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PRODID:-//American Culinary Federation//NONSGML Events//EN
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UID:acf-event-WE_REG_13-S_SEMI10@acfchefs.org
DTSTAMP:20130407T210409Z
DTSTART:20130414T154500
DTEND:20130414T164500
SUMMARY:ACF Changing How We Think About Flour
LOCATION:Coeur D'Alene Resort, Coeur D'Alene, ID
DESCRIPTION:Across the country, local grain economies are growing. Farmers, millers and bakers are revitalizing heritage grains and bringing them to food-savvy customers. Not just a commodity any longer, flour has a new role to play as a locavore ingredient whose terroir brings special flavors and textures to breads and other baked goods. As culinarians, how do we change our thinking about something as basic as flour?  Michael Kalanty, CEPC, CCE, talks about this growing trend and shares tests to evaluate how local flour performs. There will also be a video demonstration on how to make a signature sourdough using local flour.\nPresented by: Michael Kalanty, CEPC, CCE, artisan bread instructor, The Art Institute of California-San Francisco \n\nTimes are local for the city in which this event is being held.\n\nThis event was added to your calendar on June 19, 2013. Visit http://www.acfchefs.org/ACFSource/Events/Schedule.aspx?event=WE_REG_13 for updates.
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