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Monday, August 27, 2012

Class Alert! Learn How to Preserve Fruit, Make Chocolate and Bacon Donuts

Posted By on Mon, Aug 27, 2012 at 1:30 PM

click to enlarge DANDELION CHOCOLATE
  • Dandelion Chocolate

Candied Bacon Donut Demo

Where: Williams Sonoma, 340 Post (at Powell), 362-9450

When: Sat., Sept. 1, noon

Cost: Free

The rundown: Lori Baker of Baker and Banker and its adjoining bakery shares her method (and recipe!) for candied bacon donuts with bourbon cheesecake filling and maple glaze, which is currently on the restaurant menu. Baker has been elegantly incorporating bacon in sweets since before the big craze, so you'll want to know her secrets.

Capturing the Cusp: Seasonal Preserving for the Practical Cook

Where: 18 Reasons, 3674 18th (at Dolores), 568-2710

When: September 2 and 30, 4-8 p.m.

Cost: $125-225 (in advance via Brown Paper Tickets)

The rundown: Shakirah Simley of Slow Jams and Bi-Rite offers two classes in September aimed towards canning for holiday gifts. Each four-hour session is hands-on and covers canning theory plus safety and preserving basics. The class on September 2 covers peaches, tomatoes, and berries, while the class on September 30 focuses on persimmons, figs, apples, and pears. Participants take home full jars of what's made in class.

Chocolate 101

Where: Dandelion Chocolate production kitchen, 2325 Third St. (at 20th St.), #326

When: Tues., Sept. 11, 7-9 p.m.

Cost: $50 (via Dandelion's online store)

The rundown: Dandelion Chocolate, a bean-to-bar factory and cafe opening soon in the Mission, offers an intimate instructional for 15 students. Get an overview of the chocolate-making process and taste each stage of production. The class includes a tour of the kitchen and a take-home gift.

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Tamara Palmer


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