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Ciabatta and Rusks: Leftover Bread, the Sacred Food: Mark Doxtader (Tastebud), Cathy Whims (Nostrana)

July 29, 2017 @ 10:20 am – 12:00 pm
Tent: Mark

All cultures have techniques for transforming leftover bread into delicious staples of their cuisines. Learn about preparing 2 basic breads, ciabatta (Italian slipper bread) and whole grain rusk, and the transformative dishes they often become later, such as pappa al pomodoro, American meatloaf, zucchini bread lasagne, and rye bread ice cream.

Mark Doxtader

Mark is the owner of Tastebud in Portland, Oregon. He writes:

Once, we were a farm. Then, we built an oven. We started baking bread, bagels and pizza in the open-air markets of Portland. We baked in dark winter mornings and through long hot summer days. We began to travel near and far pulling our wood fired oven. Then we built a big red truck with wings to shelter us from the rain and sun. Now we have a place in Multnomah Village to call home.

Tastebud began in 1999 under the creative vision and hands of Mark Doxtader. But like most good things, Tastebud is built on a community of friends, family and farmers.

Cathy Whims

Cathy, a six-time James Beard Award finalist, opened Nostrana with her partner David West in 2005. Prior to establishing Nostrana, she was co-owner of Portland’s pioneering Italian restaurant, Genoa. Since then, she has helped open Oven & Shaker in 2011 and has continued to be a prominent figure in Portland’s food scene. In the course of her professional career, Cathy has studied with Marcella and Victor Hazan at their home in Venice, and Madeleine Kamman at the School for American Chefs. She has cooked with Giancinto Albarello at Genoa and in his own kitchen at the Antica Torre Trattoria in Barbaresco, and with Marco Forneris at Osteria La Libera in Alba, both renowned restaurants of the Langhe. A never-ending curiosity takes Cathy to Italy often, where she continues to make new friendships and enjoy the complex flavors evoked by simple cooking.