Show off your beautiful artisan loaves by showcasing them in daily sandwiches offered to your customers.
Learn to make Schiacciatta, Piadina, Francese and Olivetta breads with a seed dough starter. Each lends itself to a different style sandwich which we will make for our enjoyment. We will make our herbed Schiacciatta BLT with tomatoes, basil and smoky bacon; a grilled Piadina with mortadella, mozzarella, and pepperoncini; the SFBI-inspired recipe of Francese bread fashioned into a delicious Bánh Mi Vietnamese sandwich; and finally, our tasty Olivetta loaf with roasted pears, turkey, caper aioli, and cambozola.
Leslie Mackie is a native of Portland, OR, and a graduate of the California Culinary Academy. Before starting Macrina Bakery & Café, she was the head baker at Grand Central Bakery, where she and Gwen Bassetti introduced artisan European breads to Seattle. She is the author of Leslie Mackie’s Macrina Bakery and Café Cookbook and has been nominated four times as “Outstanding Pastry Chef” by the James Beard Foundation. She is currently a member of the Board of Directors of The Bread Bakers Guild of America.
The Culinary Arts Program at South Seattle Community College in Seattle, WA, has been ranked consistently among the top training programs in the country by the National Restaurant Association. The school’s students have won awards at state and national competitions. For more information, please visit www.southseattle.edu.
Flatbreads for Sandwiches
Instructor: Leslie Mackie
February 23-24, 2013 Sat 10 am – 3 pm, Sun 9 am—3 pm
South Seattle Community College 6000 16th Avenue SW, Seattle, WA 98106
Skill Level: Intermediate to Advanced/Professional Registration deadline: Feb 7
Guild Members $ 340 Non-Members $ 425* (*includes 12-mo. Guild membership)
www.bbga.org
Source: The Bread Bakers Guild Of America
