René Sackett, the president of Missouri Farmers Market Association, is passionate about local food and supporting our local farmers, and the local, artisanal flour she uses for baking is no exception. Using a selection of flours from The Mill at Janie's Farm in Ashkum, Illinois, this hands-on class will create buckwheat blinis topped with a choice of crème fraîche and smoked salmon or cranberry-orange cream, apple-pecan galettes with caramel sauce made with spelt - a mild ancient grain that can be substituted for most recipes using all-purpose flour, fudgy crinkle cookies with sea salt made with rye - a versatile flour with nutty flavor, plus cast iron deep dish pizza with local mushrooms, spinach, sun-dried tomatoes, bacon, and cheese made with whole grain white flour.
Sat, Nov 23, 11 am to 1:30 pm