On November 11th, Travaasa Austin hosted a Farm To Table Harvest Dinner benefiting the Sustainable Food Center (SFC) featuring a multi-course menu with wine pairings utilizing produce from the SFC Farmers Market. Community partners, participating restaurants and venues included Jean’s Kitchen, Noble Pig, MAX’s Wine Dive, Uchiko, The Carillon, drink.well., Tito’s Handmade Vodka and Hops & Grain.

From Left to Right: John Bates of Noble Pig, Josh Watkins of The Carillon, Tim Dornon of Uchiko, Ben Baker of Travaasa Austin, Erica Beneke of MAX’s Wine Dive.)

“The Sustainable Food Center was honored to be chosen as beneficiary of the Fall Harvest Dinner at Travaasa. The outstanding chefs who donated their time and talent, combined with drink pairings by Hops and Grain and drink.well. delighted our guests and raised $5,000 for our new training facility and garden! We thank Travaasa and all who gave of themselves to make this truly innovative evening possible. It is SFC’s hope to continue partnering with Travaasa for years to come given our shared mission ideals of health and environmental sustainability,” said Rhonda Rutledge, Executive Director of the Sustainable Food Center.

Prior to the dinner, guests sampled cocktails prepared by drink.well. and beer provided by Austin brewery Hops & Grain

 

Participating Chefs from Travaasa Austin’s own Jean’s Kitchen, Noble Pig, The Carillon, Uchiko, and MAX’s Wine Dive.)

As part of the spread Chef Ben Baker prepared an entrée as well as bread made with ingredients from the SFC Farmers Market. Here is a delicious Sourdough Bread recipe to share with your family this holiday season.

Chef Ben Baker’s Sourdough Bread
Ingredients:

1 1/2 cups of filtered water

2 cups of unbleached high gluten flour

2 cups Richardson’s Farms Fresh milled wheat berry flour

1 cup Sourdough Starter (this is my 168 year old starter)

1 tablespoon salt

 

Directions:

Mix 3 minutes

Let rest covered for 1 hour

Mix 3 minutes

Let rest covered for 1 hour

Place dough on lightly floured bench and separate into two pieces.

Ball up each piece and rest 5 minutes.

Shape into loaves and allow to rise.

The rising process will take hours. Start them at room temperature, and finish overnight in the refrigerator to develop the flavor. Pull loaves from refrigerator and allow to come up to room temp. Score lengthwise at a 20 degree angle. Drizzle a little melted butter in scored mark. Allow this mark to bloom slightly for about ten minutes. Bake for 10 mins at 400 degrees, then lower temp to 350, and finish of for 25 minutes. It is best to keep a cast iron pan in the oven while baking. This help retain an even heating, and allows the creation of steam. Pour about a cup of water into the pan, once the loaves are in.