This class offers a delicious and unique riff on classic pie dough: it’s made with rye flour and dark beer. This galette is a perfect appetizer for your Thanksgiving Dinner or light supper when served with a salad and toasted bread. We bet that after this class you will want to plant some Swiss Chard in your garden!
Kate McDill learned to bake at the Surrogate Hostess on Capitol Hill in Seattle. The training included both traditional French pastry and breads, and American comfort goodies. She has also been a caterer. Kate is a founding member of BARN, and led the Kitchen Arts Studio in the early days; she has taught at classes at BARN. Baking is her craft, and she is happy to share her knowledge and pass on the art of creating tasty treats.