Class: From conception to the final plate. Join pastry chef, Jessica Spivey, for a hands-on class dedicated to using sourdough in desserts. Participants will witness and be a part of bringing all of the components for three different desserts to life. Jessica will share her thought process for creating desserts and all will have a chance to taste the final results. 

When/where: Saturday, April 22nd // 12:30 - 2:00 pm // UNCA 

Instructor: Jessica Spivey is the pastry chef at Oyster Club and Port of Call in Mystic, CT. Working alongside the James Beard Award nominated chef, Renee Touponce, she creates desserts with a focus on local and seasonal ingredients. Her culinary awakening began by cooking alongside her mother first in Florida, then later in France. She is deeply influenced by the desserts she ate growing up and by the European food markets her family visited weekly. She endeavors to pay homage to her upbringing and flavors of her youth by using sustainable New England ingredients from local farms.