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November 4, 2018 @ 1:00 pm - 4:00 pm
It is often said that we first eat with our eyes. Chef Ashley will lead you through the principles of restaurant-style dessert plating. Focusing on the fall flavors of apples, caramel, and bourbon, you will work to create multiple components of a contemporary plated dessert. You’ll use that knowledge to plate your own unique, delicious dessert. But before you enjoy your tasty creation, Chef Morgan will walk you through the basics of food photography. With her knowledge of lighting and prop styling, you’ll capture an appetizing image on your cell phone, no fancy camera required.
• Cider Mill Donuts
• Bourbon Ice Cream
• Bourbon Cider Gelée
• Muscavado Streusel
• Cider Gastrique
• Variations on caramel and apple (soaked apples, raw apples, and apple skins)