Don’t have all day to spend in the kitchen? No problem! Learn from James Beard award-winning chef Caprial Pence how to create tender pates au choux pastry filled with ice cream and brandied dried cherries, and topped with homemade caramel sauce. This simple yet beautiful dessert will wow your guests. Join us on December 13 at 5 p.m. PT! 

About Caprial Pence: Caprial graduated from the Culinary Institute of America and in 1986 began working at Fullers Restaurant at the Seattle Sheraton Hotel. Under Caprial's direction, Fullers was a leader in Seattle's nouvelle cuisine, and in 1990 Caprial was honored with the James Beard Award for Best Chef in the Northwest. In 1992 Caprial and her husband moved to Portland and opened their own neighborhood restaurant, now called Caprial's Bistro, acclaimed for its eclectic Northwest cuisine. Caprial purchased Madison Kitchen in Seattle’s Madison Valley neighborhood in September 2019.