Dining • Culinary Shop
EVOO Cooking School


Spring Break brings families to our town. We know it is all about the children, so don’t really expect the families to attend our classes. So today when I saw four teenage girls walk in at 9:00 for the ARTISAN BREAD class, I was wondering if they really understood that this was a 5 hour class. Then their mom came in and made me a bit more comfortable, and finally the last attendee, a customer who had been in before, was the only guy. Nice size class but still wondering if I will keep their attention, I got started. It had not yet occurred to me that this was the day before Easter Sunday. It wasn’t until one of the girls said “happy Easter” to someone that I decided to add a little holiday relevance to the class. We were shaping dinner rolls and cinnamon buns from the sweet roll dough, the very same I use for the Italian (and Greek) style breads for Easter. So I asked one of my cooks to make some eggs and dye them–so we could demonstrate yet another example of what can be done with this versatile dough. RECIPE