Berry Jams in Desserts

Berry Jams in Desserts

 With Chef Madelaine | in English 


Saturday, June 23 at 11:15 a.m.
$70 members / $80 non-members · $15 material fee
810 N. Dearborn St.


Here's your chance to master small quantity fruit preserving and showcase your work in liscious berry desserts. We will turn blueberry mint jam into a blueberry polenta cake, raspberry jam into a sauce for chestnut crêpes (flambées) and blackberry jam into a strawberry, blackberry galette.

This workshop will last 3 hours. 


Madelaine Bullwinkel

Madelaine Bullwinkel has been teaching French cooking techniques in her home kitchen in Hinsdale for almost three decades. She focuses on the whys as well as the how to in an interactive setting that fosters confidence and independence in her students. Formal training in Haute Cuisine Française at l'Académie de Cuisine in Bethesda, Maryland, became a base from which she has continuously drawn as she leads culinary tours through France.

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