Tuesday, October 6, 2009

Glutten Free Cooking Class- Redmond, Wa.

So many of my friends are finding that their diet needs to change to gluten free... here's a great opportunity to learn some gluten free recipes and have some fun too!

Join popular gluten-free cookbook author, Jules Shepard, and Savory Moment founder, Kay Conley, for an amazing weekend of baking lessons. We will offer three entirely different classes. Sign up early for one, two or all three.
Jules has developed and patented an exciting all purpose gluten free flour that can be used as a one cup to one cup substitution in all your favorite baked goods recipes. We are flying her out from Columbia Maryland for the weekend just for these classes. You don't want to miss this opportunity.
Find out more about the amazing classes being offered for adults and children by going to the following link:
Appetizer and Wine (21 and older)Friday October 23rd from 6:00-9:00 pm
Jules and Kay will demonstrate a variety of filled and topped appetizers perfect for holiday entertaining. You will also learn successful catering tips and ideas for party trays. Enjoy a glass of wine while you sample these savory treats.
Cost: $65.00 per person

Kid's Baking Class (ages 6 and up)Saturday October 24th from 1:00-4:00 - adult must accompany children under 13 (no cost for adult)
Learn how to make pretzels, sugar cookies, gingerbread men and mini cupcakes. This is a hands on class. Children will have fun rolling their pretzels and decorating the cookies and cupcakes.Cost: $25.00 per child

General Baking Session
Sunday October 25th from 2:00-5:00
Jules will demonstrate how to make a flaky pie crust, bread, pumpkin cheesecake with her graham cracker crust, cinnamon rolls and pizza. Sample all the recipes from the class and then enjoy a Savory Moment buffet of food from their fall menu.
Cost: $65.00 per person / $100 per couple (same household)

Call Savory Moment today to reserve and pay for your space (425) 867-1516
Classes fill up very quickly!

1 comment:

  1. My son is allergic to about 20 different foods,including gluten, wheat, milk, bakers yeast etc. etc.
    So everything in moderation for him! He is not celiac,he was tested,but he does carry the gene for celiac.So I do have to bake gluten free for him,just to mix up his diet,so he doesn't get to much of one thing. If I lived closer, I would be going! Have fun!