Slow Food U: “Bread, the Ultimate Slow Food”
Lecture and Potluck, Thu, April 21, 6:30-8:30 pm
Pyramid Atlantic, 8230 Georgia Avenue (three blocks from Silver Spring metro).
Update 4/3: This event is FULL. Thank you for your interest.
Join us for a lecture on bread by expert baker Rod Teel, who is on the management team for the Upper Crust Bakery in North Silver Spring, known for its artisanal European-style breads. Rod will speak about his experiences as a professional baker, and give us a demo on the secret to making great homemade bread (“the best way to knead is very different from what most people might do at home”). For the potluck, we will get a chance to sample several different varieties of breads that Rod bakes, so please bring along cheese, toppings, or anything else that goes along with bread, to share with other attendees. (Wine and non-alcoholic beverages also appreciated!)
This event is free, but space is limited and an RSVP is required: send an e-mail with names of attendees to rsvpsuri_at_slowfooddc.org (replace _at_ with @). (Our last event, the Norton grape wine lecture, attracted a capacity audience, so please RSVP early.)
Rod Teel baked his first loaf of bread at age 16. It wasn’t very good. Over the next 42 years the quality of his efforts improved greatly. While serving as a Peace Corps volunteer in Cameroon, Africa and subsequently through a long career as a Captain for American Airlines, his interest in breads and the art of bread baking continued. His travels give him the opportunity to experience many different types of breads and interact with bakers around the world. He joined the Upper Crust Bakery management team in early 2007 after retiring from flying. Upper Crust Bakery provides most of the breads sold by Whole Foods Markets in the Mid-Atlantic region.