Bar Vlaha's sourdough is the heart of the concept, baked daily and made to share. It is slow fermented, wood fired and made with generations of history of the Vlach people. It's history, it's home, it's Vlach. Psomi literally translates to bread, and symbolizes the historical and cultural significance of bread through the lens of the Vlach people. There are deep roots of bread in Greek culture, particularly among the Vlach since it is more than food, and a symbol of community, tradition and survival. It is also a symbol of home, family and warmth. The sourdough and spreads create the ultimate breadboard that is unforgettable for entertaining or as part of your own daily ritual. Instructor: Brendan Pelley
Brendan Pelley, Culinary Director of Xenia Greek Hospitality (Bar Vlaha, Greco, Hecate, Kaia, Krasi Meze & Wine)
Brendan Pelley brings a wealth of experience (and genetic kinship) to Xenia Greek Hospitality. He has been at the helm of Greater Boston restaurants for over 10 years including Zebra’s Bistro, Pelekasis at Wink and Nod, Doretta Taverna and Gibbet Hill Grill where he has stacked up accolades for his innovative approach to both farm to table and Greek cuisine. Brendan has had the honor of being a featured chef at the James Beard House and has appeared on FOX television’s “Hell’s Kitchen”, American Public Televisions “Weekends with Yankee” and Food Networks “Beat Bobby Flay”. When not in the kitchen Brendan spends time exploring his other passions such as foraging for mushrooms, training jiu jitsu and other martial arts, and working in his home garden. Brendan has been named Boston Magazine's coveted Best of Boston award for Best Chef, General Excellence (2023) and received a glowing 3.5 star review from Boston Magazine's critic MC Slim JB for Bar Vlaha.