44 Upland Rd., New Milford, CT Phone: 860-355-0300.
Saturday, March 15, 11 a.m. to 2 p.m. With Chef Kathryn Gordon. Kathryn Gordon is recognized for her specialization in sugar work, confectionery and chocolate, and has been sharing her unique training and experience with students for over 13 years. Currently a chef-instructor at The Institute of Culinary Education (ICE) in NYC, Kathryn started in the culinary field after finishing business school as a Wall Street consultant, but she turned her knowledge and interest for cooking into a passionate career. In her path to pastry chef, Kathryn was privileged to train under renowned pastry chefs Jacques Torres and Kurt Walrath. She earned a certification from L'Academie de Cuisine in Maryland and trained at two 4-star NYC restaurants—Le Bernardin and Le Cirque. She refined her culinary skills while working in the kitchens of leading restaurants such as The Rainbow Room and Windows on the World. Kathryn co-hosted the live Carymax World and National Pastry Championships with Food Network's personality Keegan Gerhard for many years. Her first cookbook, co-written with Anne McBride, by Running Press, Les Petits Macarons, Colorful French Confections to Make at Home is available at The Silo. There is nothing more elegant and impressive for a centerpiece than edible decorations. Sugar can be formed into just about any shape you can imagine. When liquefied and heated, for a few moments, it's pliable enough to be sculpted into objects, ribbons and decorations. Chef Kathryn will walk you through the steps of "pulling," forming the molten sugar into a plate to hold your chocolate candies. A great centerpiece for treats for the upcoming spring holidays. You'll make and bring home: Coffee Cardamom Chocolate NougatChocolate Caramel TurtlesButtercrunch Full participation. Bring your sweet tooth!$90. per person. # of students: