Seed to Stove Dinner with Chef Deborah Madison


Join Slow Food Bluegrass for a dinner inspired by Deborah Madison’s new book Vegetable Literacy prepared by Deborah Madison and Louisville’s best female chefs.

Thursday, September 12th, 6:30 pm at Harvest Restaurant

Tickets are $85. Limited Seating. Get your tickets here today!

Proceeds benefit the Slow Food Bluegrass School Garden Grant.

The meal will be prepared by Deborah Madison and Louisville Chefs:

Annie Pettry – Decca

Coby Ming – Harvest Restaurant

Claudia De La Torre – Cake Flour

Kathy Cary – Lilly’s

Deanna Rushing – Wiltshire Bakery

Nancy Schoenhoff

Rachael Reigelman – SAGE Dining Services at Louisville Collegiate School

Sherry Hurley – Farm to Fork Catering

Star Auerbach – Stellar Sweets


Deborah Madison is the author of eleven cookbooks and is well known for her simple, seasonal, vegetable-based cooking. She got her start in the San Francisco Bay Area at Chez Panisse before opening Greens, and has lived in New Mexico for the last twenty years. In addition to writing and teaching, she has served on the boards of Slow Food International Biodiversity Committee, the Seed Savers Exchange, and the Southwest Grassfed Livestock Alliance, among others. She is actively involved in issues of biodiversity, gardening, and sustainable agriculture.

Discussion and Book Signing with Deborah Madison


We are delighted to have Chef and Author Deborah Madison visiting Louisville this September! Rainbow Blossom is hosting a FREE book signing at the Highlands Market location. Carmichaels Bookstore will have copies of Deborah’s newest book, Vegetable Literacy, available for purchase.

Date: September 11, 2013

Time: 6:30 pm

Location: 3046 Bardstown Rd.

For more information visit



Slow Food Movie Night “Garlic is as Good as Ten Mothers”


Slow Food Bluegrass Presents a Screening of Soul Food Junkies


Ask the Baker

Question: I love to bake but have two jobs and don’t have the time to sit around and wait for the bread to proof all day. Is there any way to stop or slow down the proofing process?

Answer: Baking bread at home is much easier than most people think.  It can be done in stages and no special equipment is required…just your hands and a bowl.  In the beginning, when you are mixing the flour, leavening, and water, it is important to get the conditions right so that the bread can get a healthy start.  Once you have created an environment for the processes in bread dough to flourish, you can put the dough in the refrigerator for several hours (up to 8 or so).  Use a container that is twice as large as your bread dough so that it can have lots of room to rise.  I have also found that a straight-sided container works better for dough development than a wide, open bowl.  Cover the container with a clean cloth tied closely to prevent drying.

When you are ready to bake your bread, pull the dough from the container and let it rest on a counter for about 30 minutes so that you can shape it easily.  Try not to deflate it too much while doing this and then cover it again while you create an environment suitable for proofing your bread.  There are many ways to do this and one of the easiest is to put your bread in a warmed oven.  Halfway through the table rest period, turn your oven off and let it cool to 80 degrees or so before putting bread in.  To keep the oven’s ambient temperature around 80-85, just warm a cast-iron skillet on the stove top and place it in the oven at regular intervals in the proofing process.

I know what you are thinking….that is going to take forever!  I’m in a hurry!  I don’t have time for all of that!  If you can find the time to bake bread once each week, you will find it is very rewarding.  I highly recommend “Tartine” by Chad Robertson for the home baker.

Lastly, store home-baked bread on your counter-top in a bin or wrapped in paper and aluminum foil, rather than the refrigerator.  If you make a gigantic loaf, cut it in half and freeze half while you enjoy what you can eat in a few days.

Deanna Rushing invites home bakers to ask their baking questions and we will publish one in the newsletter linked to the answer posted on our website.

Deanna C. Rushing, baker for The Wiltshire Pantry, is inspired by old methods of baking breads.  She is passionate about helping people develop an intuition for baking great breads at home with their own hands. We are so pleased to have this fun new addition to our monthly newsletter.

To ask a question, send us an email at