Event

Whole Grain Primer: Quinoa, Rye, Freekah, Amaranth

{A 2.5-hour interactive demonstration culminating in a light meal with wine.}
Tickets: $45 for members, $55 for the general public
http://www.brownpapertickets.com/event/515942

We love whole grains, but understand they need solid technique and a dose of inspiration to coax out their flavor, maintain their texture, and increase their digestibility. In this 2.5-hour interactive demonstration, you will learn professional tips and techniques for cooking four of our favorite grains. A light meal will be served.

Menu

Freekah with Purslane, Barberry, Pistachio
Toasted Quinoa with White Roots, Goat Cheese, Poppy, Lemon
Rye Berries with Roasted Cabbage, Walnuts, Oregano
Amaranth Pudding, Almond Milk, Date Syrup, Popped Amaranth

Michelle McKenzie is 18 Reason's Program Director and Chef. She has a knack for making simple food seem special and is full of amazing tips for making every meal memorable. Michelle's food seems at once healthy and hedonistic, elegant and effortless, and always attainable. She graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic and seasonal foods. Since then, Michelle has worked at some of the best restaurants in the country and, most recently, spent five years directing NextCourse's Eat Ur Veggies program at Mission High School.

You can find Michelle at18 Reasons, or on her blog, Flavor in Spades.