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PRODID:-//American Culinary Federation//NONSGML Events//EN
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UID:acf-event-SE_REG_13-S_SEMI10@acfchefs.org
DTSTAMP:20130225T195747Z
DTSTART:20130303T154500
DTEND:20130303T164500
SUMMARY:ACF Changing How We Think About Flour
LOCATION:Louisville Marriott Downtown, Louisville, KY
DESCRIPTION:Across the country, local grain economies are growing. Farmers, Millers and Bakers are revitalizing heritage grains and bringing them to food-savvy customers.  As culinarians, how do we change our thinking about something as basic as flour?  Not just a commodity any longer, flour has a new role to play--a locavore ingredient whose terroir brings special flavors and textures to breads and other baked goods.Product innovator and author Michael Kalanty talks about this growing trend.   He shares some baker's tests to evaluate how local flour performs. A unique video demonstration shows how you can make a signature sourdough using local flour. A small tasting is offered.  \n  Presented by: Michael Kalanty, CEPC, CCE \n\nTimes are local for the city in which this event is being held.\n\nThis event was added to your calendar on May 22, 2013. Visit http://www.acfchefs.org/ACFSource/Events/Schedule.aspx?event=SE_REG_13 for updates.
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