Whole grains used to be associated with bland "health food," but as artisan grains become more accessible for the home cook, chefs are using them to create dishes that are complex and delicious. In this class Eric Teachout will teach you all about the flavor profiles of different grains, how to source and store them, cooking them for maximum flavor, and how to pick the right grain for the right recipe. You’ll make stovetop puffed wild rice with spices; oven puffed farro with herbs and garlic; hulled and pearl barley risotto with roasted mushrooms, cranberries, goat cheese, and fall herbs; freekeh salad with roasted beets, fennel, currants, pistachio, and za'atar; tandoori-spiced quinoa; salsa verde-infused quinoa; and chocolate quinoa cake with fudgy banana-date frosting.
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