GRAIN VARIETY TASTING CLASS: ISLAND-GROWN RYE

COME LEARN ABOUT RYE WITH OUR BAKER AND FARMER

Duration

1 Hour

About

How do you create a farm-driven bakery?

1) Recognize the impact milling has on preserving the grain’s inherent flavor and high nutritional content

2) Ideally, mill all of your grain on-site

3) Directly support local and regional grain growers that align with your growing standards

4) Find a baker who is committed to using 100% of the grain 100% of the time in order to create the most delicious and healthful foods that magnify the unique taste profiles of each grain variety

5) Celebrate the farm and farmers who grew the grains

Join us on our grain journey and come learn about RYE, one of the few grains that grows well on this island. We are proud to support farmer Dan Sternbach of Lost and Found Grain who, against-all-odds, is single-handedly keeping the cultivation of grain alive on Martha’s Vineyard.

Come talk with Matt, our miller/baker, and Kate, our farmer. We’ll be diving into the taste profile of Dan’s beautiful rye grain from last season’s harvest and learning about stone milling and what it means to bake with and eat food made from freshly ground, unsifted flour. And, of course, we’ll be tasting some breads plus a specialty bite (using Dan’s rye) prepared by our kitchen team.

TO REGISTER, CLICK ON JULY 2 ON THE CALENDAR TO THE RIGHT, THEN REGISTRATION OPTIONS WILL APPEAR