Hands-on cooking and baking classes for all levels in Los Angeles

The Gourmandise Grain Conference 2016

at The Gourmandise School at Santa Monica Place

October 13, 2016  |  9am-6pm

Building Local and Regional Grain Networks, Seed to Table

Join us for the first ever Gourmandise grain conference with a series of panels, discussions and hands-on workshops designed to provide the latest information on the local grain movement and techniques on using these glorious grains.

A collection of dedicated California farmers and millers have spent years cultivating these heirloom variety of grains. Our goal is to ensure that they are integrated sustainably into menus, onto store shelves and into consumers’ hands by educating the key players in the food community with the latest information. It’s time to take what’s taken acres to develop and make this an economically viable venture!

Partners

Event Speakers

Keynote

Glenn Roberts of Anson Mills

Future Past Perfect, Baker, Bread, Acre – The Future of LA Breads as Perfect Food

Photo credit Kay Rentschler

Panel Moderator

Evan Kleiman of KCRW’s Good Food

From Field to Plate – Farmers and Chefs Discuss the Viability of Local Grains

Photo credit Bryony Shearmur

Panelists and Workshop Leaders

Event Details

Registration

Early Bird Ticket Price

$85 per person by September 30th

After September 30th

$125 per person

Cancellation Policy:  You may cancel up to 7 days prior to the event and receive a full refund, minus any bank fees already incurred.  If it is within 7 days, you may transfer your registration to someone else.

Sponsorships

Sponsorships available, please contact Claire Soley at Claire@TheGourmandiseSchool.com for more information.

Conference Schedule

9:00-10:00 am
60 min

Check-in, coffee and pastries

Pastries brought to you by Superba Food + Bread

10:00-10:05 am
5 min

Welcome

Pastry Chef Clémence Gossett & Sabrina Ironside – Co-Owners, The Gourmandise School

10:05-11:15 am
70 min

Session 1 – Panel

“From Field to Plate – Farmers and Chefs Discuss the Viability of Local Grains”

Moderator: Evan Kleiman of KCRW’s Good Food

Panelists: Greg Blanc & Travis Lett of Gjusta, Carlos Enriquez of Superba Food + Bread, John Hammond & Alex Weiser of Tehachapi Grain Project, Zoe Nathan of the Rustic Canyon Family, Farmer Mai Nguyen, Alex Phaneuf of Lodge Bread, Zach Pollack of Alimento

11:20am-12:50 pm
90 min

Breakout Workshop #1

A:  Whole Grains for Pastries – Led by Rose Lawrence of Red Bread

B:  Whole Grains for Grain Bowls – Led by Jason Predergast of Tender Greens

C:  Fermenting Grains – Led by Minh Phan of Porridge and Puffs

12:50-1:30 pm
40 min

Lunch

Brought to you by Gjusta and Tender Greens

1:30-2:30 pm
45 min Keynote
15 min Q&A

Keynote Speaker

Glenn Roberts of Anson Mills
“Future Past Perfect – Baker, Bread, Acre – The Future of LA Breads as Perfect Food”

1:30-2:30 pm
45 min Keynote
15 min Q&A

Keynote Speaker

Glenn Roberts of Anson Mills
“Future Past Perfect – Baker, Bread, Acre – The Future of LA Breads as Perfect Food”

2:35-2:40 pm
5 min

Break

2:40-3:15 pm
35 min

Session 2 – Art of Milling

Nan Kohler of Grist and Toll

3:20-4:50 pm
90 min

Breakout Workshop #2

D: Whole grains for pasta – Led by Stefano de Lorenzo

E: Whole grains for breads – Led by Or Amsalam & Alex Phaneuf of Lodge Bread

F: Whole grains in Low Country 101 – Led by Jeston Garner & La Vay Ullie

4:50-6:00 pm
70 min

After party! With fermented grains… the drinkable variety.

Charcuterie & Cheese provided by The Wheelhouse

Food provided by Ol’ Skool BBQ, Peads & Barnett, and Koda Farms

Vodka & Aquavit provided by Blinking Owl Distillery
IPA provided by Three Weavers

Red, white, and rose wine provided by Glou Glou Magazine

* Schedule subject to change.