My North Fork Kitchen

My North Fork Kitchen from alana & paul on Vimeo.

Vege Paradise/ Homemade Vegetable Protein Workshop

April 14-15

Sat 2:00-8:00, Sunday 9:00-3:00

Fee $275 for Full Weekend

To register please email: Peter@PeterBerley.com

True to my roots as a Macrobiotic, Vegetarian and Vegan I am thrilled to present this action packed weekend intensive. We will make Homemade Tofu, Tempeh, and Seitan ( Wheat Protein), Ricotta, Paneer and Goat Milk cheeses From Organic Soybeans, our own super fresh Stone Ground  Wheat, and Raw Milk from farms in our town.   Dishes include:  Handmade Wild Mushroom Cannelloni with Fresh Ricotta and Rosemary Bechamel; Chickpea Crepes filled with Spicy Spinach and Paneer; Seitan and Three Bean Chili; Braised Seitan and Cipollini Agre Dolce; Tempeh and Vegetable Tagine , Wine Braised Tempeh with Saurkraut and Apples;  Lemon Ricotta Cheesecake and Tofu Sweet Potato Tart with Pecan Crust

Wood Fired Pizza and Artisan Bread Workshop

March 24-25

OR

April 28-29

Sat Session: 2:00-8:00 Sunday Session 9:00-3:00

Fee: $275.00 for Weekend

To register please email: Peter@PeterBerley.com

I am particularly excited to bring you this amazing workshop!

With  plenty of kiln dryed hard wood to fire up the oven so we can turn out hand crafted pizzas, bake rustic Naturally Leavened  Breads from freshly milled whole grain flour, and cook up all sorts of goodies like Classic French Onion Soup, Roast Local Duck,  Winter Vegetables and Fruits. And we’ll wash it all down with the juicy fruit forward  wines of 2 of my very favorite local vineyards, Jamesport Vineyard and Shinn Estate.

Pizzas: White Clam, Homemade Ricotta Mint Pesto and Honey, Tomato and Cheese

Breads: French Country Sourdough with Variations and Finnish Whole Grain Rye

French Onion Soup,  Rosemary Roast Duck , Winter Vegetables Salads

Pear Tart Tatin with Fresh Local Honey Ice Cream