Cozy on up to the idea of a Cape Cod style lobster and clambake from the comfort of our own city, letting the flavors bring us to a Cape Cod frame of mind! This New England tradition has deep roots, stemming from strong ties to marine life along the ocean, allowing for an abundance of seafood in their diet. You’ll learn to prepare an entire meal based on seasonal ingredients, taking in all of the freshest pleasures of summer, adapted to the New York landscape- we won’t be gathering seaweed from the shoreline in this class like they do on the Cape! We’ll weave together all of the classes of summer flavors with this meal, from the sweet tartness of berries, to the juicy richness of fresh garden tomatoes cuddling with the delectably sinful flavor of clam fritters and bright herb, citrus notes. You’ll discover the technique of steaming meats and seafood alike, and the simple ease of dressing them with vibrant herb butter and pesto (both of which you’ll learn to prepare exquisitely). No clambake would be complete without a crunchy and creamy coleslaw prepared using the freshest, seasonal ingredients as well as a bright, sweet and creamy strawberry shortcake that’ll make you feel the heavenly, coastal breeze just like magic. Rockaway to the lobster-clam bake with Ger-Nis!
Recipes: Summer Berry Coolers; Garden Tomato Clam Fritters with Lemon Herb Aioli; Linquica Sausage, Chicken, Lobster & Steamer Clams in Herb Butter & Lemony Pesto; Garden Coleslaw; Strawberry Shortcake
Class Type: Individual, hands-on cooking class
Class Notes: Learn the tools and tricks to recreate your own Cape Cod style clam bake!
Born into two strong food cultures (Italian and Greek) and raised in the landmark P.N.K. Tavern in Jersey City (which has been in my family for over 75 years), Brian has cooking, entertaining, and generosity in his blood. His mother and grandfather began teaching him the basics of cooking very early in life. After graduating from St. Peter’s College, Brian decided to get formal kitchen training and enrolled in the Institute of Culinary Education. He went on to cook at Sonoma Grill, Amanda’s in Hoboken, the Dining Room in the Hilton at Short Hills, and Rao’s Specialty Foods. He has cooked at the James Beard House twice, The Cellar in Macy’s Herald Square, and live on WHUD 100.7 FM in the Hudson Valley. Other memorable cooking moments include Taste of the NFL, numerous Fancy Food Shows, and the Taste of the Ladies Professional Golf Association as well as on several New Jersey Cablevision cooking segments.You can find him on the adjunct culinary faculty of Wake Technical Community College in NC, the food editor for the Raleigh Downtowner, and teach regularly at A Southern Season’s Cooking Studio in Chapel Hill, NC. Contact Brian