{"id":1641,"date":"2009-04-02T08:56:00","date_gmt":"2009-04-02T15:56:00","guid":{"rendered":"http:\/\/localhost\/wordpress\/?p=1641"},"modified":"2019-10-06T11:00:53","modified_gmt":"2019-10-06T18:00:53","slug":"culinary-school-week-three-breads-and-pastries","status":"publish","type":"post","link":"https:\/\/dev.afterhoursagency.com\/wgc\/culinary-school-week-three-breads-and-pastries\/","title":{"rendered":"Culinary School \u2013 Week Three \u2013 Breads and Pastries!"},"content":{"rendered":"

This week at Culinary School it was all about baking – baking breads, pastries, custards etc. Check out some of the fabulous dishes we made. I also made a loaf of french bread that was stuffed with tons of garlic… but I ate most of it before I could snap a quick photo. There will be plenty of breads in the near future… I am planning a white chocolate chip bread to take with me to Seattle next week for my Dad! And another loaf of French Bread sometime this week for Thomas!<\/p>\n

Assorted Fruits with Grand Marnier Sabayon and Raspberry Coulis\"\"
\nCreme Brulee – one of my all time favorites!
\n\"\"
\nCreme Caramel
\n\"\"
\nPlum Tart – so delicious! I already have 4 more tarts lined up for the coming weeks!
\n\"\"
\nFruit Tart – doesn’t this look like one of the tarts at Whole Foods? It is just so pretty you don’t even want to eat it… haha just kidding… it was gone by the end of the night \ud83d\ude42
\n\"\"We also made puff pastry which is a loooooong process – but we are freezing it until next week so sit tight for that post! I am off to the Santa Monica Farmers Market (I LOVE Wednesdays) and I need to stock up on all the fabulousness that is there because Mallory, one of my bestest friends, is coming to visit this weekend!!! She was the most fabulous taste tester in college and now she is going to have to try all my new creations!<\/p>\n","protected":false},"excerpt":{"rendered":"

This week at Culinary School it was all about baking – baking breads, pastries, custards etc. Check out some of the fabulous dishes we made. I also made a loaf of french bread that was stuffed with tons of garlic… but I ate most of it before I could snap a quick photo. There will […]<\/p>\n

Read More… from Culinary School \u2013 Week Three \u2013 Breads and Pastries!<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[5],"tags":[173,5383,5384,863],"acf":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1641"}],"collection":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/comments?post=1641"}],"version-history":[{"count":2,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1641\/revisions"}],"predecessor-version":[{"id":36514,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1641\/revisions\/36514"}],"wp:attachment":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/media?parent=1641"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/categories?post=1641"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/tags?post=1641"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}