Artful Focaccia : Springtime Vegetable Canvas

Celebrate the season with our Artful Focaccia : Springtime Vegetable Canvas cooking class! In this hands-on workshop, you’ll learn to bake a golden, airy focaccia bread and turn it into an edible canvas by decorating it with vibrant, fresh spring vegetables. Our expert baker will guide you through the process of preparing the dough, achieving the perfect texture, and then arranging colorful veggies—like cherry tomatoes, asparagus, and herbs—into beautiful, artful designs on top. Not only will you walk away with a stunning, delicious loaf of focaccia, but you’ll also learn the skills to create your own edible masterpieces at home. Perfect for bread lovers and anyone looking to add a creative twist to their baking!

Menu:

1. Decorative Spring Farmers Market Focaccia
   Students learn to make focaccia dough and design edible artwork using season vegetables from the matket, like cherry tomatoes, herbs, peppers, olives, onions, and seasonal vegetables.
2. Whipped Ricotta with Honey/Lemon & Olive Oil
   Creamy spread perfect for warm focaccia
3. Spring MIx Arugula Salad with Lemon Vinaigrette

Note: Gratuity is appreciated but not required. Our team is dedicated to providing you with an exceptional and memorable experience, and we truly enjoy serving you!

What to Expect:

• You'll partner with other students in groups of four, sharing workstations and culinary equipment.

• Classes typically run for 2 to 2 1/2 hours, unless otherwise indicated.

• Our hands-on classes maintain a cozy size, accommodating 12-20 students, in Shed 5 at Eastern Market

• Be prepared for an active session, as you'll be on your feet, cooking, and fully engaged for the majority of the class.

• For your comfort and safety, we recommend wearing comfortable, closed-toe shoes and securing long hair away from your face.

• Evelyn’s Midtown Kitchen is committed to maintaining common sanitation standards, and for this reason, you may be asked to wash your hands multiple times to contribute to the safety of food handling.

• Parking is free
• Arrive at 10am

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Host or Publisher www.emkculinary.com