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Abra attended our 12 Week Course in September 2006.

She now works as Chef at Granor Farm who are a 50 acre organic vegetable farm specializing in vegetables, eggs and small grains. They host weekly Farm Dinners which are seven courses, family style, and always based on the best of our garden beds alongside meats and cheeses from the surrounding area.
 
Abra strives to make simple, delicious food that celebrates the Midwest. She believes that the meals we eat should change with the seasons and that their ingredients should come from nearby. She has been cooking since 2006, from the storied Zingerman’s Deli, to chef driven restaurants in Chicago. In 2017, she left her position as Executive Chef at Local Foods to join the Granor team. As the chef at Granor Farm, Abra combines her love of Michigan, cooking vegetables just-pulled from the ground, and sharing them with others around one big table.
 
Abras first cookbook, Ruffage: a practical guide to vegetables is coming out in April 2019 on Chronicle Books.
 
 
 

Scrapbook

Ruffage by Abra Berens