Curious about ancient grains? Frankie will demystify these historic foods by sharing creative ways to incorporate them into your baking repertoire. Learn how ancient grains can add texture and complex flavors to your favorite baked goods as Frankie prepares Amaranth-Semolina Olive Oil Cake and Quinoa-Millet Pear Crisp. She’ll also share a bonus recipe for Orange-Rosemary Spelt Scones.
Vegetarian with eggs and gluten; dairy optional.
About the instructor: Frankie grew up in San Francisco, delightfully uncovering all of the cultural cuisine the city had to offer. As a child, she and her mother created a shelter meal program, and by thirteen she had assumed her first chef role, leading a team in preparing meals for those in need. Professionally, she has worked with eminent Seattle chefs, and was shortlisted in 2016 for Seattle Metropolitan Magazine's Next Hottest Chefs. In addition to teaching cooking classes, Frankie's experience includes menu consulting and restaurant renovation, working as a private chef and producing a monthly live painting competition called Seattle Art Battle.
This is a demonstration class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class. Cancellation Policy: Online classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.
Wednesday, February 3, 5:00 - 6:00 pmRegister for class