· Thursday, November 6th • 6:30-9:00 p.m. • Jay Shreve - Porcini • $45.00 • “No-Knead Artisanal Breads” That’s right, I said it - an authentic, craft-made Italian/French loaf produced without any complicated kneading or fermentation rigmarole! Come check out the baking technique that has sparked the interest of true bread aficionados in the New York City area. Jim Lahey, owner of Sullivan Street Bakery in Manhattan, has introduced a method of making loaves with a simple one-step mix and rise, using pre-heated Le Creuset enameled ware. The technique Chef Jay will be walking us through brings about the thick, chewy crust and beautiful inner crumb that foodies love and appreciate, but can never quite get! He’ll be showing us the simple method, then guiding us through the baking and accoutrements. Featured breads will be Meyer Lemon Sage Loaf • Kalamata Olive Rosemary Loaf • Sundried Blueberry Pecan Loaf • Cranberry Walnut Loaf • Scones • What better to go along with the sweet breads than fresh milk and butter! Jay will bring along several organic butters, craft-made milk. As usual, he’ll round out the evening with some wine and good olive oil.