Everyone must know what to do with their surplus of vegetables from their CSA, their overindulgent trip to the farmers market or their inspired trip to the supermarket, that not only incorporates the masses of fresh produce one’s obtained but invites all of everyone’s friends to the table. Peter Berley, one of the most seasoned and established chef instructors we have, is here to provide you with the way to satisfy the everyday cravings of most of the world. When you find yourself with some time and with some vegetables with their clocks ticking, a so simple it’s elegant flatbread just yearns to be the dish on which you and your friends dine. Producing a smooth and stimulating yet nutritious flatbread is a key go-to for everyday living, and utilizing available produce for seasonal spreads incorporating the best techniques for preparation is the most divine way to cook. After taking this class, you will open your eyes to, not only new varieties of flours that will make your digestive tracts more in tune with your needs, you’ll also open up to a whole new portal of delicious, satisfying options for using the most fresh, seasonal produce your locale has to offer. Learn to spread wisely!
Recipes: Spelt Chapattis, Crispy Herbal Cracker Breads, Wholegrain Pita Bread, Middle Eastern Spiced Yogurt Dip, Garlicky Red Lentil Dahl with Tomato, Cumin & Mint, Red Pepper Relish, Sesame Tahini Sauce
Class Type: Individual
Class Notes: Learn simple recipes and tricks for this amazingly easy and tasty bread and learn incredibly exotic and everyday spreads to pair with them.
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. His ground breaking “The Modern Vegetarian Kitchen” received both James Beard and IACP Awards. A second book “Fresh Food Fast” was chosen as one of the 25 Best of 2005 by Food and Wine Magazine. Peter’s new book “The Flexitarian Table; Inspired Flexible Meals for Vegetarians, Meat lovers and Everyone In Between,” was released in 2007. He can be seen in Vegetarian Cooking segments of Conscious Cuisine series for the Food Network.com. and The Balancing Act on LifeTime Television. He is one of the favorites in the Ger-Nis Culinary kitchen.