Ruffage, Pulp, Grist - A Book Dinner with Chef and Author Abra Berens of Granor Farm
Tagged best-cookbook author by New York Times, Bon Appetit and Eater (and that’s no easy feat) – Chef Abra Berens list of accolades is as pristine as it gets : three explosively successful books Ruffage, Pulp, Grist, and a 2023 ‘Best Chef Great Lakes’ James Beard nomination for her culinary work at Granor Farm in Three Oaks.
One VERY busy gal, we’re unapologetically counting the days until Abra takes over the Frame kitchen, bringing creative plates of ‘just-pulled fall vegetables and grains at their very best’. Straight from Granor to our shared tables. In a way, a greatest hits menu from all three books.
We’re talking Tomato Soup with Garlic Confit; Bean Fritter with Onion Dip; Carrots with Beet Cream and Pickled Raspberries; Wood-oven Roasted Pork Shoulder with Root Vegetables and Apples; and Ground Cherry Glazed Cauliflower Steaks for our Veg Friends.
Indulgent, decadent, nutrient rich and above all wildly playful — this menu inspires some serious wanderlust. Yet another one of those signs that beg us to pause and celebrate the ways food and drink instinctively bind the love for what we do every day at Frame.
Bonus: Abra will be signing copies of her books at dinner. November, you’re looking tasty!
MENU
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Brined Cherries and Olives
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Any Bean Fritter with Onion Dip
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Tomato Soup with Garlic Confit and Fried Basil
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Carrots with Beet Cream, Pickled Raspberries, and CocoPecans
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Dinner at the Pub
Wood oven Roasted Pork Shoulder with Root Vegetables, Apples, and Greens
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Vegetarian
Ground Cherry Glazed Cauliflower Steaks
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November Cake
Almond Cake with Spent Citrus, Cranberries, and Whipped Sour Cream
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Barley Thumbprint Cookies