Have you ever entertained the idea of making English muffins from scratch? How ‘bout butter? Imagine the beginnings of the perfect breakfast sandwich and join us in the kitchen for round two with mother-son duo, team Tracy & Quinn. Quinn and Tracy Pennea have had a fun off-season experimenting with cultures and churning butter in an old fashioned ceramic crock with very satisfying and delicious results. Drawing from Quinn’s 10 plus years of restaurant experience in NYC, and his day job working with fermentation and Tracy’s experience with providing bread for the kitchen the last two years, they want to share the amazing transformation from liquid to solid. Their background in bread baking goes way beyond sourdough and they are excited to share with you how to make English muffins and cultured butter. After class we’ll all sit down together to enjoy a breakfast sandwich made with the muffins, cultured butter, farm fresh eggs and homemade Ten Barn Farm tomato jam. You’ll take home English muffins, butter and a jar of tomato jam.
Reservations required - limit of 8 people.
$110 each
