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This class is dedicated to bread bakers, beginners through intermediate, ready to discover the world of flavor beyond plain white flour. This course will explain facets of wheat that seasoned bakers use to perfect their loaves, including gluten development, wheat varieties, milling styles, enhanced digestibility, and flavor development through sourdough techniques. We will also combine wheat with a wide variety of non-wheat grains to build versatile, open-crumb loaves for sandwiches and toast. Recipes are based on flours from one of this country’s great Origin Mills, Meadowlark Organics, in neighboring Ridgeway. We will provide a list of what to bring and where to find supplies for the novice in advance of the class.
Ages 18+ • October 6-8, 2023 • Friday 2pm – Sunday 4pm
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.
This one-of-a-kind weekend experience is designed to allow you to disconnect, immerse and explore. “Taliesin works like a charm on everybody that comes within its atmosphere,” penned Wright to his friend and client Darwin Martin in 1929. To experience Taliesin to its fullest, you will access a variety of historic spaces and the pristine rural landscape of Driftless Wisconsin.
Complementary housing is included in the workshop experience. Please note that we are not aiming to be a hotel or resort but focusing on carrying out the timeless elements of the Taliesin Legacy – connecting people, architecture, and the land. Each of you will be housed in a single room across the Taliesin estate in rustic Taliesin Fellowship dwellings, with shared bathrooms, access to a kitchenette, and living space.
Each workshop includes a welcome reception in the main residence and a tour of the buildings. Classroom instruction will be held in the kitchen of the Frank Lloyd Wright Visitor Center and other designated spaces across the Taliesin estate. Lunch and breakfast will be served at the Frank Lloyd Wright Visitor Center, while dinner is a wonderful opportunity to explore the local artisanal community individually or as a group.
Adult (Ages 18+): $1,200 per person
Includes breakfast and lunches, workshop instruction, materials, guided tour, guest room on the estate, and welcome reception in the main house
The workshop check-in will begin Friday afternoon at 2 pm. Please arrive at the Frank Lloyd Wright Visitor Center at 5607 County Rd C, Spring Green, WI 53588, and walk into the building. Staff will welcome you upon arrival and usher you to your room.