P = Participation Class
D = Demonstration Class
Roland Mesnier
Roland Mesnier was raised in Bonnay, France. He completed his apprenticeship at Maison Maurivard Besancon, and graduated second in his class in 1961. He held the position of Assistant Pastry Chef at The Regency Hotel in Paris, the Opera Pastry Shop in Hanover, Germany, and the Savoy Hotel in London. In 1967 Mesnier became the Pastry Chef at the Princess Hotel and Governor’s Palace in Bermuda. He also served as a Pastry Chef at Hotel Georges V, in Paris. In 1980, Mesnier was hired by First Lady Rosalyn Carter to the position of head Pastry Chef at the White House. While there he launched the first Professional Pastry Course at the Academy of Cuisine in Washington, DC. He has served more than 40 queens, kings, princes, princesses and heads of state. He was also responsible for opening the doors of the White House to the best pastry cooks in the US, providing them with the opportunity to display their confectionary pieces in the White House gardens at Easter. He retired in July 2004 after 25 years of service. Mesnier has been the recipient of numerous awards including a Doctorate of Culinary Arts from Johnson and Wales University, the Gold Medal from Taste of America for President Reagan’s Inauguration in 1985, multiple gold, silver and bronze medals Culinary exhibitions around the world, and is a former President of the international selection committee of the World Cup of Pastry Making. He can be seen in the film "Inside the White House", produced by National Geographic Video.
Mon. Mar. 31: WHITE HOUSE CAKES: BASIC TO BEAUTIFUL (D)
Roland Mesnier, shares a preview of his latest book, Basic to Beautiful. One of the world’s foremost authorities on desserts as well as an accomplished culinary instructor, Chef Mesnier shares professional techniques that will inspire a novice home cook to become an accomplished baker. Menus includes: Blueberry Upside Down Cake with Yogurt Sauce - A favorite of all first families for breakfast or lunch.; Rubies & Gold - A dome cake layered with red and gold raspberries (when in season or replaced by cantaloupe or mango balls),
a favorite request for State Luncheons and State Dinners.; Lance Armstrong Paris Brest – A Presidential salute to the Tour de France served to Lance Armstrong at the White House. A pate choux filled with peanut butter mousse and served with chocolate sauce. 6:30-9:30, $75 Single Class
Tues. Apr. 1: WASHINGTON TEA PARTY (D)
Enjoy tea time and a special presentation and discussion with Chef Roland as he shares sweet stories of life in the White House pastry
kitchen. You’ll enjoy tea cakes, cookies and savory nibbles that are perfect for tea time at the White House or your house. Dried Blueberry
Scone; Special Turnover with Seasonal Fillings; Lemon Madeleine; Parisian Macaroon; Hot Miniature Pizza with Brioche Dough; Miniature
Orange Crème Brulee. 6:30-9:30, $75 Single Class
$145 for Both Classes
Pam Anderson
USA Weekend and Better Homes and Gardens food columnist and best-selling cookbook author, Pam Anderson finally tired of yo-yo dieting and figured out how to change her life. Three years ago she lost 40 pounds. More to the point, she’s kept it off. To lose weight and maintain it, she had to find a way to shave calories from her diet, without much compromise. Like everyone else, she
wanted her meals fast, foolproof, flavorful and fun.
Mon. May 12:THE PERFECT RECIPE FOR LOSING WEIGHT AND EATING GREAT (D)
Her class will be part seminar—teaching people how to change their lives so they’re motivated to eat a little less and exercise a little more—and part cooking class. She’ll demonstrate a recipe or formula from each meal of her day: breakfast, lunch, tea-time, pre-dinner nibble, and dinner, ending class with a light dessert. Breakfast: Quick Open-Faced Omelet With Spinach, Feta, and Sun-Dried Tomatoes; Lunch: Asian Chicken Noodle Soup; Tea Time: Simple Apricot Pistachio Bars; Pre-dinner Nibble: Goat Cheese-Topped Wine Biscuits with Rosemary and Cracked Black Pepper; Dinner: Fresh Tomato Flatbread Pizza with Arugula and Prosciutto; Dessert: Double Chocolate Tartlets. 6:30-9:30, $65
Peter Reinhart
Peter Reinhart has impacted bakers nationally with his knowledge of bread making in one incredible book after another. Crust to Crumb, Bread Baker's Apprentice (James Beard Award 2002 and IACP Cookbook of the Year), and his latest, Whole Grain Bread: New Techniques, Extraordinary Flavor are just 3 of his 6 bread making books. Peter is presently a baking instructor at Johnson & Wales in Charlotte, North Carolina. While not teaching there, he travels the country lecturing and teaching, sharing his passion for excellent breads. Peter tells his students that the baker's mission is "to evoke the full potential of flavor trapped in the grain". In the two classes, he will share how to make
breads and crackers from 100% whole grain and evoke that full potential which is much more difficult than when working with white wheat flour.
Mon. Jun. 23: NEW TECHNIQUES, EXTRAORDINARY FLAVOR: The Epoxy Method - Using Pre-Doughs (P)
This hands on workshop brings together all of the fermentation techniques discovered by the artisan baking movement during the past 20 years; to make 100% whole grain breads, using a totally new method. You will be making the various pre-doughs, starters, soakers, partially gelatinized mashes, and bigas. Then you will be putting the doughs together in much the same way that epoxy works. During the workshop you will get a sense of how the doughs should feel and look. Underlying principles and rationale for the method will be
discussed during the shaping and baking of the various breads. BRING: chef jacket/apron, digital scale, scraper, and instant read thermometer. High Extraction Country Miche (Poilane-style); Spent Grain Bread (using grains from local micro-breweries); 100% Whole Wheat "Mash" Bread; Volkornbrot (100% Rye Bread); Three Seed Crackers. 12:00-4:00pm, $150
Tues. Jun. 24: FROM WHEAT TO EAT - Flavorful Whole Grain Breads (D)
This demonstration class will be using a new method developed by Peter. It's a technique requiring dough that has been made a day ahead in order to extract the maximum flavor from the grain. The use of starters, soakers, mashes, and bigas will be incorporated in making breads that will evoke the full potential of flavor from the grain. The goal is to make 100% whole grain breads that people will prefer to eat, not just because they are healthier, but because they taste terrific! Country Miche (based on the famous 2-kilo Poilane breads of Paris),
Spent Grain Bread (using either ale or lager yeast from a local brewery) Bavarian Pumpernickel, "Best 100% Whole Wheat Bread" (from
mash), Wheat Thin Crackers. 6:30-9:30pm, $65
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