High Demand Classes: An August Southern Baking Class and Another Layer Cake Class!

Southern Baking Basic in Nashville, The Stables at Husk

Southern Baking Basic in Nashville, The Stables at Husk

Due to an incredible demand for two classes (the Southern Baking Basics Class and the Layer Cake Class), I have scheduled two more dates in August for any of you on the waiting list or for any of you that might have otherwise missed the boat!

This month has truly been some kind of damn fun. Sean and my pals at Husk have been allowing us to use the separate private dining house, The Stables at Husk, for our classes. It’s been a beautiful space to work out of. This weekend, one of our more intimate classes will take place at Sarah Gavigan’s POP! here in East Nashville so that we can have more access to oven space and fire and freezers and the like. All in all, I’d say that our location has been a really great tone setter for our classes and people have really enjoyed checking out these places outside of having classes in them. So, thanks to Sean and team at Husk and another thanks to Sarah for providing such great classrooms for us!

Please see below for the opportunity to sign up for our August classes!

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Saturday, August 23rd, 2PM-5PM: SOUTHERN BAKING BASICS, ADULT CLASS

Come learn the secrets of a Southern Baker. Biscuits, pie dough, hand pies and her well loved Husk Buttermilk Pie will be covered. Supplies will be provided and you get to take home everything you make! Seats will be limited to 10 students. $75/per student, all materials included. NOTE: This class is partially booked again. There is limited seating available. Thank you!

RESERVE SEATS HERE!!

Southern Baking Basics in New York City

Southern Baking Basics in New York City

SUNDAY, August 24th, 130PM-530PM: LAYER CAKE SUNDAY

We’re going to continue the layer cake badassery right on through to August. We’ll make coconut cake. And caramel cake. And holy hell it’s going to be awesome. That is all. Seats limited to 8 students, all materials provided. $95/per student.

RESERVE SEATS HERE!!

My contribution: The Alabama Lane Cake.

The Alabama Lane Cake.

Get Your Notebooks and Pencils Kids: It’s a Baking Class Kind of Summer.

There is much to say about the state of affairs in my world. It’s the best of times, it’s the batshit craziest of times. I’m enjoying every minute of it.

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In the midst of all the travel and big life decisions – I’ve been taking a lot of time with my old notebooks. Over the years, I’ve kept many, many notes – recipes, quotes, ideas, readings, poems, crazy thoughts, pieces of tape that I thought were relevant at the time but can’t remember why in the present day…. These notebooks are my treasures. And, as I thumbed through them in front of a very good friend of mine, she offered these words of wisdom to me: “You know a lot of stuff. You should teach more baking classes and get this info out of these books and into the world”. Whether I know a lot of stuff or not is, quite frankly, a matter of opinion. I don’t think I know more than most people, but I do have an insatiable nerdy need to write everything down and think about every little damn thing in the meta-sense (It’s not as charming as it sounds, I can assure you. Just ask my husband). This little notebook-keeping habit is simply getting easier for me to share with people (y’all would not believe the boxes of notebooks that I would never, ever dream of showing a SOUL). Recipes are a good language for an otherwise private writer to tip toe into the world of sharing. Food has always been my best way to be out in the world. I think that’s the case for most folks who like to cook, or eat.

So, I’m starting a series of baking classes to get these ideas, this “stuff”, out into the world. I’ve been doing a few here and there, frankly with little structure to the overall big picture of them. I had a lot of time on my long drive back from the beach today to think about what would work for me and for you, the student. It also has given me enough quiet time (non-existent most days) to think about what I’ve been asked to do as far as classes go. You guys know a lot of stuff too and most of these classes were inspired by conversations had in the first few Southern Basics classes I’ve held. It’s gonna be some kind of fun! Seriously.

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SUMMER 2014 BUTTERMILK ROAD BAKING CLASSES:

SATURDAY, JUNE 28TH, 2PM-5PM: CHILDREN’S BAKING BASICS, AGES 9-13

This is the most requested class of the century! We will cover basic baking skills such as accurate measuring, leavening, understanding butter through cookie baking, and we’ll bake and build a layer cake like grandma used to make. Class will be capped at 10 students. $85/per student, all materials included. *FULLY BOOKED!

SUNDAY, JUNE 29TH, 2PM-5PM: SOUTHERN BAKING BASICS, ADULT CLASS

Come learn the secrets of a Southern Baker. Biscuits, pie dough, hand pies and her well loved Husk Buttermilk Pie will be covered. Supplies will be provided and you get to take home everything you make! Seats will be limited to 10 students. $75/per student, all materials included. *NOTE: This class is already partially booked and only three seats remain available. Thank you!*FULLY BOOKED!!

SATURDAY, JULY 5TH, 2PM-5PM: CUSTARDS, CREAMS, EGGS AND TEMPERS

Just when I thought pie dough was the most vexing baked good to master, I learned that: NO, curdling keeps novice bakers awake with a horror in their eyes that I’ve never seen before in my life.  We’ll make creme brulee and a purposefully curdle some milk and make a beautiful buttermilk ricotta to discuss heat and dairy and how they best get along. We’ll create a pate a bombe, beating yolks with sugar (a way to “cook” the yolks) and temper them into cream to make a chocolate pot de creme. Seats will be limited to 10 students, all materials provided. $90/per student. *FULLY BOOKED!

SUNDAY, JULY 6TH, 2PM-5PM: ADVANCED SOUTHERN BAKING, ADULT CLASS

 This class will be geared toward any student that has previously taken the Southern Basics class or who has a solid working knowledge of butter and flour and feels like they can jump right in to some finer details that go beyond pie dough and biscuits. We’ll cover Southern candies such as divinity, butter mints and pralines and get a good understanding of sugar work. We will also cover quick breads and how they are not to be underestimated in their fullest potential. Seats will be limited to 10 students, all materials provided. $75/student. REGISTER HERE! 

SATURDAY, JULY 19TH, 2PM-5PM: COOKIES AND ICE CREAM SANDWICHES, AGES 9-13

I’m not really sure what’s better than a dang ice cream sandwich in the middle of the summer. Really. Nothing. This class will be an opportunity for kids to learn about butter and leavening basics through cookie baking. We will discuss flavor combinations between ice creams and cookies and let the students choose what kind of cookies to make based on the (premade) ice cream flavors, helping the kids to feel confident in their palates and ideas about flavors. Seats limited to 10 students, all materials provided. $75/per student. REGISTER HERE!

SUNDAY, JULY 20TH, 130PM-530PM: LAYER CAKE SUNDAY

This might be the most epic Sunday in July. We’re gonna make coconut cake. And caramel cake. And holy hell it’s going to be awesome. That is all. Seats limited to 8 students, all materials provided. $95/per student. FULLY BOOKED!!

 

UPON REGISTERING AND WITHIN 24HOURS, YOU WILL RECEIVE AN EMAIL CONFIRMING YOUR SEAT IN CLASS.

You can always, always, always reach me directly at buttermilkroadsundaysupper@gmail.com if you have any questions or concerns. Please do allow for 2-3 days for me to respond – email has been tricky for me to find time for lately. But, I promise, I will respond as quickly as possible.

 

HAPPY SUMMER TO ALL AND TO ALL A GOOD PIE.

AND! APRIL and MAY DATES! (all sold out!)

Photo by Andrea Behrends

Chelsea Market, NYC. Photo by Andrea Behrends

There are so many really incredible opportunities being offered to me right now, at this very moment in life. I’m happy. I’m damn happy. Work has beget more good, true work amidst good, true people and, really, I’m not sure what else a person can ask for out of their life. I find myself, more often than not, in a dizzying and delightful spin, bouncing from one incredible person who loves what they do as much as I do, to another. The conversations are about ideas, about love, about passion, about dreams, about failures, about journeys, about right turns and wrong roads. I feel lucky and constantly inspired by all that life has brought my way. I’m enjoying the moment. And the growing and building doesn’t stop. I’m working harder than ever at a different kind of “building” – it’s the kind of growth that beckons for design and creativity rather the jolting and exhausting foundational structure that I’ve been trying to establish these many years. I can finally put away the heavy jackhammer and pick up my lathe.

This however, has left me with a lot less time to do public Buttermilk Road events. And, quite frankly, I really miss it and y’all and being elbow deep in the pure, odd, raw joy that getting a room full of Nashvillians together brings me (and, seemingly, everyone else in the room as well!). SO, in an effort to not let another single moment go by without committing some dates, I’ve decided to announce dates for April and May before life sweeps me off my feet again!

Also, please do know that my calendar has been booking up with private baking classes. Private baking classes typically book up two to three months in advance (in another words, my dance card is pretty full for private classes until June/July. The next reservations I will be taking will be for mid-late Summer). If this is something of interest to you, please contact me at: buttermilkroadsundaysupper@gmail.com

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As always:

Sunday Suppers will be limited to 30 people.

Baking classes will be limited to 12 people.

All materials for baking classes provided. Just bring an apron and a notebook.

Locations for Sunday Suppers will be shared with confirmed guests. We’ve shared Suppers at Barista Parlor, Mas Tacos, The Catbird Seat, BurgerUp on 12th, Arnold’s Country Kitchen… People are generous and kind and always opening their doors to us.

Sunday Suppers will be a three course family style meal, including wine pairings by the beautifully pregnant Robin Riddell Jones with appetizers and cocktails (with delightful picks from our best pals at Woodland Wine Merchant) as soon as you walk in the door.

Price is per seat for Suppers and per student for baking classes. Seats are non-refundable but transferable if you if find you cannot attend. I usually have a waiting list and am happy to help if you come across a scheduling snafu.

Don’t hog the night. I kindly suggest that you purchase a maximum of four seats for Sunday Suppers, please. The idea is to put yourself out there and have a different experience with different people.

We usually have live music. It’s usually ridiculously mind blowing.

Come with an open heart and a hungry body and spirit and the night will be yours.

Photo by Andrea Behrends

Photo by Andrea Behrends

APRIL DATES

SOLD OUT!! BUTTERMILK ROAD SOUTHERN BAKING BASICS CLASS: APRIL 13TH, 2PM-5PM, LOCATION TBD; $75

SOLD OUT!! BUTTERMILK ROAD SUNDAY SUPPER: APRIL 20TH 730PM, LOCATION TBA TO CONFIRMED GUESTS; $85

MAY DATES

SOLD OUT!! BUTTERMILK ROAD SUNDAY SUPPER: MAY 11TH, 730PM, LOCATION TBA TO CONFIRMED GUESTS; $85

SOLD OUT!! BUTTERMILK ROAD SOUTHERN BAKING BASICS CLASS: MAY 18TH, LOCATION TBD; $75

THANK YOU TO EVERYONE WHO MADE A RESERVATION TO JOIN US! ALL APRIL AND MAY DATES ARE SOLD OUT!

TO MAKE A RESERVATION: 

PLEASE FOLLOW THIS LINK AND PAY WITH A DETAILED NOTE DESCRIBING WHICH EVENT YOU’D LIKE TO ATTEND AND HOW MANY PEOPLE YOU ARE PAYING FOR. 

**SINCE MULTIPLE DATES ARE LISTED, IT IS VERY IMPORTANT YOU ADD A NOTE TO YOUR PAYMENT WITH WHICH EVENT YOU WOULD LIKE TO ATTEND! THANK YOU!**

WITHIN 24HOURS, YOU WILL RECEIVE AN EMAIL CONTAINING A CONFIRMATION OF YOUR SEAT AS WELL AS OTHER PERTINENT INFORMATION ABOUT YOUR EVENT.

You can always, always, always reach me directly at buttermilkroadsundaysupper@gmail.com if you have any questions or concerns. Please do allow for 2-3 days for me to respond – email has been tricky for me to find time for lately. But, I promise, I will respond as quickly as possible.

I can’t wait to see you all at the table again!

LD

Seen the Morning Light, And It Ain’t Because I’m an Early Rise..

So. Charleston Wine and Food Festival. 2014. Sean Brock, Drew Robinson, John Currence, Donald Link, Angie Mosier, Rodney Scott and…. Me. We cooked one of the most fun and inspiring dinners together at the Alabama Tent Revival on the Saturday night of the festival to celebrate and support Jim n’ Nick and The Southern Foodway Alliance’s recognition of the Archibald family of Archibald’s BBQ in Northpoint, Alabama.

The food was phenomenal and the company was outstanding. I made Alabama Lane Cakes with Atlanta’s own Angie Mosier – a gal who somehow manages to make you fall in love with her five thousand times more every time you get to spend time with her. Working the pass with this crew, a world class shit-talking fest if I’ve ever seen one, was something dreams are made of. I’d love to say that I have plenty of stories to share, but it was all in the moment. And the moment included a lot, like a lifetime’s worth, of incredible whisky.

The one and only Angie Mosier, setting the tone at Nick's BBQ for our Tent Revival.

The one and only Angie Mosier, setting the tone at Nick’s BBQ for our Tent Revival.

Nick of Jim n' Nicks and Sean.

Nick of Jim n’ Nicks and Sean.

Donald Link of Pesce and Cochon - he was waxing super poetically about his days as a grill cook at this exact moment.

Donald Link of Pesce and Cochon – he was waxing super poetically about his days as a grill cook at this exact moment.

This badass pass. An impressive line up from start to finish.

This badass pass. An impressive line up from start to finish.

My contribution: The Alabama Lane Cake.

My contribution: The Alabama Lane Cake.

I think everyone liked it, especially Edward Lee.

I think everyone liked it, especially Ed Lee.

BMR in New York/Photographer and Friend Andrea Behrends (with some Thanks sprinkled in at the end)

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As I plan my 2014 Calendar, which has yet another incredibly exciting Sunday Supper planned for New York, I wanted to take a moment to tell you about this trip – but it’s likely that you’re better off if I just show you. You know how when you’re having an incredibly big moment in your life and you actually, afterward, feel like you were completely stoned and buzzed and dizzy and breathless through the entire thing? That’s pretty much how this trip to New York was. Words actually fail me.

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We toured the Chelsea Market, I taught my very first Southern Baking class with a group of some of the most amazing women I’ve ever met (including the dear, dear Charlotte Druckman who became an “instant favorite person ever” person), we cooked for a room full of lovely New Yorkers and, in between, ate the best punjabi, pizza, chinese, thai, italian and snuck into male-only middle eastern eateries in the middle of the night to eat hummus and drink black tea. Best whirlwind trip of my life.

(A big thank you to Sarah Simmons and her crew at CityGrit for gifting us the use of their kitchen and dining room!)

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So, it is with much gratitude to Andrea Behrends for capturing all the little and big moments of this trip, the nuances of each day, all of the gestures, all of the friends that showed up to support us, all of the food that we were able to so eagerly prepare and present, all of the guests who came and ate and laughed and had their own very, separate and intimate experiences outside of us. Thank you Andrea for being there and for the really wonderful gift that these pictures are.

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A MOMENT OF SERIOUS, I’M NOT EVEN KIDDING YOU, GRATITUDE AND HUMILITY 

As I write this and share these pictures, I’m feeling a rather spontaneous inclination to to say thank you. I should probably wait for an end of the year wrap up, but screw it. My heart says “now”. Thank you to my friends who have all made this thing work, simply by showing up to wash dishes, by carrying heavy ass boxes of dishes all over god’s green earth, by taking the most beautiful and meaningful pictures of all these important moments, by cleaning corn, by playing a live show for my guests, by setting tables and pouring wine and making playlists and by taking trash bags full of fish carcasses in your brand new car to a dumpster because the one at the restaurant was locked and not hating me when one ripped and made your brand new car smell like fish for months and months. I don’t know how I deserve people like you in my life, but I’m so grateful. Bare with me while I gush, will ya?

BMRSSNYC72-3074The one and only Jessica Cheatham, BMR would likely be a big pile of neglected, sad, twitching broken dreams and, I, an overworked, stressed out pile of twitching brokenness without you and your immense love and kindness and strength of friendship and dedication. You’re the hardest working girl I know. Thank you. Thankyouthankyouthankyouthankyouthankyou and I love you. You’re remarkable.

Photo by A. Behrends

Photo by R. Green

Heidi Ross for being the strongest sounding board I’ve ever had and for putting in so many hours of your time simply because you believe in my ideas. You’ve brought order and style and enthusiastic partnership to my, ahem, romantic and batshit crazy brain.

Photo by A. Behrends

Photo by R. Green

John Donovan for being everyone’s hero, every damn time. But mostly, for being my hero. You make me win at life.

Photo by A. Behrends

Photo by R. Green

Molly Levine for being the best sous I may ever have. I miss you every time I cook a Supper. I can’t wait for the next time we step foot in a kitchen together… In San Francisco.

Photo by A. Behrends

Photo by A. Behrends

Andrea Behrends – you’re always there with a camera, a badass attitude and serious server skills to bus tables and fill water. I love being around you. I love you’re heart. I love you’re joy. I love your ability to make a room full of super badassery come to life.

Photo by H. Ross

Photo by H. Ross

Joy Shaw for saying yes even when you should have said no and for always, always, always being my back up plan, and for always having a cocktail in my hand every time I plated the last plate – you were always a life saver and still are.

Photo by H. Ross

Photo by H. Ross

Robin Riddell Jones for being smart where I am lacking and making sure that everyone always had a lovely glass of wine to sip.

Photo by A. Behrends

Photo by A. Behrends

Alisa Martin, Caitlin Mello, Teresa Mason, Leia Buchanan, Shannon Wright, Sean Brock, Josh Habiger, Courtney Jaye, Mack and Holly Linebaugh, Heather Routh, Libby Callaway, Susan Sherrick, Aaron Clemins, Molly Fitzpatrick, Nicole Wolfe, Kahlil Arnold and the whole Arnold’s family, Mike Wiley, Melissa Shoaf, Kindy Girdley, Ryan Green, Mark Tucker, Laura Wilson…

Photo by M. Tucker

Photo by M. Tucker

I feel like George Bailey at the end of It’s a Wonderful Life when I think of all of you. “No man who has friends is a failure.”

You all make me my most capable self. I love you all.

Here’s to the end of a year, a New Year to follow and many more memories!