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Barton Seaver - Great Grains!
Join Chef Barton Seaver to discuss the wide world of grains – from barley and corn to quinoa and winter wheat berries, and everything in between. Whole grains offer great health benefit, but also diversity of tastes, textures, flavor, and colors! We’ll discuss strategies for making the most of this culinary staple and explore the varied options available to the home cook. As always, bring your questions!
About Barton Seaver
Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities.
An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage.
He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.
Tuesday, October 25th
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Related Video FAQs:
- If you're not adding meat to your Collard, Mustard and Turnip greens as a base for seasoning? What would you use to enhance the flavor and add richness to the dish.
- What are your best recommendations for GF (gluten free) diets?
- Can you give some tips for baking with non gluten flours such as oat, almond, rice, etc., instead of the traditional gluten free flour?
- Is it possible to make a bread with teff, and preferably SOS free/low.
- Corn meal, polenta, and masa harina. Is there a difference between these 3? Can they be used interchangeable?
- Quick ingredient query - sorghum molasses? Availability? History? Recommended use?
- I have been reading about white whole wheat flour in baking recipes recently and wondered what it is exactly- it seems to be a light whole grain pastry flour.
- When replacing All-Purpose flour in recipes with fresh ground flour, is it 1:1 or half and half, to maintain texture and rise?
- I would like to know if you generally recommend or prefer to cook your grains with water or vegetable stock, and with or without salt.
- Could you please give some suggestions for side dishes that integrate various grains?
- I would love some WFPB recipes for sorghum, please.
- Do you have a mandolin recommendation?
- I am thinking of making my own pasta. Is it really healthier? Can I substitute pureed spinach/water or beet/water instead of egg/water? Any tips?
- Have you ever frozen brown rice, quinoa or sorghum etc. for later use?
- What are the two most important kitchen utensils?
- What is considered the most nutritious grain?
- Flaxseed vs chia. Can they be used interchangeably? Is one better than the other? Can both be used as egg mixture? Can both be used as a thickener?
- Does sourdough have less gluten?
- Can you explain the parts of a whole grain?
- Is there a trick to getting a less dense loaf without using AP flour? And is there an easy (and reliable) way to make a starter using whole wheat flour?
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