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Saturday, June 23, 2018
2:00 PM EDT - 5:00 PM EDT
Describe your event here.
The Hambidge Center
105 Hambidge Court
Rabun Gap, GA 30568
Elemental Pie with Lisa Donovan and Angie Mosier
Saturday, June 23, 2018
2:00 PM EDT - 5:00 PM EDT
The Hambidge Center, 105 Hambidge Court, Rabun Gap, GA 30568
Phone – 706-746-7324
All art is a mixture of science and emotion, no matter what the medium. There is a mystique attached to baked goods and pie in particular. Lisa Donovan and Angie Mosier are two bakers who also make their living documenting the intersection of history, culinary arts and our daily life. Baking is intimidating to many people, so the basics of pie crust, fillings and the hows and whys of baking pies will be demonstrated during this workshop. Lisa will speak to the emotional elements that take over when she is baking and how that makes its way into her writing. Angie will talk about how she uses her photography to capture the techniques but also the beauty of working hands, ingredients and the joy of cooking.
In this hands-on workshop, students will leave with a better understanding of the elements of pie-baking, from dough-making to filling, but also of the cultural and historical importance of baking in the South in regard to storytelling and passing down our histories through food – plus they’ll taste a lot of pies and make some hand-pies of their own to take home.
Additionally, Angie will give some expert tips on styling and photographing the pies, so students might want to bring a smartphone or digital camera.
Lisa Donovan is a pastry chef and James Beard award winning food writer living in Nashville, Tennessee. As the pastry chef to two of the South’s most influential chefs, Sean Brock and Tandy Wilson, Lisa has been formative in establishing a technique driven and historically rich narrative of Southern pastry — unabashedly serving her Church Cakes and pies to finish fine dining experiences and creating a repertoire of desserts to redefine what it means to be a “Southern baker.” Lisa is currently writing and producing content for cookbooks as well as working on her own writing, both in food and in the arts. She has written for Food & Wine, Saveur, Southern Living, Garden & Gun, Local Palette and more. Lisa’s first book, a memoir through Penguin Press, is forthcoming.
Angie Mosier is a writer, photographer, stylist, and cook endeavoring to merge all of these skills in a meaningful way. By documenting food, and the folks who work to bring good food to the table, she hopes to celebrate it, save it, cook it, serve it and of course, eat it. Her culinary career began over 20 years ago when she started a wedding cake and pastry business. When her creations were photographed for books and magazines, Angie found that she loved the process of making food look good for the camera and began working as a food stylist. Telling the story of food both visually and with words is important to Angie and she now works as a freelance writer, stylist and photographer.
Her work has been seen in Food & Wine, Town and Country, The New York Times, Southern Living, Atlanta Magazine, Atlanta Homes and Lifestyles, and Garden and Gun magazines. Her essays on Southern cakes, pies and traditional meals can be read in The New Encyclopedia of Southern Culture. She has collaborated with cookbook and craft authors such as John T. Edge, Matt Lee and Ted Lee, Virginia Willis, Natalie Chanin, and the Southern Foodways Alliance.
Experience Level: All levels
Fee: $60 (includes all materials needed for the workshop and a $20 non-refundable deposit)
Class size limit: 16
Registration Deadline: June 21 - EXTENDED until NOON, June 23! (We’ve got a couple spots left and Angie says they’ll have plenty of ingredients!)
Accommodations
If you want to make a weekend of it, here is a link to a list of unique accommodations that are close to the Hambidge Center. Two rooms in the Rock House are available to Hambidge Fellows for a nightly fee of $40 on a first come, first served, basis (2 night minimum). Contact the office to reserve.
Cancellations & Refunds
If you need to make a cancellation, Hambidge will refund your fee, minus the non-refundable $20 deposit. No refunds will be given for cancellations made less than seven days before the start of the workshop. Hambidge reserves the right to cancel a workshop up to 6 days before the scheduled start date due to lack of participants. If Hambidge must cancel the workshop, you will be notified and your money will be fully refunded.
Elemental Pie with Lisa Donovan and Angie Mosier
Saturday, June 23, 2018
2:00 PM EDT - 5:00 PM EDT
The Hambidge Center, 105 Hambidge Court, Rabun Gap, GA 30568
Phone – 706-746-7324
Checkout
Elemental Pie with Lisa Donovan and Angie Mosier
Saturday, June 23, 2018
2:00 PM EDT - 5:00 PM EDT
The Hambidge Center, 105 Hambidge Court, Rabun Gap, GA 30568
Phone – 706-746-7324
Thank You!
You are now registered. In a moment you will receive an email with important details about what you need for your workshop. It will be sent from center@hambidge.org. If you do not see it in your inbox, check your spam folder, and add our email address to your contact list.
Read over the email and prepare for a wonderful Hambidge workshop!
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