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JULY 25,26, 2019
KNEADING CONFERENCE
JULY 27, 2019
MAINE ARTISAN BREAD FAIR
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This Week's Kneading Conference Spotlight
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Market Breads for a Micro Bakery
Over the course of this two-day workshop (3 hours each day) we will focus on making a variety of sourdough breads that a micro bakery can bring to market. They include whole wheat county levain, 50% whole grain baguettes and a 100% whole grain rye bread using all Maine grown grain.
During the process, we will talk about what you will need to set up your micro bakery, ways of starting your own bread subscription service and how to build community around your bread.
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About the presenter:
David Kaminer
is owner operator of
Raleigh Street Bakery
, a cottage food operation in Denver, CO. David’s career in baking started while he was in high school. He worked at a local bakery just down the street from his home just south of Pittsburgh, Pennsylvania. He graduated from Pennsylvania Institute of Culinary Arts in 2002 and jumped at the opportunity for an externship at the Broadmoor in Colorado and moved there the same year. David has had amazing opportunities to grow and refine his culinary know-how at bakeries and restaurants in Colorado before he converted his garage into a bakery and opened up Raleigh Street Bakery in 2014. He bakes a variety of naturally leavened breads that are made with house milled whole grains. He sells them at markets and from his home throughout the week.
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2019 Kneading Conference Presenter Named
HospitalityMaine Chef of the Year
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HospitalityMaine
, the nonprofit trade group that represents the state's hotels and restaurants, has named its Chef of the Year, Kerry Altiero of
Cafe Miranda
in Rockland.
In a ceremony and gala held last evening at Thompson's Point in Portland, Kerry was recognized among us peers.
In 1993, Chef/Owner Kerry Altiero decided to open his pioneering restaurant, fueled by his passion for great food, multicultural cuisines, his Italian heritage and Rockland, Maine. Cafe Miranda features fresh local ingredients, house-made pastas, and signature foccacia bread that are made daily in Café Miranda’s wood fired oven, the oldest continually operating wood fired oven in the State.
Kneading Conference attendees will get to try their hand at Chef Altiero's famous focaccia bread during his Friday, July 26 workshop.
Read more about Kerry's Chef of the Year honor
here...
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MAINE
ARTISAN BREAD
FAIR
DATE:
Saturday, July 27, 2019
HOURS:
9 a.m. to 3 p.m.
PLACE:
Skowhegan State Fairgrounds.
COST:
Free! Everyone is invited, and we encourage you to bring your family and friends to enjoy.
PARKING:
$5
Over 60 vendors await you at the Maine Artisan Bread Fair!
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Hosted by the Maine Grain Alliance, the Artisan Bread Fair is a free summer festival offering wood-fired oven demonstrations, artisan bread samplings, and opportunities to talk with professional bakers and explore the best books, tools, and delicious accouterments to whole grain and conventional bread baking.
This year’s event will feature demonstrations ranging from bread baking using sourdough to tortilla making as well as an expanded children’s area- where kids can make their own pizza, play with dough, and lots more!
While attendees will be captivated by the wares in over 55 vendors, they will also be able tantalize their taste buds and sample foods ranging from pizzas cooked in wood-fired ovens to tacos in tortillas baked fresh on-site, sweet pastries, and a variety of other locally produced delicious food.
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AgriCulture
Celebrating Local Food Crafts
Saturday, June 15, 2019 | Skowhegan, Maine
Experiences Tour
: 9am-1pm
Food Festival
: 12 pm-4 pm
Interested in ultra-local food experiences? How about a festival featuring local food samples, demos, and pairings? You'll find all of the above at AgriCulture, an authentic way to experience local food crafts of Somerset County, Maine.
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Join us for an
experiential food tour
where you can mill wheat, make butter, pair cheeses, sample beer, and more. Then stay for a vibrant
downtown festival
of local food and drink with live music!
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