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Beautiful Buckwheat

  • Eden Hall Campus, Dairy Barn Cafe 6035 Ridge Road Gibsonia, PA, 15044 United States (map)

Buckwheat has been hitting the Pittsburgh restaurant scene as a new and exciting ingredient, but also has a rich agricultural and cultural history to this region. But if it isn’t a grain...what is it?

This 2-hour workshop will go over the many benefits and unique qualities of this native Pennsylvania plant. Together we’ll delve into a bit of its history, clear up common misconceptions, see it in its many forms, and of course, we’ll learn how to prepare some of its delicious possibilities!

Newbies to baking and/or buckwheat are encouraged to join. The workshop will include a tasting of some recipes that feature buckwheat, as well as offer some recipes for participants to take home and try for themselves. Everyone will leave class with some locally sourced buckwheat of their own.

NOTE: If you'd like to pay for this event with cash or check, please e-mail or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.

Instructor: Chloe J Newman

Chloe first fell in love with sourdough baking in 2016, although she’s always had a deep connection to cooking and the community of food. The new challenge of bread-making proved an especially strong expression of her overlapping backgrounds in visual art and organic life sciences, as well as a catalyst for learning more about the cultural and political ties to local and global food structures.

Chloe is also the founder and baker for Crust Worthy LLC, a small-scale, community-supported baking operation in Pittsburgh, PA. Crust Worthy focuses on the hand-mixing, slow fermentation, and baking of all naturally leavened bread, as well as some “sourdough-enriched” cookies, muffins, and other creations. Crust Worthy sources as many organic, local, and seasonal ingredients as possible, in order to provide high quality, nutritious, and delicious baked goods.

Earlier Event: October 20
Butchering 101: Smoking & Curing
Later Event: October 27
Introduction to Focaccia