From Field to Table: A Celebration of Local Grains

According to the organizers:

For our first fall Cellar Series dinner of 2016, we are focusing on wheat.Yes, wheat! In our society that has become increasingly sensitive to mass-produced wheat, we are featuring a menu focused on hand-harvested, stone-ground wheat.

This historically wholesome and beautiful plant has been a staple of the Northeast diet for centuries and yet has become demonized in our culture today. Come and feast on a local bounty of stone-ground hard red winter wheat grown and milled by our very own Bklyn Larder chef, Patrick Shaw-Kitch, and his soon-to-be wife, Laura Huss, on their family land in Washington Crossing, Pennsylvania.

Discuss why stone-ground wheat cannot be mass produced, is, contrary to current trends, super healthy, and listen to the story of two young ‘farmers’ trying to re-vitalize this very important crop.