FCFA179 – The Sweet and Savory Galette

FC154A Gallette Viorica Vallery 1.jpg
FC154A Gallette Viorica Vallery 1.jpg

FCFA179 – The Sweet and Savory Galette

from 40.00

Do you love a rustic old-world pie? Then let’s get together and explore the versatile world of galettes! Simply using buttery pate brisee, or pastry dough, with veggie or fruit we can create a delicious alternative dinner or dessert. They can be savory or vegan, vegetarian with cheese or enriched with ham, sausage, bacon, or fish. You can serve them as an appetizer or when paired with a salad the galette works as a unique and healthy meal. Galette is also a guiltless dessert to crown our supper. Using in season produce, a slice of fresh fruity galette served classically a la mode takes us into the world of sweet treats. We’ll learn to build an exquisite, rustic pie for breakfast, lunch or dinner.

Workshop meets at the Parish House kitchen behind St. Mary’s Church in Dartmouth.

The entrance is on the left. Parking is available in the lot.

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INSTRUCTOR BIO

Viorica Vallery is a self-trained pastry chef.  Growing up in Italy, and experiencing all of Europe’s finest cuisines, Viorica was raised cooking and baking alongside her Italian grandmother, the real “master” chef in her life.  These skills have remained an important part of Vitoria’s life, so keeping her family recipes alive is a way of honoring her roots. Her cooking concepts are based on healthy, natural and carefully sourced, primarily organic ingredients. Taste and balance, simplicity and elegance, characterize her food.  Ready to share her experiences and knowledge of this high-quality culinary style, she hopes to guide you through the delicious labyrinth of skillful techniques and recipes, as she takes you on a European tour of delicacies.

  • Food fee $15 paid to instructor at start of workshop

  • Tuesday: October 15, 6:00 p.m. to 9:00 p.m.

    Workshop meets at the Parish House kitchen behind St. Mary’s Church in Dartmouth.

    The entrance is on the left. Parking is available in the lot.