The Polka Dot Pantry the place to make, bake or sew something great.
I've decided if Julia Child could teach and film in her home kitchen I should go ahead and open my "not so gourmet" kitchen up to anyone who would like to learn what I can share.
We will be offering cooking and sewing classes for all ages and skill levels. If you know someone who would like to learn what I can share tell them about the Polka Dot Pantry in Syracuse.
Next week will be the beginning of class for September/October. Here is a class schedule.
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The Polka Dot Pantry
…a place to make, bake and sew it up
Featuring Cooking Classes and Beginning through Advanced Sewing
Instruction By
Julie Dillman – Certified Home Economist
(801) 643-5156 - nannyjewel@gmail.com
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Class Schedule:
Wholesome Homemade Bread
Let’s get homemade bread on the table everyday. Learn to make, shape and bake it.
Bake “brick oven” style or loaf pan style.
Skills Covered: Flour 101 – comparisons/uses; functions of basic ingredients;
The “how” bread works, “no-knead” techniques; proofing & shaping.
Tues. August 30, 7 p.m. $20
Thurs. September 27th 7 p.m. $20
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Bolder Better Bread
You can make “hearth style” Artisan Breads in your home oven. Learn techniques using whole grains for nutritious & delicious bread. White Wheat - Seedy Sourdough – Multigrain
And an introduction to the world of “sourdough” (live yeast)
Skills Covered: Grain Nutrients explained; yeast and sourdough; Flour 101 – comparisons/uses; functions of basic ingredients; “no-knead” techniques; enriching bread with nuts & seeds.
Take home these recipes with your loaf of Bolder Better Bread
Thurs. September 1st 2 p.m. $20
Tues. September 13th 7 p.m. $20
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Grain Surgery
Meet some of the Super Grains, Amaranth, Chia, Millet, Quinoa, Spelt, etc.
Delicious pilaf made from Quinoa or Rice, Whole Grain Blender Pancakes;
And not to be missed Rise and Shine Granola you can take home.
Skills Covered: Grain identification, nutrition and uses;
versatile pilaf recipes and techniques; Roasting nuts and grains
Thurs.- September 8th – 7 p.m. $20
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Farm to Market to You
Explore fresh fruits, vegetables and herbs.
Grilling, Steaming and Stir-fry techniques keep vegetables nutrient rich.
Use Fresh herbs to take the flavor of your food to the next level.
Skills Covered: selecting fresh fruits, vegetables and herbs;
Simple knife skills; grilling, steaming and stir-fry techniques, using fresh or dry herbs.
Sat. September 10th – 10 a.m. $20
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Asian Fusion
Summer Rolls, Pot-Stickers & Stir-Fry. Learn to make these rolls, dumplings
and quick vegetable prep. work with basic knife skills for this delicious fare.
Skills Covered: Introduction to Asian ingredients, Use of rice paper and pot-sticker wrappers, simple knife skills; Make and take your own stir-fry sauce
Tuesday, September 20th 7 p.m. $25
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Pies of All Sizes
Pastry made easy! Turnovers, All-American Caramel Apple Pie, European Plum Tart
Skills Covered: Flour Types, “how” pastry works, three pastry varieties/methods;
mixing and shaping pastry, fillings & baking. Take home pastry ready to bake at your home
Thurs. September 22th - 7 p.m. $20
Tuesday October 11th - 7 p.m. $20
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What’s For Dinner?
You can save money, eat nutritiously when you have a plan for dinner.
Menu planning, Grocery Shopping and Stocking your Pantry
Let me show you how with simple 5-ingredient recipes.
Skills Covered: menu planning; ingredient preparation; stocking the pantry;
simple recipe demonstrations; grocery strategies & price comparisons
You will go home with recipes and a plan for your family.
Tues. September 29th 2 p.m. $20
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Freeze Ahead Baking
From a fabulous sweet dough make Tropical Orange rolls, Cinnamon Rolls
and freeze ahead Dinner Rolls. Learn to shape Brioche and Challah
Skills Covered: Review yeast dough basics; sweet dough differences,
mixing and shaping; enriching your dough with fruits, nuts, and spices.
You will take home recipes and 1 dozen frozen dinner rolls.
Tuesday, October 18 7 p.m. – 8:30 $20
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Wickedly Sweet Treats
Gotta have it Caramels and Fudge!
Butter Caramels, Sea-Salted Caramel and Just Nutty Caramels
Ahh fudge!
Basic Chocolate Fudge or “Hot Fudge” seasoned with a bit of chili heat.
Skills Covered: FAQ of Caramels and Fudge answered; sugar crystals;
preferred ingredients & thermometers; methods and flavorings
Enjoy your take home box filled with fudge and caramel
Wednesday, October 19 – 2 p.m. $25
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I have been cooking and sewing since I was a child. I’ve never lost my curiosity for the cultural, traditions and science of food. Recipes and my love of food has been my passport into various cultures around the world. I graduated from Brigham Young University with a degree in Home Economics Education; with as much chemistry as a premed student I found more to learn about the “how and why” of Food Science.
I continue take classes to learn about the ever-changing science of food and nutrition.
Let me share what I have learned with you at my home, The Polka Dot Pantry.
