She kicked off the first in a three-class series on French pastry techniques in the teaching kitchen on the second floor of the Grand Rapids Downtown Market. Fourteen people attended her Basic Techniques class (focusing on pate sablé and crostata doughs) and they walked away with both finished product as well as doughs for their freezer.
The teaching space is impressive: large, airy and with the latest in appliances and work stations. And with the recent launch of Artprize 2015 in Grand Rapids, the market was packed with folks sampling not just the art but also the wonderful food available.
We took advantage of the opportunity to eat right in the Market, mingling with the locals and tourists alike. After class Susie and I opted not to wait in the line at Slow's BBQ and instead sat outside at Aperitivo. I had the Monger Plate (3-cheeses and 2-meats) while the Tarte went for the buffalo blu cheese crostini, all washed down with a well-chilled glass of lightly pink Cremant d'Alsace. It was sunny and warm, perfect to sit outside and celebrate her first class in Grand Rapids.
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