The Celtic Cultural Alliance is presenting baking classes focused on 4 different baked treats. These classes will be lead by Katie Michael, Pastry Chef of The Red Stag Pub, and will be highly interactive and hands on. The classes will be held in the Great Room at McCarthy’s Red Stag Pub. Due to the interactive nature of these classes, space is extremely limited. Each class is an individual class; this is not a series, feel free to take only the classes in which you have an interest. In these classes, you will learn the history of each item, how to make it, and of course, there will be sampling and taking home your goodies. The cost for each class is $15.00.
January 20: Scones
(Weather date February 17)
Scones are buttery, flaky with the texture of a biscuit typically topped with raw sugar or icing. The first known print reference to scones was in 1513 and they have been popular in Ireland, Scotland, and England since. SOLD OUT
March 23: Shortbread
Shortbread originated in Scotland but due to popularity made it throughout the United Kingdom. This recipe comes from Red Stag Pub owner, Neville Gardner’s family in Northern Ireland. Because his family was quite poor they couldn’t afford to purchase many ingredients which kept their recipes simple. What makes this cookie unique is the buttery and crumbly consistency.
May 18: Brown Bread
Brown bread is a traditional staple of Irish cuisine. The recipe being used is from Lifeforce Mill in Cavan, Ireland. Brown bread is
July 20: Millionaire Bars
Millionaire Bars are a shortbread biscuit base with creamy caramel, covered in dark and white chocolate. They gained the name Millionaire Bars because of their rich taste and texture. (Please note for this class Katie will make the caramel sauce, instruction will be given on how to make it.) Millionaire Bars are a very popular item in Scotland.
About Katie: Katie Michael is the Pastry Chef at McCarthy’s Red Stag Pub. Katie is a graduate of Northampton Community College Culinary Arts Program. She has worked at bakeries throughout the Lehigh Valley, Philadelphia, and San Diego. She began working at McCarthy’s Red Stag Pub after moving home from California in April 2014. Since becoming pastry chef all