skip to navigation
Natural Crafts, Art & Food
Learn about chocolate from cocoa tree to confection in this pairing and demonstration by renowned pastry chef Dan Budd.
||Friday, February 7, 2014
||Chef Budd will review the origins of cocoa and the varieties of chocolate available around the world. After a short lesson, participants will sample pairings of wine and chocolates and enjoy a demonstration of a simple chocolate recipe.
||Chef Dan Budd has spent the last 24 years creating pastries and desserts in some of the finest hotels and restaurants in America and France. He has been the pastry chef at such famous eateries as New York City’s River Café and Adrienne and was the opening pastry chef of the highly acclaimed Park Avenue Café in both New York and Chicago. He also spent 5 1/2 years as an Associate Professor in Baking and Pastry Arts at the Culinary Institute of America, and currently owns Taste Budds Chocolate Desserts in Red Hook, NY.
||$30 M / $40 NM
|This class is full and now closed to registration. Please contact the Houston Arboretum and Nature Center to inquire about available openings.|
Upcoming programs in this category include: