This shindig will begin with a farm tour, libations and snacks, followed by a discussion of sourdough fermentation and the future of local grain milling. We'll make our way to the wood-fired oven to see it in action, and settle in to a 3-course communal sourdough pizza pie supper featuring late summer harvest from the fine folks at Sequatchie Cove.
Currently 18 available tickets through the link in bio. We also provided a link to the What’s GRAIN Got To Do With It discussion series (Oct 21st and/or Oct 22nd) taking place the same weekend and organised by Sequatchie Cove Farm, for those of you who are particularly interested in American grains.
**This is a BYOB dinner and will be held outside, weather permitting.
