(click image to visit the Wild Goose Creative's site)Tonight I had the good fortune to:
a. be outside in Columbus after 8:00 pm
b. sit on a panel of food bloggers at the Wild Goose Creative on Summit.
A bunch of foodies talkin' food. Aside from being from Columbus, weber_cam doesn't have too much to do with the local thing, so I was grateful to be included. I also learned from Nick I should go to Michael's Goody Boy Drive-in for b'fast. Thanks for the tip Nick.
While there, I offered (as I often do) to give anyone interested a tutorial to make a baguette or focaccia and a few showed interest. To this end, we could do these tutorials in my kitchen OR in group mode at the rear of the WGC. If you're reading this, let me know your preference in the comments. If we go with the group, each could launch their bread prep every 20 minutes. This way we could all watch the lesson repeatedly - this helps when learning a process like this and also staggers us for oven use. A class could easily accommodate 4-5 individuals baking their own bread (more could be spectators). All you'd have to pay is a few hours time (a little slower than the two hours promised because more people). I think it'd be fun for a weekend afternoon.
To the staff and visitors at Wild Goose Creative - Thanks so much!!
ps, During the panel, I rambled. In a class I'd be more focused, and I can almost guarantee you'd go home with something nice to eat cooked in the WGC's own oven.
PS - Rosie got a nice recap of the event. Thanks Rosie.
I would love to be a part of the baguette tutorial as your video has not been nearly enough for me to make a good one. Would be glad to do either.
ReplyDeleteGlad you enjoyed the event, Dave! It was a pleasure having you there! We would love to have you do an event on bread at WGC!
ReplyDeleteWould attend your bread class in a heartbeat.
ReplyDeleteI think I'll talk to Karl and see if we can occupy the space for a quick bread class on a Saturday morning or something. I think we have Ernesto, Karl, Zach and Amanda interested. It'd be fun. Keep you all posted.
ReplyDeleteDave - having tasted your bread, I would indenture my first born to learn how you do it. If you do get the plans solidified, let me know so I can work it into my schedule.
ReplyDeleteYou're Welcome.
ReplyDeleteWhat Rosie said. Count me in when (where) you decide to do it.
ReplyDeleteHey Becke, I just saw you outside Lavash while running about during lunch. I'm working with Karl of WGC to set up a 3h or so class of about 5-6 people. First the baguette and then a focaccia class. Keep you posted.
ReplyDeleteI think the small group would be fun. We'd all make a loaf and do it in a staggered schedule to 1. watch others and 2. to get in the oven more easily without crowding.
Talk soon to all of you.