Beyond The Mash: Spent Grains In Baking

Did you know that water, barley, and yeast are the first three ingredients of both bread and beer? The big difference: hops!In this class, our expert bakers will show you how to create delicious breads and other baked goods using the spent grains our friends from Mully’s Brewery, a local, independent craft brewery, use to brew their beer. Cindy Mullikin, owner of Mully’s, will be our special guest this evening as she pours a tasting flight of her favorite brews. Be ready for a rousing good time!MenuComing SoonWhat To ExpectGreat cooking is about more than just recipes—it's about celebrating culinary experiences with a foodie community. In this class, you'll work together with other students in a fun, hands-on environment led by our professional chef instructor.Instructor: Chef GwynLength: Approximately 2 hoursFormat: Demonstration. Class will be taught by the instructors, with the opportunity for class members to be invited into the kitchen and assist with certain portions of the recipes. Everyone in the class will be able to enjoy the menu items made at the conclusion of the demonstration.Restrictions: Ages 16 and older. Students under the age of 18 must be accompanied by a paying adult.All students will receive 10% off any scheduled public class(es) purchased that evening.Experience OptionsGeneral Admission: Arrive up to one hour before the start of class.Allergies: We will attempt to accommodate any true medical allergy with advance notice. Please indicate allergies when completing ticket purchase.No Thyme to Cook: Stir Up Your Inner Chef