Chef Abra Berens
story by Donna Hecker & photography by Talitha Schroeder
There’s a reason we named our upcoming class with Chef Abra Berens “Beautiful Food for Body and Soul.” From her appearance at FoodChain’s very first FEAST (and each one thereafter) to our visits to Granor Farm, where she’s the culinary director, we’ve learned that Chef Abra illuminates everything and everyone in her presence.
Chef Abra has written three cookbooks – Ruffage, Grist and Pulp – that tell the story of a certain type of food – not simply how to prepare it, but who grows it and how; and why that matters. Her books celebrate delicious and nourishing food, thoughtful farming, social justice, and environmental sustainability.
She applies the same philosophy to her work at Granor Farm, a magical place in southwest Michigan where chefs, distillers, brewers, winemakers, cheesemakers, bread bakers and farmers unite to create a space for learning and discovery – where city folk and country folk can pull up a chair to the same table and connect over a plate of homegrown goodness and a glass of something tasty.
Chef Abra isn’t satisfied to just feed people well; she wants them to learn about the food they’re eating. And she wants good food to be available to everyone. Which is why our own Chef Ouita Michel, who serves on the FoodChain board as a director emeritus, recruited her as one of the original women chefs of FEAST. And why the proceeds from Chef Abra’s class will benefit FoodChain, a Lexington, Ky. non-profit whose purpose is to forge links between fresh food and the community.
But Chef Abra went even further and added two more fundraising events to her Bluegrass itinerary – a Key to Cooking class in the FoodChain kitchen and an Empty Bowls soup dinner at West Sixth Brewing.
Leandra Forman, FoodChain’s Co-executive Director, says that students in Chef Abra’s Key to Cooking will learn how to filet fresh tilapia and prepare it en papillote, or as Chef Abra calls it, “Tin Foil Tilapia.” They’ll enjoy snacks and crudité, explore pantry staples, and make crispy buckwheat salad.
At the Empty Bowls dinner, Matchstick Goods will offer pottery bowls for sale, handmade by student artists. Chef Agnes from Smithtown Seafood is making Sancocho out of corn frozen by FoodChain last summer. There’ll be meaty and vegan chili from FoodChain and a creamy squash bisque from Chef Abra’s cookbook.
It’s all shaping up to be a nice little prelude to FEAST 2024, perfect since that’s how our beautiful friendship with Chef Abra began.
When Ouita invited us (women chefs) to Lexington in 2017, I had no idea how it would be more than just showing up to do an event. It was being invited into a community of passionate and dedicated people that I'm so thrilled to now call friends. FEAST has not only strengthened my community but has made me invested in the success of FoodChain and the great work they are doing. None of that would have happened without Ouita. I'm so grateful to be in her world.
Beyond that I'm just honored to be included in the continued growth of FoodChain and seeing as how Lexington is my favorite place to visit, I just can't wait!
And neither can we! We hope you’ll help us welcome Chef Abra Berens back to the Bluegrass where we’re all looking forward to eating well and doing good.
Related Content
Bluegrass Herbed Roasted Carrots
Inspired by the carrots prepared by Connie Lemley and the kitchen staff at Second Street School, the carrot section in Chef Abra Beren’s cookbook Ruffage and our very own Holly Hill Inn garden-grown and hand-mixed herb blend!
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