Legumes & Grains Demo & Tasting

We’re cooking up lunch using our local grains from Meadowlark Organics in Ridgeway, Wisconsin. Inspired by Abra Berens’ cookbook, Grist, we’ll explore grains, beans, seeds, and legumes and various cooking methods for each.

We’ll learn about different grains and their unique characteristics and discuss their origins, nutritional benefits, and versatile uses in the kitchen. Following this, we’ll demonstrate the preparation of two delicious grain salads, inviting you to taste and learn alongside us.

After the cooking demonstration, we’ll enjoy the flavors of our creations. This is more than a lunch; it’s an opportunity to connect over wholesome food and deepen our appreciation for local ingredients.