Ice Cream!

with Dana Cree

17 Have Dabbled

ABOUT THIS EVENT
Event Category

Food & Drink

Event Overview

Ice Cream is one of life's simplest pleasures, and surprisingly easy to make yourself. Learn the ins and outs of home made ice cream with Blackbird Pastry Chef Dana Cree.

We will learn how to make 3 different kinds of ice cream during this class, a frozen yogurt, a rich frozen custard, and a classic style ice cream. Students will watch Dana demonstrate how to cook each base, and lend a hand in the churning process. At the end of the class, students will sit down for an ice cream social and be able to taste the flavors made during the class, as well as a others in the Hello Ice Cream line.

Take a look at some of the flavors Dana has created for Hello Ice Cream, available in limited quantities at Publican Quality Meats. Helloicecreamchicago.com

Cancellation Policy

MORE ABOUT YOUR HOST

A Seattle native, Dana Cree began her culinary journey in 2000, studying at The Art Institute of Seattle. Cree first worked in the savory side of the kitchen for three years at Seattle’s Lampreia, before heeding her pastry calling. After a lengthy stage at The Fat Duck, in Bray, England, in early 2005, Cree returned to Seattle and assumed the role of Pastry Chef at Eva. There she honed her flavor-focused and detail oriented style.

Cree spent several highly influential weeks staging with Alex Stupak at WD-50, in New York. Upon returning to Seattle, she took the helm at Veil. It was there that she explored modernist technique in a fine dining setting, putting to use lessons learned at WD-50 and The Fat Duck.

When Veil closed in 2008, Cree joined the opening team at Poppy. There she continued to refine and focus her concepts, crafting exciting accessible plates, fit for the high-volume setting. Her work at Poppy earned her recognition from StarChefs, who presented her with a Rising Star award in 2009.

Cree left Seattle in 2010, and after a stage at Noma, in Copenhagen, she returned to the States to work at Alinea in Chicago. There she learned to push the boundaries of possibility. Later that year Cree found herself back in Denmark as the Pastry Chef at Kadeau restaurant, on the island of Bornholm. There she immersed herself in Baltic products, and a New Nordic minimalist style.

When Kadeau closed for the harsh Scandinavian winter, Cree returned to the States, positioning herself under the tutelage of Sherry Yard at Spago Beverly Hills. There she revisited classic techniques, and learned to foster strong relationships with area farmers.

Cree returned to Chicago in 2012, where she now draws on her broad range of experiences as the Pastry Chef at Blackbird and avec. Nominated for Outstanding Pastry Chef by the James Beard Foundation in 2014, her thoughtful, nuanced and resoundingly delicious desserts perfectly culminate the divergent dining experiences of both restaurants. For insights into Dana Cree's culinary exploits, visit ThePastryDepartment.com

EXPERIENCE REVIEWS

  • Default user photo
    Melissa M.
    Reviewed on 07/07/14

    We learned how to make truly excellent ice cream. I'd made ice cream a few times at home and gave up because mine was so terrible, but now I feel like I know what I was doing wrong and how to make ice creams that taste wonderful.

    We learned how to make truly excellent ice cream. I'd made ice cream a few times at home and gave up because mine was so terrible, but now I feel like I know what I was doing wrong and how to make ice creams that taste wonderful.

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