A Culinary Celebration of Edible Upcycling

by Cassidy Lundy July 13, 2018

A Culinary Celebration of Edible Upcycling

Can you make a rich chocolate cake with beets, spent coffee grounds, and SuperGrain+ flour? Can carrots resemble tartare? Can the tops be used to make pesto? What is aquafaba? These were some of the questions we set out to answer for our guests at our Edible Upcycling Benefit Dinner last month.

Today, we use ReGrained SuperGrain+ flour to bring you our delicious Honey Cinnamon IPA, Coffee Chocolate Stout, and Blueberry Saison bars. But that’s only the beginning -- in our test kitchen, we’re constantly pushing ourselves to explore the potential of this versatile, flavorful, and nutritious ingredient. (Did you know that SuperGrain+ flour contains more plant protein and fiber than any other grain-based flour on the market?)

On Friday May 11th, SuperGrain+ flour made its dinnerplate debut at our Edible Upcycling Benefit Dinner, the brainchild of ReGrained’s VP of Product, Chef Phil Saneski in collaboration with KitchenTown’s Culinary Director, Chef Nate Keller. We set out to take upcycled and locally sourced ingredients (like spent coffee grounds from KitchenTown’s cafe and carrot tops from a local farm), and combine them with ReGrained’s signature SuperGrain+ flour.

The result? A creative and elegant tasting menu that proved edible upcycling can be not only good practice, but great eating.

SuperGrain+ showed off its range, giving us fluffy biscuits, moist “meat”balls, toothsome pasta, and a decadent cheesecake crust; we couldn’t be more excited about this flour. But the true stars were our partners and community members -- with sold-out tickets, we managed to raise over $3,000 for Food Shift, a Bay Area nonprofit dedicated to creating jobs while feeding the hungry and reducing food waste.

The evening culminated in a toast to friends old and new -- with some delicious Bay Area craft brews, of course! Check out the highlights below:

 

Carrot Tartare with ReGrained "Everything" Cracker

ReGrained "Everything" Cracker, Carrot Tartare, Mustard, “Cream Cheese”

Carrots, orange-shitake vinaigrette, Moroccan spiced mustard dots, ReGrained "everything" seasoned cracker, almond milk cream cheese, shallots, carrot tops (upcycled), edible flowers, salmon roe.

ReGrained Biscuits & Gravy

Biscuits & House Made Pork Sausage, Cracked Pepper Roux Gravy

ReGrained flour featured in both the biscuit and the gravy base with house made pork sausage simply seasoned, pecan-smoked maple syrup, bacon fat, fresh cracked pepper.

ReGrained Gumbo

ReGrained Gumbo with Andouille Meatballs, Shitake, Fava Bean, Holy Trinity

Gumbo and meatballs are ReGrained flour based “meat”balls have red beans, celery & green bellpepper, fava beans and leaves, roasted shitake mushrooms, okra chips, celery leaves (upcycled), carrot tops (upcycled), cayenne.

ReGrained Ricotta Cavatelli with Carrot Top Pesto

ReGrained Ricotta Cavatelli with Carrot Top Pesto, Broccoli, Cherry Tomato Confit

ReGrained flour served as the base of this Cavatelli pasta with fresh made ricotta. Pasta was tossed in a carrot top (upcycled), toasted pine nut and roasted garlic based pesto, broccoli florets and stems (upcycled), cherry tomato confit, and mircoradishes.

Mascarpone Cheesecake

Mascarpone Cheesecake with Strawberry, Matcha, Almond Streusel

Crème fraiche cheesecake, matcha powder, toasted almond streusel made with ReGrained flour, toped with fresh whipped cream.

ReGrained Chocolate Beet Cake

Chocolate Beet Cake with Meringue, Citrus, Coffee Soil

ReGrained flour brownie cake, torched aquafaba (upcycled chickpea water) meringue, strawberries, candied orange zest, spent coffee (upcycled) & ReGrained flour soil.

 




Cassidy Lundy
Cassidy Lundy

Author

Cassidy is ReGrained's Hype Man-ager. She loves eating beer almost as much as she loves drinking it.


Leave a comment

Comments will be approved before showing up.


Also in ReGrained Presents: The UpCyclist

Zero Waste Cooking: Egg Strata, Starring Your Leftovers
Zero Waste Cooking: Egg Strata, Starring Your Leftovers

by Paige Dunn-Rankin August 09, 2018

Made by soaking stale bread in eggs and milk, Egg Strata is like a casual quiche, with sourdough (or whatever you have lying around) replacing that finicky pie crust. Every bite delivers egg, cheese, veggies, and bread that’s squishy on the inside, crispy on the outside — in a way, it also evokes a deconstructed breakfast sandwich.
The Tip of the Top: A Home Cook’s Guide to Whole-Vegetable Cooking
The Tip of the Top: A Home Cook’s Guide to Whole-Vegetable Cooking

by Paige Dunn-Rankin July 23, 2018

Have you ever wondered what to do with the leafy greens protruding from your root vegetables? I must admit, I used to throw them away; I wasn’t sure if they were edible, much less how to prepare them. 
NPR's "How I Built This" Features ReGrained
NPR's "How I Built This" Features ReGrained

by Dan Kurzrock July 02, 2018