You’ll be in for a “bit of craic*,” with this class taught by Mother-Daughter duo, Laurie Weidner and Jessie Twineham. This is a hands-on class set to traditional Irish music. Come prepared to peel, chop, sauté, measure, mix, stir and eat! We will create two traditional Irish recipes, foods commonly served for lunch and in pubs — Carrot Coriander Soup and Brown Bread. The soup will be made for vegans/vegetarians to enjoy. The brown bread will be made in a traditional manner with dairy and butter.

Laurie was fortunate to be raised by her grandmother, who migrated to the U.S. in 1920 from a town near Galway, Ireland. She grew up on farm-fresh Irish cuisine and has been cooking Irish foods for decades. She enjoys traveling to Ireland and holds dual Irish citizenship.

Jessie earned her Master’s Degree from Trinity University, Dublin, Ireland, and workedand lived in Dublin for four years. During her time in Ireland, she worked at farmer’s markets, where she began experimenting with recipes made from farm fresh foods. The soup recipe she will share is her own adaptation of a traditional soup, commonly served in tea houses and pubs across Dublin.

*Craic (pronounced crack) means fun in Irish!

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