Hand Crafted Wood Fired Pizza Night... where Art and Food come together!
Posted January 22, 2017
What do pottery and pizza have in common? Fire of course! Just as pottery needs to be fired to give it life so does pizza need fire to bring this delicious creation to life. Join us at the gallery for this special night on Friday May 12th and Friday May 19th from 6:30 to 9:00 as Kathy Lehr, from The Western Reserve School of Cooking, will demonstrate in the side gallery, how to make the authentic dough of Naples and talk about the ingredients that are used for the dough and the pizza. We will then move outside to the portable wood fired oven and Kathy will demonstrate how to shape and bake a Marguerita Pizza. If you desire. you may try your hand at shaping, topping and baking one (bring an apron!). Next, using the same dough, Kathy will demonstrate the shaping and baking of the disk of dough for the Pannetello Sandwich. This is puffed in the oven, cut in half and filled with goodies; lettuces, olive oil, parmesan cheese, mozzarella cheese, sliced tomatoes, chopped scallions, and prosciutto. You'll be able to enjoy the results of your new culinary skills as you take them back inside to enjoy with another glass of your complimentary red wine.
With this class your pizza will be served on a handcrafted 10" square ceramic plate beautifully decorate just for the occasion plus it is yours to keep! The cost for this class including pizza, panetello, complimentary adult refreshments and the handcrafted, Zeber-Martell ceramic plate is only $95.00! Reserve your spot today as class size is very limited. Full payment at reservation. All major credit cards welcome. Just call the gallery at 330-253-3808 and we'll reserve you a space or two. As of 4-14 the May 12th class is filled but we have 2 spaces left in the May 19th class.
Kathy Lehr is an educator, restaurant consultant, and bread expert. She has received her Grand Diploma from The Western Reserve School of Cooking where she trained under culinary master chef Zona Spray. She was mentored by French Chef Danielle Forrrstier (Julia Childs's Bread consultant) in breads and has been teaching cooking classes around the country for 33 years. She has also trained with Kiko Denzer, one of the nation's leading teachers in wood fired ovens. She has built a wood fired oven in her backyard from which she teaches bread making classes and has made a dry stack portable oven also for classes. Kathy has had training in California with VPN (Association of Naples, Italy) in authentic Neopolatano pizza. She is one of two people in the state of Ohio who have received this training. She is an expert in helping people understand the chemistry of bread-making, thus building confidence and the ability to bake perfect breads every time.