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BWFA Virtual Cooking Class: Southern Brunch with Chef Amy von Lange & Chef Jerry Pellegrino


Greetings!
BWFA is excited to share the expertise of Chefs Amy von Lange & Jerry Pellegrino from Schola, Baltimore’s premier cooking school! They will bring the experience of a hands-on cooking class directly to you at home. 
 
Virtual Cooking Class
Monday, April 19, 2021 from 4:30 PM to 6:00 PM EDT
We understand that during this time of social distancing, it can be hard to find new things to do and learn. BWFA would like to provide you with an interactive learning experience!
Please join us, Chef Amy, and Chef Jerry in creating a wonderful event for you or your family! For this class, we will be focusing on preparing a delicious Southern-Style brunch! In this class we will be making homemade biscuits with sausage gravy, learning the best ways to prepare grits as well as making a delicious banana bread pudding. There will be something for everyone, even our vegetarians! Whether you are hosting your first brunch, or you have many under your belt, you will be sure to learn something new and have fun at the same time.
INSTRUCTORS:
Owner, Schola Cooking School
I started my professional career in industrial sales but slowly developed a passion for the hospitality industry. After working with Jerry at his first restaurant, Corks, as the Sales and Private Events Manager I found my way into culinary school at the International Culinary Center, originally founded as the French Culinary Institute in New York City. For my externship I spent six months, first at the ALMA la Scuola Internazionale di Cucina Italiana in Parma and then cooking in the Hotel Villa Igiea in Sicily. Upon returning to Baltimore, I became the Executive Chef at the Admiral Fell Inn, located in the heart of the historic Fells Point neighborhood. There I was responsible for preparing creative menus and catering everything from weddings to corporate retreats.
Owner, Schola Cooking School
I am fascinated by food and wine, and the way they work in harmony on the palate. My understanding of the two goes all the way to the molecular level, drawing on my advanced education in molecular biology at Johns Hopkins.  ‘His cuisine is simple and surprising, pairing unexpected ingredients together to work with his restaurant’s extensive wine offerings’. I’ve been teaching cooking and wine tasting classes in Baltimore for over fifteen years and entertaining the city for almost that long as the co-host of ‘Radio Kitchen’ on WYPR, 88.1FM with ‘his uncanny knack for communicating even the most esoteric concepts to the general public through his ever-present, engaging sense of humor’.
 
We hope you can join us!
Sincerely,

Robert Carpenter
President and CEO

For questions or help registering please contact,

Cortney Caronna | Client Associate | BWFA | emailus@bwfa.com | 410-461-3900

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