Mother’s Day Family Chef’s Table Preview

We’re gearing up for all of our special Mother’s Day classes this weekend. Chef Katie chimes in on what to expect from our Mother’s Day Family Chef’s Table events happening this Saturday and Sunday, and gives a preview of one of the recipes the kids will be helping to make for mom–Homemade Strawberry Short Cakes, YUM!

“The family chef’s table classes this weekend are a unique chance for the whole family to come to a class together, but in this special class parents and grandparents will now have the opportunity to watch as their kids participate in a hands-on class with me. I am really looking forward to honoring all of the great moms out there, especially those who I’ve had the chance to work with in cooking classes at Cookology. For this class the adults will sit back, relax, and enjoy a few glasses of wine while the kids will be front and center creating the rest of the meal with me. Of course we’ll be learning cooking and baking techniques, too–from how to create fresh biscuit dough to making hand whipped cream–as we make a gourmet meal featuring local produce from Great Country Farms. It’s the perfect opportunity for kids to show off their skills and create a memorable meal for Mom (plus there will be no dishes to clean up later!).

On Saturday night we have a fantastic spring pasta menu planned: homemade sweet pea and ricotta ravioli, which the kids will be rolling, filling and shaping themselves with fresh pasta dough, a simple caesar salad with homemade dressing (served up in a fancy parmesan cup!), and a seasonal strawberry shortcake.

For Sunday morning’s brunch seating we’ll be creating a meal based on customized homemade frittatas (an oven baked omelette) with farm fresh eggs, hash brownschicken sausage, and of course, sweet strawberry shortcakes for dessert. I know the kids are going to have a blast whipping cream, beating eggs, and getting their hands in the buttermilk biscuit dough, plus, each person in their family will get to select the vegetables and fillings that go into each individual batch of frittatas prepared by the kids. It is truly going to be a meal to remember, and I can’t wait to see the kids in the kitchen!”

Register for one of this weekend’s family chef’s table events: 

Saturday 4-5:30pm

Sunday 11am-12:30pm

Sunday 2-3:30pm

Recipe: Strawberry Shortcakes


For the shortcakes:
2 ½ lbs strawberries, quartered
1 Tbsp lemon juice
1 tsp lemon zest
2 cups flour
1 Tbsp baking powder
1 tsp salt
¼ cup plus 1 Tbsp sugar
½ cup cold unsalted butter, diced
¾ cup buttermilk

For the whipped cream:
1 ½ cups cold heavy cream
3 Tbsp sugar


1. Mix strawberries with ¼ cup sugar, lemon juice, and lemon zest. Cover and refrigerate 20-30 minutes.
2. Preheat the oven to 400 degrees.
3. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment.
4. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the buttermilk and beat until just mixed.
5. Dump the dough out on a well-floured board and knead lightly into a rectangle ¾-inch thick.
6. Cut out rounds with a 2 inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.
7. Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.
8. To serve, spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and the shortcake top, then spoon more strawberries and sauce over the tops.

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One Response to “Mother’s Day Family Chef’s Table Preview”

  1. Bill Wilkins
    May 12, 2012 at 3:39 am #

    The short cake is perfect just the right balance of trextures, the outside has a nice crunch and the inside is tender.

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