Sunday Dinner: Bread, Yeast & Beer
Slow Food Seacoast
Stoodley’s Tavern, 17 Hancock St, Portsmouth, NH
Sunday, June 5, 2011
Paula Marcoux, Edible South Shore magazines food editor and a food and beer historian, will be our guest speaker. She and participants in the afternoon Bread-Baking Class will share some great breads with us! After dinner, Paula will speak about the return to traditional baking technologies and techniques (like wood-fired ovens and natural leavening) and some modern developments that benefit bakers.
Paulas website, The Magnificent Leaven
Read more about Paula and her love of wood-fired baking on Boston.com
The theme of the evening is Bread, Yeast, and Beer, but feel free to bring any dish made with wholesome, preferably local, ingredients. Home brewers, bakers, and other lovers of fermentation are particularly encouraged to bring both some of their creations for dinner and some starters (leaven/sourdough, kombucha, kefir, etc.) to share with people who would like to make their own. Sharing these living foodsand the practice of making themis fun!
Please bring your own dining kit (plate, bowl, drinkware, cutlery, and napkin) to minimize the use of paper goods, waste, and cleanup time. Also please bring your own beverage. If youve never been to a Slow Food potluck before, please read About Our Potlucks for more information about what to expect.
For more information and directions: www.slowfoodseacoast.org.