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Bread with Chef Greg Wade, Publican Quality Bread, 2/10

Bread with Chef Greg Wade, Publican Quality Bread, 2/10
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  • Bread with Chef Greg Wade, Publican Quality Bread, 2/10

    Post #1 - January 23rd, 2018, 4:09 pm
    Post #1 - January 23rd, 2018, 4:09 pm Post #1 - January 23rd, 2018, 4:09 pm
    Culinary Historians of Chicago Presents:

    CELEBRATING OUR 25TH YEAR—

    Whatever Happened to Wheat?
    How Bread Meets Our Kneads


    Presented by Chef Greg Wade
    Head Baker, Publican Quality Bread, Chicago

    Saturday, February 10, 2018
    10 a.m. to noon
    At Louis Weiss Memorial Hospital
    Auditorium, lower level
    4646 N. Marine Drive (at Wilson), Chicago

    FREE PARKING: USE OPEN LOT ON SOUTH SIDE OF HOSPITAL
    (Signs will say “Permit Parking” and “Doctor’s Lot” but it’s OKAY for YOU to use on this Saturday!)
    FREE STREET PARKING ALSO
    PUBLIC TRANSPORTATION: CTA BUS #146 STOPS DIRECTLY IN FRONT


    "As a baker, wheat is obviously very important to me,” says nationally acclaimed bread baker Greg Wade. Join us as chef Wade presents us with a veritable bread basket of wheat history, along with the traditional farming techniques for wheat crops, and the types of breads made from different wheat. “Wheat has a fascinating history, from its origins in the Caucuses to modern bread wheat,” chef Wade says. “Wheat has shaped the world's cultures more than any other crop.”

    But wait, there’s more. Chef Wade will tell us what happened to wheat during the industrial revolution and describe the advent of the roller mill and the combine. “This is a very important part of wheat's history and is still relevant today,” he says. “With the rising cases of gluten intolerance, I’m going to give an overview of why people are reacting poorly to a grain that has sustained us for millennia.”

    For the final course in his presentation, Chef Wade will dish out his take on the future of wheat and its place in biodynamic farming, as well as its place in a modern bakery.

    Oh yes, and he will serve samples of his reverently acclaimed breads from the Publican, along with foods prepared by CHC member, Chef Deb Silberstein.

    Biography: A native of Milwaukee, Greg Wade grew up baking with his mother and grandmother, but it wasn't until he took a baking class at The Illinois Institute of Art's Culinary Program that he found his calling. As Publican Quality Bread’s Head Baker, chef Wade oversees the bread program for all of One Off Hospitality Group, with a focus on local farm whole grains and natural fermentation. For his work at Publican, chef, Wade received a nomination for the Outstanding Baker category of the James Beard Awards in 2017.

    On graduation from culinary school, chef Wade worked at Taxim restaurant in Chicago, specializing in breads and pastries. From there, he joined the opening team at Girl & the Goat in 2010, and excelled under Iron Chef Stephanie Izard’s tutelage; in 2013, he moved to Little Goat to oversee bread baking at Girl & the Goat, Little Goat and Little Goat French Market. Now at the helm of Publican Quality Bread’s bakery operations, chef Wade works hand in hand with the company’s chef de cuisines to develop new breads to fit each restaurant’s menu.

    * * *

    Cost of the lecture program is $5, $3 for students and no charge for CHC members, and Weiss staff and faculty.

    To reserve, please e-mail your reservation: Culinary.Historians@gmail.com

    http://culinaryhistorians.org/whatever- ... ts-kneads/
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #2 - February 4th, 2018, 10:45 pm
    Post #2 - February 4th, 2018, 10:45 pm Post #2 - February 4th, 2018, 10:45 pm
    There has been keen interest in this program. Please reserve!
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #3 - February 14th, 2018, 3:48 pm
    Post #3 - February 14th, 2018, 3:48 pm Post #3 - February 14th, 2018, 3:48 pm
    Cathy2 wrote:There has been keen interest in this program. Please reserve!


    I really wanted to make this one but a conflict. This happens to me a lot.

    How was it?
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #4 - May 19th, 2018, 10:48 pm
    Post #4 - May 19th, 2018, 10:48 pm Post #4 - May 19th, 2018, 10:48 pm
    Podcast
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

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