Fill out our Conference Survey!
We're planning our first ever food conference that aims to empower with knowledge, inspire through each other's ideas, and to have fun. It will have workshops, round table discussions, and panels for eaters of local food, those interested in starting a food business, and current producers. We welcome your feedback on workshop topics so please
fill out the survey or pass along to a friend who might enjoy attending. If you are interested in our skill share, this is the place to list your skill (home brewing, fermentation, etc.)
The conference will be in late April or early May!
2/24: Winter Brights Cooking Workshop
This
interactive workshop taught by Chef Renee Baumann will walk you through recipes for creating bright, exciting dishes with the palette of winter produce that might at times feel limiting. Learn techniques for root vegetables that encourage you to push outside that winter roast or stew and which herbs can bring out diferent flavors in hearty crops. If you weren't able to grab a seat at our
Winter Brights Supper Club, or if you want to learn the techniques behind that menu, this is a great opportunity to learn and taste a different approach to winter vegetables.
- When: Wednesday, February 24, 2016 from 6:30 PM to 8:00 PM (EST) - Add to Calendar
- Where: Local Roots NYC - 207A Front Street Manhattan, Ny 10038 - View Map
Spotlight on: Hot Bread Kitchen
We are proud to source our bread share from Hot Bread Kitchen, a NYC based bakery and workforce development program! We got reconnected with them after our Founder, Wen-Jay, worked at their farmer's markets in the city.
HBK builds lasting economic security for low-income, immigrant and minority individuals by creating pathways to professional opportunities in the culinary industry. Like Local Roots, Hot Bread Kitchen deeply values the people and farms they work with. They source their honey, flours, dairy, and eggs all from local producers within 200 miles of NYC, and use no preservatives, artificial flavors, or colors.
Traditional artisan recipes, like this week's Nan E Babari (pictured above) and El Barrio Sourdough, are made by hand and slow-fermented to naturally develop the complex flavors and textures of the grains.
The Nan E Babari, for example, is a "savory Persian flatbread with a chewy crust, topped with black and white sesame seeds." It's recommended with a savory cheese like feta and olives with olive oil, or you could try it with butter and jam and a cup of hot tea in the morning. Either way, you can't go wrong with bread this fresh!
