Local love in every loaf.

Sunday, June 27, 2010

Dinner Fundraiser in the garden!

Friends and Shareholders:

Fancy and Delicious would like to invite you for dinner! On Saturday,  July 10th, we'll be hosting the first F and D fundraising dinner at the earth oven. There will be pizza, garden fresh salad, oven roasted veggies, and much more! 

We're all about local food and creating a sense of community through monthly workshops, but we need your support to continue this good work.  We hope to raise money for F + D to provide more reduced price shares and additional money for the free baking workshops. 

Please join us in our garden for delicious food, great company, and music. There will be a clay oven discussion at 5pm, and dinner will begin around 6 pm.  The address is 153 Eaton St, and the suggested donation is $15, although whatever you can give is much appreciated.  If you cannot make the event, but would like to donate, checks are payable to Maura Pellettieri and can be sent to Fancy and Delicious at 153 Eaton St. Buffalo, NY 14208.

We hope to see you at the dinner, but if you can't make it, you are welcome at the house anytime to chat with Maura about building and baking in the oven, thoughts on the local foods movement, or just to relax in our beautiful garden and enjoy fresh mint/lemon balm tea!

Please R.S.V.P to help us reduce waste.

In solidarity,
Fancy and Delicious

Monday, June 14, 2010

The gods must be smiling II

The rain stopped just as it was time to get baking yesterday, so we were able to hold the entirety of the workshop in the garden again. Megan and I realized that as the monthly workshops continue, workshop regulars will get to see the steady improvement on the state of the house. Last month, the kitchen was looking about 40% more drab than it does now. This month, we have a beautifully tiled floor and a crazy orange sink!

For me, everything becomes clear when I'm teaching, and it's nice to be able to share something as practical as bread-baking. As lovely as the purpose for our gathering is, the really special part of the baking workshops is the down time. Everyone had something to share--music, ideas, stories, recipes, unusual perspectives.  No energy is lost or gained. Everyone brought something to share and went home a little brighter, and a little sleepier.                    
IV. Mingling

V. The bread is done!

VI. Xela pulls a loaf out of the oven.

Wednesday, June 2, 2010

Bread workshop take 2!

Our second bread-baking workshop will take place on Sunday, June 13th, from 12 to 5 pm, at 153 Eaton St. In the first workshop, we discussed the basics of bread-making. We worked with whole wheat flour, multi-grains, and herbs, and talked about the role that each ingredient plays in making a fine loaf of bread.

For June's workshop, we will be baking breads that use pre-ferments. We'll talk about the different types of pre-ferments, the benefits of baking with pre-ferments,  and how they differ from breads that only use yeast.

The first workshop was a lot of fun. So much so that I'm not convinced that the attendees learned more than I did. In any case, here's the deal. If you want to go through the whole process--and bake and bring home your own loaf of bread--you must arrive promptly at noon. Otherwise, you can drop in at any point during the day to enjoy a delicious cup of herbal tea (fresh from our garden!), or a cold beer. You can ask questions, observe, or just relax. And the Reuse store, always worth checking out, will be open.

Workshop space is limited, and baking spots will be given first to those who R.S.V.P. The workshop is completely free, although we will accept donations if you are able to give. All are welcome.

Til soon,