Fresh from the earth, spring aims to make up for winter’s lack of fruits and vegetables, and we are more than willing to take spring up on its generous offerings! Tonight Peter Berley will show you a ton of vegetables available this season in our region and how to cook them up like a pro in new and inventive ways! You’ll learn how to assemble dishes that take advantage of spring’s bounty using proper preparation and cooking techniques, what flavors go well together, and how to get creative using these ingredients. With so many seasonal vegetables available, you’ll learn how to properly break them down and clean them. This class is perfect for vegetarians, vegans (hold the cheese, please), and meat-eaters alike, in the true style of Berley’s cookbook, “The Flexitarian Table.” Show spring you appreciate what vegetables it’s giving you this season, and sign up today!
Recipes:Potage of Spring Greens with Garlic & Mint; Baby Artichokes with White Wine, Lemon, & Herbs; Pencil Asparagus Salad with Mimosa & Sherry Vinaigrette; Wild Leek & Dandelion Frittata with Goat Cheese; Butter-Braised Radishes with their Greens
Class Type: Local Chef, hands-on cooking class
Class Notes: Acclaimed chef and author shows you how to utilize seasonal produce in creative, new
ways that’ll impress vegans, vegetarians, and meat-eaters alike!
Peter Berley is a working chef, cookbook author, and culinary instructor. Peter’s foremost concern is the development of local sustainable food systems and the fate of home cooking in America. Berley is former executive chef of the world-renowned Angelica Kitchen restaurant in New York City. He created all recipes The Angelica Home Kitchen Cook Book. He is chef at The Culinary Loft in NYC, holds classes at ICE and Natural Gourmet Institutes and works as a personal chef in East Hampton in the summer.
Berley has been featured in Edible Brooklyn, Food and Wine, Bon Appetit, Everyday with Rachel Ray, Natural Health, Cooking Light, and Fine Cooking magazines.