Thursday, February 4, 2016 | 6:30PM
$150 (House wines, beers, and hospitality included.)
Limited to 13 guests
Join Vetri’s Head Baker and Miller, Claire Kopp McWilliams, to learn all about the fundamentals of bread baking using whole grains and natural leaveners. Claire will lead group discussions on ingredients, equipment, and baking technique, as well as demonstrate several recipes.
Over the last year, the Vetri team has traveled the nation researching small grain production, while sourcing and testing dozens of varieties of wheat in order to discover the most exceptional grains on earth. The Vetri Grain Project seeks to promote the incredible flavor and improved nutrition of freshly milled, whole grain foods, while supporting small farms and the environment.
Class will start with snacks and prosecco, followed by a meal with house wines.
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