ANCIENT GRAINS FOR MODERN MEALS
The Battenkill Kitchen is pleased to announce the start of its exciting 2012 Cooking Class Season with Maria Speck. This class will be an epiphany for most. Maria Speck not only brings whole and ancient grains to the written page, but also shares with you the ease with which they can become your fast-friends in the kitchen. The recipes are written with clarity, shared with ample stories and rich with history of the grains to make you hungry to cook and share. Ancient grains might seem old fashioned, but come discover why they are the most chic and right-now inspiration of the food world. In this more mindful, health conscious time it is proven that eating whole grains provides a delicious, healthful alternative to the processed foods we are surrounded by. If you made a promise to eat better, and live more mindfully this New Year, Maria will surely provide you with recipes to help you achieve that goal and live that promise.
Space is limited, early registration is advised, Class cost is $110 and includes cost of book.
Salem, New York – Saturday January 28, 2012 11:00 am – 3:00 pm
About Ancient Grains for Modern Meals:
Food writer Maria Speck’s passion for propelling Old World staples such as farro, barley, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be.
Rustic but elegant dishes–Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in Red Wine Sauce, and Purple Rice Pudding with Rose Water Dates–are sure to please discerning palates and become favorites in any whole grain repertoire.
Food lovers and health-conscious home chefs alike learn how to integrate whole grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower varieties such as spelt and Kamut. The stunning flavors and lively textures of whole grains are enhanced with natural ingredients such as butter, cream, and prosciutto–in moderation–to create lush Mediterranean-inspired recipes. Maria’s approachable style and generous spirit make this collection of time-honored, updated classics a treasury for today’s cooks.
Ten Speed Press (April 26, 2011), 240 pages, ISBN: 978-1580083546
About Maria Speck:
Cookbook Author, Food Journalist, and Cooking Instructor
Maria Speck is the author of Ancient Grains for Modern Meal—Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More. The New York Times listed the book, Maria’s first, as one of the best cookbooks of 2011.
Maria has a lifelong passion for the subtle flavors and rich textures of whole grains. She grew up in Greece and Germany before moving to the US in 1993—this unusual heritage is at the center of her cooking, writing, and teaching. Maria’s recipes are inspired by the ease and appeal of Mediterranean cuisine and the centuries-old traditions of preparing whole grain foods in Northern Europe. She combines her vast knowledge about cooking and baking with whole grains with a keen understanding of how to transform these ancient staples into quick and modern foods for our time-strapped lives. Maria teaches at the Cambridge School of Culinary Arts (CSCA).
In her food writing, Maria combines more than two decades of journalistic research, editing and reporting with her lifelong passion for food. She started her career at Germany’s leading news agency Deutsche Presse Agentur (DPA), and she came to the US as a Knight Fellow at Stanford University. Since then, she has worked as a freelance writer for US and German magazines.
In the US, Maria has contributed to Gourmet magazine, Saveur, Gastronomica, the Vegetarian Times and Cooking Club, the publication of the Cooking Club of America among others. In Germany, Maria’s stories have been published in the country’s leading magazines and newspapers, including the news and lifestyle publication STERN which sells one million copies a week, SPIEGEL online and BRIGITTE, the country’s prestigious women’s magazine.
Maria is a member of the International Association of Culinary Professionals (IACP), Chefs Collaborative, Les Dames d’Escoffier, The Culinary Guild of New England, and Slow Food USA.
For more information, please visit www.mariaspeck.com.
About The Battenkill Kitchen:
The Battenkill Kitchen, Inc. is a not-for-profit 501 (c) (3) organization and operates as an educational kitchen facility whose goals include:
To provide educational seminars and instruction in the areas of food preparation to local farmers and food producers; To provide area residents information and educational assistance in the creation and packaging of food products; To use the kitchen as a teaching platform to educate local school children about food; To provide the community with a kitchen to be used for community events.
For more information, please visit www.battenkillkitchen.org.