Food for Thought Book Club - Grains for Every Season

Date: Tuesday, April 23, 2024

Time: 6:00 - 7:30 pm

Location: 3100 Cellars Tasting Room, Finca Besada Vineyard, Eagle, Idaho

Rediscovered Books Booksellers Hanna and Rebecca are so excited to share one of our favourite cookbooks, Grains for Every Season, where we will be dining and discussing all things grain!

Pick a recipe from the book to make and bring, share some Treasure Valley bubbly at 3100 Cellars, and meet some new friends. This venue is spectacular and we are so excited to have them host Food for Thought this month.

Whether you're a bookworm or a foodie (or both!), this club is the perfect place to be. Don't miss out on this exciting event!

Ticket includes a copy of Grains for Every Season and $5 towards your first glass of bubbles at 3100 Cellars.

• Choose any recipe from the book and bring it to share. We will provide plates and silverware.
• Come meet new people, enjoy a great meal, and have a great conversation!
• Enjoy a glass of bubbly from the hosting venue, 3100 Cellars.
• Seating is limited to 12 participants, registration is required for each person.

If you have already purchased the book from Rediscovered Books, please email Rebecca at rdbooksevents@gmail.com and we will issue store credit equal to the cost of the book after you have registered.

About the Book:

Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice.

The book's 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author--the multi-award-winning chef/owner of Ava Gene's in Portland--can't live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated.

McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter-Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.