There are many different types of pie in America. In this class, we will make savory and sweet pies that celebrate the coming of fall weather. When I was growing up, I made many pies with my mother this time of year.
All of the pies in this class will be gluten free! But we will learn how to make the dough with regular wheat flour as well as gluten free!
An herbal tea
tender chicken and vegetables in a creamy sauce, topped with a flaky crust
an accompaniment to your main dish made by Chef Hannah
a traditional American pie with a cinnamon oat topping
A delicious home made version of an American kid favorite!
a warm winter weather beverage made by Chef Hannah
Hello and welcome! Growing up on a farm northwest of Philadelphia, Pennsylvania, my passion for good food and creating new things led me to become a classically trained Chef and Pastry Chef. While in culinary school, I had the opportunity to do a pastry internship at Cafe Leutwyler in Switzerland, and before moving to Tokyo in the summer of , I lived in South Texas for years and taught full time at a culinary school there. America is known as "a melting pot" of cuisine, which means it is influenced by many different cultures. It is also very different in each region of the country. My American cooking is influenced by my Swedish and Czechoslovakian heritage, as well as Mexican from my time in Texas and the organic farm fresh ingredients I grew up with in Pennsylvania. In I had to begin eating gluten free, which enticed me to learn gluten free cooking and baking. I love to travel, garden, teach, and learn! My recipes are flavorful, fresh, and balanced, but there is always room for dessert! Please join me at my table. I would love to teach and learn with you!