63: Abra Berens
Hello summer, and hello vegetables! Michigan chef and cookbook author Abra Berens loves vegetables and has an inspiring new cookbook that presents them in the coolest way: braised, blistered, roasted, and raw. On this episode we talk about Ruffage, and Berens's journey from working the counter at Zingerman’s Deli to culinary school in Ireland to her current post cooking and farming in an exceptional way that recalls Dan Barber’s Blue Hill. Also on the show, TASTE’s Tatiana Bautista has a great conversation with Auria Abraham, the supercool founder behind Auria’s Malaysian Kitchen. They talk cooking with sambal and kaya, two amazingly diverse ingredients. And Auria makes the best around.
This Is TASTE · Aliza Abarbanel & Matt Rodbard
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Show Notes
Hello summer, and hello vegetables! Michigan chef and cookbook author Abra Berens loves vegetables and has an inspiring new cookbook that presents them in the coolest way: braised, blistered, roasted, and raw. On this episode we talk about Ruffage, and Berens's journey from working the counter at Zingerman’s Deli to culinary school in Ireland to her current post cooking and farming in an exceptional way that recalls Dan Barber’s Blue Hill.
Also on the show, TASTE’s Tatiana Bautista has a great conversation with Auria Abraham, the supercool founder behind Auria’s Malaysian Kitchen. They talk cooking with sambal and kaya, two amazingly diverse ingredients. And Auria makes the best around.
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