Chef Aric Attebery of Fountain Grains & Greens in East Hollywood is redefining grain bowls with his innovative approach. With a focus on local, seasonal ingredients and balanced flavors, Attebery aims to bring high-quality produce into everyday meals. His culinary expertise from fine dining establishments translates into creating healthy, delicious options that highlight the freshest ingredients. The chef emphasizes the importance of balance, texture, and variety in crafting the perfect grain bowl. This article explores Attebery’s philosophy and provides tips for building better grain bowls at home.

The Art of Balance in Grain Bowl Creation

Attebery believes that achieving harmony among flavors is crucial when assembling a grain bowl. Each component should stand out individually yet come together seamlessly. By combining elements that offer acidity, sweetness, richness, and varying textures, he ensures each bite remains engaging. The chef often incorporates smoky or charred items to add depth and complexity. Maintaining a well-stocked pantry of pickled and preserved ingredients allows for quick and flavorful meal preparation year-round.

To achieve this balance, Attebery suggests integrating components like roasted vegetables for sweetness and richness, fermented vegetables for tanginess, and marinated proteins for added flavor. He recommends using marinades that complement the base grains while enhancing the overall dish. For instance, a "love sauce" made from citrus, garlic purée, and preserved lemons can elevate steaks, chicken, or tofu. These techniques prevent palate fatigue and ensure every bite is delightful. Additionally, incorporating a range of textures—crunchy, soft, and chewy—keeps the eating experience dynamic and satisfying.

Selecting and Preparing the Perfect Base Grains

Choosing the right grains forms the foundation of an excellent grain bowl. While farro, quinoa, and rice are common choices, Attebery encourages exploring lesser-known varieties grown locally. Seasonal grains not only support sustainable farming practices but also introduce diverse flavors and textures. By blending different grains, one can enhance nutritional value and create unique combinations. Attebery’s restaurant features rye, whole wheatberries, barley, and Khorasan wheat, all sprouted overnight for easier digestion and sweeter taste.

Preparing the grains properly is equally important. Simmering them in water and dressing with robust sauces prepares the base to withstand various toppings. For example, Attebery uses persimmon kimchi vinaigrette, white balsamic Dijon dressing, and zhoug dressing to complement his creations. When using rice, he prefers saucier toppings due to its superior absorption properties. Attebery’s dedication to showcasing local farmers and their crops shines through in each bowl, promoting a future where diverse, delicious grains are celebrated. Embracing these principles can transform ordinary meals into extraordinary dining experiences, both at home and in restaurants.