In this 2-hour workshop, Chef Beatrice will guide the students on creating pâte à choux dough. This is a very versatile French recipe that can be used in sweet or savory dishes. The student will make gougères, Parisian gnocchi, profiteroles and chouquettes. Beatrice will also share ideas on alternative uses for the dough and long term storage techniques.
Date/Time: Saturday, December 1st, 2018, 5-7pm
Location: The Monkeypod Jam Shop, 2-3687 Kamualii HWY, Next to the Lawai Post Office
Workshop Includes: Hands on, personal instruction, all needed supplies, ulu recipe and information. Light pupus will be served.
At Monkepod Jam, we preserve not only the abundance of fruits and vegetables, but also the community and heritage of our island. Preserving Hawaii Workshops are offered to our local community and island visitors looking to experience the various methods used to preserve the bounty of Kauai's agriculture. Each Preserving Hawaii Workshop focuses on one seasonal item, using one method of preservation. These workshops are smaller, more intimate than many of our other workshop offerings. The small class size enables each student to focus on the produce and techniques shared.
Beatrice Ricart grew up in France and felt a calling to the kitchen at a very young age. As a teenager she prepared gourmet meals for her family from innovative recipes she uncovered in magazines and books. While in high school, she worked at a friend’s bakery in her home village. She has been baking and cooking ever since. In 2013, Beatrice graduated from San Francisco City College with an associate degree in Culinary Art. Since then she had taught cooking classes at Draeger’s and Sur La Table in the Bay Area. Having relocated to Kauai in 2016, Beatrice has worked with several local businesses and is now an independent contractor and baker for commercial clients.
***Please email us at firstname.lastname@example.org if you are interested in learning about future workshops. We will add you to our mailing list.***
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