Culinary artist Tené Harris teaches students to make personal dessert or savory pies, sending them home with sweet treats and dough
About This Deal
- $45 for one admission to a two-hour pastry-making workshop with culinary artist Tené Harris
- Upon purchase, you may schedule for one of the available dates
- Each date will focus on a specific pie: chicken pot pie (2/15), sweet potato pie (2/22), and apple pie (3/1)
- You must reserve your date here in advance of the event
The workshop will be held at Wellington Square Farmer’s Market in Historic West Adams. Children are welcome to attend this event.
Each event is capped at eight purchasers.
What You’ll Do
Sugar and spice tend to get all the attention, even though the true hero of a quality pie is a fresh, flaky foundation. Culinary artist Tené Harris aims to change that, however, teaching students in her two-hour workshop how to mix and knead their own crust for an individually-portioned pie. And Tené imparts more than baking technique, too—she also shares some of the legal and business facets of the cottage food industry.
Knead the Dough
While mixing, rolling, and folding your pastry dough, take guidance from Tené and learn about crust’s many delicious uses.
Filling and Bake
Shape and fill your crust with chicken and vegetables, sweet potatoes, or spiced apples.
Perfect Your Technique at Home
You’ll take away everything needed to make a second pie at home: your first pastry, a bag of dough, and all the knowledge you gained.
When Tené Harris was just a child in her grandmother’s kitchen, a spark took root in her heart—a spark that would grow into a bustling culinary-arts career. Since then, her treats have attracted fans in high places: her ambrosia macaroons became one of the LA Times’ 10 Holiday Cookie Bake-Off victors in 2011, and in the summer of 2014 she served as private chef to royal Saudi philanthropist Prince Bandar bin Saud bin Khalid Al-Saud. As an independent treats purveyor, she sells oven-harvested goods through goodeggs.com, and as an instructor, she inspires home cooks to upgrade their own dessert-engineering techniques.