CLASS: Go For Whole Grains
Chef: Ellen Clevenger-Firley
For thousands of years, the grains humans ate came straight from the stalk. That means they were a carbohydrate package rich in fiber, healthy fats, vitamins, minerals and hundreds of other phytochemicals. Join Ellen Clevenger-Firley, Cooking School Manager, and learn to combine ancient grains into modern meals. This is a hands-on class.
Menu: Farro Salad with Tomatoes and Fresh Herbs; Quinoa with Dried Cherries and Pistachios; Mediterranean Whole Wheat Couscous; Barley Risotto with Mushrooms and Thyme