Name: Flour Power
Start: 2016-09-12T17:30:00-05:00
End: 2016-09-12T20:30:00-05:00
Location: The Food Building

Flour Power

Flour Power: A panel discussion about the burgeoning artisanal grain and heirloom wheat movement, health and farming will be moderated by Stephanie Meyer, author of Twin Cities Chef’s Table and founder of Fortify: A Food Community. Panelists are Jenny Breen, Steve Horton, Elizabeth Wheeler, Marty & Darrold Glanville, and Laura Hansen. After the panel discussion, enjoy passed hors d’oeuvres and dinner prepared by Chef Sarah Master, along with dessert from Pastry Chef Laurie Lin of Cocoa & Fig. Tickets to the event also include 2 drink tickets for beer, cider, wine, or craft cocktails. Feel free to roam the Food Building and see what’s happening at Bakersfield, Lone Grazer Creamery, and Red Table Meats. Board members of Women Chefs & Restaurateurs, including VP Kim Bartmann, will be in attendance. Proceeds will benefit WCR, including their scholarship programs. 
This event is hosted by Women Chefs & Restaurateurs Twin Cities’ members with special support from Callebaut, Niman Ranch, and Front Of House with local support from Classic Provisions, Bourget Imports, Bang Brewing, Reinhart, Ameripride, Bix Produce, Field Guide, and Foodservice News.
4:30-5:30 Cocktail hour
5:30-6:30 Panel discussion
6:30-8:00 Passed hors d’oeuvres and dinner
Chef Sarah Master will prepare food for the event. Formerly the chef of Barbette and Porter & Frye, she was a finalist on the hit TV series the Taste. Chef Master is currently heading up Mr. Roberts Resort in northern Minnesota. She will be assisted by Holly Fierce, a chef from Washington, D.C., who is the James Beard Women in Culinary Leadership mentee of Kim Bartmann for the 2016/17 year.
Menu includes: 
Coconut grilled dino kale with roasted squash, peanuts, figs, and a 5-spice vinaigrette
Braised leeks in a whole grain mustard with fresh thyme vinaigrette 
Spare ribs 
Pork belly rillettes  
Crawfish & cream cheese phyllo rolls
Cheese and mushroom profiteroles 
Muffuletta sliders 
Hushpuppies with remoulade
Kohlrabi slaw
Smoked salmon nicoise
Chocolate French Macarons (GF) 
Mini Flourless Chocolate Cake Topped with Dark Chocolate Ganache (GF) 
Strawberry Shortcake Shooters
Milk Chocolate Caramel Tartlets 

Moderated by Stephanie Meyer –  Author of Twin Cities Chef’s Table, Fresh Tart, and founder of Fortify: A Food Community
Stephanie A. Meyer is a Minneapolis-based writer, photographer, cooking instructor, and recipe developer. She writes a popular health food blog, Fresh Tart, and is the author/photographer of Twin Cities Chef's Table cookbook. Meyer contributes to numerous publications and websites including Food & Wine, Cambria Style, Paleo Magazine, and Edible Twin Cities. She is the founder and organizer of Fortify: A Food Community, a group of Minnesota food writers and industry professionals who host educational events and raise money for local charities.
Panelist Bios:
Jenny Breen has been a professional chef and advocate for local and sustainably raised foods working directly with farmers and producers in the Twin Cities area since the mid 1980’s.  She was  co-owner of Good Life Cafe and Catering, a sustainable and whole foods business from 1996-2013.  She is a 2009 Archibald Bush Foundation Leadership Fellow and completed her MPH in Nutrition at the University of Minnesota in 2011 while using her fellowship to build strong networks within health and food systems for greater access to food, support for sustainable farming, and understanding of cooking as a health strategy. Her first cookbook "Cooking up the Good Life" emphasizes local, seasonal whole foods cooking for families, and was released in April of 2011 from the University of Minnesota Press. She currently teaches 2 course at the University of Minnesota: an undergraduate cooking class called “Cooking on a Student’s Budget” through the Healthy Foods Healthy Lives institute, and a graduate cooking course called “Food Matters, cook as if your life depends on it” for health professional students through the Center for Spirituality and Healing.  She contracts as a food and nutrition Public Health educator with local health departments, school districts and nonprofit food and farming organizations. 
Steve Horton founded Rustica Bakery a decade ago, and is a three time James Beard Award Semifinalist for Outstanding Pastry Chef (2013 and 2014) and Outstanding Baker (2015). Steve is utilizing his experience and connections from growing Rustica in order to launch Baker’s Field Flour & Bread. Years of experience working with dozens of flours to make hundreds of breads has inspired Steve to connect farmers, millers, and bakers to create exceptional flour & bread. 
Elizabeth Wheeler has been a greenhouse grower, vegetable producer and seed saver for well over two decades. She teaches free classes on fermentation, seed starting and various other gardening topics every spring.  Reading dozens of seed catalogues is part of her day job, trialing unusual hardy fruit crops is a favorite hobby and her hands don't quite come clean for about nine months out of the year.
Marty & Darrold Glenville It all began with the quest for a great loaf of bread, the kind they found on trips to Europe. Darrold began hobby baking in 2006 with Marty as chief taster and critiquer.  He did a pretty good job and they were invited to sell their organic conventional flour at Mill City Farmers Market.  Over the next few years Darrold's health took a continued downward slide and no doctors could find the cause.  The bread baker decided to try gluten-free. Within a very short time he was well, but gluten-free bread could not be a part of their diet.  A great deal of research and consultation with bread bakers and farmers around the country led them to heritage wheat, which he could eat with no symptoms. Sunrise Flour Mill went from a hobby to a thriving business supplying flour to individuals, restaurants and bakeries locally and internationally. They're still a fixture at Mill City Farmers Market and sponsor the Bread Festival each fall.
Laura Hansen has worked at General Mills on a variety of businesses including Refrigerated Dough (Pillsbury) and Bakeries and Food Service businesses.  For the last 7 years, she’s been working on projects related to “how to get more whole grain into bakery and cereal products”, evaluated different wheat varieties (waxy and high amylose ) for health related  advantages and more recently has been focusing on grains that bring unique traits so that we can bring consumer benefits through the addition of the grain.  This might be wheat with high fiber or some varieties with unique color and flavor, or oats with higher fiber or B-glucan, or grains with high antioxidant properties.  Most recently, she’s been looking at perennial grains and crops and how might GMI use these to create economic value which incentivizes farmers to plant and help protect the soil.

The Food Building 

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Flour Power

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