Special Events

Special events

BAKE! brings you rare learning opportunities with guest instructors from around the country offering a variety of talks, demonstrations and hands-on classes. Don't miss out!

Virtual Demo! Rancho Gordo Beans with Chef Taffy Elrod

this class is being offered virtually

You probably already know we have a thing for grains so it might not be much of a stretch to learn that we love legumes, too—especially those from Rancho Gordo, a California-based agricultural growers network specializing in indigenous, New World heritage, and heirloom beans.

Chef Taffy Elrod recently partnered with Steve Sando, Rancho Gordo founder, to share a collection of special bean recipes for an e-booklet created for Rancho Gordo newsletter subscribers. (Hook yourself up with their newsletter here.) We’re delighted that Taffy will be sharing 2 of those recipes with us in this virtual demo*.

First, Taffy will make an Ayocote Morado Antipasto that draws on her love of bold Italian flavors and highlights the firm, meaty texture of Ayocote Morado beans. Next, she'll demonstrate her recipe for Black Caviar Lentil and Potatoes with Crème Fraîche, a fun plant-based play on caviar and potatoes that’s delicious both hot and cold.

This demo will be recorded and sent out after class; feel free to sit back, relax and enjoy the show!

Taffy Elrod is a professional chef, cooking instructor, recipe developer, food writer, and former restaurant owner with a passion for making good food accessible to everyone. Born into a family of artists and cooks in Ann Arbor, Michigan, she learned early on that food is a powerful medium for creation and change. After cooking and teaching in New York City for 15 years, Taffy moved upstate to New York's Hudson Valley, where she opened a restaurant with her husband (now closed), and is currently teaching virtually, writing, and developing recipes.

*Please note that this is not a virtual hands-on class but a demonstration held over Zoom—this means that you’ll be watching as the guest chef prepares dishes. Unlike our hands-on classes, this is not an interactive experience, and thus, we do not encourage attempting to bake or cook along with the program. Recipes will be sent in an email with your class confirmation.
 

Dates for the Class Class Format Price Class Status Register
Thursday, June 24, 2021 - 6:00pm - 8:00pm EDT
Virtual $20.00 114 spots left

Virtual Home Milling Session

Calling all milling-curious home bakers. We're (virtually!) firing up our Mockmill tabletop stone mill, so you can see it live in action. Hazim is part of our team of millers at Zingerman's Bakehouse and he will show you how to use and clean the mill, as well as share some helpful tips he's learned along the way. It will be like an interactive owner's manual that is sure to give you the info you need to get started milling at home. This will be an intimate and casual class with plenty of time to ask one-on-one questions.

This class is a great virtual introduction to how home mills work and how one can fit into your lifestyle. 

No mill required! This virtual class can help you decide if a mill makes sense for you. 

Dates for the Class Class Format Price Class Status Register
Thursday, June 24, 2021 - 6:00pm - 8:00pm EDT
Virtual $20.00 13 spots left

Virtual Demo with Francesca: Eggplant Parmigiana & Risotto Balls

In this virtual demo*, Francesca Giarraffa takes your tastebuds on a trip to the Italy as she shows you how to make three Italian dishes: Sicilian-style eggplant parmigiana (Parmigiana di Melanzane alla Siciliana) with homemade tomato sauce (Sugo di Pomodoro), risotto balls with green peas and mozzarella cheese (Arancine di Riso), and a mascarpone and coffee semi-frozen dessert (Semifreddo al Mascarpone e Caffe).

This demo will be recorded and sent out after class; feel free to sit back and relax and enjoy the show!

Francesca emigrated to the United States in 1984 from her home in Naples, Italy, and settled in Ann Arbor, Michigan. Francesca learned to cook the traditional way from her grandmother, mother, and Aunt Francesca who owned and operated a restaurant in Milan. She spent many of her teenage summers working side by side with her aunt in her restaurant kitchen. Francesca is well versed in the regional specialties of Milan and Naples and her repertoire also includes Sicilian dishes from her travels to Sicily to visit her father's family.

Francesca continued her culinary education in Ann Arbor restaurants and began her own catering business. Twenty years ago she began teaching Italian cooking at her home, and at Washtenaw Community College and Ann Arbor Rec & Ed., a branch of Ann Arbor Public schools. She also leads group culinary tours to Italy.

Interested in an immersive Italian experience? Join Zingerman's Food Tours for a trip to Tuscany this fall, October 4-13th, 2021. Go behind the scenes and visit traditional small producers of some of the region’s finest foods—from the massive wheels of Parmigiano-Reggiano, to the beautiful, small bottles of real balsamic vinegar, from Chianti Classico wines and artisanal olive oil to the melt-in-your-mouth prosciutto crudo. You'll also get to enjoy Tuscan cooking lessons in a 15th-century villa in the rolling hills outside of Florence!

*Please note that this is not a virtual hands-on class but a demonstration held over Zoom—this means that you’ll be watching as the guest chef prepares dishes. Unlike our hands-on classes, this is not an interactive experience, and thus, we do not encourage attempting to bake or cook along with the program. Recipes will be sent in an email with your class confirmation.

Dates for the Class Class Format Price Class Status Register
Wednesday, July 21, 2021 - 6:00pm - 8:00pm EDT
Virtual $20.00 126 spots left

Virtual Demo with Francesca: Virtual Demo: Three-Course Italian Dinner Party

This class is being offered virtually. 

In this virtual demo*, Francesca Giarraffa takes your taste buds on a trip to Italy as she shows you how to make a three-course dinner fit for company: Abruzzi-style veal roll-ups (Braciola Abruzzese), spinach and potato dumplings (Strangolapreti agli Spinaci), and a ricotta cheese tart (Crostata di Ricotta).

This demo will be recorded and sent out after class; feel free to sit back and relax and enjoy the show!

Francesca emigrated to the United States in 1984 from her home in Naples, Italy, and settled in Ann Arbor, Michigan. Francesca learned to cook the traditional way from her grandmother, mother, and Aunt Francesca who owned and operated a restaurant in Milan. She spent many of her teenage summers working side by side with her aunt in her restaurant kitchen. Francesca is well versed in the regional specialties of Milan and Naples and her repertoire also includes Sicilian dishes from her travels to Sicily to visit her father's family.

Francesca continued her culinary education in Ann Arbor restaurants and began her own catering business. Twenty years ago she began teaching Italian cooking at her home, and at Washtenaw Community College and Ann Arbor Rec & Ed., a branch of Ann Arbor Public schools. She also leads group culinary tours to Italy.

Interested in an immersive Italian experience? Join Zingerman's Food Tours for a trip to Tuscany this fall, October 4-13th, 2021. Go behind the scenes and visit traditional small producers of some of the region’s finest foods—from the massive wheels of Parmigiano-Reggiano, to the beautiful, small bottles of real balsamic vinegar, from Chianti Classico wines and artisanal olive oil to the melt-in-your-mouth prosciutto crudo. You'll also get to enjoy Tuscan cooking lessons in a 15th-century villa in the rolling hills outside of Florence!

*Please note that this is not a virtual hands-on class but a demonstration held over Zoom—this means that you’ll be watching as the guest chef prepares dishes. Unlike our hands-on classes, this is not an interactive experience, and thus, we do not encourage attempting to bake or cook along with the program. Recipes will be sent in an email with your class confirmation.

 

Dates for the Class Class Format Price Class Status Register
Wednesday, September 29, 2021 - 6:00pm - 8:00pm EDT
Virtual $20.00 137 spots left