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Join Chef Eric — CIA-trained, former Chef de Cuisine at the Bull & Bear (Waldorf Astoria) and alum of Dean & DeLuca, Le Bernardin, Arizona 206 and other fine-dining kitchens — for a hands-on class at Marksboro Mills. Using the mill’s abundant whole grains and beans, Eric will show how he transformed his diet, lost weight, and lowered his cholesterol by making hearty grain-and-bean dishes the centerpiece of everyday meals. He began with rice and beans and has since expanded into freekeh, brown rice, mixed grains and creative preparations that are flavorful and satisfying — not “diet food.”
Learn practical cooking techniques, flavoring, and meal-building strategies so you can cook beans and grains confidently at home. You’ll leave with portions of what we prepare together and printed recipes to recreate the dishes.
Join Chef Eric — CIA-trained, former Chef de Cuisine at the Bull & Bear (Waldorf Astoria) and alum of Dean & DeLuca, Le Bernardin, Arizona 206 and other fine-dining kitchens — for a hands-on class at Marksboro Mills. Using the mill’s abundant whole grains and beans, Eric will show how he transformed his diet, lost weight, and lowered his cholesterol by making hearty grain-and-bean dishes the centerpiece of everyday meals. He began with rice and beans and has since expanded into freekeh, brown rice, mixed grains and creative preparations that are flavorful and satisfying — not “diet food.”
Learn practical cooking techniques, flavoring, and meal-building strategies so you can cook beans and grains confidently at home. You’ll leave with portions of what we prepare together and printed recipes to recreate the dishes.