Beyond the Basics – Breads with Freshly Milled Flour

Saturday March 9, 202410:00 AM – 1:30 PM
Presented by Chef Mark Lowery (assisted by Sue Becker)
Registration:
In Person CLASS IS FULL
ONLINE STREAMING ONLY: $10 Click here to register

Mark graduated from the Art Institute of Atlanta and is the head chef at Common Table Chattanooga. He is a gifted chef who has gone “all in” with freshly milled flour after I spoke at the Women’s lunch at Calvary Chapel Chattanooga in August.

We worked together the day before to make bread, then Mark took it upon himself to create the best muffins and scones that I have ever had for the morning breakfast at the event.

On my next visit to Common Table, Mark had prepared the softest and most delicious hamburger buns for me to enjoy with an equally delicious hamburger. He will share his secret at the class.

And on my most recent visit, Mark prepared a special lunch for me which included an extraordinary Rosemary Focaccia Bread and amazing dessert scone topped with strawberries and whipped cream served on a delicious fresh blueberry compote.

Mark will share his expertise and tips to take your freshly milled baking journey to the next level.

The menu for the class will include the Rosemary Focaccia Bread, the Best Hamburger Buns served as a delicious Beef Slider, and the Strawberry Shortcake Scone.