SLOW FOOD PHIILY Seminar Series Presents
Roberta Strickler, Daisy Flour joined by Andrew Gerson of Strada Pasta
The Restaurant School
4100 Walnut Street, Philadelphia PA 19104.
Wednesday, March 14, 2012, 7 to 9 p.m., $20, Seating is limited so
Please Reserve your seat by going to www.brownpapertickets.com/event/217815
Daisy Flour is milled in Annville, PA at an historic (mid-1700s) certified-organic flour mill near Lancaster County. Daisy’s white and whole wheat flour (Pastry, Bread, AllPurpose, Spelt varieties) can be found at the Fair Food Farmstand in the Reading Terminal Market and used at many local restaurants in their bread, pastry, pizza, and of course pasta. Roberta Strickler, Daisy representative, will explain the advantages of roller-mill flour and answer your questions about the best choices of flour to suit products.
Strada Pasta owner Andrew Gerson who returned last year to his home here in Philly as a graduate of the University of Gastronomic Sciences in Bra, Italy will demonstrate pasta making using Daisy Flour.
Learn all about local, fresh, small batch, organic, artisanal flour from our region’s top mill and then see Daisy flour products being used to make fresh pasta from a classically trained pasta maker. Food sampling and wine served.