“A Decent Loaf of Bread!”
Thursday, April 16| | 7:00 pm
Medusa Branch
Chef Robert Lugo returns to our Medusa Kitchen to show us that anybody can make a decent loaf of bread in their own homes. This demonstration will include participation to see these simple ingredients come together to form dough for participants to take home and bake. Hydration, gluten formation, fermentation and temperatures will all be discussed. Class size is limited, so please register right away.
Flour, water, yeast and salt. Just four ingredients, a source of heat and a little elbow grease. Anybody can make a decent loaf of bread in their own homes. This evening’s demonstration will include participation to see these simple ingredients come together to form dough for participants to take home and bake. Hydration, gluten formation, fermentation and temperatures will all be discussed. All who wish will get to “break bread” at the finish of the evening. All participants are encouraged to bring a large bowl, a stiff wooden spoon, a bench scraper and an apron.
Robert is a second generation Puerto Rican raised on Puerto Rican cooking by parents, grandparents, and other relatives. He is self taught and started cooking at the age of four, helping his mother who provided a special milk crate that elevated the young child to the height of the stovetop. In addition to making various Puerto Rican dishes, along with his mom, he became interested in baking, especially after watching Julia Child, a PBS event that became a ritual for his family. He began baking bread at an early age and started selling it out of his home later on. At his cafe in Catskill, he sold out of bread every Friday
Thursday, April 16| | 7:00 pm
Medusa Branch
Chef Robert Lugo returns to our Medusa Kitchen to show us that anybody can make a decent loaf of bread in their own homes. This demonstration will include participation to see these simple ingredients come together to form dough for participants to take home and bake. Hydration, gluten formation, fermentation and temperatures will all be discussed. Class size is limited, so please register right away.
Flour, water, yeast and salt. Just four ingredients, a source of heat and a little elbow grease. Anybody can make a decent loaf of bread in their own homes. This evening’s demonstration will include participation to see these simple ingredients come together to form dough for participants to take home and bake. Hydration, gluten formation, fermentation and temperatures will all be discussed. All who wish will get to “break bread” at the finish of the evening. All participants are encouraged to bring a large bowl, a stiff wooden spoon, a bench scraper and an apron.
Robert is a second generation Puerto Rican raised on Puerto Rican cooking by parents, grandparents, and other relatives. He is self taught and started cooking at the age of four, helping his mother who provided a special milk crate that elevated the young child to the height of the stovetop. In addition to making various Puerto Rican dishes, along with his mom, he became interested in baking, especially after watching Julia Child, a PBS event that became a ritual for his family. He began baking bread at an early age and started selling it out of his home later on. At his cafe in Catskill, he sold out of bread every Friday
Wednesday | Oct 18 11 am - 12:30 pm
Medusa Branch
Smart Shopping, Economic Catering and Helpful Hints
With holiday parties and family gatherings on the horizon, Chef Paul’s advice and helpful hints will provide you with a game plan to execute your event, reduce your weekly food shopping costs and help you to eat a little healthier. Taught by Paul Ventura, chef, instructor and owner/ operator of Ventura's Catering and Cheesecakes for over 30 years. Advance registration required.
Medusa Branch
Smart Shopping, Economic Catering and Helpful Hints
With holiday parties and family gatherings on the horizon, Chef Paul’s advice and helpful hints will provide you with a game plan to execute your event, reduce your weekly food shopping costs and help you to eat a little healthier. Taught by Paul Ventura, chef, instructor and owner/ operator of Ventura's Catering and Cheesecakes for over 30 years. Advance registration required.