Tuesday, November 17, 2015 | 6:30PM
$150 (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 in time to bake your own bread for Thanksgiving! Claire will lead group discussions on ingredients, equipment, and baking technique, as well as demonstrate several recipes, before helping each participant make their own loaf to take home.
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.