Savory Galettes with Miriam Rubin

Galettes (rustic tarts) are both simple and elegant, and surprisingly easy to make. In this part-demo, part hands-on class, Miriam Rubin will show how to make the perfect crust and then each student will roll their own dough and fill it with a filling of choice – Greens & Feta; Roasted Pumpkin & Sausage; or Cream Cheese & Smoked Salmon. Then we’ll pop them in the oven. You’ll find Miriam’s flavor combinations delectable.

While the galettes are baking and the kitchen fills with a mouth-watering aroma, Miriam will demonstrate how to make a flourless chocolate cake. Moist, rich and oh, so easy, this dessert will become your go-to. In fact, the entire menu is perfect for entertaining a group, or making a simple dinner for two at home.

Menu to include

• Assorted Savory Galettes (choice of fillings…Greens & Feta; Roasted Pumpkin & Sausage; or Cream Cheese & Smoked Salmon)

• Autumn Salad

• Flourless Chocolate Cake

This part-demonstration, part-hands-on class will be limited to just ten people.

NOTE: ALL participants must be vaccinated for Covid 19 in order to attend this class. Read our Covid 19 protocols below before registering.

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ABOUT MIRIAM RUBIN:

A graduate of the Culinary Institute of America, Miriam was the first woman in the kitchens of NYC’s famed Four Seasons Restaurant. She’s a former food editor of Weight Watchers Magazine. Her first cookbook, Grains, was published in 1995. For nine years, she wrote a food and garden column “Miriam’s Garden” for the Pittsburgh Post-Gazette and has contributed features to their food pages for about two decades.

Her work has appeared in Prevention, Organic Gardening, Redbook, Working Woman, Working Mother and Woman’s Day. She was line-editor for Gil Marks’ Encyclopedia of Jewish Food and has contributed to The Encyclopedia of Appalachia and The Oxford Encyclopedia of American Food and Drink Vol. 2. She’s Americanized several cookbooks and reworked and Americanized British recipes for websites.

Her book, Tomatoes, grew out of a love of planting and devouring a favorite vegetable (fruit). She presented on the book at the Harvest Festival at Monticello and at Beard on Books at the Beard House. Miriam and her husband have recently relocated to the Hudson Valley from Southwestern Pennsylvania.

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 fully 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.