Classes in New York City
October 5, 2011
6pm – 10pm
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Peter’s Amazing Seitan Workshop
Seitan, also known as “wheat meat,” has long been the darling of the natural foods world. It’s a vegetarian form of protein with the texture of meat, fascinating to make from scratch, easy on the pocketbook, and can be formed and flavored to resemble some favorite foods that you might be craving. We’ll push its versatility to the limit by preparing a few types of seitan: one that enables us to form steaks, cutlets, chunks and wraps and one that’s perfect for sausages. Whether vegan or omnivore, if you’re looking to expand your protein choices, this class is for you. Pan-Seared Seitan Steak with Chimichurri • Seitan-Stuffed Squash Provençal • Seitan-Wrapped Burdock, Leek and Carrot Rolls • Spicy Seitan Puffs with Sweet and Sour Sauce • Eggplant and Seitan Falafel with Lemon Tahini Sauce • Braised Chickpea Stew with Seitan Chorizo, Olives and Fennel. (Vegan; wine will be served.)
October 11, 2011
10am – 2pm
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Sauce Making for Vegetarians
Sauces are not just for steak or fish. Peter Berley, author of The James Beard and IACP-award winning cookbook The Modern Vegetarian Kitchen and of Fresh Food Fast and The Flexitarian Table, will show you how to make a variety of sauces that perfectly accompany whole grains, beans, tofu, tempeh, vegetables, and eggs. Join him to make Coconut Curry Sauce; Red Pepper Rouille; Creamy Yogurt Sauce with Cilantro, Cumin, and Lime; Balsamic Brown Butter Sauce; Roasted Pablano Salsa Verde; Romesco; Carrot Sauce with Ginger and Lime; Walnut Cream Sauce; Tomato-Leek Sauce with Orange and Rosemary; Spicy Cashew Sauce; Wild Mushroom Sauce; White Bean Sauce with Roasted Garlic and Sage.
October 18, 2011
10am – 2pm
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All About Pumpkins
Pumpkins make beautiful carriages if you have a fairy godmother around; if you don’t, they still make fantastic dishes (and you won’t be surprised come midnight!). Join chef and cookbook author Peter Berley in reinventing the pumpkin into more dishes than you can possibly imagine, both savory and sweet, with a menu that includes Crispy Pumpkin Raviolis with Spicy Tomato Dip; Pumpkin Lasagna with Gruyère and Sage Béchamel; Pumpkin Leek Risotto; Maple Roasted Hokaido Pumpkin; Roasted Pumpkin with Quinoa Stuffing; Spicy Coconut Sweet Potato Soup with Collard Greens; Wild Rice and Pumpkin Stew with Cremini Mushrooms, and Kale; Pumpkin Pots de Crème; and Pumpkin Spice Cake with Brandied Currants.
October 25, 2011
6:30pm – 9pm
The Brooklyn Kitchen
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Come and Gorge on Autumns’ Finest Fruits!
Menu: Pumpkin and Sundried Tomato Pate with Crostini ( Red Kuri Squash or Sugar Pumpkin)
Roasted Squash Salad with Pumpkin Seed Vinaigrette ( Kabocha Squash)
Butternut Risotto with Fried sage ( Butternut Squash)
Pumpkin Pot De Creme ( Cheese Pumpkin )
Beverage: Beer pairing provided by the Brooklyn Brewery
November 2, 2011
10am – 2pm
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A Mexican Celebratory Meal
In Latin America, Day of the Dead is a multi-day celebration of those who have passed—and what better way to remember and honor them than with a fabulous feast? Join Peter Berley, former chef at Angelica Kitchen and cookbook author, in making such typical celebratory dishes as Mexican Chicken and Garbanzo Soup with Ancho Cream; Calabaza en Tacha (candied pumpkin); Camarones a la Diabla (deviled shrimp with chipotle salsa); Pico de Gallo (jicama, cucumber, and pineapple salsa); Tostadas with Shredded Pork, Cabbage, and Lime; Pastel de Chocolate y Chili Pasilla (chili-chocolate cake); Pan de Muerto (Day of the Dead bread); and Mexican Hot Chocolate.
November 22, 2011
6pm – 10pm
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Vegetarian Thanksgiving
No need of meat to celebrate Thanksgiving in the most delicious of fashions—these vegetarian dishes are as festive as they are flavorful. You can also serve them as sides, to complement the turkey, of course. On the menu: Crispy Pumpkin Hazelnut Turnovers with Spicy Tomato Dip; Lemon Poppy Seed Pan Rolls; Cauliflower Leek Bisque with Nut Brown Butter; Saffron Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel; Hashed Brussels Sprouts with Fennel; Celery, Green Apple, and Endive Salad with Walnut Vinaigrette; Cranberry Orange Compote with Port Wine; and Pear Crisp with Maple Walnut Ice Cream.
December 13, 2011
10am – 2pm
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Bone Broth and Ramen Workshop
Traditional cooking has always employed the bones of fish, poultry, and meats. The results are exquisite, highly nutritious and deeply flavored savory broths, which can be conveniently frozen for quick one-pot noodle dishes for any night of the week. Join Peter Berley, author of The Flexitarian Table, The Modern Vegetarian Table, and Fresh Food Fast to master the preparation of those broths and recipes that use them, including Udon Tofu and Vegetables in Uriko Sardine Dashi; Soba with Pork Broth and Miso; Rice Noodles in Beef Broth; Ramen in Spicy Seafood Broth; Spaetzle in Roasted Chicken Broth; Mochi Sweet and Sour Duck Broth; and Pappardelle in Red Wine and Chicken Broth with Gruyère.
December 22, 2011
10am – 2pm
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World Party, Vegetarian Style
Enjoy a one-of-a-kind evening with Peter Berley, author of The Modern Vegetarian Kitchen, as you taste organic wines and cook cosmopolitan vegetarian fare. Your parties will never again be the same, as you add to your recipe collection the following dishes: Red Lentil Pâté with Pita Crisps; Indian Chickpea and Vegetable Pakoras with Cilantro Chutney; Vegetarian Summer Rolls with Spicy Soy and Ginger Dip; Truffled-Scented Risotto in Phyllo Dough; Roasted Cauliflower Skewers with Sweet Peppers and Cumin; Raviolis filled with Ricotta, Parmesan, and Mint; Spicy Tomato Dip; Hiziki Caviar with Lemon Tofu Cream and Chives; Tiny Roasted Potatoes with Roasted Red Pepper Rouille; Bloody Spicy Clam Shots; and Warm Spiced Olives with Brown Sugar, Orange Zest, and Rosemary.
