STARTER UP….GET YOUR SOURDOUGH ON!

Ancient Artisan Bread and Pizza Workshop 

 

Join me for a hands on baking weekend! Discover the joy and craft of authentic French Country breads made from our freshly milled whole grain flours, leavened with wild fermented sourdough starter. The dough will be mixed and shaped on Sat and fermented slowly overnight. Everyone will take home bread and ready to use sourdough culture.

 

Sat Night Pizza Party! 

 

Pizza

Tomato and Local Mozzarella

Pickled Cabbage, Braised Duck and Gruyere

Bianca with Fresh Ricotta, Fig, and Rosemary

 

Winter Salad with Walnut Vinaigrette

Maple Roasted Pears

North Fork Wines

 

Sunday Baking Day

 

Breakfast

Stone Ground Whole Grain Porridge with Buttermilk and Dried Fruits

French Press Fair Trade Coffee and Teas

 

Lunch 

French Country Bread

Whole Wheat Raisin-Walnut 

Cracked Rye with Caraway

100% Whole Spelt Sourdough

Hearty White Bean and Vegetable Soup with Parsley pesto

Salted Caramel Ice Cream

 

Limited to 8 Students

Sat. March 16^th-2:00pm-8:00pm

Sunday March 17^th-10:00am-2:00pm

Fee:  $275.00 for the Weekend

 Bring a friend or mate and take $25.00 off your cost 

$150.00 for one day

To register: Contact Meggan Berley at  HYPERLINK “mailto:Megganberley@gmail.com” Megganberley@gmail.com or call 914-473-0901

 

 

 *Cancellation Policy*

Due to the small nature of our business there are NO refunds. If you find you can’t make it to class please consider gifting it to a friend or relative.

 

 

Wild Fermentation and Cultured Foods : Health Care Reform in A Jar!                   

 The Power of Wild Fermentation

April 13-2:00pm-8:00pm

April 14th-10:00am-2:00pm

 Live cultured foods are proven to aid in weight loss, improve digestion, clear the skin, and control blood sugar. Join me in my kitchen and learn the simple ancient techniques that develop healthy, lactic acid producing bacteria in everyday food at a fraction of the cost of store bought.

 Vegetable and Dairy ferments including Sauerkraut, Kim Chee, Brined Root Vegetables, Buttermilk and Crème Fraiche.

Take home jars of your own fermented vegetables and the tools, recipes, and confidence to make them at home.

 

Sat. Dinner

French Country Sourdough Bread

Sauerkraut- Leek and Potato Soup

 Roast Aquebogue Duck with Turnips

Spicy Maple-Mustard Baked Beans

Sautéed Greens with Caramelized garlic

Crème Fraiche  “Cheesecake” Honey Ice Cream

North Fork Wines

 

Sunday Breakfast

Whole Grain Buttermilk Flapjacks with Apple Cider Syrup and Cultured Butter

 

Lunch

Pickled Vegetable and Apple Salad

Kim Chi Fritatta

Millet Quinoa and Rice Pilaf

 Raw Milk Ricotta,

Honey and Toasted Hazelnuts

Limited to 8 students

$275.00 for the weekend, bring a friend or mate and take $25.00 off

$150.00 for one day only

To register contact Meggan Berley at megganberley@gmail.com or call 914-473-0901

 

*Cancellation Policy*

Due to the small nature of our business there are NO refunds. If you find you can’t make it to class please consider gifting it to a friend or relative.

 

 

 

 

 

Welcome to the North Fork Kitchen and Garden located at 127 Green St. in South Jamesport, NY. A unique setting for small, intimate, hands on cooking, preserving and baking classes. We are steps from  the beautiful Peconic Bay. We are blessed with an abundance of locally harvested produce, sea food, high quality dairy products and wines from neighboring farms and vineyards. We also harvest vegetables and herbs from our own raised beds as the seasons allow. We offer weekend intensive workshops and private cooking class dinner parties. For more information and registration contact Meggan Berley at megganberley@gmail.com

Transportation from NYC is accessible via the Hampton Jitney

Local Accomodations:

Aldrich House our favorite B&B within walking distance to our house. Contact Peter Susser for rate info and availability at 917-714-7639.

Jedadiah Hawkins Inn: Jedadiah Hawkins Inn

Country Inn at Jamesport: A clean and moderately priced motel close by. http://www.countryinnmotel.info/

 

 

 

Feb. Workshops