Apéritif + Amuse Bouche with Tess Kelly

The Berkshires and Hudson Valley are heavenly this time of year, but once in a while it’s nice to escape. Join Tess Kelly as she takes us on an excursion to the Mediterranean seaside as she demonstrates some truly scrumptious small bites to have with your bright and breezy summer cocktail.

Tess will make two drinks – a Negroni Sbagliato and an Aperol Spritz. Then she’ll demonstrate how to make some savory and surprisingly simple snacks to go with. One of these – the Gougères – will utilize pâte à choux. Pâte à choux is the delicate, super versatile puff pastry you’ve had in profiteroles, but it’s also delicious in savory dishes. You will sip and eat everything Tess makes in the class and leave transported and inspired.

Besides the drinks, you will learn to make:

– Homemade Potato Chips with Rosemary

– Gougères with shallots, Rosemary, Gruyère and Dijon

– Walnut and Sundried Tomato Pesto Tartines

NOTE: This demonstration class will take place inside our kitchen and is limited to just ten people. All participants must be vaccinated for Covid 19 in order to attend. Read our Covid 19 protocols below before signing up.

About Tess Kelly:

Tess Kelly is a pastry chef and founder of Séraphine Bakery. She relocated to France in 1986 where she developed her love of French cuisine. Tess apprenticed under Madame Bernard, the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking authentic French pastries and French cuisine. After working for several years in the restaurant business in New York City, Tess opened Séraphine Bakery in 2014.

Since that time, Tess has developed hands-on workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches both private and public workshops in New York, and in France.

Important Information regarding our Covid19 Protocols:

This will be a live, in-person class limited to ten attendees. Masks will be optional. In order to attend, all students MUST be vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated, but, you must also bring proof of vaccination on the day of the class in the form of a NY State Excelsior Pass (printed or on App) OR, a CDC Covid Vaccination Record Card. You will receive emailed reminders about this before the class. If you arrive without your vaccination documents you will not be admitted into the class, and we will be unable to offer a refund. So please, bring your documents on class day! It’s very important to us that everyone feel safe and comfortable as we restart our in-person cooking classes.

The instructor and assistant will be vaccinated and may or may not be masked. It is your choice whether to remain masked during the class. With all participants being vaccinated we feel there will be a level of comfort and we can focus on cooking.

Cancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months.

Notes: Cooking class attendees receive 10% discount on kitchenware purchases on class day.