Chef Aric Attebery, known for his fine dining experience, shares his secrets to crafting delicious and balanced grain bowls featuring seasonal produce. He emphasizes the importance of combining diverse ingredients with contrasting textures, acidity, sweetness, and richness to create a symphony of flavors.
“There’s no rules in the world of grain bowl s,” said Fountain Grains & Greens chef Aric Attebery. The possibilities are “endless,” provided you know how to mix and match them well. At his new East Hollywood walk-up window, the veteran of Bouchon Bistro, Otium and Blue Hill at Stone Barns serves grain bowl s, salads and other health-minded options that highlight local farms and the freshest bounty.
“If they're growing grains in an organic system, then they're growing different varieties of grains and legumes in a rotation — one after another — to help keep the soil healthy,” he said. “All of those grains are delicious and interesting and different, so I use a mix. I don't just pick one.” Fountain Grains & Greens might offer rye, whole wheatberries, barley or Khorasan wheat. The kitchen sprouts them all in water overnight for easier digestion and sweeter flavor.
Grain Bowl Chef Recipe Healthy Eating Seasonal Produce
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