POSITIVE EXPOSURE 2021 Pre-Party Cooking Class
LivestreamNew York, NY
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This COMPLIMENTARY immersive culinary experience with Chef Gregg Brackman is the “Pre-Party” for POSITIVE EXPOSURE’s 2021 See How You Change Virtual Celebration happening immediately afterward (more info below). Chef Gregg will be doing a "POWER BOWL" recipe class. This recipe can be used year round, ingredients can be interchanged and adapted seasonally, and it is extremely easy, versatile and HEALTHY. It has been a very popular dish this year! --- We invite everyone to join our 2021 Celebration with special guests and performances by Bebe Neuwirth, the Broadway Boys and others. There is a comfortable ticket level for everyone. If you'd like to join us and help support our mission to create a more inclusive world, get your tickets here: PositiveExposure.ejoinme.org/tickets --- ABOUT CHEF GREGG BRACKMAN Since the age of thirteen, he has been in the food business. Holding nearly every position, fifteen restaurants and four hotels later, G Bar & Kitchen was born. GRestaurant.com The menu at G is original and from scratch. Global flavors are perfectly knit together in a menu that changes six to eight times per year. He has a minimalistic approach to his cuisine ensuring that the true flavors of each dish are clearly tasted, and nothing is overpowered. G Bar & Kitchen opened in 2008 and was a lifelong dream that has taken shape throughout Chef Gregg Brackman’s career. His culinary skills as a professional chef have grown and been perfected over the years by cooking and serving in some of the finest restaurants and hotels around the country and working privately for an exclusive clientele where his creativity and talent could further be expressed. Chef Gregg is proud to have created a unique, elegant and flavorful blend of the finest cuisines, sharing his passion for creative food. Cocktails and spirits, old and new are crafted alongside a solid wine list. Gregg’s passion for wine is showcased in an extremely diverse list. Cooking is fun and an art. Using local, fresh ingredients to craft a dish is the ultimate goal. Chef Gregg has been featured on television on The Food Network series “Chopped”, Fox25 Boston, CBS Boston, Phantom Gourmet, Wicked Bites and TV Diner. Publications include the Boston Globe, Boston Magazine (Best of Boston runner up), North Shore Magazine (Best of the North Shore) and many others. Most recently he opened Little G Market Bar and Eatery which is the latest creation on his culinary resume. The new location will offer fun casual food and a neighborhood market that includes a chefs pantry, meats, cheeses, produce, local beer and international wine selections.
This recipe can be used year round, ingredients can be interchanged and adapted seasonally, and it is extremely easy, versatile and HEALTHY. It's also great for a meal prep option! --- INGREDIENTS (serves 4) 2 cups farro cooked 2 cups red quinoa cooked 2 cups wild rice cooked 1 cup toasted sunflower seeds 1 cup roasted chickpeas (1 can chickpeas rinsed -- kosher salt, granulated garlic, paprika, black pepper, EVOO) 2 cups julienned spinach 1 cup shelled edamame 1 sweet potato cubed and roasted 1 lb protein grilled (steak, chicken, shrimp or lamb) edible flowers/chopped arugula for garnish --- MAPLE-APPLE VINAIGRETTE DRESSING 1 cup apple cider vinegar 4 Tablespoons maple syrup 1 Tablespoon Dijon mustard 1 1/4 cups EVOO kosher salt ground black pepper nutmeg to taste --- MAKE THE DRESSING 1. Blend vinegar, maple, salt, pepper, Dijon. 2. Slowly add EVOO until an emulsion is formed (two parts become one). 3. Season with nutmeg, salt and pepper as desired --- ROASTED CHICKPEAS 1. Drain chickpeas and rinse with cold water. 2. Toss with EVOO, salt, pepper, granulated garlic, paprika 3. Roast on a sheet pan for 30 minutes until crispy --- EVERYTHING ELSE 1. Marinate protein with 1/2 the maple apple dressing, cover, and place in the refrigerator 2. Boil grains separately until tender (roughly 15 minutes) 3. Drain and set aside grains to chill 4. Cube sweet potato, toss with a little EVOO, nutmeg, salt and pepper, and roast in oven @375 for 15-20 minutes until tender with golden brown flesh 5. While the potato is cooking, heat up the grill or pan. 6. Grill protein to desired doneness 7. In a large mixing bowl, toss grains, edamame, spinach, potato, sunflower, 3/4 remaining dressing and toss 8. Divide mixture into four bowls evenly 9. Garnish with protein/edible flowers/chopped arugula/roasted chickpeas/remaining dressing
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