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CLASS: Go For Whole Grains
January 8, 2014 @ 6:00 pm - 8:00 pm
For thousands of years, the grains humans ate came straight from the stalk—a carbohydrate package rich in fiber, healthy fats, vitamins, minerals and hundreds of other phytochemicals. Join Ellen Clevenger-Firley, Cooking School Manager, to see how good whole grains can taste.
Menu: Farro Salad with Tomatoes and Fresh Herbs; Quinoa with Dried Cherries and Pistachios; Mediterranean Whole Wheat Couscous; Barley Risotto with Mushrooms and Thyme