Pie School: Lessons in Fruit, Flour & Butter! Out on @sasquatchbooks Sept 30. I’m planning a book birthday party for PDX on Sept 30 and a release party in Seattle on Oct 11. Save the date for me? More details soon. #pieschoolbook #pie

Advance copies of my BOOK just arrived from @sasquatchbooks Gonna carry all of them all around all day until my face is tired of smiling. #pieschoolbook #pie #love

Congratulations Pie School graduates, class of 2014! #pie #pieschool #high5pie #mostlikelytosucceed (at High 5 Pie)

PIE SCHOOL: Lessons in Fruit, Flour & Butter coming this fall from Sasquatch Books. For smart bakers, fruit fans, domestic goddess skeptics & pie guys everywhere.

PIE SCHOOL: Lessons in Fruit, Flour & Butter coming this fall from Sasquatch Books. For smart bakers, fruit fans, domestic goddess skeptics & pie guys everywhere.

theboredvegetarian:

Summer is just getting started, but I’m already thinking about September 21st, mostly because it’ll be time for the 3rd Annual Gala Gala Hey! at The Drink.

Gala Gala Hey’s resident pie baker Kate Lebo has had an incredible year so far and will not only be baking up delicious pies again, but will also be selling her upcoming cookbook, Pie School: Lessons in Fruit, Flour and Butter

If September is too long for you to wait to see Kate again, she has joined the faculty at the Longhouse Food Scholars program in Rensselaerville, New York this summer, and you have a chance to learn from her and other great bakers and makers in person.

Check out the details below…

BREAD, POTIONS, AND PIE

WHO: YOU! Serious bread makers, pie bakers, and lovers of good food looking for serious fun…

WHAT: A weekend of bread baking, summer pie, and poetry. In addition to fire and fruit, we will explore fermentation through the ancient craft of mead making. Wood-fired, barn dinners! Star bright skies!

Bring your interests, questions, appetite, and desire to prepare delicious food with like-minded enthusiasts!

ACTIVITIES WILL LOOK SOMETHING LIKE THIS: 

On Friday night we’ll make wood-fired pizza and enjoy a slideshow illustrating different ovens throughout history and how they work. This is an optional event, but you are encouraged to join us for a really fun evening in the barn kitchen.

Richard Miscovich will get us started early on Saturday, as we get our hands into all kinds of dough. As the doughs ferment and rest, Raphael Lyon, Director and Founder of Enlightenment Wines, will take us step-by-step through the process of fermenting a cider-like brew, combining apple juice and wildflower honey to make a unique elixir. Between sampling a variety of meads, there will be discussion about the multi-cultural history of botanical mead making. We will lunch on homemade pita and slow-oven roasted eggplant, make pies with pie diva, Kate Lebo, and then feast on an extravagant wood-fired supper. Later in the evening, we’ll kick back for pie, poetry, and whiskey. 

On Sunday morning, over brunch, we will design labels for your homemade treats and follow up on any questions.

WHEN: Friday, July 11 (begins at 7pm with supper) – Sunday, July 13 (ends at 12:30pm).

WHERE: Rensselaerville, New York. A bucolic, 19th century village that time forgot. Workshops and Dinners will take place at the LongHouse Barn.

COST: $375, includes all meals (two dinners, one continental breakfast, one lunch, and one brunch) and two nights of dorm-style housing. Alternative housing available at your own cost. Registration is non-refundable.

AST OF CHARACTERS:

RICHARD MISCOVICH 

Author of the masterful, From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking with Fire, teaches artisan bread baking around the country, as well as at Johnson & Wales.

KATE LEBO 

Poet and pie judge at the Iowa State Fair—Kate is awaiting her first cookbook, Pie School: Lessons in Fruit, Flour, and Butter (due fall, 2014). Queen of American pie, Kate is deeply committed to large slices and well-crafted whiskey.

RAPHAEL LYON 

Has been formulating and refining his specialty fruit wines and meads for 15 years. He is the Director and Founder of Enlightenment Wines. His small batch natural and unfiltered wines have been praised by a variety of sources, including the New York Times and Edible Brooklyn. All of his wines are in editions of 500 bottles or less, and are generally unavailable outside of his limited membership CSA.

Lemon velvet blue velvet apricots (at Fruit in Bowls)

Hood strawberries with coriander for #thenewprivacy

Baking for #thenewprivacy. @emilykendalfrey is a peach.

3 days, 2 toaster ovens, 60 pies, so many good friends. #piestand at #sasquatch2014 is a wrap. (at The Gorge Amphitheatre)