Skill Levels: All Levels
Home cooks will often seek ways to bring new ideas and flavors to their dinner time routines. While many look to rotate the protein from chicken to seafood to pork to beef, a more creative way to add a new twist is by replacing the tried and true staples like potatoes or rice with what are collectively known as Ancient Grains. While quinoa has enjoyed rising popularity, there are a host of other grains like farro, kamut, barley and wheat berries that lend themselves to a wide variety of cooking styles and preparations.
In this class, Chef Fred Cremo will discuss these grains and demonstrate a variety of cooking methods to bring out the unique textures and flavors of these grains. He will also show the class how to substitute grains into familiar preparations like Pilaf and Risotto. Chef will prepare a small tasting menu designed to showcase the grains, including a Nutty Ancient Grain Pilaf with Dried Cranberries and Thyme, plus a Farro Risotto with Rosemary Scented Shrimp and Wilted Rapini. These tastings will be paired with hand selected wine samples for the class to enjoy. All attendees will receive printed recipes for the class demonstrations along with a chart showing the proper ratio of liquids for cooking a variety of common grains.
