Open to all conference participants, the Heritage Food event will combine a tasting menu with expert commentary. Our own David Shields, accompanied by master grower Glenn Roberts, will introduce us to grains as cultivated and cooked by early Americans. The Heritage Food event will be held on Friday, March 1 from 5:15pm-7:00pm in the Scarbrough Ballroom.
From David Shields:
In terms of food heritage, the most important plants on the planet are the landrace grains and groats–some of these ancient varieties or wheat, rye, corn, oats, rice, and buckwheat have existed in cultivation for thousands of years. Some were venerated as gods. They constitute the basic flavor chords of cookery–the enduring tastes of bread, beer, and porridge. This heritage food event enables SEA members to taste dishes made from early America’s surviving landrace grains–18th century naked oats from Maine, Carolina Gold Rice, Virginia white gourd seed corn, Hopi blue corn, abruzzi rye (a favorite winter crop), white and perhaps red May wheat. Glenn Roberts, America’s premier grower and miller of landrace grains will comment on the importance, along with David Shields. The preparations will make use of other local ingredients to suggest how current southern chefs use the most traditional tastes to create the dishes of the 21st century.