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173 Howitt Road – Lyman, Maine 04002-6221
Tel: (207) 459-0567
Class Schedule
January - June 2015
From the Wood-fired Oven
with Richard Miscovich
February 27th & 28th (Friday, 4 – 7 PM, & Saturday, 8 AM – 4 PM)
Our friend and new author, Richard Miscovich, returns to Stone Turtle for a 2-day
class based on his new book “From The Wood-Fired Oven.”
Go beyond bread and pizza and start using the full range of temperatures your oven
offers. Create inferno whiplash live fire cooking environments or gentle thermo-cradle
infusion spas. Cooking in this way is satisfying, delicious and energy efficient. Who
wants to bake beans in their home oven for 6 hours, even if it is only at 250°F? You
have the heat why not use it?
Richard will use the Stone Turtle’s Panyol wood-fired oven to guide students through
Friday evening’s live fire cooking session, which includes pizza, pita, za’atar
flatbreads and ember roasted vegetables. In addition to enjoying the flames and
wood-fired cuisine, we will talk about different firing options and how to prep the
oven for Sunday’s day of cooking and baking.
On Saturday we will primarily bake with retained heat to make a hearty hearth
bread, dry aged chicken and Kugula (Lithuanian Potato Casserole) for our ownwood-fired lunch. We’ll discuss thermodynamically appropriate items on the low end
of the temp…like schmaltz, sprouted wheat power bars and beef jerky. Tools and
accessories for cooking in these diverse temperature ranges will be on hand, as will
printed materials that illustrate the construction of different types of wood-fired
ovens.
Hands-on – limit 10 students. Cost - $325 (includes lunch on Saturday).
Artisan Breads - Italian
March 7th (Saturday, 10 AM – 4 PM)
A light, crispy crust – a creamy, tender interior and great taste? It must be Italian
Bread. Made with durum flour and baked in a wood fired oven sends it over the top.
The class includes a “make your own pizza” lunch.
Hands-on – limit 10 students. Cost - $80 (includes lunch).
Cheese Making Workshop
with Caitlin Hunter
March 13th & 14th (Friday, Noon – 5 PM & Saturday, 8 AM – 4 PM)
We are fortunate to have one of Maine’s renowned cheese makers, Caitlin Hunter of
Appleton Creamery, coming in to do a hands-on cheese making workshop using
equipment that you already have at home, Caitlin will lead you in making a variety
of cheeses such as mozzarella, ricotta, jack, feta, yogurt and even butter. The
workshop will concentrate on basic cow cheeses and briefly delve into goat cheese.
Caitlin will cover the use of ripening cultures, rennet basic milk chemistry. You will go
home with the cheese that you’ve made!
Lunch on Saturday will include pizza from our wood-fired oven and fresh mozzarella
that you’ve made. If time and schedule allows we’ll also try to make some crackers
to go with the cheese sampling.
Hands-on – limit 10 students. Cost - $325 (includes lunch on Saturday).
Breakfast Breads
March 21st (Saturday, 10 AM – 4 PM)
Imagine home-baked bagels, English muffins & scones. Learn to boil & bake bagels,
make sourdough English muffins and scones that go together in 5 minutes.
Hands-on – limit 10 students. Cost - $80 (includes lunch).
Rustic Artisan Bread
March 28th (Saturday, 10 AM – 4 PM)
Have you wanted to try making an artisan style bread but felt intimidated by working
with a wet dough? Then this is your class! We will show you how to make and
handle a rustic artisan bread, no shaping required. You will also learn to handle a
lame to slash your bread and then bake it off in our awesome wood-fired oven.
We will show you how to get the same look and flavor by using tiles in your household
oven. You will also learn how to do a truly spectacular artisan bread in a cast Iron
Dutch oven. Come and get your hands wet and learn all about these unique and
delicious breads.
Hands-on – limit 10 students. Cost - $80 (includes lunch).
Wood-fired Oven Intensive
April
10th
& 11th (Friday, Noon – 6 PM & Saturday, 8 AM – 6 PM)
This class is full but if you’re interested you should get on the wait list – life has a way
of upsetting our best plans.
Are you looking to get more out of your wood-fired oven than pizza? Then this class
is for you. This 2-day class will give you an intensive and comprehensive introduction
to wood-fired oven management. But, don’t let the word “intensive” scare you. This
class is seriously fun! From Friday evening’s pizza party to Saturday’s wrap-up, you will
have the opportunity to build and manage the initial burn and monitor its progress.
Hands-on – limit 8 students. Cost - $450 (includes plenty of food).
Chocolate and French Macarons
with Chef Ciril Hitz
Two individual 1-day Workshops on either
April 18th (Saturday, 8 AM – 4 PM) or April 19th (Sunday, 8 AM – 4 PM)
Indulge yourself this weekend with a class on everything chocolate! Chef Ciril Hitz,
your chocolate guide for the day, grew up in Switzerland (a country that boasts the
highest consumption of chocolate per capita!) and completed his Pastry and
Chocolatier apprenticeship education there as well.
Love chocolate? Here's the perfect class just in time for Valentine's Day! This oneday workshop is like taking a day trip to Paris, where you can both indulge in your
inner chocoholic and satisfy your French Macaron craving in a single day. To start
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off, we will cover the process of cooking truffle fillings and tempering chocolate, and
gain an understanding of some basic chocolate finishing skills.
Next we will dive into to the French macaron craze, which is here to stay - and with
good reason! These dainty French filled meringue confections are simple delightful
and one bite is all it takes to dream your way to the streets of Paris. You will make a
nice variety of macarons which will be filled with tea-infused chocolate ganache,
butter cream, and jams.
At the end you will leave armed both with new knowledge and delicious chocolates
and macarons to take home and share with your family and loved ones. Don't miss
out on this unique opportunity to explore the world of chocolate with a Swiss-trained
confisseur! All levels are welcome.
Hands-on – limit 10 students. Cost - $225 (includes lunch).
Pizza Plus
2nd
May
(Saturday, 10 AM – 4 PM)
Pizza dough is just the beginning! Foccacia, calzones and strombili are a few of the
treats that you can make from this versatile dough – and all baked in our awesome
wood-fired oven. You’ll also learn to do them in your own household oven – and
even make mozzarella cheese!
Hands-on – limit 10 students. Cost - $80 (includes lunch).
Bread 101
May 9th (Saturday, 10 AM – 4 PM)
Now, more than ever, there is a resurgence of scratch baking, especially home
made bread. Knowing how to bake your own bread is a skill worth having. Come
cure your “yeast anxiety” and learn the FUNdamentals for turning out warm, fragrant
and loaves of bread for your family. The class will cover Farmhouse White, a sponge
based Whole Wheat and Cinnamon Swirl Bread and delicious dinner roll.
Hands-on – limit 10 students. Cost - $80 (includes lunch).
Spring Pies and Tarts
with Melissa Hodroff
May 16th (Saturday, 10 AM – 4 PM)
We are lucky to have Melissa Hodroff, former assistant Pastry Chef at Uffa and
Portland’s acclaimed Five Fifty-Five restaurant, lead this class again. A great pie or
tart starts with a great crust. Learn how easy it can be to make flaky, flavorful pies
and pastries to enjoy all summer long.
Hands-on – limit 10 students. Cost - $80 (includes lunch)
Artisan Breads - Sourdough
May 30th (Saturday, 10 AM – 4 PM)
You will learn about the care and feeding of the most basic and intriguing leavening
– SOURDOUGH. Knowing how to handle these unique doughs, and bake them off –
in both our “le Panyol” wood-fired oven and traditional household ovens will open a
whole new world of baking.
Hands-on – limit 10 students. Cost - $80 (includes lunch and a sourdough
starter to go).
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Artisan Breads – French
June 6th (Saturday, 10 AM – 4 PM)
Our most requested class – 6 hours of instruction and hands-on experience in making
crusty European hearth breads. This class is intense but fun. You will learn about preferments (Poolish and Pâte Fermentée) and how to mix and handle these unique
doughs, shape & sxore them and bake them off – in both our beautiful “le Panyol”
wood-fired oven and conventional ovens.
Hands-on – limit 10 students. Cost - $80 (includes lunch).
Pasta and Italian Bread
June 13th (Saturday, 10 AM – 4 PM)
OK, we are taking the plunge and finally doing the hand made pasta class that we
have been talking about for years. We will do pasta and ravioli and a simple Italian
bread to mop up the sauce.
Hands-on – limit 10 students. Cost - $80 (includes lunch).
As our small way of saying thank you, Stone Turtle Baking
and Cooking School offers a 10% discount to Military
personnel and their dependents.
We are now taking reservations for the October 2nd/3rd, 2014
Intensive
Wood-fired Oven Intensive
October 2nd & 3rd, 2015 (Friday, Noon – 6 PM & Saturday, 8 AM – 6 PM)
Are you looking to get more out of your wood-fired oven than pizza? Then this class
is for you. This 2-day class will give you an intensive and comprehensive introduction
to wood-fired oven management. But, don’t let the word “intensive” scare you. This
class is seriously fun! From Friday evening’s pizza party to Saturday’s wrap-up, you will
have the opportunity to build and manage the initial burn and monitor its progress.
You will also learn to:
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!
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Bake pizza and rustic European style breads
Roast and sauté (live-fire and no-fire) meats and vegetables
Oven roasted mussels
Make savory pastry, caramelized apple tart tatin, and more
Hands-on – limit 8 students. Cost - $450 (includes plenty of food).
Register via EMAIL at [email protected] OR by telephone at
either 207-324-7558 or 207-459-056.
Payment, in full, at the time of registration is required.
REGISTRATION POLICY AND DIRECTIONS CAN BE FOUND AT
http://www.stoneturtlebaking.com
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