Perfect Pies & Crust with Chef Chris

Name: Perfect Pies & Crust with Chef Chris
Start: 2025-01-12T12:00:00-05:00
End: 2025-01-12T15:00:00-05:00
Location: LEANING LADDER

Schedule

Sun Jan 12 2025 at 12:00 pm to 03:00 pm

UTC-05:00

Location

LEANING LADDER | Woodstock, GA

Perfect Pies & Crust (Hands-On Class)
About this Event

Master the tricky art of pastry in this hands-on baking class. Guided by Chef Chris Atwood, you’ll learn to craft foolproof flaky pie crust and streusel-crumb topping. Your chef-instructor will lead you in how to make, handle, and shape the perfect pie crust—including fresh Apple-Cranberry and Maine Blueberry fillings. Bring home a ball of dough and your own ready-to-bake perfect pie.

o Foolproof Flaky Pie Crust

o Streusel Crumb Topping

o Pie Decorating Tips

o Apple-Cranberry Pie

o Maine Blueberry Pie

BIO:

Christopher Atwood is a cook, author, teacher, and scholar. He is the founder of the Atlanta-based culinary events company, The Food Society. Born and raised in Boston, Massachusetts, he has hung his apron in many places – Atlanta, Chicago, New York City, San Francisco and Vermont, with international work in Italy and SpainEach of these places became beloved homes-away-from-home, and left an indelible (and edible) mark on Chris’ cooking: from learning to make pasta in Tuscany alongside Italian grandmas to foraging among the Pacific’s fog-kissed redwoods. Chris earned his PhD in Italian from UC Berkeley (2014). During his studies in the Bay Area, he hosted hundreds of pop-up dinners, unlocking the secrets of regional Italian cooking. Chef Chris spent more than two years eating and cooking his way through Italy, living in Bologna, Florence and Rome. Chris has been teaching for 20 years and also holds a Master’s of Science in Education.Since 2013, Chef Chris has instructed over 3,000 students in the arts of cooking, including adults, children and teens, and corporate teams. For Chris, savoring a meal together is one life’s rarest universal human experiences. “Even if we don’t speak the same language,” he says, “we can understand each other through the foods we choose to make and share with each other.”