Everything Except Pie with Chef Kathy Lower

In this demonstration class, Kathy explores the creative possibilities of pie dough beyond the traditional pie. Discover how one dough can become a foundation for effortless entertainment from elegant savory bites and rustic seasonal dishes to inspired sweet creations.

Kathy will share her techniques for making, storing, and freezing dough, along with the creative inspiration behind transforming ingredients into beautiful food meant to be shared. Through a collection of applications, you will learn how humble dough can become your secret kitchen companion.

Furikake Pie Dough Crackers with Smoked Salmon Spread

Flaky handmade crackers topped with Smoked Salmon Spread, quick-pickled onions and tomato jam. 

Savory Pinwheels

Pie dough layered with goat cheese, prosciutto, walnuts, then rolled, baked, and sliced into elegant bites. 

Seasonal Savory Galette

A rustic free-form tart featuring roasted delicata squash, chanterelles, chicken apple sausage, thyme and other seasonal flavors. Accompanied by a seasonal salad and shallot vinaigrette.

Italian-Inspired Nut Tartlets

Inspired by her grandmother's Italian cookies, featuring mixed nuts, dates, blackberry jam, and chocolate. 

Fireside Coco-Cino

Kathy's homemade Nocino and beloved hot cocoa come together in a warming fall drink, topped with fragrant bay leaf whipped cream and a crisp maple leaf pastry crown dipped in chocolate. Kathy will share her technique for infusing cream with herbs for an easy way to add unexpected depth to desserts, drinks and ice cream. A festive sip made for lingering around a fire or gathering around the holiday table.

Born and raised in the Pacific Northwest, Kathy is a recipe developer, baker, and passionate advocate for seasonal cooking. Inspired by farmers' markets and the changing seasons, her style blends rustic simplicity with thoughtful presentation whether creating handmade pastries, seasonal dishes, or unexpected ways to transform everyday ingredients. She believes the simplest ingredients, crafted with care, become the most memorable meals, especially when shared generously around the table.

Growing up, Sundays were spent at her Italian grandmother's table making homemade ravioli, sharing sips of her grandfather's homemade wine from the cellar, and inevitably spilling marinara on the handmade lace tablecloth. It was there that her love of handcrafted food and the connections it creates first took root. After decades working in the food industry, including leading marketing initiatives and recipe development for Conifer Foods, Kathy now shares her recipes and culinary adventures through Instagram, @lick.the.plate. She is delighted to bring her passion for craftsmanship, hospitality, and seasonal cooking to the Sun Valley Culinary Institute.