Jan 15, 2013 · 6:30 PM
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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.