It's corn season! Join us for a day of 'all things corn' with the experts from All Souls Tortilleria. In this workshop we go from the history of corn in New England and the Americas to hands-on tortilla making and a tasting of all things corn - we'll even make a sourdough corn bread.
Date: Sunday, August 25, 2019 from 11 AM to 3 PM
Level: All levels, min. 8, max. 12 participans
Location: Brot Bakehouse School and Kitchen at Brotbakery, 38 Meade Rd., Fairfax Vermont
Costs: $125 per person
Instructor: Sam Fuller and Joe Bossen of All Souls Tortilleria, asssisted by Heike Meyer of Brotbakery
Vermont has a long tradition of growing corn for human consumption, going all the way back to the Abenaki, who relied on strains of flint corn as a staple grain. We will explore the long tradition of working with all things corn and learn everything around the preparation of humankind's oldest cultivated grain. Starting with the ancient technique of nixtamalization - the process for the preparation of maize, in which the corn is soaked and cooked in an alkaline solution - to grinding and preparing masa, making hominy, tortilla, tamales and even baking a sourdough bread with polenta - celebrate the corn season with us.
This class is a great opportunity to learn from the experts: The tortilleria is based in Burlington and run by Sam Fuller and Joe Bossen. Awarded with the Slow Food Seal of Approval in 2018 one important goal from the beginning was sourcing heirloom corn varieties. They wanted to make the fantastic tortillas they first debuted in their own kitchens (to the rave reviews of their friends) on a larger scale, making them available in Vermont, where Sam was missing the tortilla variety and quality of his home state Arizona. All Souls Tortilleria is now bringing their hominy, masa, tortillas and chips to stores and restaurants all across the Northeastern US, directly from their production facility in the North End of Burlington.
The class will end with a tortilla feast including local foods and condiments prepared by Brot Bakehouse School and Kitchen.
Please be aware of our cancellation policy:
- Full Payment is due upon registering for a class. We understand that there will be circumstances whereby you will need to cancel your course or change the date. Given two weeks or more notice we are happy to offer a full refund.
- If we need to postpone or cancel a class either a full refund minus Eventbrite fees (6% of ticket price) will be given, or you can use your payment as a credit towards any future class.
- If you need to cancel last minute - one week or less of the class date - a full refund minus Eventbrite fees (6% of ticket price) will be offered if we can refill your booking. Otherwise no refund will be issued.
Register for this class here