It All Comes Down To Grain:
A Workshop on Local and Heritage Grains in New England
Hosted by Chefs Collaborative
From pastas made with farro and buckwheat flour and breads baked with einkhorn, to beer and spirits featuring local and organic wheat and barley, grains--the critical missing link in many local, sustainable food systems--are back on the map.
Join Chefs Collaborative on Tuesday, April 24 from 1-3 pm at the Boston Center for Adult Education for a workshop where we'll explore the culinary possibilities of organic and heritage grains. We'll taste beer and spirits, bread made with flour from ancient grains, and unique grain-based dishes from a handful of chefs in the area. We'll talk about the history of grain production in this country--and how small-scale local production is slowly making a comeback. We'll discuss cooking with a range of whole grains, how to source them, and how growers are finding a market for their products in restaurants, bakeries, breweries, and distilleries around New England.
Presenters include Eli Rogosa of the Heritage Grain Conservancy; Liz L'Etoile of Four Star Farms in Northfield, MA; Maria Speck, author of Ancient Grains for Modern Meals; Tim Wiechmann from T.W. Food; Maura Kilpatrick from Sofra Bakery and Café; and people from Hungry Mother, Valley Malt in Hadley, MA, and Bully Boy Distillers.
Tuesday, April 24th, 2012
1pm – 3pm
122 Arlington St. Boston, MA
When & Where
Chefs Collaborative is a national nonprofit network of chefs and culinary professionals changing the sustainable food landscape through education, advocacy, and peer-to-peer networking.