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January Potluck & Workshop: Nixtamalization - Ancient Grain Alchemy

  • Jan 15, 2013 · 6:30 PM
  • This location is shown only to members

Please join us for a very special monthly potluck & unique workshop opportunity with Chef David Levi. After our 6:30 potluck supper, David will be leading us through the process of Nixtamalization.

Space is limited!

Nixtamalization is the ancient indigenous American technique of slow cooking mature, dried corn in a powerful alkaline solution, effecting an almost magical change in the flavor, aroma, texture, and nutritional properties of the corn. The process was used by all indigenous American corn eating cultures (think "traditional tortillas!"), and dates back at least three thousand years. Though nixtamalization has rarely been used for grains other than corn, it works equally well with all true grains. For this session, we'll be working with corn and perhaps other grains as well. (Email the organizer if you have some flint corn or other interesting heirloom or heritage grains to contribute to the workshop).

6:30 Potluck Supper - bring a dish to share and your potluck kit (dish/bowl/utensils/cup/napkin)

7:00 Announcements & Workshop

8:30 to 9:00 Wrap-up and Discussion

Workshop fee of $19/person covers Chef David's time for the event, supplies & equipment, ingredients, handouts, etc.

More About Chef David Levi

David Levi, a native of New York City, is the founder of the Portland Food and Cooking Course and is currently working on opening his restaurant Vinland, which will use exclusively local ingredients to forge a distinctly Maine cuisine. David has worked at Noma, Faviken, Perry St., and with Tuscan butchers Dario Cecchini and Stefano Falorni. He also spent ten years as a high school humanities teacher and tutor. David is a member of Slow Food, MOFGA, and the Weston A. Price Foundation.

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  • Louise W.

    Excellent, timely, very valuable workshop, thank you!
    Here is a link to a youtube video from the Culinary Institute of America- I thought I had remembered seeing a method where the nixtamalized corn is ground before drying, and this is it. Yum. I need to get lime..

    1 · January 17, 2013

  • Rachel L.

    Pics are good! Lisa did you make torillas with traces of lime?

    1 · January 17, 2013

  • Lisa F.

    1 · January 17, 2013

  • Stefanie T. G.

    I found this recipe that explains the Chilean drink David mentioned, Mote con huesillo.

    1 · January 15, 2013

    • Leslie P.

      Very cool.. thank you!!!

      January 16, 2013

  • Ellen D. L.

    David was knowledgeable and engaging. The only thing I'd add is maybe next time have a handout with the basic recipes and internet sources for the supplies. I'd enjoy more workshops from David in the future.

    1 · January 16, 2013

  • Stefanie T. G.

    Loved it!

    January 16, 2013

  • Lisa F.

    Great fun!

    January 15, 2013

  • Mark F.

    I can bring some Early Riser OP dent corn I grew last season.
    My Calais flint supply is too low to bring much of that.
    I understand even Rye can be superb done this way.
    see you all there

    January 10, 2013

  • Jesse S.

    We've been nix'ing some of our 'Abanaki Flint' and 'Painted Mnt' homegrown corn using hardwood ash derived lye. Comes out great for tamales and posole! The aromas bring me right back to my time in Central America.

    January 8, 2013

  • Franky

    Looks like a great class.. Thanks for posting

    January 2, 2013

    • Stefanie T. G.

      Can't wait! It makes grains take on such amazing texture and flavor -- I've always wondered how they do it...!

      January 6, 2013

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Your organizer's refund policy for January Potluck & Workshop: Nixtamalization - Ancient Grain Alchemy

Refunds offered if:

  • the Meetup is cancelled
  • the Meetup is rescheduled
  • you can cancel at least 4 day(s) before the Meetup

Payments you make go to the organizer, not to Meetup. You must make refund requests to the organizer.

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