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Ruffage Cookbook Dinner With Abra Berens

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On Wednesday, September 18, we welcome the exceptionally talented chef and author – and Vie alum! – Abra Berens to the restaurant for a cookbook dinner.

The evening will begin with a reception followed by a six-course tasting menu (see below) inspired by dishes in Abra's fabulous cookbook, Ruffage: A Practical Guide to Vegetables. Ruffage was named a "Best Cookbook for Spring 2019" by The New York Times and Bon Appetit.

Cost is $150 per person, including dinner, beverage pairings, tax and gratuity. Signed copies of Ruffage will be available for purchase at the dinner.

You don't want to miss this one!

Wednesday, September 18 at 6 p.m.
Ruffage Cookbook Dinner
A Collaboration Between Chef Abra Berens and Vie

$150 per person, all-inclusive (dinner, beverage pairings, tax and gratuity)
Limited seating available: 708.246.2082 or Resy

Book your Vie reservation on Resy

– RUFFAGE MENU –

RECEPTION
caramelized onion and goat cheese toasts
smoky eggplant puree, walnuts, basil, lentil cracker
kale chips, chili oil, cheddar
broccoli and bacon soup, sunflower seeds, dried cherries
-vie-

NV MAWBY “us” Brut, Suttons Bay, MI

FIRST
vegetable crudite salad, bagna cauda
-abra-

2017 Black Star Farms ‘Arcturos’ Pinot Gris, Old Mission Peninsula, MI

SECOND
sourdough tartine, fresh and oven-roasted tomatoes, pickled tomato mayo, grilled green beans, bread & butter pickle vinaigrette
-vie-

2017 Trediberri Rosato, Langhe, IT

THIRD
paprika roasted potatoes, peperonata, poached egg, herb salad
-abra-

2018 Shady Lane Estate Franc ‘n’ Franc Red, Leelanau Peninsula, MI

FOURTH
smoked pork shoulder epigram, cauliflower puree, shaved cauliflower salad, arugula, ham hock vinaigrette, parmesan
-vie-

2015 Vargas Tempranillo, Rioja, SP

FIFTH
roasted salmon, creamless corn, sauteed greens
-abra-

2016 Black Star Farms ‘Arcturos’ Pinot Noir, Leelanau Peninsula, MI

SIXTH
sweet potato crème brulee, brown sugar sable, pear, candied carrot, pecans
-vie-

2016 Royal Tokaji Late Harvest, HU

/ About Abra Berens and Ruffage

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 champion the region.

She started cooking at the storied Zingerman’s Deli in Ann Arbor. She went on to train in the garden-focused kitchen at Ballymaloe Cookery School in Cork, Ireland. In 2009, she co-founded Bare Knuckle Farm in Northport, Michigan, where she farmed and cooked for eight years. She then returned to the kitchen full-time, opening and helming the café at Local Foods in Chicago. In 2017, she left her executive chef position to return to the Mitten State to join the team at Granor Farm in Three Oaks, Michigan, where Abra combines her love of farms and restaurants to create one-of-a-kind dinners on the farm celebrating the best of southwest Michigan’s diverse agriculture.

Ruffage is Abra's first cookbook and is rooted in her experiences as a chef, former farmer and everyday eater. It is a teaching cookbook that aims to help build the reader’s confidence in preparing vegetables by providing easy-to-follow recipes, detailed explanations of cooking techniques, and a myriad of variations for each recipe to inspire future dishes.

More at abraberens.com.

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Notes: On September 18, the regular a la carte and tasting menus will not be available. Price is all-inclusive and covers your dinner, beverage pairings, tax and gratuity. Menu subject to change.


Earlier Event: September 8
Sunday Supper