About Pesto and Garlic Stuffed Baguettes
Explore the world of bread this winter with a hands-on class from the Vineyard Baker!
Join Teri Culetto, the Vineyard Baker, for this hands-on workshop making delicious stuffed baguettes! Each participant will have the option to make a pesto or garlic filled version to take home with them.
About Teri Culletto, Vineyard Baker
Teri Culletto’s bread baking experience starts as a young child spending summers at her grandmother’s home in New York. She learned by watching her grandmother create beautiful old world artisan breads. Teri continued to accumulate baking knowledge through classes and books, being mostly self-taught. After her nest emptied, she took a new path sharing her bread knowledge as a baking instructor at the local adult learning center. It is there the idea of Focaccia Garden Art project came about.
She was teaching a 6-week course on Artisan breads around the world. For the Italian portion, Teri put an artistic twist on the classic focaccia encouraging students to shape focaccia dough and decorate with toppings to create Focaccia flower Gardens, thus the Focaccia Art project was born. With classes suddenly canceled due to Covid, Teri felt compelled to share in the “Stay home, stay safe “campaign. She posted Pictures of beautiful Focaccia Art along with recipes and directions on social media, inspiring would-be bakers and artists to “tap into their inner Van-dough “and create their own works of art. The Focaccia Bread art project quickly bloomed and took on a life of its own around the world. Teri continues to teach and is currently working on a cookbook which will include new bread art styles and recipes.
Teri Lives on Martha’s Vineyard in Massachusetts. Aside from her passion for bread baking, Teri enjoys reading and has over 100 books on bread baking and bread history. She is currently finishing up her first cookbook and has appeared on numerous magazines, newspapers and television. She is a member of the Bread Baker’s Guild and participates in the yearly Bread Symposium hosted by Johnson and Wales Culinary College.
Follow Vineyard Baker on instagram @vineyardbaker
Pre-registration is required for all Farm Institute cooking classes. Please contact Lindsay with any allergy or food restriction questions at LBrown@thetrustees.org or if you’d like to join as a member and receive discounted programming. If you would like to attend but are unable to pay, please reach out to LBrown@thetrustees.org for more information.
Consuming raw or undercooked meat, poultry seafood or eggs may increase your risk of food borne illness.
Program Refunds/Cancellations: In the event that a program is cancelled due to severe weather, low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund within 14 days of the cancellation. If you cannot attend a program as planned, contact lbrown@thetrustees.org at least 7 days prior to the start of the program to receive a full refund or transfer to another date/class. Refunds and/or class transfers will not be granted for registration cancellations placed fewer than 7 days before the start of the program. There are no refunds for missed classes.
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