Special Events

Special events

BAKE! brings you rare learning opportunities with guest instructors from around the country offering a variety of talks, demonstrations and hands-on classes. Don't miss out!

Amanda Feifer Pickles

Salted & Brined: A Virtual Demo with Amanda Feifer

this class is being offered virtually

Ferrmenting vegetables is so much more than just a fun way to preserve them. In this virtual demo, fermentation educator and enthusiast, Amanda Feifer, will cover the basics of direct salted (e.g. kraut) and brined (e.g. pickles) vegetable ferments as she demonstrates how easy it is to ferment at home. (And it tastes worlds better than the dusty jar on the grocery store shelf.)

She’ll discuss equipment, ingredients, food waste, health benefits, and best practices while diving deep into the ways that understanding the basic science of this process gives you the freedom and confidence to dump bad (and boring) internet recipes and push the boundaries of flavor that fermented vegetables can provide. She’ll also introduce us to cultured items like kombucha and kefir (spoiler alert: there’s no need to be paying $7 a bottle when you can make them at home for next to nothing!).

Join us and learn how to harness the power of microbes for a truly healthful, probiotic, living pickle with no hot stove required.  

This demo will be recorded and sent out after class; feel free to sit back, relax, and enjoy the show!

Amanda Feifer has a long-standing crush on food and beverage fermentation. Since she left the world of Big Food in early 2011, she's been teaching classes that range from kefir and kombucha to koji and kvass. She writes the fermentation blog Phickle, and wrote the book on vegetable fermentation (Ferment Your Vegetables, 2015). You can find her pics of stinky, bubbly things on Twitter and Instagram at @phicklefoods.

*Please note that this is not a virtual hands-on class but a demonstration held over Zoom—this means that you’ll be watching as the guest chef prepares dishes. Unlike our hands-on classes, this is not an interactive experience, and thus, we do not encourage attempting to bake or cook along with the program. 

*Recipes will be sent two days before class.*

 

Dates for the Class Class Format Price Class Status Register
Thursday, August 19, 2021 - 6:00pm - 8:00pm EDT
Virtual $20.00 106 spots left

Virtual Demo with Francesca: Virtual Demo: Three-Course Italian Dinner Party

This class is being offered virtually. 

In this virtual demo*, Francesca Giarraffa takes your taste buds on a trip to Italy as she shows you how to make a three-course dinner fit for company: Abruzzi-style veal roll-ups (Braciola Abruzzese), spinach and potato dumplings (Strangolapreti agli Spinaci), and a ricotta cheese tart (Crostata di Ricotta).

This demo will be recorded and sent out after class; feel free to sit back and relax and enjoy the show!

Francesca emigrated to the United States in 1984 from her home in Naples, Italy, and settled in Ann Arbor, Michigan. Francesca learned to cook the traditional way from her grandmother, mother, and Aunt Francesca who owned and operated a restaurant in Milan. She spent many of her teenage summers working side by side with her aunt in her restaurant kitchen. Francesca is well versed in the regional specialties of Milan and Naples and her repertoire also includes Sicilian dishes from her travels to Sicily to visit her father's family.

Francesca continued her culinary education in Ann Arbor restaurants and began her own catering business. Twenty years ago she began teaching Italian cooking at her home, and at Washtenaw Community College and Ann Arbor Rec & Ed., a branch of Ann Arbor Public schools. She also leads group culinary tours to Italy.

Interested in an immersive Italian experience? Join Zingerman's Food Tours for a trip to Tuscany this fall, October 4-13th, 2021. Go behind the scenes and visit traditional small producers of some of the region’s finest foods—from the massive wheels of Parmigiano-Reggiano, to the beautiful, small bottles of real balsamic vinegar, from Chianti Classico wines and artisanal olive oil to the melt-in-your-mouth prosciutto crudo. You'll also get to enjoy Tuscan cooking lessons in a 15th-century villa in the rolling hills outside of Florence!

*Please note that this is not a virtual hands-on class but a demonstration held over Zoom—this means that you’ll be watching as the guest chef prepares dishes. Unlike our hands-on classes, this is not an interactive experience, and thus, we do not encourage attempting to bake or cook along with the program. Recipes will be sent in an email with your class confirmation.

 

Dates for the Class Class Format Price Class Status Register
Wednesday, September 29, 2021 - 6:00pm - 8:00pm EDT
Virtual $20.00 134 spots left

Chinese Steamed Buns (Baozi) Virtual Demo with Shih-Wen Wu

Join us for this two-hour, virtual demofeaturing Shih-Wen Wu, a former instructor for the Confucius Institute at the University of Michigan and a well-loved guest instructor at BAKE!. Watch and learn as she shows us how to make Chinese Steamed Buns (known as Baozi, or simply Bao), a very popular food in Chinese cuisine. Along city streets, you can often find food vendors selling all kinds of Bao, which can come in a variety of shapes and sizes with various fillings. Savory buns come filled with meat, fish, or vegetables, some seasoned with BBQ or hot spices. Sweet buns are filled with red bean paste, lotus seed paste, custard, black sesame, chocolate, or come as just plain steamed dough (known as Mántóu, or simply as Mó). Buns are usually steamed, but can also come pan-fried. In this demo, Shih-Wen will show you how to make, shape, fill, proof and steam Bao. This will open the door to experience a new world of Chinese cooking!

This virtual demo will be recorded and sent out to you after class; feel free to pour a cup of tea and enjoy the show. There will also be a moderator fielding questions throughout the demonstration.

When you register for the virtual demo, you'll receive the Zoom invite and the recipes that Shih-Wen will be demonstrating. 

*Please note that this is not a virtual hands-on class but a demonstration held over Zoom—this means that you’ll be watching as the guest chef prepares dishes. Unlike our hands-on classes, this is not an interactive experience, and thus, we do not encourage attempting to bake or cook along with the program.

Dates for the Class Class Format Price Class Status Register
Wednesday, October 6, 2021 - 6:00pm - 8:00pm EDT
Virtual $20.00 147 spots left