Chef Anthony LoPinto will take us on an exploration of making dough for and baking pita, pizza, and bread (as well as other quick dishes) using the heat of the Pfeiffer Center’s wood-fired outdoor cob oven. Please dress warmly! We will taste what we have prepared and bring some home to share!
Anthony LoPinto is an alum of the Pfeiffer Center’s One-Year Part-Time Training in Biodynamics.
Fee: $40. Please note, registration is limited to 12 people