Eye on Rye The Place of Rye

EYE ON RYE: The Place of Rye
Essex Market Kitchen
88 Essex Street, New York NY 10002
Sunday October 20 11am-1pm

What’s your favorite bread?  Ever wonder what grain makes the best chocolate chip cookie? Can we use rye flour in cakes – or pie dough?

Join rye scholar and professional baker Laura Valli, PhD, to explore the potential of rye in cooking and baking. The interactive class includes a sensory workshop where you’ll sample a variety of baked goods to better understand how rye influences  flavor and texture. You’ll also enjoy a step-by-step demonstration where you’ll learn to bake traditional Estonian rye bread (made with 100% rye flour) using everyday equipment and home ovens. Laura will also discuss the functionality of rye flour and the implications and benefits of growing and using rye, both on the environment and human health.

We are thrilled to host this event at Essex Market, a beloved neighborhood landmark in the Lower East Side since 1818. Today’s Essex Market revives the tradition of public markets as civic institutions that improve the quality of life for whole communities. Rye bread holds special relevance in this neighborhood,once home for many thousands of immigrants from Eastern Europe who brought their rye baking traditions with them.

To learn more about this event, visit newamsterdammarket.org