Open Saturday, October 7th, 2017 from 9 a.m. – 3 p.m.
Serving a collection of wild yeast sourdough breads which will incorporate many beautiful rustic grains, including: rye, kamut, Farro Medio, Red Fife & Turkey Red.
“Affinatore Cheese Project” : Iqhilika Herbal Blossom Mead Infusion with Organic Egyptian Hibiscus Pedals, Organic Chilean Rose-hips and Organic Cinnamon Sticks from Sri Lanka infused into Tuscan Organic, Raw Sheep’s Milk 90 Day aged Pecorino Fresco.
Variety of cured hams from Italy and Hungary.
We will also be serving our special Espresso + Macchiato made from Pristinum Ferum Fermentum Coffee Beans:
- Ethiopia Worka Abera Gedela green coffee beans, single-farmer lot (Abera Gedela, fully traceable), all naturally processed, sun-dried on raised beds. Terroir: Gedeo Zone of Ethiopia infused with fruits from our own orchard + wooden staves soaked in OEC brews.
- Uganda Kapkwai Sipi Falls green coffee beans, volcanic soil, natural processed, sun-dried on raised beds, around 2,000 mas, infused with fruits from our own orchard + wooden staves soaked in B.United International brews.
At around 12.30pm: Special Pristinum Ferum Fermentum spaghetti: Farro Piccolo grains infused with basil, rosemary + tomatoe leaves from our greenhouse and wooden staves soaked in OEC Brewing’s Baudelot Blanche.