Le Goût du grain / A Taste For Grain

 
fig. a:  a feel for grain

fig. a:  a feel for grain

If bread, baking, grains, and milling are your thing, either on a professional level, or even just a personal one; if the kinds of things that I discussed in my last post ("Grain Therapy") are of interest to you; if you have a genuine taste for grain; have I got the event for you.

Le Goût du grain / A Taste for Grain is a symposium and dinner that will be taking place on Monday, June 13 at the Société des arts technologiques' Foodlab / Labo Culinaire.  It will bring together bakers, chefs, grain producers, brewers, millers, and other interested parties to discuss the future of grains and grain-based production in a Northern climate such as ours.  The invitation-only symposium will take place in the afternoon and will feature such distinguished participants as Amy Halloran (The New Bread Basket), Ed Behr (The Art of Eating), Andrew Heyn (Elmore Mountain Bread), Randy George (Red Hen Baking Company), Charles Letang (Seigneurie des Aulnaies / Du pain c'est toût), Rowan Jacobsen (American Terroir:  Savoring the Flavors of Our Woods), James MacGuire (The Taste of Bread), Naomi Duguid (Home Baking:  The Artful Mix of Flour and Traditions From Around the World), Simon Blackwell (Blackbird Baking Co.), representatives from Moulin des Cèdres and the Maine Grain Alliance, and many others.  The dinner is open to the public and will feature grain-themed contributions from a who's who of talented chefs:  Stephanie Labelle (Pâtisserie Rhubarbe, Mtl), Julien Jore (Cirkus, Mtl), Pamela Yung (Semilla, NYC), Dyan Solomon and Vanessa Laberge (Olive + Gourmando, Foxy, Mtl), and your hosts, Marc-André Cyr (Baker On the Go, Mtl) and Michelle Marek (SAT Foodlab, Mtl).

For more information you can find a Facebook event page here.  Or you can contact Marc-André directly.

If you're interested in the dinner and you'd like to book a reservation for it, please call (514) 844-2033 ext. 225.

In Grain We Trust.

aj