- This event has passed.
The Seasonal Kitchen – September
Sep 15 2016 /6:30 pm - 8:30 pm
“The Seasonal Kitchen: Cooking with the Bounty of the Region” is a year long series of cooking classes intended to teach people how to slow down and cook delicious, nutritious, locally grown seasonal foods.
In an attempt to reconnect people with the food and traditions from the past, each month’s theme will reflect the cultural practice of referring to the cycles of the moon based on seasonal offerings.
HARVEST MOON – BREAD/TRADITIONAL GRAINS
This class will focus on whole grain bread baking using nutrient-dense ancient grains and heirloom wheat from fresh flour. Participants will learn how to mill fresh flour and bake an artisanal loaf of bread out of a home oven. The instructor will also discuss the difference between modern wheat (the majority of supermarket flour), and landrace wheat, which is more nutritious, flavorful and digestible.
Instructor: Shaun Thompson Duffy is a native Texan, who believes that bread – once such a once treasured staple at the dinner table – has been demonized, molested and mishandled. Bread has been altered for the sake of time and profit and now we have to look to the past for guidance.
Shaun worked as a chef in Michelin starred and highly competitive kitchens in Las Vegas, Austin, Houston, Chicago, and Portland before deciding to focus on bread and join the small but effective movement to bring awareness not only to the humbled loaf, but to independent local wheat farmers, millers and bakers that are fighting the good fight. He is currently runs a business in Spokane called Culture Breads.
PRE-REGISTRATION REQUIRED; SORRY, NO WALK-INS.
THIS CLASS IS FULL AND NO LONGER TAKING REGISTRATIONS.
This program made possible by generous support from Pilgrims Market.