When: Mon., Aug. 17, 6 p.m. 2015
Meringue may seem intimidating to many home cooks but in this class, led by pastry chef Kelly Kleisner, you’ll discover a fool-proof cake recipe. You’ll master meringue icing, learn how to whip egg whites and fold them into the batter. Chef Kleisner joined Oak Steakhouse and The Macintosh in 2013 with more than 15 years of culinary experience. Prior to moving to Charleston, she completed a prestigious internship at The Greenbrier in West Virginia. Locally, Kleisner has worked as the pastry chef at The Ocean Room and Fat Hen, in addition to opening Mirabelle Bakery in 2009.