Eating for 8 Billion... at home!


Chef Abra Berens will demonstrate two delicious dishes in this virtual fundraiser and celebration of local food.

Cook along and then participate in a Q&A and live discussion with fellow attendees! Get fresh, local ingredients delivered to your doorstep and follow along as Chef Abra Berens demonstrates each step to create two delicious dishes that you can enjoy at home. During this virtual event, attendees will learn how to make beet risotto with hazelnut orange relish and pan roasted green beans with curry yogurt sauce and crispy chickpeas.

A live Q&A with Chef Abra will follow the pre-recorded recipe demonstration. Participants will also have a chance to take part in breakout discussions with local circular economy experts about what we can do at home to understand and reduce our waste.

Participation Options

Cook-Along Ticket (only available for those residing within the City of Chicago or Oak Park)

A $75 ticket includes home delivery of all of the ingredients you’ll need to follow along with the pre-recorded recipe demonstration (enough ingredients for four servings), two recipes, and access to the cooking demonstration and live discussion on May 31. Select “Cook-Along” ticket at checkout for this option. Thanks to The Urban Canopy for supplying the produce!

If you are outside the City of Chicago and Oak Park delivery range, you will not be able to receive an ingredient delivery. Sales for this ticket option end at 5pm central time on Monday, May 25.

Just Watching Ticket

If you do not wish to purchase the ingredients, or if you do not live in the City of Chicago or Oak Park, a donation to Plant Chicago (suggested minimum of $10) will grant you access to the cooking demonstration and live discussion on May 31. Please note that ingredients are not included with this option. Select “Just Watching” ticket at checkout for this option.


RSVP here – space is limited


About the Presenter

Chef Abra Berens is a chef, former farmer, and writer. She believes that the meals we eat should change with the seasons and that their ingredients should come from nearby. She strives to make simple, delicious meals that champions the region. She started cooking at the storied Zingerman’s Deli in Ann Arbor, MI. She then went on to train in the garden-focused kitchen at the Ballymaloe Cookery School in Cork, Ireland. In 2009 she co-founded Bare Knuckle Farm in Northport, MI, where she farmed and cooked for 8 years. After years of farming, she returned to the kitchen full time, opening and helming the cafe at Local Foods in Chicago, IL. In 2017, she left her Executive Chef position to return to the mitten state to join the team at Granor Farm in Three Oaks, MI, where she combines her love of farms and restaurants to create one-of-a-kind dinners on the farm celebrating the best of South West Michigan’s diverse agriculture.

Abra is also the author of Ruffage: A Practical Guide to Vegetables. The cookbook was recently nominated for a James Beard Award.

Please email with any questions about this event.


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