Kneading Conference Instructors, Spotlights, Dumplings, & Rye

You'll love getting to know our incredible instructors. It is part of what makes the Kneading Conference so special.

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Kneading Conference Workshop Spotlights

Chinese Dumplings With A Twist:

using local flour, sourdough and organic ingredients

Discover Chinese food with new eyes: Updating traditional recipes with local and organic ingredients, sourdough fermentation and healthy fillings.

Learn how to make two classics in the world of Chinese dumplings: baozi (steamed bun) and potsticker.

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The workshop will focus on:

Making two different dumpling doughs from scratch: one sourdough-based, the other one using vegetable juice as a colouring agent.
Preparing different fillings: one with pork and one vegetarian.
Learning dumpling wrapping techniques and cooking methods.
In the morning we will prepare the doughs and the fillings. Friday afternoon, we will wrap, cook and eat the fruit of our labour.

About the Instructors

Eddy Mysliwiec is the owner of Breddy Boulangerie . He is a sourdough bread baker and instructor. He trained in Michelin starred restaurants before working as a chef in France and British Columbia. He got into baking on the Canadian West Coast, curious and desperately missing a good loaf of bread. With Breddy, he wants to offer baked goods that are good in flavour and nutrition, while showcasing local flours and ingredients.

Tara Wong is the owner of Tara’s Dumplings . She sells handmade dumplings made with sustainable meat, local and organic ingredients. Her love of dumplings runs deep. At 17, she was already training with dumpling masters in her native city of Montreal. She attended the Asian culinary program at VCC in Vancouver BC before moving back home and starting her own dumpling company.

*Pre-registration is required

About the Instructor

Stanley Ginsberg, award-winning author of Inside the Jewish Bakery and The Rye Baker, is owner-operator of The New York Bakers (www.nybakers.com), an online purveyor of professional baking ingredients, supplies and smallwares to home and hobbyist bakers. A native New Yorker, he learned to bake from his grandmother and continued baking bread through graduate school. After retiring from a career in finance and financial communications, he resumed his love affair with dough (the sticky kind). He and his wife, Sylvia Spieler Ginsberg, live in San Diego.

The Rye Baker

Bakes Sweet & Savory

Rye is more than a bread grain: throughout northern, central and eastern Europe, it was also used in a wide range of sweets and savories. Last year, during the Baltic Rye Tour through Finland and Latvia, I encountered some of those specialties firsthand. Join Stanley in this hands-on workshop as we make a variety of Baltic region treats, including Potato-Blueberry Tarts and Blueberry Pie from Finland, Latvian Potato-Carrot Tarts and Rye-Honey Cookies from Russia. And by the way, Stanley is running the Baltic Rye Tour again this year. For details, go to www.theryebakertours.com.

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The Maine Grain Alliance to Showcase Grain Related Jobs

at the 2019 Outdoor Career Fair

The Maine Department of Agriculture, Conservation, and Forestry is teaming up with Jobs for Maine Grads to bring outdoor careers to 7th graders in the central Maine area. This interactive, hands-on career day will feature jobs that all take place outside. From farm managers and naturalists to aquaculture and beekeepers, there will be something for every interest area. It is anticipated that more than 500 students will attend. The Maine Grain Alliance will showcasing some of our small scale grain equipment and speaking about grain related jobs at the fair!

Details:

FRIDAY, MAY 10, 2018

9:00 AM – 1:00 PM

KVCC’S ALFOND RECREATIONAL CENTER, HINCKLEY CAMPUS, HINCKLEY, MAINE

Don’t forget to visit Hannaford at the 100 Fairgrounds Marketplace, Skowhegan location to purchase the reusable Community Bag! We will receive a $1 donation for every $2.50 bag purchased until the end of the month.

Featured Sponsor: Bread Bakers Guild of America

The Bread Bakers Guild of America. Founded in 1993, The Bread Bakers Guild of America is a non-profit alliance of professional bakers, farmers, millers , suppliers, educators, students, home bakers, technical experts, and bakery owners and managers.

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Maine Grain Alliance | www.kneadingconference.com