Sunday Harvest Dinner with Chef Abra Berens | Sunday, November 16th, 3pm - 7pm
Chef Abra Berens believes in food that brings people closer to the land, each other, and the moment. A chef, acclaimed author, and former farmer, Abra has made it her mission to connect eaters and growers and to celebrate the quiet beauty of seasonal cooking. She believes we can invest in a stronger, more equitable food system for everyone from producers to grocers to consumers.
Abra strives to make simple, delicious food that celebrates the Midwest. She began her culinary journey at Zingerman’s Deli before working in chef-driven restaurants in Chicago. In 2017, she joined Granor Farm in Three Oaks, Michigan as Culinary Director. There, she leads a team creating meals directly inspired by the Farm’s vegetables and grains. Her work has earned her two James Beard semifinalist nods for Outstanding Chef: Great Lakes.
Abra is also a beloved cookbook author. Her debut Ruffage focused on vegetables and how to select and cook them simply, joyfully, and well. Ruffage earned a Michigan Notable Book award and a James Beard Award nomination. Grist, her second book, builds upon the mission of Ruffage to provide creative, easy, and endlessly riff-able meals from grains, beans, seeds, and legumes. The New Yorker named it one of 15 essential cookbooks. And Pulp, the third book in the trilogy, turns to the fruits of the northern Midwest for both sweet and savory dishes. It, too, was selected as a Michigan Notable Book.
As autumn settles in, Abra’s thoughtful, grounded cooking is the perfect way to honor the season’s last bounty. We can’t wait to host her!
To make a donation and reserve a place at the November 16th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to the four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats. Vegan diets can not be accommodated at this meal.
Chef Abra Berens believes in food that brings people closer to the land, each other, and the moment. A chef, acclaimed author, and former farmer, Abra has made it her mission to connect eaters and growers and to celebrate the quiet beauty of seasonal cooking. She believes we can invest in a stronger, more equitable food system for everyone from producers to grocers to consumers.
Abra strives to make simple, delicious food that celebrates the Midwest. She began her culinary journey at Zingerman’s Deli before working in chef-driven restaurants in Chicago. In 2017, she joined Granor Farm in Three Oaks, Michigan as Culinary Director. There, she leads a team creating meals directly inspired by the Farm’s vegetables and grains. Her work has earned her two James Beard semifinalist nods for Outstanding Chef: Great Lakes.
Abra is also a beloved cookbook author. Her debut Ruffage focused on vegetables and how to select and cook them simply, joyfully, and well. Ruffage earned a Michigan Notable Book award and a James Beard Award nomination. Grist, her second book, builds upon the mission of Ruffage to provide creative, easy, and endlessly riff-able meals from grains, beans, seeds, and legumes. The New Yorker named it one of 15 essential cookbooks. And Pulp, the third book in the trilogy, turns to the fruits of the northern Midwest for both sweet and savory dishes. It, too, was selected as a Michigan Notable Book.
As autumn settles in, Abra’s thoughtful, grounded cooking is the perfect way to honor the season’s last bounty. We can’t wait to host her!
To make a donation and reserve a place at the November 16th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to the four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats. Vegan diets can not be accommodated at this meal.
Chef Abra Berens believes in food that brings people closer to the land, each other, and the moment. A chef, acclaimed author, and former farmer, Abra has made it her mission to connect eaters and growers and to celebrate the quiet beauty of seasonal cooking. She believes we can invest in a stronger, more equitable food system for everyone from producers to grocers to consumers.
Abra strives to make simple, delicious food that celebrates the Midwest. She began her culinary journey at Zingerman’s Deli before working in chef-driven restaurants in Chicago. In 2017, she joined Granor Farm in Three Oaks, Michigan as Culinary Director. There, she leads a team creating meals directly inspired by the Farm’s vegetables and grains. Her work has earned her two James Beard semifinalist nods for Outstanding Chef: Great Lakes.
Abra is also a beloved cookbook author. Her debut Ruffage focused on vegetables and how to select and cook them simply, joyfully, and well. Ruffage earned a Michigan Notable Book award and a James Beard Award nomination. Grist, her second book, builds upon the mission of Ruffage to provide creative, easy, and endlessly riff-able meals from grains, beans, seeds, and legumes. The New Yorker named it one of 15 essential cookbooks. And Pulp, the third book in the trilogy, turns to the fruits of the northern Midwest for both sweet and savory dishes. It, too, was selected as a Michigan Notable Book.
As autumn settles in, Abra’s thoughtful, grounded cooking is the perfect way to honor the season’s last bounty. We can’t wait to host her!
To make a donation and reserve a place at the November 16th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to the four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats. Vegan diets can not be accommodated at this meal.