Farro is the grain to get to know, and we want to help you. This absolute pantry staple, farro has a reputation waiting to be built upon. Grains, like farro, are not only important to incorporate into your diet, but keeping them on hand supports biodiversity and culinary creativity. With farro, you can prepare dishes that taste like no other, allowing that earthy texture to seep into accompanying ingredients such as a fall vegetable broth for a nutrient-filled soup to dishes that incorporate wild ingredients like mushrooms or fresh fall beets with a simple goat cheese. Knowing how to cook farro even means you can create a unique dessert that makes people reflect on the limitless possibilities of the grain! You will learn what farro likes in terms of preparation, what seasonings to use as well as how to accompany it and what temperatures and methods it desires to be cooked at. Plus you will learn the wonders of this grain when it comes to nutrition and its highly beneficial components. Turn farro into a farr-o-cious treat this fall and fortify your bodies and your culinary scheming with this hearty grain! Make your rrr’s roll and your stomach sizzle with the possibilities!.
Recipes: Wild Mushroom Farro Cakes; Luccan Farro Soup; Roasted Beets, Goat Cheese And Fall Baby Green Farro; Fall Fruit Farro Tart
Class Type: Individual
Class Notes: This traditional Italian grain is perfectly hearty and full of flavor, just waiting for you to learn to incorporate it into your fall cooking schedule!
Emily Casey developed a love of cooking at an early age, baking her way though Betty Crocker at the age of 10 and subjecting her friends to homemade sushi as a teenager. She was lucky enough to grow up in a town in Southwestern Virginia that has enjoyed a daily farmer’s market continuously since 1882, and to have parents who are excellent home cooks. The bounty of the Blue Ridge brought to her family’s table much trout, venison, local game birds, and farm-fresh local vegetables like pole beans and sweet potatoes. Emily has also been fortunate enough to travel around the world, expanding her palate on the exotic cuisines of such far-flung locales as Indonesia, China, and the Middle East. She has lived all over the country, but especially harbors a soft spot for the American South. Her husband’s family resides on the Gulf Coast of Alabama, where the array and freshness of local seafood is simply outstanding.
When she found herself visiting the shrimp boats and farmers’ markets of New Orleans in order to avoid her graduate work at Tulane University, Emily realized perhaps it was time for a career change. She graduated from the Natural Gourmet Institute in New York City in 2005, returning briefly to Chapel Hill, North Carolina, to cook at the historic Carolina Inn. Emily returned to the kitchens of NYC in 2006, cooking at such restaurants as Tabla, Irving Mill, and the New French. She is currently employed as a private chef and chef instructor, and is looking forward to opening her own restaurant sometime in the future.