Archive for February, 2008

February 21, 2008

Continuing Education for Food, Nutrition, Health and Culinary Professionals (CPEs: 7 per day (RDs and DTRs)Saturday March 15th, 9:00AM – 5:00PM
Sunday March 16th 9:00AM – 5:00PM
Shutesbury, MA

Hosted by Amanda Archibald, R.D. Culinary interpretation and instruction by whole grains expert, Leslie Cerier

Whole Grain Primer – for accredited food, nutrition and health professionals Also, open to the General Public! 10 AM – 3:30 PM

A two day immersion in the culinary art of whole grains. A workshop experience designed for accredited professionals seeking to add culinary depth to their nutrition expertise.

Over the course of one weekend, we will identify, touch, taste, combine, cook and bake our way through an entire spectrum of whole grains. Participate in innovative culinary and tasting exercises. Problem-solve culinary challenges. Prepare delicious, practical recipes to enhance your whole grain skill set. Discuss consumer concerns and find viable solutions. Leave with more knowledge, options and lots of practical recipes. A workshop for all skill levels, in which we foster an environment of encouragement, dialog and exchange.

Participate in one or both days. Saturday focus: common/ancient grains. Sunday focus: rice only. Includes a sushi class!

Registration: or call 877-244-6974, ext. 5.

For the General Public Added by Popular Demand!

March 15 and/or 16, 2008

10 AM – 3:30 PM
By Popular Demand, We are opening this weekend up to the General Public. Please note different start and end times, different prices and a different way to register for the General Public

Field to Plate invites you to join us for a culinary retreat in Shutesbury, MA. Over the course of two days, we will identify, touch, taste, combine, cook and bake our way through an entire spectrum of whole grains. From ancient to modern, become intimately acquainted with the diversity and creativity of common and lesser-known grains. Working in small groups in a beautiful private kitchen setting, we’ll participate in innovative culinary and tasting exercises, prepare delicious, practical recipes and further develop our whole grain skill sets. We’ll also spend time together daily, discussing your challenges and finding livable solutions.

This experience is designed for both the novice and seasoned cook in an atmosphere that fosters encouragement, dialog and exchange. Choose to participate in one or both days. Saturday focuses on a large variety of common and ancient grains. Sunday focuses exclusively on rice, including specialty varieties, and features a vegetarian sushi class! Leave with deeper knowledge, confidence, solutions and lots of practical, flavor-filled recipes.

Relax. Enjoy. Learn. Treat yourself.

Pricing for the General Public

Any half day: $79 One day $125 Both days $229

For more details

1. Call Amanda Archibald: 301.865.4607 or Leslie Cerier 413-259-1695


1. To register with credit card, call Field to Plate’s administrative services at 877-244-6974 Ext 5

2. Or mail a check Field to Plate to: 6712 West Lakeridge Road, New Market, MD 21774

Note: this program is also being offered as a continuing education program for licensed food and nutrition professionals. They will be joining you in the kitchen as part of their continuing education retreat. They will of course be able to share with you as you work together, however they are not available for individual nutrition counseling as part of this specific weekend program.

Please visit for more information and to check out other cooking class offerings.


Best Vegan Dark Chocolate Cake, recipe from Going Wild in the Kitchen by Leslie Cerier
February 7, 2008

Loved by vegans and non-vegans alike, this rich chocolate cake is the one I usually make for birthdays. Serve it plain, drizzled with Hot Fudge, or frosted with Vegan Chocolate Mousse.

Yield: 8 servings

1 3/4 cups whole wheat pastry flour
1 tablespoon baking powder
1/4 teaspoon sea salt
2 1/2 tablespoons flaxseeds
1/2 cup apple juice
1/4 cup canola oil
1/2 cup maple syrup
1/2 tablespoon vanilla
1 1/2 cups dark chocolate chips* or 5.3-ounce dark chocolate (70 or 72%) broken into 1-inch pieces (1 ½ cups)
3/4 cup vanilla soymilk
* Fair Traded chocolate is strongly suggested.

1. Preheat the oven to 350°F. Lightly oil a 9-inch cake or loaf pan and set aside.
2. Combine the flour, baking powder, and salt in a large mixing bowl and set aside.
3. Place the flaxseeds in a blender and grind to a powder. Add the juice, oil, maple syrup, and vanilla, and blend well.
4. Heat the chocolate chips and soymilk in a 1-quart saucepan over low heat. Stir constantly about 3 minutes, or until the chocolate melts.
5. Add the melted chocolate and flaxseed mixture to the flour mixture and stir well to form a smooth batter.
6. Pour the batter into the cake pan and bake 40 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool 30 minutes before removing from the pan. Serve plain or frosted.

For a Change…

Omit the soymilk and use 1 ¼ cups juice. Melt the chocolate in a double boiler or in a skillet over low flame stirring constantly.

Also, you can substitute other flours. If you like, use all spelt flour and substract 25% liquid from the recipe above. Or if you want to add more calcium and iron and use some teff flour, you may substitute up to 25% teff flour for the whole wheat pastry flour. Either way, this cake will please everyone.