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Cooking with Ancient Grains: Part 2

  • Eden Hall Campus, Lodge Kitchen 6035 Ridge Road Gibsonia, PA, 15044 United States (map)

This workshop will be an exploration of three ancient grains: barley, kasha, and spelt. Participants will learn about the origins, uses, and cooking methods of these grains. We’ll conduct a taste test of several grains and learn how to use them in variety of unique and everyday meals. In this hands-on class, participants will practice cooking techniques as a group by preparing and sampling three dishes that feature a different grain. Recipes and workshop handouts included. 

Instructor: Amber Webb
Amber Webb holds degrees in Nutrition and Sociology from Colorado State University as well as a graduate degree in Food Studies from Chatham University. She currently runs the teaching kitchen at The Sampson Family YMCA in Pittsburgh, Pennsylvania. She loves engaging people through knowledge sharing of all things food and agriculture and is always interested in learning about cuisine and foodways from around the globe.

Fee: $40, or Part 1 and Part 2 for $70

10% discount for all Chatham University alumni 

Earlier Event: January 27
Sausage from Start to Finish
Later Event: February 10
Yeast Bread Baking Basics