Baking Hive Classes, 32nd Annual Hof Germanfest and more. | Food News | Salt Lake City | Salt Lake City Weekly

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Baking Hive Classes, 32nd Annual Hof Germanfest and more.

Catch up on the latest foodie news.


  • Tiffany Gleeson

Baking Hive Classes
Anyone who has visited Millcreek's Baking Hive (3362 S. 2300 East, knows that the only thing owner/operator Elisa Barber loves more than baking, is teaching others. The cozy bakery has been showing aspiring bakers the ropes since it opened in 2014, and Barber recently announced the winter schedule for the Hive's adult baking classes. Sessions start Jan. 25 and range from basic baking to fondant-making. Each class is $60. As someone with a longtime affection for the Baking Hive's Irish chocolate cake, I can personally vouch for the instructors' tasty talents.

32nd Annual Hof Germanfest
For those looking for an all-ages version of Oktoberfest, the Sneddon Hof Germanfest, happening on Jan. 20, is here to tickle your nonalcoholic fancy. The festival celebrates Ogden's relationship to Hof, its sister city in Bavaria, and polkas its way through the Golden Spike Event Center (1000 N. 1200 West, Ogden,, where attendees can browse German craft booths and take yodeling lessons. Food will be available from local vendors like Siegfried's Deli, Vosen's Bread Paradise and Nutcracker Sweets. Consider taking a yodeling class while swallowing a bratwurst. Who needs beer to make bad decisions?

Under Current Liqueur Class
The secret to mixing a unique drink comes from a keenly curated library of liqueurs. So says the bar-management duo of Amy Eldredge and Ryan Manning from Under Current Bar (279 E. 300 South, They've scheduled an educational event to teach attendees about liqueurs like Skip Rock raspberry, Luxardo Maraschino and Pierre Ferrand dry Curacao as well as how they can be used to add fancy flourishes to cocktails. The class is on Jan. 27 from 2-4 p.m., and spots can be reserved for $55. Call 801-574-2556 or email to RSVP.

Quote of the Week: "Techniques are not the most difficult to teach. The attitudes chefs take are much more important." —Alain Ducasse

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