My mom used to take me to our local bakery when I was little, and eclairs were always my top dessert pick. Last night, my sister Julie, invited my daughter and I (along with my niece and several other friends) to learn how to make homemade eclairs. Her dear friend, Orli, a French baking expert, taught us how to make these Easy Eclairs Recipe from scratch. The recipe instructions may appear to be a long process, but they truly are easy! Be sure to have a few Ziploc bags on hand for piping. They make piping the dough and filing even easier. Enjoy and Bon Appetit!
If your are in or near Atlanta this week, check this out at the Ritz Carlton Atlanta! Explore regional southern cooking in all its diversity and eccentricity with Brian Jones, chef de cuisine of Atlanta Grill, as he presents a series of demonstration-style culinary classes this fall at . Chef Jones will sprinkle an entertaining dose of southern lore with the preparation of regional specialties in a casual setting beginning September 20th with “Low Country Deconstructed”. I want to go!
“History, culture and foods from low-elevation land and the seacoast are the cornerstones of Low Country cuisine,” said Chef Jones. “We’ll think about the origins of the ingredients and flavors, the revival of heritage grains today, then bring it all together in great regional dishes that guests can easily make at home for friends and family.”
Guests will taste small plates from a three-course menu paired with traditional cocktails and selections from regional wineries and breweries. The Downtown hotel Sommelier Brian White hosts special guest Brian “Spike” Buckowski, brewmaster and co-founder of Athens, GA-based Terrapin Beer Company, who will bring six craft beers to sample with Chef Jones’ menu. Yum!!
Low Country Deconstructed
St. Cecelia Punch or Plantation Punch
Pâté of the South: Pimento Cheese Three Ways, Cheese Straws, Pickled Shrimp
Terrapin Golden Ale, Rye Pale Ale and All American Pilsner
Savannah-style Purloo, Carolina Gold Rice and Coastal Seafood (pictured above)
Terrapin Hopsecutioner, Monk’s Revenge and Pumpkin Fest
Muscadine and Port Syllabub, Benne Seed Cookies
Classes are $75 per person inclusive of taxes and gratuities (what a deal!).
“Low Country Deconstructed” is presented on September 20 followed by Foraging through the Great Smoky Mountains on October 18 and Holiday Dining at Chef Brian’s House on November 15. All classes start at 6 p.m. and are limited to 16 guests. Early reservations are encouraged and may be made by calling Atlanta Grill at (404) 221-6550 or visiting www.opentable.com and typing “Cooking Class” in the comments section of the reservation form.
About Chef Brian Jones
Chef Brian Jones’ obsession for regional ingredients and their origins is based in strong Southern roots. A native of Chamblee, GA, Chef Jones grew up cooking alongside his grandmother and aunts, appreciating authentic Southern dishes made from daily harvests of the family gardens. He brings that wonderful heritage to his menus at Atlanta Grill, which brim with plentiful varieties of local and regional produce.