My North Fork Kitchen from alana & paul on Vimeo.

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

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

The Brooklyn Kitchen
January 21, 2010 6:30PM
Register

Chef and author Peter Berley will demonstrate creating delicious dishes from grassfed Catskill beef, local seafood, winter vegetables, and local wine and beer. If you thought it was hard to eat local in the winter, think again. Students will enjoy a meal after class.

January 6, 2010 6:30PM
Chef and author Peter Berley teaches us how easy it is to get the most out of a whole duck with recipes like Braised Duck Legs with Figs Lime and Honey, and Pan seared duck breast with Cherry Lambic and Dried Cherries. A whole organic duck is included in the price of the class, and everyone will enjoy a meal together afterward.

Duration: about 2 hours.
Students are not required to bring anything with them.

Wednesday, January 6th Sign Up Now>>>