Join Cairdeas Winery and Chef Laurie Pfalzer of Pastry Craft for a demonstration on working with chocolate, chocolate tempering and ganache. Nosh on a cheese and charcuterie spread from Lake Chelan Cheese, and enjoy Chef Laurie’s creations paired with a selection of Cairdeas red wines.
Chef Laurie will teach you how to make silky smooth ganache and hand roll truffles. Then she will demonstrate chocolate tempering and easy techniques for coating truffles with tempered chocolate and making chocolate bark with dried fruits and nuts. You will take home a packet of recipes and instructions to try your hand with chocolate at home.
Saturday, February 16th | 5:30-7:30pm
We are limited to 20 tickets for this event.
About Chef Laurie Pfalzer
Laurie has worked with Master Baker Jeffrey Hamelman at the King Arthur Flour Company in Norwich, Vermont, where she learned the fine techniques of creating croissants and baguettes, among many other pastries and breads. Laurie has also created pastry in kitchens at The Wauwinet Inn on Nantucket Island, MA and Baby Cakes Bakery and Cafe in Poughkeepsie, NY.
Laurie returned to the Pacific Northwest in 2006, joining the pastry team at the Salish Lodge and Spa in Snoqualmie, WA. As the Pastry Chef at Salish, Laurie’s greatest joy was working with new pastry cooks, guiding them through the learning process while infusing her passion and knowledge about baking and pastry, Northwest produce and artisanal products.
In 2010, Laurie created Pastry Craft to make learning how to create great pastry, bread and confections approachable and attainable by the home cook. Laurie encourages lively discussions with students about baking and pastry technique, seasonal produce and specialty products, and she is passionate about teaching not only the “how,” but the “why” of baking and pastry. She believes that beautiful pastries, whether simple or elaborate, can be made in your own home with a little knowledge and dedicated, hands-on guidance.