Kitchen Rodeo #54: Chocolate-Rye Jam Bars with Tartine Bakery
Saturday from 2:00 PM - 4:00 PM EDT
Zoom link and detailed ingredients list will be included in your ticket receipt from GiveButter.
ALL PROCEEDS FROM THIS EVENT WILL GO TO THE NAACP LEGAL DEFENSE AND EDUCATIONAL FUND (NAACP LDF).
🔥 WHAT’S COOKING
Flower Crispbreads for spring, Chocolate-Rye Jam Bars for fall! We're thrilled to welcome back Team Tartine -- this time with pastry taking center stage.
Tartine is a small, US-based bakery chain with five locations in the San Francisco Bay Area, three in Los Angeles, and four in Seoul, South Korea. In 2007, New York Times food columnist Mark Bittman called Tartine his favorite bakery in the U.S, and the following year, they won the James Beard Award for Best Pastry Chefs in America.
In this class, Tartine's current Pastry Chef, Kristina Costa, will teach us to make a staff favorite: Chocolate-Rye Jam Bars. With shortcrust pastry, silky jam and a crackled layer of meringue, this dessert is a perfect representation of Tartine's famed technique and way with flavor.
⚙️ WHAT YOU’LL NEED
Interested in more classes? Kitchen Rodeo provides one-of-a-kind cooking experiences led by culinary professionals and enthusiasts. We offer interactive online cooking classes focused on the community experience of learning and cooking together.
TERMS & CONDITIONS
A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.
Price does not include ingredients, recipe, equipment, transportation.
Kitchen Rodeo is not responsible for any expenses incurred by you in preparing to attend its programs.
Refunds & cancellations:
There will be no refund for cancellations for registration. All donations and sales are final.
Kitchen Rodeo reserves the right to cancel any program should a minimum number of participants not be reached.
Kitchen Rodeo is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.
Kitchen Rodeo shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.
Like all cooking activities, certain risks and dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment and instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, and choking. I have read the aforementioned risks and I am familiar with the nature of the classes and activities involved in the cooking classes. I understand and appreciate the inherent risks and the types of injuries that may occur as a result of my participation. I assert that my participation in Kitchen Rodeo's classes or activities is voluntary and I knowingly assume all risks associated therewith.
Without expectation of compensation or other remuneration, now or in the future, I hereby give my consent to Kitchen Rodeo, its affiliates and agents, to use my image and likeness and/or any interview statements from me in its publications, advertising or other media activities (including the Internet). This consent includes, but is not limited to:
(a) Permission to interview, film, photograph, tape, or otherwise make a video reproduction of me and/or record my voice;
(b) Permission to use my name; and
(c) Permission to use quotes from the interview(s) (or excerpts of such quotes), the film, photograph(s), tape(s) or reproduction(s) of me, and/or recording of my voice, in part or in whole, in its publications, in newspapers, magazines and other print media, on television, radio and electronic media (including the Internet), in theatrical media and/or in mailings for educational and awareness.
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