Abra Berens' Grist: A Virtual Demo
It's time to start looking at our pantry staples with fresh eyes.
Abra Berens is a chef, former farmer, writer, and Zingerman’s veteran. Her latest cookbook—Grist: a Practical Guide to Cooking Grains, Beans, Seeds, and Legumes (2021)—is just that, practical. It breaks down 29 different types of grains and legumes with easy cooking techniques and over 300 recipe variations to make whole grains a part of your everyday repertoire.
We have all heard over and over that we need to eat more whole grains and plant-based proteins, but too often that comes with a sense of drudgery. Shelf-stable pulses are great ways to showcase seasonal vegetables and never need to be the same old same old.
Join Abra for a virtual celebration of flavorful grains and legumes as she demonstrates:
- Greens + Beans Pot Licker
- Split Pea Breakfast Fritters
- Barley with Roasted Parsnips, Endive, and Mornay Sauce
This virtual demo will be recorded and sent out to you after class; feel free to pour a cup of tea and enjoy the show. There will also be a moderator fielding questions throughout the demonstration.
When you register for the virtual demo, you'll receive the Zoom invite and the recipes that Abra will be demonstrating.
Abra Berens believes that the meals we eat should change with the seasons and that their ingredients should come from nearby. She strives to make simple, delicious meals that champion the region.
A ZCoB veteran, she started cooking at Zingerman’s Deli and then went on to train in the garden-focused kitchen at Ballymaloe Cookery School in Cork, Ireland. In 2009, she co-founded Bare Knuckle Farm in Northport, MI, where she farmed and cooked for 8 years. After years of farming, she returned to the kitchen full time, opening and helming the café at Local Foods in Chicago, IL. In 2017, she left her Executive Chef position to return to the mitten state to join the team at Granor Farm in Three Oaks, MI, where she combines her love of farms and restaurants to create one-of-a-kind dinners celebrating the best of South West Michigan’s diverse agriculture.
Grist can be purchased through Abra's website: https://www.abraberens.com/
*Please note that this is not a virtual hands-on class but a demonstration held over Zoom—this means that you’ll be watching as the guest chef prepares dishes. Unlike our hands-on classes, this is not an interactive experience, and thus, we do not encourage attempting to bake or cook along with the program.
|Dates for the Class||Class Format||Price||Class Status||Register|
Wednesday, November 3, 2021 - 6:00pm - 8:00pm EDT
||Virtual Virtual||$20.00||110 spots left||