Coulibiac—salmon, dill, rice, mushrooms, and other good things, baked in a decorated pastry—is one of the best dishes to journey around the Baltic Sea. Coulibiac started in Russia, spent time in France, moved across the Nordic countries, and has now made it its way to the Norway House teaching kitchen.
Join Max Stevenson and John Twedt as they break down how to make the classic coulibiac of salmon, a Thai-inspired version, and a dessert version. You will learn to make a reliable and not-at-all fussy puff pastry, the three versions of coulibiac, and guidelines for creating your own signature version.
Lots of sampling is involved, so come hungry!
This class meets one time for 2 hours.
Members: $55 | Non-members: $60
Note: We need 48 hours notice in order to reschedule your tickets or to provide a refund if there is a cancellation. Thank you.