Entertaining doesn’t have to mean baking at the last minute. In this hands-on, bake-and-take class, Chef Melissa Walnock will guide students through a curated menu of elegant desserts designed to be made ahead and served with ease.
The class will include individual cheesecakes, bite-sized tarts, and a beautifully plated dessert that’s well-suited for spring gatherings and seasonal celebrations. While one plated dessert is Passover-friendly, the focus remains on versatile, crowd-pleasing sweets that work just as beautifully for baby showers, bridal showers, birthday parties, and casual entertaining.
Chef Melissa will share professional tips on timing, storage, and presentation so you can confidently prepare desserts in advance and plate them effortlessly when it’s time to host. This is a bake-and-take class—please bring your own to-go containers to transport your finished desserts home.
*Please note: we do our best to accommodate dietary restrictions with advance notice; however, due to the nature of our cooking classes, we may not be able to accommodate all needs.
About Chef Melissa Walnock:
Melissa Walnock is the Associate Dean of Baking & Pastry Arts at The Culinary Institute of America (CIA). Before joining the CIA faculty, Chef Walnock worked at some of the finest restaurants in the United States including The French Laundry in Yountville, CA, Jean-Georges V Steakhouse, Union Square Café in New York City and The Breakers in Palm Beach, FL.
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