This past weekend, we were so honored to have been a small part of a farm dinner held at Frank Lloyd Wright's Taliesin Preservation up in Spring Green, WI. In celebration of the famed architect's 150th birthday, this dining experience was one in a series of three scheduled for 2017 that was prepared by our dear friend, Jonathan Griffin, Executive Chef at Prairie Street Brewing Co. Jonathan is an amazing chef who is passionate about sourcing local, sustainable, and seasonal ingredients...and we are so thankful that he picked C&C to share this experience with [as well as sending over these beautiful event pictures above].
We also had another fun opportunity to share our love for good loaves with Rock Valley College students. Dr. Megan Pease, who is one of our regular customers, invited C&C to come talk about wild yeast baking and the slow fermentation process at her laboratory-based life science course, "Plants and Society." The class is intended to derive connections between different plants and their impacts on society as well as examining how various things are created from them. For instance, she had the students bake their own bread while discussing wheat and biological functions of yeast. Devin did an awesome job representing C&C while sharing his knowledge on sourdough bread baking.
While we are on the subject of classes, the special offer we were running on early CSB share sign-ups is now closed. The first 20 folks who signed up for the 12-week option have secured all the spots in our artisan bread baking classes for this rotation - to those of you who got in, class dates are TBD and we will send out scheduling info soon! You can still sign up for Oct-Dec shares until next Friday, September 29th at our booth or through our website.
At the markets this weekend, we will have Country White, Cranberry Walnut, Olive Oil Semolina, Seven Seed Whole Wheat, Chocolate Porter, and Kalamata Olive loaves. Next Friday is the last City Market of the 2017 season - we are working up a big menu for it!