Historically, savory pies were a method of preserving foods for long journeys across land or sea. The English are famous for their meat pies and America has its own tradition in chicken pot pie. In this class we will explore how to make a savory crust, how to lay it across the pie and finish it, how to develop flavor in the pie’s contents and how to present a savory pie at either a dinner party or at home on a cold night. Dishes include Classic Chicken Pot Pie Beef and Stilton Pie and a Fall Greens Tart with Gruyere and Savory herbs.
How it works: On the Monday before class, students will receive a shopping and prep list. On Wednesday, you’ll receive a Zoom invitation to the class and on Thursday, at 11 am, you can join the class. You are more than welcome to cook with us or you can simply tune in and take notes for future meals. Some students have opted to simply make one or two of the dishes, rather than all three. And you are absolutely welcome to cook alongside a sous-chef, family member or friend. It’s especially helpful when it comes time to do the dishes. 
Classes are $75. And once you’ve taken five, you get a sixth for free! Simply email me at annemarie@saltwaterfarm.com to let me know in which class you’d like to enroll.