Master Class: Meringue, Wednesday, June 29th

$ 133.28

Master Class: Meringue, Wednesday, June 29th, 7pm-9pm Meringues fall into two categories: cooked (Italian) or uncooked (Swiss). They both have a multitude of uses from a frozen treat like a parfait, to a rich dacquoise, or vacherins. But the most popular use is a pie topping (lemon meringue) and of course the mysterious souffle. You can also find meringue in the French Macaron.

All classes are $85 excluding tax & gratuity (unless otherwise noted) and start at 7pm and conclude at 9pm, we recommend arriving 15 minutes prior. They include a three-course dinner, inspired by the class subject, as well as collateral recipes & material. The class will also include two beverages (wine or beer), unless otherwise specified. Hands-on volunteers are encouraged. The classes are led by Executive Chef Christopher Albrecht, with guest appearances by The Ryland Inn’s entire kitchen team, and often feature guests from the local food community. The seating is communal, first come, first served.

MASTER CLASS: These are $125 excluding tax and gratuity and also start at 7p and conclude at 9pm. They include everything that the standard class offers, however there is a maximum of 18 guests, and the discussion and demonstrations are more advanced. For the serious cooks and committed participants.

Cancellations up to 5 days prior to event with full refund.