What are Ancient Grains and Why are They Making a Comeback? Brunch and Lecture
Whether you are an enthusiastic home baker, a wheat lover always in the search of new culinary trends, or someone who enjoys knowing what's inside your favorite loaf of bread, pizza crust, or bagel, this event has something for you.
Consumers' increasing interest in local and flavorful food products, farmers looking for value-added crops, and a food industry delving in this trend has created the perfect environment for ancient grains to resurface and make a comeback.
Mark Sorrells, Cornell Professor of Plant Breeding and Genetics, is the principal investigator in Cornell's Heritage and Ancient Grain Project, leading the efforts to feed the growing demand for these grains in the region.
Professor Sorrells will explain how ancient grains like emmer, einkorn, and spelt are increasingly being used in various kinds of foods, the differences between ancient and modern grains, their origin, where they are grown, and how they can be used in tasty dishes.
Menu
Apple-Cranberry Parfait with Granola and Toasted Coconut
Farmers Market Berry and Bran Muffins
Moroccan Quinoa, Shredded Beet and Carrot Salad
Curried Spelt Salad
Roasted French Cut Chicken with Emmer, Smoked Bacon, Arugula, and Autumn Herbs
Eggs Benedict with Canadian Bacon, Hollandaise and Einkorn Muffin
Grilled Cheese on Mulled Barley and Dark Rye Flour Wheat Bread
Tomato Marmalade, Comte, Gruyere and Camembert
Millet Trifle
12:00noon-12:30pm reception, 12:30-1:30pm lecture and Q&A. 1:30-2:30pm Brunch. $40 per person including tax and service charge. Advance reservations required by Thursday, September 13th, at which time they are considered final sale.
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