2021-13 Working with Phyllo

  • 03/24/2021
  • 12:00 PM - 1:30 PM (EDT)
  • Virtual Zoom Class
  • 42

Registration

  • Available for registrations March 5, 2021

Register

Interactive Demo

Working with Phyllo

Instructor: Marc Levy of King Arthur Baking Co

    

Phyllo pita, is to the Greeks what pizza is to the Italians, pie is to the Americans, strudel to the Austrians, and tarts to the French. The art of making these thin sheets of flour and water known as phyllo (filo) is ancient, probably as old as bread-making itself.

In this class we will examine three products. Spanakopita, a staple at every Greek holiday. Herb scented spinach combined with feta and scallions makes this dish a family favorite. Kalitsounia is a Cretan, savory cheese hand pie that you can never make too much of. And, of course, Baklava - spiced walnuts and almonds layered together between flaky sheets of filo, and drenched with a honey/citrus syrup.

All registrations include a live zoom link to participate and interact in real time as well as formulas and process notes emailed ahead of the class.


March 24, 2021
Wednesday, 12:00 PM - 1:30 PM (EST)

    Registration Deadline:   March 23, 2021

Skill Level: Intermediate to Professional


I grew up having a rather large Greek family. It was my mother's side of the family, but my how they outnumbered my dad's side. Food was at the center of all gatherings. Whether it was a holiday or just a typical Tuesday at my Aunt Georgia’s. Also, my Uncle Steve had a phyllo (filo) shop. It was just around the corner from Yiayia’s house, and when I was young, we would go and visit. I’d walk out of that shop with a small amount of dough to take to Yiayia’s and I’d raid her pantry and put all kinds of stuff in it. It was tactile, it was messy, it was fun! This was probably my first baking moments. After high school, I attended Kendall College and earned my degree in baking and pastry. Following that, I worked in bakeries around Chicago, Minneapolis, and Athens, GA. Currently, I enthusiastically share the floor with some great bakers at King Arthur Baking Co.


 

Suggested Member Price - $ 125

The Pay-What-You-Can System

  • Pay the Suggested Price - Register and proceed through online payment process.
  • Pay what you can - Register, use the 'Invoice Me' option and email Rebecca to modify your invoice. 
  • Pay it Forward - make a donation to the Neale Creamer Scholarship Fund

How to Pay

  • You may pay online with the registration button
  • Call the Guild office at 707-935-1468 to pay over the phone

Cancellations

In the event that your class is cancelled due to low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund. 

Refunds

If you cancel your reservation with more than a 15 day notice:

  • Refund (less a $50 cancellation fee) if the class has a waiting list and we are able to fill your spot.
  • Account credit (less a $50 cancellation fee) for a future class if the class is not full.

If you cancel your reservation with less than a 15 day notice:

  • Account credit (less a $50 cancellation fee) for a future class if the class has a waiting list and we are able to fill your spot.
  • No refund and no credit if the class is not full.