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Louisiana Cooking Class -- Grains: Prairies and Upriver Valleys of Grain Time: Saturday, August 24, 10am-2pm Instructor: Chefs Sierra Torres and Grace Treffinger Location: NOCCA, 2800 Chartres Street ABOUT THIS CLASS Nothing is better than walking down to your local pastry shop on a Saturday morning with the smell of freshly baked bread and pastries beckoning you in! Even better—making it all from scratch at home! Join us in learning how to make breads with natural leavening agents, pastries, and homemade quick breads using local grains and ingredients. This class will focus on making rustic and traditional breads and pastries using flours from Bellegarde Bakery, which sources grain and ingredients from small-scale farmers and producers around the South. At the end of this workshop, we will enjoy different dips, pickles, jams, and chutneys with our breads and pastries. Menu: Homemade Sourdough Loaf with local butter Dent Corn Spoonbread Butter Pecan Cinnamon Rolls Herbed Focaccia ABOUT THE LOUISIANA COOKING SERIES Food is a language of many cultures, words, and visions. Whether we are sharing a table with our family, our friends, or someone we just met, we all have a special connection to the food that we are eating. It’s what makes us human. Over the course of six classes, Sierra and Grace will delve into different eco-regions of the Gulf South, learning about the land, its people, and each other through cooking. From the grazing prairies upriver to the bayous of the southeast, where does our food really come from? How do we sustain these traditions? Who are the growers, farmers, fisherpeople, shrimpers, cooks, and families making all this possible? We invite you to explore these places and stories by cooking with us! This series will give you space to explore our local food systems and transform seasonal ingredients from the Gulf South into delicious meals that reflect a mixture of many cultures and communities. If you want to truly understand Louisiana food and c