Thursday, December 10th
10AM – Noon
$25 per person
Limited to 10 seats
Come to our Holiday Baking event with pastry chef Jennifer McGlinn of Chou-Chou! Jennifer will be doing a hands-on cooking demo making holiday sugarplums, mincemeat tarts with French pastry, and holiday biscotti. Gingerbread houses will be available to purchase as well as her cookbook, Gingerbread: Timeless Recipes for Cakes, Cookies Desserts, Ice Cream.
Jennifer is a trained pastry chef, food writer, author, and historian and a graduate of The Baldwin School, UPENN, the Culinary Institute of America, and the Winterthur Program in Early American Culture. She has worked as executive editor of professional chefs’ magazine Art Culinaire, as well as in the curatorial departments at Winterthur Museum & Country Estate, Rosenbach Museum and Library, and Valley Forge National Historic Park. As a full-time writer for a number of chefs books, including The City Tavern Baking & Dessert Cookbook, Black Forest Cuisine, and Delilah’s Everyday Soul. She has also edited recipes for and contributed to Dining at Monticello, Winterthur Museum’s community cookbook, Recipes from Winterthur, and Mount Vernon’s Dining with the Washingtions. Jennifer has a cookbook, Gingerbread: Timeless Recipes for Cakes, Cookies Desserts, Ice Cream , and Candy and has contributed food and entertaining articles to Hunt Magazine and regularly writes for Main Line Magazine, Main Line Parent, and Gladwyne Living Magazine. In 2015, Jennifer decided to coalesce her years of studying, working in the restaurant industry, and writing into her newest project, Chou-Chou (pronounced “shoo-shoo” and French for “sweet little thing”), an artisanal confections-based business.
Visit the Chou-Chou website at chouchoucooks.com
Jennifer’s food, cooking, and lifestyle blog: jennifermcglinn.wordpress.com
Jennifer will have her delicious treats for sale and samples.
Call to RSVP for our baking event with Chou-Chou! 610-687-5566
