From our organizers:
In celebration of her new cookbook Heirloom, Sarah Owens, a horticulturist, famous sourdough baker, and cook with an insatiable curiosity for global food traditions, is here to make us dinner!
Join us for a homespun four-course meal where cooking and baking traditions deliciously meet contemporary flavors. Her reverence for plants fuels her passion for bringing out their best flavors in the kitchen. Plus Kvass…
Check out this beautiful menu:
Slavic Soul (Kvass Cocktail) A lacto-fermented drink enjoyed in many Slavic countries, kvass is brewed from rye bread before it is mixed into this refreshing cocktail made with Balkan-style rakija, a fruit brandy.
Naturally leavened breads made with regional, stoneground flours. Served with sweet potato hummus (contains peanuts), muhammara with hazelnuts, and fermented green tomatoes.
Waldorf Salad: a fresh take on a classic made with jujubes, barberries, walnuts, and generous fresh herbs lightly tossed in a creamy lemon and poppyseed dressing.
Oxtail borscht with sour cherries and purple barley.
Shaker lemon and sage pie in a whole grain, naturally fermented crust. Served with lightly sweetened rosemary-infused whipped cream.