Living healthfully need not be boring and the “great grains” combined with some creative cooking proves just this. Whole grains are hearty, substantial, and nutritious, contain vitamins and minerals and are fiber-packed, so ultimately they’re good for us. They also provide an amazing blank canvas for just about any herbs, vegetables or vinaigrettes as well as fruits nuts and seeds. These hearty little ancient wonders are diverse beyond kitchen comprehension and we are here to help decipher and decode all the secrets of these vitamin and mineral packed creatures. Breakfast, lunch or dinner, as a side or main course, you can mold the ancient grains into just about anything you may be craving at a moment. All the grain varieties offer a beautiful texture accompanied by a subtle balance of flavor as well, with a wide variety of flavor and textures. The intimidation factor of whole grains can be high, yet in this class we lift the ancient veil to unravel the simple path to whole grain bliss. We will cover the simple art of decoding each of the grains as well as how to store and prepare each of them for various tasks and meals. We will demonstrate that there is no season better equipped to showcase whole grains than the current moment’s season! Learn to expand your kitchen repertoire and improve your eating habits by adding whole grains to your bag of kitchen magic! Let’s dispel the mystery around cooking with whole grains and we will delight in heath and optimize flavors!
Recipes: Amaranth & Quinoa Hot Breakfast Cereal, Roasted Cauliflower Farro Salad, Mushroom, Barley Radicchio & Mint Salad, Roasted Onion & Winter Greens Kamut Pilaf, Whole Grain & Oatmeal Cherry Chocolate Chip Cookies
Class Type: Individual, hands-on cooking class
Class Notes: Learn how to incorporate grains in your creative cooking!
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.