EPA presents the Bread Monk w/ Fr Dominic Garramone
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We are excited to welcome Fr Dominic Garramone, the Bread Monk, to the Episcopal Parish of Alton for a special lunch and presentation!
Tickets are $40 per person and include the lunch. Tickets are very limited and will go fast! You can go to https://onrealm.org/StPaulEpiscopal65236/-/form/give/now and click "Bread Monk" for purchase of your tickets, call the Church office at 618-465-9149, or email the Church at https://episcopalalton.org/contact/
Doors open at 1:00pm and the lunch/presentation starts at 1:30pm on Sunday August 24th St Paul's in Alton, IL!
Father Dominic Garramone, also known as the "Bread Monk," is a Benedictine monk from St. Bede Abbey in Peru, Illinois, and is known for his passion for baking and sharing his knowledge through various mediums. He hosted the PBS cooking show "Breaking Bread with Father Dominic" from 1999 to 2001. He is also an author of several cookbooks and an award-winning children's book. Father Dominic's love for baking began in his childhood, learning from his mother and later through books. He credits his mother's kitchen and the public library for much of his culinary education.
Tickets are $40 per person and include the lunch. Tickets are very limited and will go fast! You can go to https://onrealm.org/StPaulEpiscopal65236/-/form/give/now and click "Bread Monk" for purchase of your tickets, call the Church office at 618-465-9149, or email the Church at https://episcopalalton.org/contact/
Doors open at 1:00pm and the lunch/presentation starts at 1:30pm on Sunday August 24th St Paul's in Alton, IL!
Father Dominic Garramone, also known as the "Bread Monk," is a Benedictine monk from St. Bede Abbey in Peru, Illinois, and is known for his passion for baking and sharing his knowledge through various mediums. He hosted the PBS cooking show "Breaking Bread with Father Dominic" from 1999 to 2001. He is also an author of several cookbooks and an award-winning children's book. Father Dominic's love for baking began in his childhood, learning from his mother and later through books. He credits his mother's kitchen and the public library for much of his culinary education.
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