Nestled in the historic Manchaug Mills in Sutton, MA Brad Allain’s has created a controlled lab where mushrooms are cultivated for restaurants and kitchens around the region throughWildwood Mushrooms.
The pork used in BirchTree Bread’s ramen dish had been fed on Honest Weight’s spent grain, a byproduct of the brewing process, for close to a year. Served alongside Honest Weight’s multi-grain stout, this ramen pairing took symbiosis to astounding heights.
Rob Fecteau of BirchTree Bread Co. collaborated this month with 3Cross Brewery also of Worcester. The dinner was the second (Wormtown was first, Flying Dreams is next) in the monthly series BirchTree hosts the first Thursday of every month with a brewery.
Baking naturally leavened bread isn’t always predicable which is why Rob Fecteau, owner of BirchTree Bread Co. on Green Street, calculates and executes.