Look what our School Coordinator, Mariana Souza, wrote about upcoming guest chef, Peter Endriss, teaching next week at Haven’s Kitchen!
TWO DAYS OF DOUGH WITH PETER ENDRISS
We tend to bring it up quite a bit, but if you didn’t know, our Executive Chef Julia Sullivan has a pretty impressive list of restaurant experience in NYC under her belt. While her time at Per Se, Franny’s, and Blue Hill at Stone Barns bodes extremely well for Haven’s Kitchen classes, private events, and staff meal, it also means that she has cultivated relationships with some amazing chefs in New York City.
Chef Julia has brought a number of chef friends into our shiny new teaching kitchen, and we are especially excited about Peter Endriss, the owner and head baker of Runner + Stone, and previous head baker of Per Se and Bouchon Bakery.
Runner + Stone will have a brick and mortar bakery very soon, but Peter has already developed a serious following for his baked goods from his stand at the New Amsterdam Market. Peter’s first class at Haven’s Kitchen is over the course of two days, which means time for dough to rise, and two days of hanging out with him.
CLASSIC BRIOCHE & PAIN AU LAIT – TWO DAYS OF DOUGHS
Monday, April 9 & Tuesday, April 10 @ 9:30am
This class tastes so good that we need two days to full enjoy it! Enriched doughs may not sound like much, but they are kings of the stretchy and buttery goodness that become brioche and pain au lait. We will learn to make basic enriched doughs, and give them a full day to puff and rise to perfection. On day two, we will make buns, loafs, braided shapes, and even some doughnuts – all with local flours, eggs, milk, and butter. Our recipes are versatile and perfect for home bakers and their unruly ovens – it’s time to start producing your daily (enriched) bread at home!
To sign up for class, please e-mail firstname.lastname@example.org or call 212.929.7900