Tastemakers | Pie and Place-Making with Stacey Mei Yan Fong of 50 Pies, 50 States
Master the art of creating the perfect pie crust!
Get ready to roll, trim, and crimp your way to pie perfection with Stacey Mei Yan Fong in this hands-on workshop. Pie fillings will be pre-made and provided for you, so you can focus on crafting and assembling your pies. Carriers to transport your pies home to bake or freeze will be provided—or, leave them with us to bake and pick them up before swinging by that evening for Stacey Mei Yan Fong’s book talk and signing.
In order to prep the perfect amount of supplies for the workshop, we will end ticket sales for Saturday’s pie-making workshop on Thursday, March 21, at 9 a.m. CST.
See you there.
Bundle and Save: Add a copy of 50 Pies, 50 States and tickets to Stacey’s book talk & signing to your cart during checkout and save 30%!
Tickets are $60 ($50/members), reserve your spot online or with the Box Office at (479) 657-2335 today.
The pie crusts contain egg, dairy, and gluten. Gluten-free 1:1 flour will be available for guests who want to work with GF flour. Please note that wheat flour will be present. Please make and consume at your own risk. No other substitutions will be made.
About 50 Pies, 50 States
“There’s nothing quite so American as a slice of pie. That’s what I learned growing up in Singapore and Hong Kong, watching movies set in the United States and dreaming about taking a road trip from coast to coast, stopping at diners along the way. After college in Savannah and a decade as a fashion designer, I turned my passion for home baking into an ode to my chosen home: honoring the people, places, and flavors that made me love this country with a pie for each state.
Every pie is an opportunity to celebrate—or defend your home state’s honor. Bake your way through this book, and you’ll taste the full range of flavors that America has to offer.
The recipes are organized like the all-American roadtrip everyone has wanted to complete, this book is a journey through the wonders of pie for bakers of all skill levels–and the story of how I chose to make this place my home” — Stacey Mei Yan Fong
