Ancient Grains For The Modern Kitchen | Natural Gourmet Institute
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Demonstration, Hands-On

Ancient Grains For The Modern Kitchen

Sunday, March 25

1:00 pm - 4:00 pm


Sorry, this class is full! Please click the button below to be added to the waitlist.Join WaitlistAncient Grains For The Modern Kitchen (3/25/18) 1-4pm$135.00

Learn how traditional grains originally cultivated thousands of years ago have withstood the test of time. Ancient grains are prized for their sustenance and rich nutritional profile. These chewy, nutty superfoods are easy to prepare and are rich in B-vitamins, soluble and insoluble fiber, complex carbohydrates, protein, and minerals. Whether you are avoiding gluten or just looking for ways to transform them into innovative, modernized dishes, they are the perfect complement to your diet. Learn to identify, select, and prepare grains including millet, buckwheat, sorghum, teff, black quinoa, and amaranth. These small powerhouses boos nutritional density of foods and are full of flavor to compliment any meal of the day. From soaking to toasting, you will be able to take away tricks of the trade and ready yourself to incorporate these ancient grains into your cooking repertoire.

Cancellation Policy

Dishes We'll Cover

Millet and Pumpkin Seed Cherry Balsamic Granola

Matcha Swirl Buckwheat Pancakes with Ginger Marmalade

Sorghum Tortillas with Avocado Crema, Tea Smoked Rainbow Carrots and Beet Pickled Onions

Warm Avocado and Hemp Teff Toast

Miniature Saffron Black Quinoa Paella Bowls

Unicorn Amaranth Superfood Porridge: Dragon Fruit, Blueberries, Mango, Kiwi, Acai and Gold Luster

*This is a sample menu. Recipes are subject to change.

About the Instructor

Olivia Roszkowski is a 2010 graduate of the Natural Gourmet Institute’s Chef Training Program, completed her undergraduate studies in Neuroscience and Behavior at Columbia University, and is currently enrolled in New York University’s Masters Program in Food Studies. Olivia has cooked in well-known New York kitchens including Jean-Georges Vongerichten’s (The) Mercer Kitchen, David Chang’s Momofuku Ssam Bar, and Danny Meyer’s Union Square Events. In addition to being a full-time chef instructor and creative content developer at NGI, Olivia is also the culinary editor of the eco-forward publication Naturally, Danny Seo.  A few of Olivia’s culinary interests include developing umami flavors using plant-based ingredients, plating techniques, and plant-based raw cuisine, and she enjoys posting her creations on Instagram under @oliviathechef.

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