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Sharing Food and Fun: Walnut Maple Sticky Buns
April 11 @ 3:00 pm - 4:00 pmFree
The warmer months are upon us and the Ottauquechee Health Foundation invites you to Share the Food and Fun by joining us in this tasty community cooking event!
Every other month we will bring you a tasty cooking demo to share virtually as a community.
This month we’re going to honor the season of maple and create walnut maple sticky buns – yum!! This is a soft, nutty, maple-y swirl scented with cardamom and orange zest. A not-so-sweet version, but still oh-so-good!
– Recipe and Zoom link will be supplied prior to demo
– The demonstration will be pre-recorded but presented live virtually.
– Live Q and A session after the presentation with the chef available to share cooking techniques and answer questions.
This cooking demo is free, but monetary donations are appreciated and will go to support local food insecurity. Donate here.
To register, please visit our eventbrite page
About Natalie Strayton:
Baking has always been a passion of mine and a big part of my life. From an early age, I would help my mother make delicious pancakes and cookies from scratch, and I’ve always loved making our traditional family foods at holidays, whether it’s Ukrainian Paska bread for Easter, or four different kinds of Christmas cookies. As I’ve become more independent and adventurous in the kitchen, my love for cooking and baking has grown. It doesn’t feel like the day is complete unless I cook or bake something.
Two days after my fifteenth birthday, I started working in the bakery of the Woodstock Farmers’ Market, (which also happened to be the week before Thanksgiving, so you can imagine there was plenty of work to do). I worked there during all four years of high school- after school, on Saturdays, and full time in the summer. Over the years, I gained more responsibility, and for over a year, opened the bakery on Saturdays, going in at 6am to bake off muffins, scones, and croissants. Working there provided me with strong feelings of joy, flow, and community.
During my senior year, I pursued an independent project where I interned with four different local food and hospitality businesses: Piecemeal Pies in White River Junction, Twin Farms in Barnard, The Barnard Inn, and King Arthur Baking Company in Norwich, alongside head bread baker, Martin Philip. Each internship lasted six weeks, and I still worked Saturdays at WFM. The summer following my senior year, I returned to Twin Farms to work full time.
After a fun, food-filled year, I attended The Culinary Institute of America in Hyde Park, New York for two semesters. Having been sent home due to the pandemic, I was able to return to work at The Woodstock Farmers’ Market, an opportunity I am incredibly grateful for, and has again been a tremendous source of joy, flow, and stability, during difficult, uncertain times. This summer I am thrilled to be working in the pastry department of Wequassett Resort and Golf Club on Cape Cod.
- April 11
3:00 pm - 4:00 pm
- Ottauquechee Health Foundation