Ancient Grains dinner at Bondir

Chef Jason Bond to prepare a tasting menu based on recipes from Ancient Grains

Slow Food Boston is delighted to offer an author talk and grains
tasting menu at Bondir on Tuesday, February 28th, 6:30 pm, $55. The
meal will include Bulgur-Lentil Soup with Minted Olive Oil Butter,
Lamb Burgers with Bulgur and Mint with Lemony Yogurt Dip, Artichoke
Rosemary Tart with Polenta Crust and Wheat Berry Fools with Grand
Marnier Figs.

 
Please call to register
Bondir (617) 661-0009

To reserve personalized and autographed copies of Ancient Grains at
the discounted price of $20.00 each (retail $29.99), send an email to
info@mariaspeck.com by February 20th. Be sure to include the number of
copies and the name(s) for inscription. Pay by cash or check at the
event.

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Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More

Grains, humankind’s staple food for millennia, have been given short
shrift in today’s world. They’re starchy! Fattening! Plain! Maria
Speck’s new book, Ancient Grains for Modern Times, an inspirational
culinary and historical journey through the cookpots of Europe and
beyond, decisively dispels this myth. By highlighting the varied
flavors and textures of farro, barley, polenta, millet, quinoa, rye
and others in sophisticated but approachable Mediterranean-inspired
dishes, the author reintroduces us to a forgotten part of our
heritage. The book was selected as both a New York Times notable
cookbook and Washington Post top 10 cookbook for 2011.

“Refreshingly, she covers-and then dismisses-the subject of eating
whole grains for health in the first half-dozen pages. She’s
interested in flavor first, texture second and history along with
both.”
 -Julia Moskin, New York Times

Maria Speck

Raised in Greece and Germany, Maria Speck has had a lifelong passion
for the flavors and textures of whole grains. She brings more than two
decades of journalistic research, editing and reporting to her food
writing and has contributed to Gourmet, Saveur and Gastronomica. She
is a Culinary Advisor to the Whole Grains Council, and has cooked and
talked about whole grains at the Harvard Food Literacy Project,
Williams-Sonoma and Sur La Table.