Chef John Lewis demonstrates an array of holiday recipes in the church's commercial kitchen: Rosemary, Pine Nut and Caramelized Onion Foccacia; Sauteed Apple and Smoked Cheddar Quick Bread; Tomato and Goat Cheese Tart; Ginger Crepes filled with Brown Sugar Roasted Pears; Sea Salt Caramel Almond Brownies; and Eclairs filled with Baileys Pastry Cream and topped with Espresso Ganache.
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