January, 2012 Cooking Classes and Events
3rd Annual
National Pie Day Pie Contest and Ronald McDonald
House Fundraiser!
An event
to honor National Pie Month, all
of you amazing Birmingham pie bakers, and
the
Ronald McDonald
House of Birmingham, the focus of
this year’s National Pie Day fundraising
efforts.
Date and Time:
Saturday, January 21, 2012, 1:00 PM – 3:00
PM
Location:
Birmingham Bake & Cook Company • 5291
Valleydale Road • Birmingham, Alabama 35242
• 205-980-3661 • www.bakeandcookco.com
4 Pie
Categories! Fruit • Fruit /
Nut or Nut only • Cream/Custard/Icebox •
Semi-Homemade (calling all crust-o-phobics ~
I feel your pain … store-bought crusts
allowed). Each
category will have a 1st Place Prize Winner;
the winner of each category will be eligible
for the Grand Prize
Contest
Guidelines (all common-sense stuff!)
• You may enter as many categories as
desired, but only 1 pie per category.
• Contestants must bring 2 of the
same pies: the first pie will be for the
Judge’s voting and
the People’s Choice Award voting. The second
pie will be donated to The Ronald
McDonald House of Birmingham.
• Recipes are appreciated, but not
required.
• Dessert pies only – no cobblers,
crisps, or tarts.
• Pies should be of a dessert-type –
no savory, main dish pies.
• Pie sizes may range in size from 8”
– 10” – you’re in charge.
• Pies for judging may be baked in
any pie plate you desire. Please identify
your pie plate on
the underside with your name and phone number,
so that we can easily return the pie plates
to
their rightful owners.
• Pies for your Ronald McDonald House
donation must be baked in a disposable pie
plate ~
one that does not need to be returned to
you.
• We are offering complimentary 9” x
9” x 3” pie boxes for everyone!
• Pies should be submitted covered
and at the proper temperature.
• Pies must be delivered to
Birmingham Bake & Cook Company between the
hours of 9:30–
11:00 AM on the morning of the contest.
Registration fees will be collected at the
time the pie
is dropped off.
• Winner must be present.
• Even if you’re not submitting a
pie, come anyway and be part of the
festivities – You’ll get to
vote for the People’s Choice Award winning
pie!
Registration
Information
• The registration fee is $10.00 per
category entered (cash only, please).
• Birmingham Bake & Cook Company will
match
the total dollar amount and
100% of
these
monies will be donated to the Ronald
McDonald House of Birmingham.
• To register, please e-mail
info@bakeandcookco.com or call
205-980-3661; we will e-mail
you a registration form to fill out and
return.
• Registration must be completed on
or before Friday, January 20th at noon.
• Registration fees will be collected
when your pie is dropped off.
Our Generous
Sponsors
Emile Henry USA • Harold Import Company,
Inc. • Le Creuset of America • RSVP, Inc. •
MicroThin • Fat Daddio’s • JosephJoseph •
Vic Firth Rolling Pins • Birmingham Bake &
Cook Company will sponsor the Grand
Prize winning prize package and the
People’s Choice Award Prize.
Criteria
• Overall Appearance/Aroma ~ How great does
it look? How does it “do” when sliced?
• Crust: Flavor/Texture ~ Flaky? Tender?
Cooked Through? Does it go with the filling?
• Filling ~ Overall Taste and Texture!
Classic v. Creative?
Our Esteemed
Panel of Judges!
Mike Singer,
Avid Pie Lover and Executive Director,
Ronald McDonald House of Birmingham
www.rmhca.org
Chef Antony
Osborne, Academic Dean,
CULINARD, the Culinary Institute at Virginia
College, Birmingham
www.culinard.com
Becky
Satterfield, Pastry Chef and
Proprietor, Satterfield’s Restaurant
www.satterfieldsrestaurant.com
Scott Jones,
JONES IS HUNGRY
www.jonesishungry.com
Rebecca
Touliatos, Executive Chef,
Hoffman Media
www.hoffmanmedia.com
Global Wok Cooking, Rose Nguyen of
Rose’s Dinner Bowl
Tuesday, January 10, 2012
6:30 PM – 9.00 PM
$40.00
Stir fry is going global with Rose’s
internationally inspired wok menu! From
Rose’s kitchen straight to Birmingham Bake &
Cook Co, her authentic wok menu will include
a Vietnamese Lemongrass Chicken with
Vegetables, Classic Pad Thai, and Shrimp
Fried Rice with Chinese Sausage. These
dishes will immerse you in the process,
techniques and equipment of wok cooking,
including how to turn everyday classics into
vegetarian dishes. Want to learn more about
Rose Nyugen?
www.rosesdinnerbowl.com
Biscuits and Scones, Rebecca Touliatos,
Hoffman Media
Tuesday, January 17, 2012
6:30 PM – 9.00 PM
$35.00
Do you yearn for light, flaky biscuits …
ponder the pros and cons of cut scones vs.
dropped? We have re-enlisted Hoffman Media’s
Executive Chef Rebecca Touliatos to take us
to our full biscuit and scone potential!
Rebecca will instruct us with both
foundational and classic biscuits – the
classic Buttermilk Biscuit and a Sweet
Potato Biscuit, and moving on to scones, a
cut Cranberry Orange Scone and a Toasted
Pecan Drop Scone will round out the menu.
Join us for delicious biscuit and
scone baking!
One Pie at a Time, Susan Green with
Melanie Thorn
Thursday, January 19, 2012
6:00 PM – 9.00 PM
$40.00
I have spent the better part of this past
year on a focused mission to conquer my
growing crust-o-phobia, doing so one “Friday
is Pie Day” pie at a time. During the course
of 36 separate yet equal pies and pie
crusts, I have discovered not only much
about myself, pie crust and pie making in
general, but also that I am not alone in my
abnormal apprehension about this process. In
fact, many of you have shared
with me your own fears about making a
“perfect” pie crust. Through the making of
my three favorite pies from this past year
(none of which have a graham cracker
crust!), I will share with you everything
that I have learned, including various
crusts, mixing and rolling techniques, time
and temperature guidelines, what cookbooks
can, will, and / or don’t tell you, what and
who to trust, and more! I’ll also
share with you all of my (many) mistakes and
of course…we’ll eat pie! I have learned so
much – and guess what? I can make pie crust
now, and so can you!
The Art of Indian Curry Making, Mukta Joshi
Tuesday, January 24, 2012
6:30 PM – 9.00 PM
$40.00
In the world of global cuisines, the words
“Indian” and “curry” are relentlessly
intertwined. We are so excited to have
Kurry Guru’s Mukta Joshi here for
the first in a series of Indian cooking
classes. This class will start with a basic
overview of Indian foods, an introduction to
India’s spices and herbs, the health
benefits of Indian cuisine, and India’s vast
and complex regional culinary diversity.
Curry making techniques are explored through
discussion, demonstration and the tasting of
some well known curries, including Gobhi
Gazar Matar (Cauliflower, Carrots and Peas)
Masala and Paneer Makhani, served with
fragrant Cumin Rice.
Pizza! Susan Green with Melanie Thorn
Thursday, January 26, 2012
6:30 PM – 9.00 PM
$40.00
Pizza ~ a true international culinary
treasure! Let’s demystify pizza from the
crust to the cheese so that you can make
your favorite pizzas at home! We will
demonstrate one fabulous pizza
dough recipe that is so versatile that it
can be used to make not only Oven-Baked
Pizza, but Pizza on the Grill, tempting
hand-held Calzones (great for Super Bowl
parties!), authentic Sicilian Stromboli, and
super-versatile Focaccia. Did you know that
Americans eat 11 billion slices of pizza
each year? Join us for what we consider to
be a truly important class to add to your
culinary repertoire!
By the way … this class comes with a
Happy New Year
opportunity!
Purchase an
Emile Henry Pizza Stone or
Pizza/Grill/Baking Stone on or
before December 24th and
receive this exciting Pizza Cooking Class at
½ the price!
Knife Skills I, Susan Green
Tuesday, January 31
6:30 PM – 9.00 PM
$35.00
This “nuts and bolts” class will sharpen
your knowledge of knives and their various
uses. Also included in this class … what
knives should be used for what purpose, the
difference between stamped vs. forged
knives, the differences between Asian and
Western knives, knife cuts, proper, safe
knife care including what constitutes a
good cutting board, and the difference
between honing and sharpening. Information
is covered through discussion, demonstration
and limited hands-on training. For an
enhanced learning experience, bring 2
knives– the one you feel the most
comfortable with, and the one you feel the
least comfortable with, too! Limited
to 10.
