Dive into more advanced techniques for laminates that will include layering, shaping and knotting. Join chef Scott Graden, owner of New Scenic Café, to explore the next level of lamination, perfecting the science of flakiness, caramelization, and airy layers that are the signature of laminated treats. Make the thin and delicate ricci dough to create gorgeous sfogliatelle and its cousin, the lobster tail pastry. Finesse your croissant and danish dough knowledge, too. Savory dishes will also be included - Chef's Choice!

Students signing up for this class must have introductory laminates experience. You can find introductory laminates courses in North House's Foods class section.

• Assorted containers for bringing food home.
• A basket or box for those containers.

Optional Tools

• Bring your favorite apron, if you wish.