Grist & Toll Owner/Miller Nan Kohler will be speaking to the Culinary Historians of Southern California on Saturday, April 11, 2015 from 10:30-12:00 at the Los Angeles Public Library. The discussion will be led by Nan’s good friend, Linda Civitello, author of “Cuisine and Culture: A History of Food and People.” A tasting of assorted baked goods made with Grist & Toll flour will take place after the talk, as well as an opportunity to purchase some flour. Follow this link for details:
… … … … … … … … … …
February 21st Bread Class is now open for registration
Erik Knutzen, co-founder of the Los Angeles Bread Bakers is coming to Grist & Toll
Saturday, February 21, 2015
Follow this link to register:
Join the whole grain sourdough revolution and learn how to make a 100% whole wheat boule from local Joaquin Oro wheat from Grist & Toll. This is a simple, no-knead loaf suitable for beginning bread bakers. You’ll learn the basics of artisan bread baking, how to start a sourdough starter, how to shape a boule and a trick for baking bread in a home oven. Each student will go home with sourdough starter and a loaf of bread to bake the next day. Master this loaf and you’ll never buy white bread again.
… … … … … … … … … …
Grist & Toll’s 2015 Class Schedule Begins!
We are starting 2015 with more pastry. We’ll be baking up a storm, learning recipes for everything from scones to pop tarts to cakes – 6 recipes in all! Follow this link for details and registration for our first class of the year, which will be held on Sunday, January 25th. We’re flying Dawn Woodward in from Canada to teach us some of her magic – it’s going to be lots of fun!
… … … … … … … … … …
Saturday, January 24th from 11:00-4:00
Community Event day at Grist & Toll Featuring the Following:
Your Local Hive Pop Up Shop
-Laurie Dill brings her fabulous assortment of food and tabletop items.
Meet the Baker and Wheat Variety Tasting!
-Nan and Dawn Woodward will be baking and sampling single varietal Madeleines. Taste how different types of wheat change the flavor and texture of one of our favorite treats.
Los Angeles Bread Bakers hang with Erik Knutzen
-Bring your questions, bring your starter, bring some bread, and ask the expert for his opinion and advice.
… … … … … … … … … … …
A New Class Has Been Added: Fall Pie and Pastry
Here is the link for registration and details
Grist & Toll’s 2014 Fall Class Schedule Begins with
Elegant Cooking with Whole Grains
Saturday, October 4th, 2014
10:00am to 3:00pm
Class Tuition: $175
Available Seats: 14
Register via the following Eventbrite link:
We are pleased to welcome Joseph Shuldiner, director of the Institute of Domestic Technology, for a delicious and inspiring class centered on cooking with whole grains.
This hands-on “Cook the Book” class will feature whole grain recipes both sweet and savory from his celebrated cookbook: Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living, using grains and freshly milled flour from Grist & Toll. We know whole grains are good for us, but prepare to be wowed at how easily they are elevated to “something special” status in Joseph’s skilled hands. Together we will cook and explore the versatility of heritage wheat and grains, shedding new light on how we can incorporate them into our home cooking repertoire. Class tuition includes take home goodies of a signed copy of Joseph’s book and 2 of the featured grains.
FEATURED RECIPES INCLUDE:
NUTTY MUSHROOM FARO RISOTTO
A rich creamy risotto with a slight textural bite is what we aspire to when making this dish at home. The key is patience, and a glass of wine, which we’ll explore both of. Our whole grain swap-a-roo of the traditional Arborio rice will be Faro, a nutty grain related to ancient wheat. You’ll learn how to master this dish and impress dinner party guests, cheaper than a trip to Italy!
SAVORY TARTS IN A SONORA WHEAT SHELL
These tarts provide that special little touch we need for an al fresco breakfast or lunch: a savory start to the day or the perfect partner to a fresh, seasonal salad. We love its simple decadence. The Sonora wheat tart shell will change your mind about whole grain crusts. Plus, the hazelnut-Sonora wheat shell will go spectacularly with the leek and potato filling.
PARCHMENT FLATBREAD CRACKERS
This ultra-thin cracker is really only masquerading as a bread. Essentially baked pasta dough, these crackers are transformed as they emerge from the oven. Our whole grain version, sprinkled with salt and aromatic, fresh rosemary is a crisp, rustic snack that is as beautiful to look at as it is to eat.
PISTACHIO OLIVE OIL ORANGE CAKE
This is not your traditional layer cake. Actually, it’s not a layer cake at all. Packed with a fruit basket’s worth of flavor into one moist single layer. This rich cake is made with fruity olive oil, nutty pistachios and anther appearance from Sonora wheat flour. It’s topped it off with a compote made from a whole orange and lemon, rind and all. Add to that a bit of boozy Grand Marnier, beautiful red pomegranate seeds and you’ve got a party on a cake stand.
About Joseph Shuldiner: he is the founder and director of the Institute of Domestic Technology, a modern home-ec university located in Southern California. The Institute offers year round classes, workshops and festivals on a variety of “lost art” subjects such as jam making, pickling, fermenting, cheese making, home coffee roasting, cocktail bitters and liqueur making, bread making, bacon curing and mustard making - just to name a few.
Shuldiner also established a weekly certified farmers’ market in Altadena’s bucolic Loma Alta Park. The Altadena Farmers’ Market opened in 2012 incubating local startup business’ as well as certifying numerous backyard farmers through the market’s (Sub)Urban Farm Project.
Shuldiner is the author of Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living published by Chronicle Books. Lavishly photographed and written with Shuldiner’s personal, conversational style, the cookbook contains recipes that “just happen to be vegan”, rarely containing meat substitutes, but rather celebrating ingredients from the plant kingdom on their own merits.