwest Living Magazine), a fudgy brownie, buenos aires brownies with dulce de leche caramel and pecan blondies. After tasting all of these brownies you’ll leave feeling magical.
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, four pans of brownies you made in class and great coupons.
One of our most popular classes! Your family and house guests won't soon forget waking up to the aroma of butter, cinnamon, and muscovado brown sugar permeating the house from the fresh baked sweet rolls. Join us and find out how it's done. Learn the basic techniques of creating a sweet dough including mixing, kneading and rolling, hand-shaping your rolls, and properly proofing them. We'll also demonstrate how to make pecan sticky buns, a staff favorite. Wait until you taste these warm from the oven in class!
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, dough to bake at home later, a half dozen big cinnamon rolls and a cinnamon roll wreath you made in class, plus great coupons.
Join us to learn two Hungarian all time favorites Rigó Jancsi and Somodi Kálacs. Rigó, as we call it, is a chocolate sponge cake filled with chocolate rum cream and iced with chocolate ganache. It’s named after a famous handsome and charming Hungarian violinist! Somodi Kálacs is a Transylvanian yeasted sweet bread and the biggest bread hit we’ve had at the bakery in years. It’s a sweet buttery rich bread brushed with butter and cinnamon sugar. It’s irresistible. This class covers a variety of techniques too- from glazing your torte to rolling and folding the cinnamon swirl inside your loaf.
You'll leave BAKE! with our recipes, the knowledge to recreate them and pronounce them at home, one 1/4 sheet cake, and one loaf of bread, and great coupons.
In this class we will teach you to bake your own rich and soft challah bread from scratch. You’ll create a traditional six stranded braid and a turban shape studded with rum-soaked raisins. We'll demonstrate a seeded Moroccan challah braid too. These gorgeous golden loaves fresh from the oven will be tough to resist on the car ride home. You've been warned.
You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, 3 loaves of bread you made in class and great coupons.
Ever wonder how to make those tender hollow little cream puff shells? Well, join us to find out! Learn the history and basic techniques of creating sweet and savory pastries from pâte à choux (pot-a-shoo) dough. You'll make your own dough and pipe éclairs and cream puffs. We’ll make pastry cream, whipped cream, and chocolate ganache to fill your creations. Also we'll demonstrate a few special foods you can make with this versatile dough: gougére (cheese puffs), gnocchi with tomato cream sauce andfried sweet crullers. Then we'lldo lots of tasting together. These recipes will kick your entertaining up several notches.
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a dozen and a half cream puffs, pastry cream and ganache to use later, and great coupons.
Our Guinness Beef Stew is so rich and flavorful that Amy says, “I’ve since stopped up making my family’s stew recipe.” Beware this might happen to you too! To sop up the stewy sauce we’ll make soft and tasty Baps - a dreamy little dinner roll. Need a little something for dessert? Let’s make classic shortbread cookies.
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, dinner for four and great coupons.
Special Dinner #200
When the Roadhouse opened in 2003 Chef Alex had a vision for hosting monthly dinners featuring specific regions, cuisines, chefs and authors that brought together our community to enjoy a great meal and hear great stories. Thirteen years later we are honored and humbled to be celebrating Special Dinner #200. It is fitting this dinner falls in the peak of the harvest season and is just 2 days before our anniversary of opening our doors.
To celebrate we have invited back to the Roadhouse award-winning cookbook author Amelia Saltsman. Author of The Santa Monica Farmers' Market Cookbook and the newly released The Seasonal Jewish Kitchen, Amelia's passion for making the connection between seasonal, small-farmed foods and real-life meals makes her the perfect guest speaker and collaborator on the menu with Chef Alex.
Green Melon and Green Tomato Gazpacho
Smoked Salt Blanched Soy Beans
Shelly Pea Hummus with Za’atar
Fresh Grilled Pita and Zingerman’s Bakehouse Tomato Bread
Cornman Farms’ Heirloom Tomato Bar
With handmade mozzarella, really good olive oil, basil, salt and pepper
Golden Bari Dates with Blueberries and Wheat Berries
Israeli Salad with Five Tomatoes
Kohlrabi and Carrot Slaw
Pickled Green Tomato with Halvah and French Feta
Romanian Ratatouille (Gvetch) with Eggs
Lamb Kabobs with Tahini and Smokey Harissa
Matboucha (Moroccan Tomato Sauce) with Fresh Red Peas
Grape Leaf-Wrapped Sardines with Tomato and Roasted Lemon
Spatchcock of Cornish Hen with Green Garlic Jus
Beef and Rice stuffed Patty Pan Squash
Tahini Gelato Sundae Bar with Silan Syrup and Fresh Berries
Blood Orange and Olive Oil Polenta Upside Down Cake
Poppy Seed Hamantaschen