Events & Tastings

Apr
14
2017
1:00 pm to 5:00 pm
$100.00

Learn to make these traditional Good Friday treats at home. They are so yummy fresh from the oven and your family and friends will be so impressed you made them yourself! Together we’ll make the yeasted dough mixed with candied fruit, shape our buns and top them with an icing cross. Then we'll show you how to shape the same tasty dough into a fun bunny shape. This year start a new Easter family tradition with these fun and tasty treats.
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a dozen hot cross buns, a sweet bread bunny, dough to make two dozen buns at home later and a great coupons.

Apr
15
2017
8:00 am to 12:00 pm
$125.00

Fruit tarts are a favorite of food photographers because they look soooo sweet and fresh and just say “summertime.” When you see too many of them on the covers of glossy magazines, you start to get the idea that they’re for experts only. Don’t believe it. We’ll show you how to make the sweet and tender pâte sucrée tart shells and rich vanilla pastry cream. Then we’ll compose our tarts together, teaching you how to arrange the fruit in an artful way. Next time you see a succulent tart gracing the cover of Fine Cooking, you won’t be fooled.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, one large fruit tart you made in class and great coupons.

Apr
15
2017
8:00 am to 12:00 pm
$100.00

If our Mambo Italiano class is the grand tour, this is more like a trip to Little Italy. All the fun and flavor in half the time. We’ll make sesame semolina from Sicily and focaccia from Genoa. You'll learn all the techniques of mixing, kneading, shaping, proofing and baking these yeasted breads at home. From the nutty flavor of sesame semolina to the olive oil infused decadence of focaccia, soon you too will be saying Viva Italia!
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two loaves of sesame semolina, two focaccia rounds, semolina dough to bake later, a poolish to make more bread at home and great coupons.

Apr
15
2017
1:30 pm to 5:30 pm
$125.00

Ever wonder how those smooth fancy fondant-covered cakes are made? What exactly IS fondant anyway? In this class we take you through the steps of making your own fondant that actually tastes good. That’s right, fresh hand-made fondant from scratch! We'll show you the basic techniques for coloring, shaping and cutting out fondant. Then you'll split, fill, cover and decorate your own cake to take home. The next time there’s a birthday in your house, you’ll know how to make a cake that will leave everyone asking “How did you DO that?!”
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a 6" cake you decorated in class, fondant to use later and great coupons.

Apr
15
2017
1:30 pm to 5:30 pm
$100.00

Learn to make these traditional Good Friday treats at home. They are so yummy fresh from the oven and your family and friends will be so impressed you made them yourself! Together we’ll make the yeasted dough mixed with candied fruit, shape our buns and top them with an icing cross. Then we'll show you how to shape the same tasty dough into a fun bunny shape. This year start a new Easter family tradition with these fun and tasty treats.
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a dozen hot cross buns, a sweet bread bunny, dough to make two dozen buns at home later and a great coupons.

Apr
16
2017
1:00 pm to 3:00 pm
$30.00

Sample coffees from Africa, Central and South Americas, and the Asian Pacific. We will taste and evaluate these coffees using the techniques and tools used by professional tasters. This is an eye-opening introduction of the world of coffee.

Apr
18
2017
6:30 pm to 8:30 pm
$35.00

With Special Guests, Épices de Cru, from Montréal on their special once a year visit! Reserve your seat; will fill up quickly!

Few people know spices like the folks from Épices de Cru. They scour the globe to find the absolute best spices available. And they're master blenders! – their spice blends combine the most amazing spices from around the world to make blends that really sing. Join us for an evening as they share their wisdom and savoir-faire about tasting, sourcing and cooking with spices. Last year this one sold out quickly and the attendees’ dinner tables at home have never been the same.

What you’ll learn: where spices come from, how to use them in your everyday cooking, how to store them, grind them, serve them and how to tell you’re getting the best. Guaranteed to elevate your creativity in the kitchen!

Apr
18
2017
7:00 pm to 9:30 pm
$75.00

What a truly amazing experience it would be to have both a chef and a spice expert in your kitchen! Zingerman’s Roadhouse looks forward to introducing you to someone who can bring both of these talents to the table. Our special guest on April 18th, Spice Trekker Philippe de Vienne from Epices de Cru in Montreal, has decades of experience as a spice hunter and a professional caterer. His five cookbooks about Indian and many other cooking techniques are treasured as part of the Zingerman’s collection. The Roadhouse is thrilled to welcome back Philippe for the third year as he introduces the authentic flavors of traditional Indian food at our Indian Spice Special Dinner #207. Look forward to a discussion about curry, chutney, and the overall depth and warmth of Indian spice. We will add a dash of culinary talent from our very own Chef Alex Young as he collaborates with Philippe on the menu for this very special dinner. With Philippe’s expertise, we will be guiding our guests through the Indian menu that Roadhouse Catering will always have available to enlighten any wedding or event. Join us on April 18th as the Spice Trekkers lead us on an epic adventure through India, and taste the amazing selections we can bring to you when you book your special occasion with Roadhouse Catering!

Apr
19
2017
6:00 pm to 9:00 pm
$75.00

We picked a few of our favorite cookies from around the world. First the American classic oatmeal raisin cookies, at Zingerman’s Bakehouse we call them Big O’s. Then we’ll bake and dip German Mandelhoernchen, or almond horns. Then finally the French classic, Madeleines.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, all the cookies you made in class and great coupons.

Apr
19
2017
6:30 pm to 8:30 pm
$35.00

With Special Guests, Épices de Cru, from Montréal on their special once a year visit! Reserve your seat; will fill up quickly!

Few people know spices like the folks from Épices de Cru. They scour the globe to find the absolute best spices available. And they're master blenders! – their spice blends combine the most amazing spices from around the world to make blends that really sing. Join us for an evening as they share their wisdom and savoir-faire about tasting, sourcing and cooking with spices. Last year this one sold out quickly and the attendees’ dinner tables at home have never been the same.

What you’ll learn: where spices come from, how to use them in your everyday cooking, how to store them, grind them, serve them and how to tell you’re getting the best. Guaranteed to elevate your creativity in the kitchen!