ONLINE ORDERS MADE DECEMBER 31- JANUARY 8 WILL BE PROCESSED ON JANUARY 9
What makes bread and flour ‘Artisanal’? Can local flour be reliably used to achieve delicious loaves full of nutrition, open crumb, and delectable crusts? This class is dedicated to cooks who are ready to discover the world of flavor beyond standard white AP flour. Working with one of this country’s great Origin Mills, Meadowlark Organics in Ridgeway, WI. Participants will decipher bread flour, gluten development, seasonality, grain varieties, and milling terminology. The class will explore pre-soaking and sprouting grains for versatile salads and breads, and sourdough techniques for flavor development. We will address some digestion problems common to commercial flours, and cover how to convert other recipes to use Artisan flours.
Meadowlark Organics distributes in Madison and can also be ordered from their website.
All workshops include overnight accommodations at Taliesin —the first time this has ever been offered to the public. Join us for this bucket list opportunity and become part of our community for a weekend. Private rooms on the estate are charming and comfortable. Each one comes with a unique view of the Taliesin estate, and none of them include a color television. Your time spent here will be disconnecting to reconnect with ideas, nature, and this sense of place.
One of our guest rooms on the Taliesin estate.
Enjoy this fully immersive Taliesin experience with lodging on the estate for convenient access to the buildings and stunning landscape throughout the weekend. Classroom instruction will be held onsite and the entire Taliesin estate will be available for creative work. Lunch and breakfast will be provided throughout the weekend and dinner is a wonderful opportunity for participants to explore the local community.
This workshop is for beginners and advanced artists alike. We will provide a list of what to bring and where to find supplies for the novice in advance of the class.
Friday: Arrival 3 p.m.; Tour and welcome 4:00 p.m. – 6:00 p.m.
Saturday: 9 a.m. – 4 p.m. (light breakfast & lunch served)
Sunday: 9 a.m. – 1:00 p.m. (light breakfast & lunch served)
COVID-19 health and safety protocols meeting or exceeding local, state, and federal guidelines will be followed throughout the weekend. Specific COVID-19 protocols will be communicated to participants closer to the workshop. All participants must provide proof of vaccination and/or a negative PCR test 72 hours in advance of their stay. Participants must also be symptom-free to participate.
Should a resurgence of COVID-19 make in-person gatherings once again unsafe, Taliesin Preservation reserves the right to cancel the event out of an abundance of caution. In the unfortunate event this occurs, guests will be notified in advance and offered a full refund to the original payment method.
Odessa Piper is the founding Chef of L’Etoile, a pioneering farm-to-table restaurant in Madison, Wisconsin, which she established in 1976 and ran for 30 years. In those early years she helped create local supply networks that made it possible to cook primarily from the region through every season. Now based in New England, Odessa continues her close ties with the Driftless Region through culinary instruction and consulting, and as a permaculture product development mentor to the Savanna Institute. She describes herself as a life-long advocate for the gastronomy of the snow belt—its seasons, farmers, and artisans.
