FREE SHIPPING on orders over $75
{"id":6791443251305,"title":"April 16th @ 2 PM Hands-On Macarons w\/ Tom","handle":"april-16th-2-pm-hands-on-macarons-w-tom","description":"\u003cp style=\"box-sizing: border-box; margin: 0px 0px 10px; padding: 0px; font-size: 14px; line-height: 21px; color: #898989; font-family: 'Trade Gothic', sans-serif;\"\u003eJoin us and our chef, Tom Appedaile, as he demonstrates the art of macaron making. As macarons have a (well deserved) reputation for being fickle and difficult, we will spend time in this class covering methods for removing variables from the process. We will focus on some of the nitty-gritty that will help provide more consistent results. We will talk about the methods for making meringue, the details, and struggles with the macronage of the batter, piping techniques, and understanding your oven. We will also spend time talking about recipes and ideas for fillings to give these fantastic cookies your own flair and signature.\u003c\/p\u003e\n\u003cp style=\"box-sizing: border-box; margin: 0px 0px 10px; padding: 0px; font-size: 14px; line-height: 21px; color: #898989; font-family: 'Trade Gothic', sans-serif;\"\u003eTom first learned to cook and bake as a child in his mother's kitchen. As he grew up he fell out of love with the kitchen until he began watching The Great British Bake-off. Something there ignited the fire within. Since then Tom has searched, watched videos, read blogs, publications, and researched articles, and has taken that knowledge to the kitchen to practice. At college, Tom studied mathematics and physics and learned to apply some of the skills for precision and detail to his techniques in cooking. \"Food that we share is an expression of ourselves and forms lasting bonds and memories. I am excited about the opportunity to share with you!\" ~ Tom\u003c\/p\u003e\n\u003cp style=\"box-sizing: border-box; margin: 0px 0px 10px; padding: 0px; font-size: 14px; line-height: 21px; color: #898989; font-family: 'Trade Gothic', sans-serif;\"\u003ePlease bring your own apron.\u003c\/p\u003e","published_at":"2022-01-25T11:56:27-07:00","created_at":"2022-01-25T11:56:30-07:00","vendor":"Love to Cook","type":"Class","tags":["April 2022"],"price":5500,"price_min":5500,"price_max":5500,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39836990144617,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"04162022MWT","requires_shipping":false,"taxable":false,"featured_image":null,"available":false,"name":"April 16th @ 2 PM Hands-On Macarons w\/ Tom","public_title":null,"options":["Default Title"],"price":5500,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/9c19b3465f79eb5659faf6abfd1151df0dc54814_a2bf6e8b-6a7d-45a4-bded-89ab6313599b.jpg?v=1643136990"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/9c19b3465f79eb5659faf6abfd1151df0dc54814_a2bf6e8b-6a7d-45a4-bded-89ab6313599b.jpg?v=1643136990","options":["Title"],"media":[{"alt":null,"id":21747544227945,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1600,"width":1600,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/9c19b3465f79eb5659faf6abfd1151df0dc54814_a2bf6e8b-6a7d-45a4-bded-89ab6313599b.jpg?v=1643136990"},"aspect_ratio":1.0,"height":1600,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/9c19b3465f79eb5659faf6abfd1151df0dc54814_a2bf6e8b-6a7d-45a4-bded-89ab6313599b.jpg?v=1643136990","width":1600}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp style=\"box-sizing: border-box; margin: 0px 0px 10px; padding: 0px; font-size: 14px; line-height: 21px; color: #898989; font-family: 'Trade Gothic', sans-serif;\"\u003eJoin us and our chef, Tom Appedaile, as he demonstrates the art of macaron making. As macarons have a (well deserved) reputation for being fickle and difficult, we will spend time in this class covering methods for removing variables from the process. We will focus on some of the nitty-gritty that will help provide more consistent results. We will talk about the methods for making meringue, the details, and struggles with the macronage of the batter, piping techniques, and understanding your oven. We will also spend time talking about recipes and ideas for fillings to give these fantastic cookies your own flair and signature.\u003c\/p\u003e\n\u003cp style=\"box-sizing: border-box; margin: 0px 0px 10px; padding: 0px; font-size: 14px; line-height: 21px; color: #898989; font-family: 'Trade Gothic', sans-serif;\"\u003eTom first learned to cook and bake as a child in his mother's kitchen. As he grew up he fell out of love with the kitchen until he began watching The Great British Bake-off. Something there ignited the fire within. Since then Tom has searched, watched videos, read blogs, publications, and researched articles, and has taken that knowledge to the kitchen to practice. At college, Tom studied mathematics and physics and learned to apply some of the skills for precision and detail to his techniques in cooking. \"Food that we share is an expression of ourselves and forms lasting bonds and memories. I am excited about the opportunity to share with you!\" ~ Tom\u003c\/p\u003e\n\u003cp style=\"box-sizing: border-box; margin: 0px 0px 10px; padding: 0px; font-size: 14px; line-height: 21px; color: #898989; font-family: 'Trade Gothic', sans-serif;\"\u003ePlease bring your own apron.\u003c\/p\u003e"}

April 16th @ 2 PM Hands-On Macarons w/ Tom

Product Description

Join us and our chef, Tom Appedaile, as he demonstrates the art of macaron making. As macarons have a (well deserved) reputation for being fickle and difficult, we will spend time in this class covering methods for removing variables from the process. We will focus on some of the nitty-gritty that will help provide more consistent results. We will talk about the methods for making meringue, the details, and struggles with the macronage of the batter, piping techniques, and understanding your oven. We will also spend time talking about recipes and ideas for fillings to give these fantastic cookies your own flair and signature.

Tom first learned to cook and bake as a child in his mother's kitchen. As he grew up he fell out of love with the kitchen until he began watching The Great British Bake-off. Something there ignited the fire within. Since then Tom has searched, watched videos, read blogs, publications, and researched articles, and has taken that knowledge to the kitchen to practice. At college, Tom studied mathematics and physics and learned to apply some of the skills for precision and detail to his techniques in cooking. "Food that we share is an expression of ourselves and forms lasting bonds and memories. I am excited about the opportunity to share with you!" ~ Tom

Please bring your own apron.

Maximum quantity available reached.